Hello Friends! I'm back from vacation and ready to tackle a new week. Getting away was a real blessing. I'll share more about it all on Wednesday but the break certainly gave me a chance to reset my thoughts on many things, including menu planning.
Cooking for two has been a challenge as I've shared before. Now I'm thinking even more so about how to manage portion sizes (it's really hard not to cook for an army when you've been doing that nearly all your life :), and continue to find meals that are simple to make. I also want to be more purposeful in my meal planning when it comes to leftovers. If I want meals in the freezer (either extra for us or meals set aside for my hubby to take to work) then I want it to be part of my plan, not just because I cooked to much once again.
For today I've pulled out about a ½ pound of chicken tenders to defrost (boneless, skinless, frozen from Costco) and I also have a bowl of stir fry veggies defrosting (I buy these in a large bag from Costco). My plan is to cook some rice, cut up my chicken and stir fry it with the veggies. It will be served in a single bowl (also know as Asian Rice Bowls). For seasoning the chicken and veggies I'll use Yoshidas Sauce because it's easy and tastes good.
The rest of the weeks is looking like this:
While I was at my daughters house in California she served some yummy tasting baked salmon. What surprised me was it was from Costco, already seasoned and in a little foil pan ready for baking. How easy is that? :) So, I'm hoping to find this at our Costco when I go grocery shopping this week. I'll serve it with potatoes of some sort and a big salad.
Burgers on the BBQ
The weather here did improve while we were gone and I think a meal of bbq burgers sounds good this week. This will be served with all the usual trimmings and some potato chips. And I'll probably make a salad or coleslaw as well.
This meal will be made with the intention of having leftovers to put in the freezer for my hubby to take to work. He has a microwave at work and is happy when the meals are simple, and are in 1 container and can be heated up easily. So I keep that in mind when I'm meal planning. I'll serve chips & salsa and a salad on the side.
I'm not sure if I've shared my basic chili recipe or not, but I'll share it here now..
Instant Pot (or stove top) Chili
1 can diced tomatoes
1 can kidney beans (or small red beans), do not drain
1 can chili beans (found with canned beans in the grocery store), do not drain
½ small onion, cut up
1 – 4oz can green chilies
¼ cup celery, sliced
2T chili powder
1 cup water
Instant Pot Instructions:
Push the Sautee button and wait until it reads “hot”. Cook your hamburger until it's no longer pink. Turn IP off. Add remaining ingredients. Put the lid on, turn knob to sealing, press “Manual” and adjust the time to 20 minutes. When it's done you can let the pressure drop on it's own for about 10 minutes and then turn the know to “Vent” and let the rest of the pressure release. Open up and you're ready to serve dinner.
In a 4 or 6 quart pot cook hamburger until it is no longer pink. Add remaining ingredients and bring to a boil. Reduce heat, cover and let simmer for 30 to 45 minutes.
I'm pretty sure this should do it for the two of us this week.