Meals in a Week Ep. 5
The weeks around Easter are the ideal time to clear out the rest of our freezer and winter stash of pre-cooked ingredients and food.
Our 5th segment of Meals in a Week consists of:
M- Stroga-Knockoff Casserole
Pulled Beef Blade Roast (directly from the freezer), Egg Noodle, Pickled Cabbage, Onions, Stock, Cream, Mushrooms and Gravy Mix. A one-pot wonder!
T- Green Goddess Chicken “Big Fuckin’ Salad”:
One Pan Baked Chicken, Quinoa, Zucchini and Peppers. Add: Tajin Spice Blend, Paprika and Water and bake at 375°F for 45 minutes, covered.
Topped with Romaine; Green Apple; Avocado; Cucumber
Fresh Lemon all over as dressing
W- Chicken Nuggets Buffalo Caesar Wrap
Lunch: Homemade macaroni and cheese (added nutritional yeast, yum!) with fried bologna. A true winter (April) storm day comfort meal.
T- Burritos - It has become an undisputed tradition that when I see my mom in person, I cook us a Mexican food feast. This one held:
Beans, Cheese, Diced Seasoned Chicken, Salsa, Avocado - tightly burrito’ed and grilled with oil in a hot pan. Coleslaw as our side dish.
F- Burgers - Served with Horseradish Mayonnaise on Egg Bread with Lettuce and Cheese.
Horseradish Mayo: Mayonnaise (1/4 cup), Horseradish (2tbsp) Worcestershire (3-5 dashes), Lemon Juice (1/2 lemon) with Pepper and Salt to taste.
S- Pizza - The good frozen kind. 4 cheese thin crust and pepperoni & cheese stuffed crust. Added chopped zucchini, pepper, parmesan and olive oil.
Sunday - Baked Ham, Scalloped Potatoes and Asparagus.
Happy Easter!
I wish you all a feast and we'll see you next week!