I had Shauna and Bronson over on Friday night for tomato soup and grilled cheese. The kids were too busy jumping and being cute together to bother eating much, but the adults all liked it. I need to remember to make a double batch of this soup because one batch is simply never enough.
The Salad Tacos were great. Ben had his nacho-style, Greg had it in a soft tortilla, and had mine as a taco salad.
The roasted tomato linguine was just okay. I think my pasta to tomato ratio was off, and the whole thing just seemed to be dry. It could have benefited from some meat or a rich sauce or something.
And once more, the Blue Apron meals were wonderful. I have found both with last week and this week that the "2 servings" each meal is supposed to make really ends up being closer to 3 or 4. Ben and I typically share a serving, and if it's something he isn't really into, his half ends up being my lunch the next day. It is making it a lot easier to justify the cost, especially when our last grocery trip was significantly less pricey.
This was great - cod with an amazing remoulade sauce. (I had never heard the word "remoulade" before this week). The only change I would have made to this would have been to just saute the cod instead of putting a batter on it and attempting to fry it in the pan. The sauce was the best part of the recipe anyway.
The turkey sliders were great, too. Greg has not been a fan of ground turkey ever since a certain "food-poisoning" incident several years back that he still has not recovered from...but he also has always felt like turkey lacks flavor. This time, however, the recipe made them very tasty, I was happy to find a way to prepare turkey that Greg and Ben liked.
Plan for next week:
Friday: Since we went out to La Palmera tonight, tomorrow will have our last Blue Apron meal from last week - pork tenderloin.
Saturday: Night in with Ben and Baby Raleigh! Keeping dinner simple and making chicken tenders with sweet chili sauce and rice, with Brussels sprouts.
Sunday: Layered Beef Chili
Monday: Leftover Chili
Tuesday: Blue Apron Meal: Tilapia Veracruzana with Yellow Rice
Wednesday: Blue Apron Meal: Whole Wheat Spaghetti with Zucchini and Ricotta
Thursday: Blue Apron Meal: Roasted Chicken with Jalapeno-Herb Salsa, Mixed Citrus & Cracked Wheat Berries
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