Well Monday turned into Tuesday this week with a crazy day at work yesterday.
First I want to say happy birthday to Kate's little LJH some time today! I look forward to her introduction.
On to the meals from last week
Chicken with tomato herb pan sauce
adapted from: Cook Like a Champion
Our Valentine's Day meal. This was a meal for Husband to enjoy after he requested a form a chicken that was not shredded. I couldn't actually stomach eating the bites of chicken, but I did enjoy the veggies and couscous! Firefly actually loved the chicken and couscous. Modifications: I didn't flour the chicken, just seared it and put it in the oven while I made the pan sauce. Because I didn't flour the chicken, I used corn starch to thicken the sauce. I added zucchini and yellow squash (because no one in our house really like tomatoes...) for more substance. I think I may have forgotten the paprika and the oregano, but I added some fresh basil both during cooking and a handful on top for the fresh flavor. I served it with couscous, prepared in chicken stock with fresh basil, to soak up the sauce.
Crockpot Steak Fajitas
adapted from: Can You Stay for Dinner
This is one of our favorite meals and it is super easy to make. The most prep required is cutting the steak and the bell peppers. Firefly usually loves the steak, but this time he couldn't get enough of the bell peppers. Modifications: We use 2lbs of steak in order to feed the three of use and still have some for lunch the next day. I use an entire jar of whatever salsa we have on hand because I don't like to measure and honestly, why the hell not. We use the yellow and orange bell peppers and try to avoid the red and green, as I don't like the flavor.
Pork and Hashbrown Casserole
adapted from: The Country Cook
This one is simply the equivalent of cheesy hashbrowns with a seared pork chop on the top. Whatever we want to call it, Firefly devoured it and I will make it again. Modifications: I actually almost followed this recipe! I mean its hard to not follow it when it says to add a whole can of this or that. I usually don't like using cream of anything soup, but maybe we'll find a replacement next time. I eyeballed the amount of pre-shredded cheese and also added some herbs. It just needed more flavor. I think this time I used marjoram.
Brussels Sprout Slaw with Mustard Vinaigrette
adapted from: Kate
So I wasn't so sure how this would go over with the boys and lets just say that Firefly nearly vomiting was a clear indication that he didn't like it, but he's a 1 year old and us adults liked it just fine. Modifications: I left the Brussels quartered and roasted them in the oven because Firefly cannot eat raw veggies yet. We also left out the avocado, grapes and vanilla bean (those suckers are expensive), but it turned out just fine in the end.
Well that's the week. This week we're off to a shaky start, eating mostly leftovers after our trip last weekend to visit grandparents, but things should get more exciting towards the end of the week!
Hopefully there will be a picture post soon too, as I have procured a copy of Photoshop CS5 to finally be able to process pictures! I am so ecstatic about being able to finish the hundreds of pictures I have backing up and the possibility of starting to take pictures for others again.
Until then, Happy eating!