April 7-13 Meaplan

G has been out of town on business and comes back tomorrow. He’s been greatly missed but the little one and I have had loads of fun work to do around the house to prepare for his return. I made a tiramisu today for us to have after dinner tomorrow and the house is spic-and-span 🙂
So here’s what he’ll be eating at home this week…
*BBQ Turkey Pizza and Green Salad

We make BBQ chicken pizza a lot in our house but there was a big sale on lean, ground turkey today so I thought I’d just use that instead. Homemade BBQ sauce instead of marinara, cheddar instead of mozzarella, caramelized onions and fresh cilantro. Muy Delish.
*Lobster-Avocado Quiche with Tarragon and Roasted Asparagus with Grapefruit and Onions
I strongly believe you can make a quiche out of anything. It’s my go-to meal when I can’t think of anything else to make with the stuff I have in the fridge. And I always like to have something fresh on the side so I’ll roast some asparagus and top it with a cool salad of grapefruit supremes and onion slices.
*Fish Tacos with Fresh Corn Salsa
Haddock was on sale today and that’s a great fish to use in Fish Tacos. This is G’s specialty so I’ll let him man the kitchen. But basically, the fish will be breaded and oven-fried and served inside warm corn tortillas with avocado slices, cabbage slaw, fresh cilantro and a japaleno-corn salsa.
*General Tsao’s Chicken over Brown Rice with Broccoli
This is something I often crave but rarely order at a Chinese restaurant because although the first couple of bites may taste good, if you keep on eating you will never fit into those jeans you had on during bite #1. It’s breaded, deep fried dark meat chicken that’s been fried again in the wok with an oily, syrupy sauce. So I thought I could make it at home using some lean chicken ‘nuggets’ I keep on hand and make my own lighter sauce, then use brown rice and steamed broccoli. I think it’ll still be damn good.
*Indian Vegetable Curry
I don’t cook a lot of Indian food, but I really love the vegetable curries I’ve had at the few Indian restaurants I’ve been to. I’ll use diced potatoes, chickpeas and kale and make a sauce out of coconut milk.
*Roasted Chicken Nicoise
I’ve done this before and it was a lot of fun. I roasted all the vegetables that you normally find in a Tuna Salad Nicoise, but used chicken breasts instead of the tuna and then served it with olives and hard boiled eggs on a big platter where we ate family style around the coffee table.
That’ll do it for me, folks. Happy Eating, Everyone!

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