So, it’s conference week at school, and that means late nights and yummy (but terribly so-not-healthy) food brought in for dinners for us. So I’m trying to do a lot of pre-cooking so I can have some better choices and not mindlessly eat crackers at 10pm or whenever I finally arrive home… I did a lot of cooking today, and have almost everything ready to go for the whole week. Finally have a minute to type, so here’s the plan!
Sunday: Pork chops with blackberry balsamic glaze, sauteed apples, and roasted brussels sprouts. This dinner is totally invented, and it’s based on blackberry balsamic vinegar. You see, I am a sucker. I see these lovely flavored vinegars and think, “Oh yes — I will definitely use these! I will make interesting salad dressings and pork tenderloins and such.” And then the bottle of blackberry balsamic vinegar sits there for FIVE YEARS. So it’s time. Here’s what’s simmering right now: I seared bone-in pork chops (seasoned with salt and pepper) for a few minutes on each side, and then put the pan in the oven at 400 degrees. I also have brussels sprouts (halved, coated with olive oil and salt and pepper) on parchment on a baking sheet in the oven. Sprouts will take about 30 minutes, and I’ll check the temp on the chops starting at about 15 or 20. I fried some sage leaves in butter, and then pulled them out. I added a chopped onion into the butter, and then after a few minutes threw in about 3 thin-sliced apples. Some salt and pepper, and I’ll crumble the fried sage back in at the end. I also sauteed some garlic in olive oil, then added some frozen blackberries (from our yard — yahoo) and some of the aforementioned vinegar. It’s simmering. My plan is to put everything on a plate and put the blackberry glaze on top of the pork and maybe the other stuff too.
Monday: I made a Sweet Potato Quiche this afternoon — we can reheat tomorrow or eat it room temperature. I love that the crust is made of sweet potatoes!
Tuesday: Sausage, Potato and Spinach (or Kale) soup: the recipe calls for spinach, but I had kale. It went in earlier in the recipe than the spinach is called for.
Wednesday: Slow Cooker Jalapeno Chicken Chili.
Thursday: Trying out the casserole part of my life with Tomato Basil Artichoke Baked Chicken.
Friday: Collapse in a heap. Probably eat crackers.
Have a great week!