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| Andy Kepler |
The Meal Plan
Sat (L) County Fair (S) Chef salads
Sun (L) leftovers (S) Taco Pizza
Mon (yoga) leftover pizza
Tues - sheet pan pork chops
Wed - pasta
Thurs (yoga) leftover pork chops
Fri - leftover pasta
Grilled Taco Pizza (Eating Well, June 2019)
This was outstanding! I made "pretty much" as written, just swapping out some items to use what I had on hand: pork sausage for beef (added some extra zing!), Pepper Jack cheese, and Swiss Chard for the lettuce. I used pico de gallo - use a mild salsa if you have sensitive or little taste buds in your family. The jalapeno in the pico had some heat.
I adored the flavors in this, it came together from opening the fridge to plopping on the table in 45 minutes with time for a little clean-up. Having everything ready is a MUST. And a rarity for us - we had enough leftovers for supper a second night. Filling.
Recomended! Serves 2-4 (depending on appetites)
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| photo from eatingwell.com |
1 (15 ounce) can pinto beans, rinsed
1½ teaspoons chili powder
1½ teaspoons ground cumin
¼ teaspoon salt
¾ cup
1 pound
1 cup shredded Mexican-blend cheese
¼ cup sour cream
2 tablespoons lime juice
2 cups shredded
Fresh cilantro and
Preheat grill to medium-high. Cook beef in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Stir in beans, chili powder, cumin and salt. Remove from heat and stir in ½ cup salsa (or pico de gallo). Transfer to a medium bowl.
Roll dough out on a lightly floured surface into a 12-inch oval. Oil the grill rack. Grill the dough until puffed and lightly browned, 1 to 3 minutes. Turn it over using tongs. Spread the beef mixture on the crust and sprinkle with cheese.
Grill until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Transfer to a cutting board. Mix sour cream and lime juice. Top the pizza with lettuce, the remaining ¼ cup salsa (or pico de gallo) and the sour cream mixture. Garnish with cilantro and jalapeños, if desired.
Sheet Pan Maple-Mustard Pork Chops and Carrots (Eating Well, April 2019) gluten free
Because it was exceedingly humid and toasty outside, and not wanting to heat up the inside of the house, I made this on the grill. I did decrease the grill temp to about 420*, and I'm not sure the results would have been much different. I should have started the carrots 10 minutes before adding the chops, and I should have skipped the "glaze" on the chops and drizzled it over everything before serving.
Personally, I think 420* (or 450*) was way too hot and I ended up with tough pork chops and underdone carrots. Which made for so-so leftovers. However, the husband was happy with the results even if I wasn't, so this worked for him. Recommended with reservations.
Serves 4.
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| photo from eatingwell.com |
4 tablespoons extra-virgin olive oil, divided
1 tablespoon whole-grain mustard
1 tablespoon maple syrup
4 (5 ounce) bone-in, center-cut pork chops ( ½ inch thick)
1½ pounds rainbow carrots, cut diagonally into ¼-inch slices
2 teaspoons finely chopped garlic
1 teaspoon coarsely chopped peeled fresh ginger
½ teaspoon ground turmeric
¾ teaspoon kosher salt
¾ teaspoon ground pepper
¼ cup chopped flat-leaf parsley
Position a rack in the lower third of the oven and preheat to 450°F.
Whisk 1 tablespoon oil, mustard and maple syrup in a small bowl. Place pork chops on one side of a rimmed baking sheet. Brush the tops with the oil mixture.
Place carrots on the other side and drizzle with the remaining 3 tablespoons oil. Sprinkle garlic, ginger and turmeric on the carrots and toss to coat. Season everything with salt and pepper. Roast for 10 minutes.
Turn broiler to high. Broil until an instant-read thermometer inserted in the thickest part of a chop without touching the bone registers 145°F, about 4 minutes. Continue cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more. Serve sprinkled with parsley.
Creamy Lemon Pasta with Shrimp (Eating Well, June 2019)
If one looks closely at the photo, can you even see the "cream"? No? Neither can I. Another so-so dish for me. The premise is good, the execution was lacking. This may have been in part because I used whole-wheat spaghetti, and I think that's a bit starchier than say, fettuccine (I'm not sure I can even find ww fettuccine in my corner of the world).
I think my lemon juice slightly curdled the yogurt, because that added to a clumping rather than a sauce. And I see now, writing my review, I completely forgot the basil! Arrgh!
So...simple enough. I had problems with glumping. Could be worth a second try with regular pasta. Recommended with reservations.
Serves 4.
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| photo from eatingwell.com |
1 tablespoon extra-virgin olive oil
12 ounces sustainably sourced peeled and deveined raw shrimp (26-30 per pound)
2 tablespoons unsalted butter
1 tablespoon finely chopped garlic
¼ teaspoon crushed red pepper
4 cups loosely packed arugula (I used Swiss Chard)
¼ cup whole-milk plain yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ teaspoon salt
⅓ cup grated Parmesan cheese, plus more for garnish
¼ cup thinly sliced fresh basil
Bring 7 cups of water to a boil. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve ½ cup of the cooking water and drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes. Transfer the shrimp to a bowl. Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute.
Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, ¼ cup at a time, tossing well, until the fettuccine is fully coated and creamy. Add the shrimp, lemon juice and salt, tossing to coat the fettuccine. Remove from the heat and toss with Parmesan. Serve the fettuccine topped with basil and more Parmesan, if desired.
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