Not too much to report today as I didn’t really do much cooking. Or photographing. Sorry! But, some days are like that. Food is fuel. So, just make something and eat.
I have my meals planned for the week, but I didn’t get around to the breakfast meal prep. Need to make sure I tackle that tomorrow!
Three of the kids slept in really late this morning, a benefit of homeschooling and having an introverted mom.
The early bird ate leftover cake for breakfast, as far as I can tell. Can’t blame him. I would have if I weren’t at the top of my maintenance weight range. I’ve had a little too much fun the last couple weeks.
I made my usual: Blueberries, Greek Yogurt, and Muesli. I decided that I do not love Chobani, the brand I bought on sale last week. It’s thinner than Face or the Kirkland Greek yogurts I prefer. Also, the containers it’s packed in have too many ridges in them, so it seems that there’s always some left behind in the container. I hate wasting food!
The other kids had smoothie bowls, eggs and toast.
There were lots of beans left from the 2 pounds I cooked yesterday, so I cooked Rice in the Instant Pot and the kids had Beans and Rice with cheese and other toppings.
Since I want to watch the carbs this week, I made one of my favorites for lunch, Skillet Eggs with Spinach and Kale over a piece of sourdough toast. So yummy and filling!
I had planned Summer Rolls for dinner, but drifted to a variation instead. I made Poached Chicken in the instant pot, only instead of water, I used a combination of soy sauce, cooking sherry, sesame oil, and water. Then I added a corn starch slurry to the pan juices to thicken into a sauce.
I laid out an array of Asian Bowl ingredients: leftover rice from lunch, shredded cabbage, chopped broccoli, julienned peppers, chopped scallions, chopped cilantro, and sliced jalapeños. I also made the dressing for Asian Chicken Noodle Salad.
With the chopped chicken, everyone was able to make whatever bowl/salad/banh mi concoction s/he wanted. It was super yummy. The only drawback is that there wasn’t much in the way of leftovers. But, I’m thinking the sauce will go well on grilled pork tenderloin tomorrow.
So, that was our day.