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Thursday, April 6, 2017

Cooking for the Weekend

Cooked pretty much everything in the fridge to take this weekend to ABQ to watch the Railyard Games.

Deboned, cubed and seasoned a Smith's Colossal chicken (top left and right).

Boiled 5 eggs.

Pan grilled and diced 3 Pork chops (bottom left)

Pan grilled a sweet onion, 2 poblano peppers, 1/2 red bell pepper, 1 jalapeño pepper, 2 yellow squash, 1 zucchini, 1 Fuji apple.

Tonight's supper is pan grilled chicken thigh and some of the pork chop with jarlsberg cheese on open face Hawaiian roll with tomato and guacamole and some of the mixed veggies.

Along with some salad and fixings, this will be all the food I need for Friday, Saturday and Sunday.

Prep'g and Cooked all this is less than 45 mins.

Who says healthy cooking and eating is so hard?

And now supper -

With a glass of Barefoot Pinot Noir.

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