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Sunday, August 11, 2013

Week 2 of Emeals

   So week two and I decided to make some of those breakfasts and the suppers.

Day 1- Roasted Sweet Potatoes with Sausage and Egg and Balsamic Berries
Verdict:  I loved this meal! It's going on the must make again list. I didn't do the balsamic berries, I wanted the boys to eat and knew that would most likely keep QC from even trying it.  

Day 1 Supper: Salt and Pepper Rubber Pork Roast with Egg Noodles.
  Verdict: Hey that doesn't look like the title. No it doesn't... So Finding a 1lb pork shoulder is nearly impossible in my small town. So I got chops and made  them much like I would have the roast. Then cut them up, used a pasta I already had on hand. Made a side salad and called it good. It of course was amazing.

                     about 1lb Pork shoulder
                     Salt and Pepper to taste - really I like less salt so I use less
                     Ground red pepper - recipe calls for 1/8th teaspoon
                     6oz noodles
                     2-4 tbsp shredded parm
                                  I cut out the 1/2 cup chicken broth and the 1tbsp butter the recipe called for.

      Directions: Cook pasta according to directions on your package. Cut up your pork into bite size pieces, toss with seasonings. Cook in a pan with a quick spray of cooking spray. Toss in pasta with a little of the cooking water to coat pasta with the pan drippings. Add parmesan and toss. I also tossed in a tbsp of fresh parsley I needed to use up.

   Day 2: Breakfast: Caprese Omelet

Verdict: Simple and Quick! I loved this one. Something I would possibly have done on my own. 

Day 2 Supper: Garlic-Herb Beef Roast and Potatoes and a Radicchio Salad with Grapes       
Verdict: I loved this roast and potatoes. I really really loved it! The salad not so much. I learned that I do not like Radicchio at all.

Day 3 Breakfast: Cream Cheese and Veggie Sandwiches

 Verdict: I Loved this breakfast :) Shredded carrot, cucumber, and tomato on ezekiel bread.
                      You will need:
                                 4 oz 1/3 less fat cream cheese softened
                                 3 Tbsp sour cream
                                 1/4 cup grated carrot
                                 1/4 cup finely chopped pecans - I omitted this since the baby would be trying it.
                                 Tomato thinly sliced
                                 Cucumber thinly sliced
                                 Bread- This makes 4 sandwiches so 8 slices. I used Ezekiel bread just to give it that extra something from all the seeds.

                      Directions: Combine Cream Cheese, sour cream, pinch of salt until smooth (recipe says use a food processor but it's not needed) Stir in carrots and pecans. Spread evenly over 4 slices of the bread, top with cucumber and tomato and remaining bread. Note: Cream cheese mixture may be made up to 3 days in advance; store in airtight container in fridge until needed.

Day 3 Supper: Summer Shrimp Gumbo and a Spinach Salad with Shaved carrots

Verdict: Another win for us! I loved it, the baby loved it, QC sorta liked it. I added cucumbers to the salad to give it something extra.

Day 4 Breakfast: Kale and Sausage Strata
          Verdict: I used spinach instead of Kale as finding it around here is not easy, the season is pretty much over. I went into this expecting to hate it. Normally I am not a baked egg person. I loved this and ended up snacking on it for lunch and supper one night. Will be making this again but adapting to a smaller batch.
The baby gobbled this up and kept demanding more! That makes me real happy. It's pretty easy to make, with one thing, You need to make this the night before or at least an hour before you want to bake it. It took much longer to cook through than the recipe states so I also know to watch that next time. Recipe states 50 minutes but I ended up cooking this for almost 80 minutes before the middle was cooked through. (I am sure this is because of my oven)

Day 4 Supper: Quesadillas
Verdict: The recipe called for Kale and leftover chicken from a meal I chose not to make as it was something none of us would eat. Instead I used up the leftover roast from day 2 , the leftover shredded carrot  from a few recipes, and  the last of the shredded mozzarella from breakfast. Instead of the traditional tortillas I made this on some whole grain flatbread wraps. QC who hates everything lately had one without the meat and loved it. LT had it de-constructed. I plan on making something like this again. I really enjoyed the flatbread and enjoyed being able to use up all the leftovers I had.          

   Day 5 was a leftover day. I had so much going on I never did get supper started.

              Overall verdict: I love the suppers but most of the sides I end up omitting because it just doesn't work for us. As for the breakfasts, I liked some of them but I am not a morning person and can't see myself doing this all the time. I will save up the recipes from the weeks I have paid for and add the ones I like to my recipe box just to have some more options. I can see maybe 1 brunch type a week for when everyone is home, and one during the week. The rest of the time it's oatmeal, smoothies, fruit salads, and the old standby toast with peanut butter and honey.      

  When my first month is up we are going to switch plans to the Classic meals just to see some variety.                              

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