Admittedly, I’m really into cooking meals that require the simplest of prep. You know, like the kind that you can do with one hand. In all honesty, it’s unique for me to consider how much chopping, prepping, and manipulating of foods has to go into a dish. I generally don’t mind that part of cooking. But when one arm is in a cast, it suddenly becomes a very big deal. I’m definitely taking advantage of the pre-chopped produce section these days!
So, if you are a “light prep” kind of cook, this is your week.
Curried Cauliflower with Rice
**cooks ten minutes longer in oven than recipe indicates. Sub coconut oil for butter to make it vegan.
Roasted Sesame Green Beans
– Toss 1 lb. fresh green beans with one and a half tablespoons of soy sauce, sesame oil and ginger paste. Mix and roast at 450 degrees for 25 minutes, stirring occasionally.
Thursday: (New recipe for me!)
Crock Pot Mongolian Beef
Steamed (or roasted) Broccoli
Friday: Optional Vegetarian
**I plan to add sauteed mushrooms, and diced onions. Non-veg-heads should definitely add pepperoni. Takes about twice as long to cook than indicated for the biscuits I used (Pillsbury).
Saturday: Optional Vegan
Game Day Chili
**this requires a lot of chopping, but I’ll have the hubs and crew around for help. Vegan depending on the toppings used. Are Frito’s vegan? I’ll want to look that up! 🙂