This week, I had strep. Everything hurt. I needed easy comfort food. This is what I ate before and after my tonsils decided wreck my entire existence. Okay, that’s a bit dramatic but ya girl was hurting. Here’s some good food.
Breakfast:
”My Body Needs Probiotics because it’s Being Wrecked by Antibiotics” Parfait and Eggs
Lunch:
”I Have a Fever- I Need to Consume Fire to Feel Human Again I’m So Cold” Chili
”My Tonsils are Delicate I Need Cold Nutrients” Tuna Salad
Dinner:
”Still Freezing and Need Something Hot and Delicious” Enchilada Bowls
”Maybe If I Eat All the Veggies I Can Touch This Will Go Away Faster” Roasted Veggie and Couscous Bowl
Fancy:
”Pull Your Shit Together It’s Valentine’s Day” Crab Cakes and Oven Fries
Dedication
I dedicate this week and my survival to Better Than Bouillon. God Bless you, you delicious, salty, chickeny, goo.
Parfait with Eggs
Takes: 5 Minutes
Makes: 1 Serving
Mise: Greek Yogurt, Granola, Blueberries, Strawberries, Banana, Eggs, Butter, Salt
1. In a small non-stick skillet, crack two eggs and scramble with a spatula. Add 1/2 Tbs of Butter. Place on low heat, stirring regularly, until desired consistency.
2. While eggs are cooking, empty 8oz Greek Yogurt cup into bowl, top with 1/3 cup granola, handful of blueberries, 4 diced strawberries, and 1/2 banana, diced.
Hot Chili
Takes: 1 Hour
Makes: 10-12 Servings
Mise: Lean Ground Beef, Ground Bison, White Onion, Green Bell Pepper, Pablano Pepper, Anaheim Pepper, Tomato Paste, Salt, Pepper, Paprika, Chili Powder, Cumin, Garlic Powder, Onion Powder, Cayenne Pepper, Aleppo Pepper, Sumac, Diced Tomatoes, Chicken Stock
Notes: Aleppo Pepper gives a bit of sweetness with heat while Sumac gives a good savory smokiness without heat. Both are optional but both are delicious.
1. In a Large Pot, add 1 lb Lean Ground Beef and 1 lb Ground Bison to pan and mix together. Turn stove on Medium-High and brown meat, breaking up as you stir.
2. While meat is browning, dice 1 large White Onion and all of your peppers. Once the meat is browned, add your diced veggies to the pot.
3. Season meat and vegetables with 3 Tbs Chili Powder, 1.5 Tbs Cumin, 1 Tbs Paprika, .5 Tbs of Aleppo pepper, Garlic Powder, Onion Powder, and Ground Sumac plus 1 tsp Cayenne(only if you want very spicy chili). Salt and pepper to taste.Stir and cook for 2-3 minutes to slightly cook spices.
4. Add in small can of Tomato Paste, stir to combine. Cook, while stirring constantly, for 2-3 minutes. Then, add large 28oz can diced tomatoes. Fill can with chicken broth and add to pot. Bring mixture to boil then reduce to simmer. Cook for 30 minutes, add more seasoning as needed, and serve.
Tuna Salad
Takes: 30 minutes
Makes: 2 Servings
Mise: Canned Tuna, Eggs, Mayo, Dijon Mustard, Pickle Juice, Lemon Juice, Salt, Pepper, Garlic Powder, Onion Powder, Ground Celery Seed, Apple, Onion, Celery
1. Hard Boil 2 Eggs. Once cooked and cooled, cut in half and add cooked yolked into bowl. Set whites aside.
2. Using a fork, mash yokes until broken down into small pebbles. Add 2 Tbs Mayo, 1 Tbs Dijon Mustard, 1 Tsp Pickle Juice, and Squeeze of Lemon Juice to bowl. Mix together until smooth. Stir in Salt, Pepper, Garlic Powder, Onion Powder, and Ground Celery Seed into mix (season to taste).
3. Finely dice 1/4 cup white onion, 1/4 cup apple, and 1 large stalk celery. Drain tuna until no juices remain.
4. Add all tuna and diced veggies to mix. Stir to combine. Chill and serve.
Enchilada Bowls
Takes: 15 minutes
Makes: 4 Servings Meal, 10 Servings Sauce
Mise: Rotisserie Chicken, Whit Onion, Bell Pepper, Salt, Pepper, Butter, Tomato Paste, Chili Powder, Cumin, Sumac, Garlic Powder, Onion Powder, Paprika, Water.
Note: You can totally use the Enchilada Seasoning packets at the grocery store. I just didn’t have any.
1. Shred chicken breasts of Rotisserie chicken, thinly slice 1/2 large white onion and 1 bell pepper.
2. In a large pan, add 1 Tbs butter. Once melted, add sliced onion and peppers. Cook on Medium-High until vegetables caramelize to your liking. Once almost done, add shredded chicken. Season with Salt and Pepper. Put in a bowl and cover with foil to keep warm.
3. In same pan, add 1 small can of tomato paste to pan on medium heat. Add 2 Tsp Chili Powder, 2 Tsp Cumin, 1 Tsp Sumac, Garlic, Paprika, and Onion Powders. Mix and cook for 2-3 minutes. Slowly por in 1 cup of water until sauce is thick but able to be poured. Salt and pepper to taste.
4. In a serving bowl, add chicken and veg mix, top with sauce, shredded cheddar cheese, and a dollop of sour cream. Devour.
Roasted Veggie and Couscous Bowl - Hello Fresh Meal
Takes: 30 minutes
Makes: 1 large serving
Mise: 1/2 cup dry couscous, 1 cup vegetable stock, Olive Oil, Zucchini, Red Onion, Lemon, Grape Tomatoes, Sumac, Halloumi Cheese, Salt, Pepper.
1. Preheat broiler to high. Hald Zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1 inch thick wedges- finely mincing one wedge. Zest lemon until you have 1 tsp zest then cut into wedges. Half 4 oz grape tomatoes.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous is lightly toasted (2-3mins). Pour in 1 cup of vegetable stock. Bring to a boil, then reduce to simmer, and cover. Cook until tender, 10-12 mints.
3. Toss Zucchini and onion wedges with alarge drizzle of olive oil, sumac, salt, and papper on a baking sheet. Broil until lightly charred, 10-15 minutes, tossing halfway.
4. Heat a drizzle of olive oil in a medium non-stick pan on medium-high heat. Take 4oz of Halloumi cheese and season as desired (I seasoned with an herb blend but just salt and pepper work great, too). Add to pan and cook until browned, 2-3 mins per side.
5. Transfer couscous into large bowl, stir in tomatoes, lemon zest, and a squeeze of lemon juice. Top with Roasted Vegetables and Cheese.
Crab Cakes + Oven Fries
Takes: 1 hour
Makes: 8 Cakes
Mise: Crab Meat, Red Potatoes, Olive Oil, Salt, Pepper, Parsley, Old Bay, Garlic Powder, Panko Break Crumbs, Mayo, Dijon Mustard, Garlic, Celery, Celery Seed, Worcestershire Sauce, Eggs, Butter, Broccoli, Parsley.
1. Break down fresh crab until you have 1 lb of crab meat or drain store-bought real crab meat and set aside.
2. In a large bowl, mix together 3 Tbs Mayo, 1.5 Tbs Dijon Mustard, and 1.5 Tbs Worc. Sauce. Add 1 Tsp Ground Celery Seed, Garlic Powder, and Onion Powder. Stir and set aside.
3. Finely mince half white onion, 1 large stalk Celery, and parsley until you have 1/3 cup white onion and 3 Tbs Parsley. Add all minced veg and parsley to mix and stir.
4. Add two eggs to mix and stir until well combined. Add crab and gently fold in. Add in 1 cup of Panko break crumbs. Continue adding Panko, as needed, until the dough does not stick to your hands and can hold its shape when formed.
5. Form into patties. Cover with plastic wrap, chill in fridge.
6. Preheat oven to 425F. Cut Red Potatoes into fries. Line Sheet tray with aluminum foil. Drizzle graciously with olive oil and add potatoes. Generously season with salt, pepper, old bay, garlic powder, and parsley. Bake in oven for 30-35 minutes, stirring halfway.
7. Steam some broccoli.
8. When fries have are about half down cooking, heat a large pan to medium heat. Add 1 Tbs butter. Once melted, add in half of patties. Cook until golden brown (3-5 minutes) per side. Only cook what you eat that night. Keep left overs packed in fridge.
9. While patties are cooking, mince 2 cloves of garlic and put in a small bowl. Add 3 Tbs mayo, salt, pepper, and a squeeze of lemon to bowl. Mix. Set on table.
10. Place oven fries, prepares patties, and broccoli on plate, top with Garlic Mayo, and enjoy.
Grocery List
Organized by Department because I’m Not a Monster
1 lb Real Crab Meat, Fresh
1 lb Lean Ground Beef
1 lb Ground Bison
2 Large Cans Tuna
1 Rotisserie Chicken
18 ct Large Eggs
16oz Block Halloumi Cheese
5 Greek Yogurt Cups, Your Pick
28oz Can Diced Tomatoes
2 small cans Tomato Paste
28oz Chicken Stock
16oz Vegetable Stock
16oz Couscous
1 Medium Jar Mayo
1 Jar Dijon Mustard
1 jar Old Bay Seasoning
1 Pint Blueberries
1 Pint Strawberries
1 Bundle Bananas
2 Lemons
2 Apples
1 Small Celery Bunch
2 Medium Zucchinis
2 Small Red Onions
1 Pck Grape Tomatoes
3 White Onions
2 Bell Peppers
1. Pablano Pepper
1 Anaheim Pepper
4 Red Potatoes
1 Lg Broccoli Crown
1 Bunch Parsley
1 bag Granola, Your Choice
Pantry
Salt
Pepper
Paprika
Chili Powder
Cumin
Garlic Powder
Onion Powder
Cayenne Pepper
Aleppo Pepper
Ground Sumac
Pickle Juice
Final Thoughts:
This was all delicious. I am on the mend. Please make and enjoy <3