weekly menu – august 15, 2010

Oops! Guess I forgot to post our menu last week. The week kind of got away from me and next thing I knew it was the weekend! Let’s give that a try again. I will admit that this past week was a bit chaotic. With Sean working 2nd shift, if I get called into the office at night, making dinner at home goes out the door very quickly. If anyone has suggestions beyond what I resorted to, let me know! I’m always open for healthy last minute places to get food from.

Monday – Wildflower Bread Company
So, we’re in the middle of testing at work and one of the other Systems engineers and I are splitting up evening shifts to analyze testing. We just didn’t plan out the week until Monday afternoon. So, after an early yoga class, I grabbed the Grilled Cheese Sandwich from Wildflower Bread Company and brought it back to the office to eat while analyzing data. This sandwich is heavenly. It’s a grilled sandwich with cheddar, swiss and fontina cheeses along with arugula and tomatoes. They serve it up with their chips which are the combination of potato and sweet potato chips. I really only like the sweet potato chips in their mix, so it’s not too bad. I know, I know, not the healthiest meal, but it holds up to not being eaten until I can get back into the office and it’s filling.

Tuesday – Shrimp and Spicy Black Eyed Peas
This is a super simple and wonderfully flavorful meal that Sean found once. I found it again while flipping through our recipe book and had to have it again. The recipe comes from Epicurious.com. The black-eyed peas are from a can, so it’s quick to cook up. The recipe makes enough for 4.

Wednesday – Skirt Steak Dinner Salad
I’m sure you guys really do wonder how we don’t get tired of salads. I don’t understand it either, but it’s such a wonderful healthy staple in our diet. This week I took a skirt steak that we had gotten from our farmers market along with some romaine lettuce, snap peas, red bell pepper and cucumber. The skirt steak was seasoned with Savory’s Mt. Massive Steak Seasoning and seared on my indoor grill pan (I was too lazy to start up the charcoal grill outside). I cut all of my veggies into large chunks and voila! Delicious dinner salad!

Thursday – Whole Foods To Go
So, for anyone in the engineering world, schedules don’t go as planned. This was yet another night of me having to go back into the office. I didn’t want to go back to Wildflower Bread Company. There’s a Whole Foods Market on my way back to the office, so I stopped there since they’ve got a lot of quick options for food that are ready made. I wound up choosing a potstickers and udon noodle salad combo. All I had to do was reheat it in the microwave and it was ready. Not too bad. Obviously not as good as fresh made potstickers, but after an intense yoga class all I cared about was getting some protein into me that didn’t consist of a burger.

Friday – Grilled Cheese Sandwiches
This was an off Friday for me, so Sean and I used it to run errands, which resulted in a big lunch out. I had originally planned on doing the personal pizzas this night, but we had pizza at a great restaurant in downtown Tempe called La Bocca, so we swapped meals around. There wasn’t anything fancy about these sandwiches, just Italian bread from Breadsmith and cheddar cheese from Tillamook.

Saturday – Personal Pizzas
I’ve made homemade pizza dough in the past and it’s usually worth it, but we had a potluck for lunch earlier in the day and after that plus more errands (weekends and off Fridays are the only time for Sean and me to run errands together, so weekends are always busy for us) there wasn’t time for homemade pizza dough. Whole Foods to the rescue again! They make up pizza dough so that all I have to do is let it come up to room temperature and it’s ready to be shaped and baked. We parbake our crust before putting toppings onto it. The crust comes out less soggy as a result, which we’re always for. Saturday’s pizzas consisted of salami, olives, bell peppers, mushrooms and mozzarella cheese. Perfecto!

Sunday – Barbecued Chicken with Veggie Stir Fry
We took chicken leg quarters grilled them with some of Sean’s barbecue rub on them. Nothing fancy. The family barbecue sauce was applied at the table to taste. For the veggie stir fry, I raided the fridge for all of the week old veggies (zucchini, bok choy and scallions) and stir fried them until just done. Sometimes the simplest meals are the best.