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Another of what is becoming a pretty good and simple meal (if we plan slightly ahead). Sous Vide Sausage cooked at 150° for about 2-3 hours (this time) and then cut and finished in a pan.
Standard Turkey Taco Skillets. We used one big onion and 3 peppers. Salted more as we went at all steps. Also added a zucchini. Interestingly, I found we had frozen roasted corn. We must have used that before too...
Served with Wholly Guacamole
I made us tofu satay like I had before. Not much too it. I did it on the metal skewers this time (the thinner ones actually worked better). I also grilled eggplant. It was fine, but I seem to recall liking it more last time. Still, it was pretty good and a low-calorie meal. We used some leftover sauce from last time and skipped all of the other stuff (we were hungry and it was late).
We had the leftovers on Sunday and made more sauce and cucumbers.
I made our now-usual lemon-garlic shrimp. I followed the tip on that page and did a quick defrost. Between frozen shrimp and the other stuff we usually have around, this is a super-easy “pantry”(ish) meal.
I also roasted broccoli. I tossed the broccoli with oil then added salt and Trader Joe’s 21 Seasoning Salute. I roasted it at 400°F covered for about 15 minutes then uncovered for a little less than 25 (last 12 with the shrimp in the oven).
Overall, it was a lot of food but really good and (relatively) healthy
I made "Boring Tacos", that is, just ground meat, onions, beans, and taco seasoning. We had to use black eyed peas since we were out of black beans. It was pretty low key and easy. We served it on small "street taco" flour shells and served it with some sour cream, Wholly Guacamole and cheese. I also put Diablo Sauce on mine.
It was actually pretty good. Easy and not super special, but good!
Also, I roasted 3 lbs (Costco!!!) of brococlu with some Mural of Flavors and salt. I may have done it a bit too long or the costco broccoli is less fresh. Not sure which..
Meredith and I made Spring Roll Salad like we did a few weeks ago. We did the same basic thing but actually used cellophane noodles instead of zuchinni. Meredith tripled the dressing but only doubled the sugar. And used lite coconut milk (making the whole thing pretty healthy). Again, we used pre-cut cabbage and carrots.
I made the shrimp by fast defrosting (directly in water) and then tossing them with a bit of oil, salt, and Penzys Singapore Seasoning. I then baked it for about 12 minutes at 400°F. The shrimp came out really good!
I liked it and, like I said, I think it was pretty healthy (since we did it with lite coconut milk).
Meredith made Sausage and Spinach Cheddar Casserole (LOCAL). She at least used the recipe for inspiration but made it much easier by using Trader Joes Mashed Cauliflower (see picture below).
The other minor changes were:
It was pretty good and not too hard. Mixing everything was cumbersome; especially since the mashed potatoes were so thick. But that wasn't too bad. And it made 6 servings making it not too bad.
I made us Turkey Taco Skillets which I finally put into thier own book post. I made some tweaks to the seasoning (usually Meredith makes it and follows the directions. I just eye-balled it). My tweaks are in the final version.
We liked it a lot. The only issue is I want to try to do a better job sauteeing the veggies so they come out a little less steamed (bigger pan? batches? hotter?)