Officially wiped out. We had our school fundraiser last night and I didn’t go to sleep until well past midnight. At 6:45am, the alarm went off for a volleyball tournament for my youngest. Painful. I’m finally back home, feeling totally cross eyed, and can’t wait for bedtime. Before we can get there, let’s plan our dinners for the week.
The Oscars are on if I can stay awake that long! I had planned a night of taquitos, guac, rice and beans. Luckily, I hadn’t been to the store yet when my husband texted me half way through the five-hour volleyball tournament and offered to make burgers for dinner. He could have offered to make literally anything and the reply would have been a resounding yes! I prefer Ina’s method for making burgers, but tonight I’m giving up all cooking control.
Easy veggie tacos. We have sweet potatoes I can cube and roast at 425 degrees. I’ll toss them with chipotle chili powder, salt and olive oil. Make a cabbage slaw, avocado crema and salsa verde if you’re feeling up to it. Don’t forget the quick pickled red onions. If you need another green sauce, I absolutely love this jalapeño and cilantro sauce.
Pork chili verde. This quick soup is savory and delicious, with tons of vegetables. I may use pork stew meat instead of ground pork, depending what looks better at the market. Serve with grated cheese, radish slices and cilantro.
Lamb meatballs with herbed yogurt sauce, lemon orzo and roasted broccolini with red chili flakes. We may have a simple Greek salad on the side, depending how good the off-season tomatoes look at the market. You could also serve the meatballs in pita with chopped tomatoes, cucumbers and feta.
I don’t really use a recipe for chicken piccata, but here’s a blueprint to get you going. Use good butter, such as Kerry Gold unsalted. If you don’t want to dredge the chicken in all-purpose flour, try finely ground almond flour or coconut flour. I may add a splash of white wine, something dry and crisp, when I’m deglazing the pan. Serve with steamed broccoli and baby carrots.