I’m so sad that the weekend is coming to an end…but with the start of a new week, it’s time to prepare for all the delicious food we plan to eat! I’m linking up with Jill Conyers and Mommy Run Fast for What’s for Dinner!
Instead of eating two nights out this week, we ended up eating out on Tuesday, Thursday and Saturday. On Tuesday we had amazing Greek food at Zorba’s. I absolutely love this place! We had dinner with one of Bret’s old friends who was in town for the week. We started out with the cold appetizer sampler with amazing dips, and I had delicious lamb meatballs, lots of wine, and just an overall fun time! I wish had taken pictures!
On Thursday, we went to a local bar and got together with our newlywed friends. The beers were great but the food was a real bummer…I should have just ordered a salad!
And Saturday we went to dinner on South Street to Cambridge. The place was absolutely wonderful.
I was so excited to FINALLY cook the pound of pork tenderloin I had in the freezer, following this recipe. Slicing the meat was so difficult! I quickly realized that the list of ingredients was not going to work, so I used rosemary, basil and seasoned salt. I didn’t make a marinade mainly because I forgot about the brown sugar required, plus I didn’t have shallots! This was a pretty light dinner so I added the spinach salad with tomatoes and goat cheese, balsamic vinegar, and a whole wheat English muffin with strawberry preserves on the side.
The flavoring on the pork was excellent! I loved it. Pork tenderloin is expensive though…and since there wasn’t enough for true leftovers, I’d only make this for special occasions.
On Friday, it was Sloppy Joe Night. I followed the recipe from Skinny Taste and it was so easy! The only thing I didn’t have was red peppers and mushrooms (time to go grocery shopping!). I’m not a big fan of mushrooms anyway so I don’t think that made too much of a difference.
I used seasoned salt instead of steak seasoning, and I used 95% lean ground beef. It really does make a difference. I just can’t cook with the non-lean meats anymore. Once I added the red wine vinegar and Worcestershire sauce, it all started to come together! It turned out to be really delicious, and took no time to make (and eat)! I will definitely make this again in the future!
Sunday 3/16: Rice and vegetables
Monday 3/17: BBQ Chicken Sandwiches
Tuesday 3/18: Healthy Chicken Tikka Misala with Brown Rice
Wednesday 3/19: Turkey Chili
Thursday 3/20: Leftovers
Friday 3/21: Tilapia. Why not have a little Fish Friday?
Saturday 3/22: Dinner and drinks with friends. Don’t know where yet!
What’s on your menu this week? Any tasty recipes you’d like to share?