Last week I started off a day late and a dollar short after a long overly fun weekend in Lake Havasu City (spending literally no time in White Trash lake). So, I am on the train again. For a very early breakfast I ate a couple handfuls of fresh Rainier cherries and later Chobani Greek Yogurt. For lunch, half a chicken sandwich and a large green salad. (Hormones are dictating that I inhale anything and everything within hoovering distance, so this felt like self control. And lunch was on upper management, so I did the best I could with what I had.)
I have prepped nicely for the next few days. Tonight, we are grilling small cuts of beef marinated overnight bulgogi style. With the small cuts of meat (maybe 4 ounces per person after grilling), grilled corn on the cob salad with pasilla peppers tossed with lots of organic arugula (leaves).
Tomorrow: pork loin chile verde cooked in the crock pot with broccoli, squirted with lots of lemon juice from my prolific giant sized lemon producing tree. This recipe cooks a lot of pork loin, and most likely I will freeze some in small portions for lunches. BTW, I consider broccoli leaves. The leaves and the entire tree, as a matter of fact.
Wednesday: Cooking spicy Italian turkey sausage in tomato sauce has become a habit. Something so easy my husband can do it quickly and deliciously hopefully encouraging him to do more cooking in the future. I have served this in the past over cous cous, polenta, etc. Wednesday I plan to serve it over strands of spaghetti squash.
I haven't planned for the rest of the week, and this does seem kind of like a hard one. A lot of advance planning needs to happen so I don't end up eating the exact same lunch I ate today the rest of the week. I am thinking of bringing salads with some lean protein and a bottle of my favorite dressing (Galeo's Miso Ceasar), because that's more tempting than any delivery option.
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