For Sunday dinner, I made salmon and couscous with Greek seasoning.
On Monday, I made Tomato and Gigante Bean Bake (Pizza Beans) from Smitten Kitchen Every Day. I used giant lima beans from Bob’s Red Mill. This time I cooked 2 ½ cups dried. I always throw in the whole bunch of kale. I added browned ground turkey, because my husband prefers to have meat included. I cut the mozzarella from 8 oz. to 4 oz, and I cube it and sprinkle it on top. I don’t add salt, and this time I did not add the Italian seasoning. My husband prefers it that way, and I think it allows the flavors of the other elements to shine on their own.
On Thursday, I made a chicken-vegetable-soba noodle stir-fry. We used the last frozen chicken breast, which unfortunately was one of those rubbery ones. At least it was somewhat hidden by the vegetables: celery, red bell pepper, carrots, Baby Bella mushrooms, broccoli, and green onion. I had some defatted chicken drippings in the freezer which I used for the sauce.
Saturday’s dinner will be Salmon and Couscous, probably with Penzey’s Sunny Paris seasoning, with steamed green beans as the side.
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