Week #35 proved to be an upside down/turned around execution of the menu plan.
Believe it or not, on Wednesday enough chicken paprika remained to provide a cook/once eat thrice dinner. This chicken needed to be eaten and I needed to prepare an early dinner before my first oil painting class. Yes, you read it correctly. This totally untalented person is taking her first painting class.
On Thursday we enjoyed chicken a la king for a second time. I realized after dinner that yet again we had enough left for a third meal. Into the freezer the remainder went for a future meal.
On Friday we had a late lunch. I made toasted cheese sandwiches and tomato soup. I can’t remember the last time I made this childhood favorite. Since there was a community wine night scheduled for 7 that evening which included hors d’oeuvres, we made the decision to forego dinner and snack at the wine gathering. This was not necessarily the best decision that we have ever made. The offerings were not as exciting as they usually are. I am fairly certain that the ‘Ole Buckeye was still hungry at the end of the evening.
Saturday night was our Dinner Party. After months of attempting to schedule an evening with friends, we were able to get together for dinner. My menu was created to reflect their paleo leanings and her allergies.
I had not planned an appetizer. (So often it goes untouched.) My pantry supplied the last minute decision to make a Greek dip. I served it with pita chips.
- 1 (6 ounce) package feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon minced garlic
- 2 ounces sun-dried tomatoes, softened
- 1/2 teaspoon dried oregano
- 1 tablespoon chopped black olives, drained
- In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.
Dinner itself included a fall spinach salad (now a family favorite, Yum), pork tenderloin two ways, savory sweet potatoes, brussels sprouts, and a paleo dessert. All of the recipes are included below.
The Ultimate Fall Spinach Salad
I am so excited to share this fall spinach salad recipe with you! It is amazing. In fact, I am not ashamed to say that I ate two huge bowls of this heavenly stuff after I shot these pictures. I wou…
Baked Parmesan Sweet Potatoes
I have a new found love for Sweet Potatoes. Growing up I thought they were so gross. Now, I can’t get enough of them!! 😀 I think my husband was the one who converted me. I remember when we were dating and we went to Texas Roadhouse.
Perfectly Roasted Brussels Sprouts with Bacon | Paleo Grubs
Salty bacon pairs naturally well with Brussels sprouts, which obtain a nutty sweetness when roasted in the oven. With this recipe you can make a side dish to impress, or to enjoy all by yourself. It’s a simple but absolutely delicious recipe that is sure to be a popular one, at least with adults…
I made the pork tenderloins two different ways. The first tenderloin was prepared using a recipe I have created over time. After removing the silver skin from the tenderloin, I seasoned it liberally with Emeril’s Essense seasoning and a generous amount of rosemary. I roasted it at the same time as my new found recipe of Balsamic Glazed Pork Tenderloin. I used the same browning and roasting techniques for both tenderloins and they can be found below in the balsamic-glazed recipe. Both received rave reviews. I am really a fan of the new recipe with the glaze. I thought it was over the top and I will definitely add it to family favorites.
Balsamic-Glazed Pork Tenderloin Recipe – Food.com
I found this recipe in a site promoting the other white meat. Balsamic vinegar combines with a touch of brown sugar to make a delectable glaze for this pork.. A quick browning gives the pork color and seals in the juices for a more tender dish.
My original plan for dessert was a paleo strawberry rhubarb crisp which I had researched. It sounded wonderful and I love rhubarb. Unfortunately, the rhubarb was nowhere to be found. Although the weather feels like spring, the rhubarb has not arrived on the shelves as yet. At the last minute I subbed the original plan for a paleo strawberry crumble. The only thing I can say is that it smelled wonderful as it baked, but it was the only disappointment of the entire meal.
The dinner was a success and spending an evening with friends sharing food…delightful.
Paleo Strawberry Crumble
Grain-free strawberry crumble uses almond flour and the natural sweetness of summer strawberries for a dessert that is healthful and easy to make! Happy Friday, my sweet readers! I have a treat for you today! Remember our friend Julia?
On Sunday we were invited to a Birthday Eve Party for our granddaughter. She was becoming an official teen ager on Monday. We were having pizza on the Big Green Egg, a speciality of my son’s. He makes the pizza dough and grills the pizza and my daughter in law makes their favorite flavor…barbecued pulled pork pizza.(barbecue sauce in place of pizza sauce, pulled pork and mozzarella.) The pizza were served with a huge Greek salad and topped off with a chocolate mousse cake. The ‘Ole Buckeye even danced with the girls to Just Dance on the Wii! What a special celebration with my very special granddaughter!
On Monday I finally made the baked Greek Risotto which has been bumped from the plan for several weeks now. I was interested in trying this method of making a risotto. The flavors were good, but the consistency was not as creamy as desired. I am not sure if that was the cook or the recipe. I did find out that the ‘Ole Buckeye is not a fan of risotto, at least as a main course. The remainder will be used as a side or for lunch, definitely not a cook once/eat twice entree.
creamy, easy One Pot BAKED Greek Chicken Risotto – Carlsbad Cravings
Easy, creamy BAKED Greek Chicken Risotto made in ONE POT! This simple to prepare risotto is unbelievably flavorful, fool proof and requires no stove stirring babysitting! Your entire family will love this dinner and you will love how easy it is! Remember when I posted my Personal Favorite Recipes of 2016?
The week was completed on Tuesday with a second evening meal of beef stroganoff. After the risotto on Monday, it was a very satisfying repeat for the ‘Ole Buckeye.
Week #35 proved to be very different than what was originally proposed. We had last minute invitations and changes in plans, but one thing I have learned is to be flexible. The changes to the original menu plan #35 were welcomed and enjoyed. That’s the point after all. I want to be organized, and resourceful as well as embracing opportunities. There continue to be several entrees from past plans that have yet to be tried. The ingredients are on hand, so they are sure to reappear in future meal plans. Here’s to week #35, yet another week of great eating.
