Resuming My Cook-Once-A-Week Routine!

Back when we used to shoot a lot of weddings, I got in the habit of cooking lots of meals for dinner in batches on one evening, and freezing the individual dinners. It was great on the nights when I was up for all hours, working on wedding photos. We would just pull something out of the freezer, throw it in the oven, and have a healthy, homemade meal in about half an hour. Since our son was born, I somehow got out of the habit of doing that. I decided that it was time to start again! We have gotten in the habit of having too much takeout food when things get busy and I knew that this is exactly what we need.

I started by asking my husband to keep an eye on E for an hour or two so I could cook. Then I started making a huge batch of sauteed chopped veggies in my wok (4-5 bell peppers, various colors, one whole chopped onion, 4 cloves minced garlic, tomato, and a bit of coconut oil, and a tiny bit of salt & pepper). I also started cooking a bunch of rice on another burner. On a third burner, I started cooking up a bunch of lean ground beef with a bit of salt, pepper, and dried oregano. On the fourth burner, I started boiling water for pasta. I grabbed a couple of boxes of Indian food mixes that I found in the non-perishable section at Trader Joe’s, two cans of organic garbanzo beans, a jar of pasta sauce, and a can of diced tomatoes. I also had a package of marinated carne asada my husband found at Target that was set aside in the fridge, ready to barbecue. Here is what I made with the above ingredients! I made multiple batches of most of the meals, so it actually ended up being enough for almost two weeks!

Meal #1: Trader Joe’s Punjab Eggplant. Added garbanzo beans and veggie mix, served over plain jasmine rice.

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Meal #2: Gluten free rice pasta with lean ground beef meat sauce and veggie mixture. aliciainwonderlandblog.com

Meal #3: Barbequed carne asada with rice mixture. I added the can of diced tomatoes, some salt and pepper to some plain rice, and added in a bit of the veggie mix and some garbanzo beans. This marinade on the meat was amazing, and I was really excited that we found one that did not have soy in it!
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Meal #4: Trader Joe’s Punjab Choley with extra can of added garbanzo beans and plain jasmine rice.aliciainwonderlandblog.com

It was so easy, and really didn’t take that long! For each meal, I took the frozen portions out, put them in an oven safe dish and baked for about half an hour at 375 degrees F. It is such a relief not having to worry about what I am going to come up with each night for dinner. 🙂 Also, I am quite proud to say that even my meat-loving Texan husband was a big fan of the two vegan meals we had last week. Definitely a major win for me!

Quick & Easy Thai Turkey Larb Lettuce Wraps

turkey larb lettuce wraps

A few years ago, a friend of mine made some amazing turkey larb lettuce wraps for us when she had us over for dinner. I became obsessed with them since then. She could not remember the exact recipe that she used, so I started a process of trial and error to find my own perfect blend of ingredients. All of the experiments came out good, but I think my final mix comes out amazing. This has turned into a part of the regular dinner lineup in our house.

Ingredients:
1 bag of Trader Joe’s frozen Confetti Rice
Romaine lettuce
1 package ground turkey
3 cloves garlic, finely chopped
4 small red dried chili peppers, chopped
1 tablespoon chopped lemongrass (using only the white part)
2 tablespoons coconut oil
Juice from 3 limes
1/4 Thai fish sauce
A few sprigs of fresh cilantro for garnish

1. Put coconut oil in wok and add in ground turkey. Cook on medium heat, stirring the turkey periodically until the turkey is about 75% cooked.
2. Add in the garlic, chili peppers & lemongrass. Continue to cook while stirring regularly until the turkey is completely cooked and the garlic is softened and slightly opaque.
3. Heat up rice in microwave for 3 minutes.
4. Pour lime juice & fish sauce in large serving bowl.
5. Once turkey is finished cooking, add it into the serving bowl with the liquid mixture, and mix well to blend.
6. Add in Confetti Rice, and mix well.
7. Add a bit of chopped fresh cilantro to garnish.
8. Scoop mixture into individual pieces of lettuce to form lettuce wraps.

So easy, tasty & healthy! It usually takes me 15 minutes or less to make the whole thing!