what we ate

last week is such a blur. we had so much going on every day. i know i cooked here and there but i really didn't make a menu. but this is what we ate....

 

left to right. top to bottom.

simple veggie taco salad:
shredded lettuce, sauteed orange and yellow bells and onions, canned black beans (heated), chopped tomatoes, salsa, trappy's sweet jalapenos, shredded cheese and sour cream.
pretty healthy. easy. and super filling.

baked tilapia on a bed of kale fried rice
side of steam-fresh (frozen) veggies

tilapia:
put frozen fillets in the oven and drizzle with olive oil and sprinkle seasoning of you choosing. bake for 15 minutes or until cooked through and flaky.

kale fried rice:
ingredients
1/2 lb kale, stems discarded (i buy the bagged kale. triple washed and chopped. convenient.)
1 1/2 tbs veg oil
2 cloves garlic, finely minced
3 lg scallions, roughly chopped
2 1/2 cups cooked brown rice
1 tbs + 1 tsp soy sauce
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heat olive oil in skillet over med-low heat. add garlic and cook until just browned. add kale and scallions and cook until kale is wilted. add cooked rice and heat through. add soy sauce.

shrimp and goat cheese grits with a side of sauteed kale

shrimp:
ingredients
2 tbs + 1 1/2 tsp olive oil
1 lb large uncooked shrimp, peeled, deveined, and tails removed (i bought frozen)
1 tbs minced garlic
1/2 cup thinly sliced roasted red bell pepper (i used jarred)
2 tbs creole sauce {recipe here}
1/4 cup dry white wine
3 tbs unsalted cold butter
goat cheese basil grits {recipe here}
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heat olive oil in large skillet over high heat. add shrimp and garlic and cook until shrimp turn a little pink. add peppers, creole spice and cook about 2 minutes. add wine and cook for 2 more minutes. remove from heat, add butter and stir to coat. serve over grits and top with leftover sauce from pan.

kale:
olive oil, kale, and minced garlic. cooked in skillet until kale is wilted.

pw's perfect spinach salad
recipe {here}

we definitely didn't starve this week, but i wasn't at my finest in the meal-planning department. i'm going to start focusing more on slow-cooker and easy recipes. now that elle + ollie has reopened i'm busy busy busy and big elaborate meals are going to be few and far between.