But to get back into the swing of things (briefly before I leave for a 5 day tropical vacation this Thursday) I'll bring you up to speed on the things I've been scarfing down this year...
Slow Cooker Chicken w/Carrots, Asparagus & Wild Rice
- In the slow cooker = chicken (on the bone), soy sauce, ketchup, honey, garlic, dried basil, carrots
Turkey Meatball Soup
Panko Herb Crusted Cod with Cauliflower & Charred Snap Peas
DC Mardi Gras - we went to a Louisiana Style Mardi Gras bash in Washington DC in January and let me tell you it was CRAYfish. Anywho we ate a lot and saw a lot. Some food for the belly and the eyes....
|King & Queen of Mardi Gras|
|Late Night food at "The Queens Breakfast" at 11PM|
|Finished the weekend off with lobsta rolls & clam chowda|
This time I used chorizo chicken sausage and TJs salsa
SALMON.. Lots of Salmon..
Don't worry I used whole wheat bread and organic grass fed butter
Tofu/Kale/Sweet Potato Stir Fry
Eataly Inspired Prime Rib with mashed potatoes, creamed spinach, roasted carrots, and homemade coleslaw.
My parents force fed me this ridiculously Dahlicious but ridiculously filling meal while home earlier this month. My dad has become obsessed with the Prime Rib sando at Eataly in Chicago upon his last visit to the Windy City and has worked on recreating this dried porcini mushroom rub at home and I dare say he got it absolutely right this time.
In n Out. Enough Said.
Filet Mignon & Spinach
Protein & Veggies are what's on the menu again this week as I work towards this tropical vaca AKA bathing suit weather...
|fancy leftovers for lunch|
Breakfast for dinner: Scrambled Eggs & Avocado Toast
Pesto Roasted Chicken Breast with Asparagus
Chopped Salad & Italian Wedding Soup Sunday Lunch - takeout from Nonna's