Potato Onion and Gruyère Tarts – From Williams Sonoma’s fast vegetarian meals cookbook, currently checked out from the library. We’re not vegetarians, but we do like to make a significant portion of our meals vegetarian. It forces me to think outside my go-to “meat plus some side” pattern into more interesting meal varieties, is a bit healthier than eating too much meat, and saves some money.
Pork Tenderloin plus some combination of vegetables/bread/salad – See, I told you. Meat plus some side. I’m giving this basic approach for tenderloin a shot, and am cooking extra for leftovers.
Black Beans with Spicy Corn Cakes – Also from Williams Sonoma’s fast vegetarian meals cookbook. Instead of canned black beans I will use this slow cooker black beans recipe from Smitten Kitchen. It’s awesome. I make a big pot of beans with it once a month and we use the leftovers for a variety of meals like tacos, rice and bean bowls, and beans on garlic toast with sour cream.
Because it’s an ICU week I also kicked things off by cooking up a pound of sausage patties for easy breakfasts for the kids, roasting a bunch of cubed squash for easy veggies they like, and cooking up a pound of whole wheat pasta. During ICU weeks I shoot for very simple balanced meals with foods that don’t take a lot of supervision or encouragement. There’s just no spare energy when I’m running the ship solo. Later in the week when they’ve finished the squash I’ll cook up half a dozen sweet potatoes as they also enjoy eating mashed sweet potatoes and I like that they’re a) nutritious, and b) low mess.