Rounding up this week’s best meals, week of 3/23/26
Breakfasts:
2 Johnsonville smoked brats + 1 low carb street taco tortilla torn in half to hold each brat + dab of mayomustard
3 eggs scrambled and microwaved with a wedge of Laughing Cow garlic and herb
Lunches:
Air Fryer Butterflied Chicken (coated with olive oil and Greek seasoning) with a diced zucchini, some halved cherry tomatoes, and half a small nuked potato
AFBC drizzled with soy sauce and garlic powder with sauteed Superblend in oyster sauce
AFBC covered in sour cream, sliced and taco’d with lettuce, cheese, and salsa
Taco salad with from-the-freezer taco meat, iceberg, tomatoes, cheese, salsa-sour cream dressing, tortilla chips
Dinners:
We were using up a good bit of random leftovers this week, but I did make a family-size box of Zatarain’s red beans and rice, with sliced smoked turkey sausage and a can of green beans.
Mom meals:
(My mother has mid-stage dementia and lives with us; this past month she’s been losing the ability to make herself a plate of food from options so we’re moving into a phase of prepping more specifically for her. She doesn’t have much sense of taste or smell, so doesn’t get hungry and can’t force herself to eat very much, but we do keep a bucket of shelf-stable snacks/protein bars/breakfast drinks in her room and rouse her to eat something a couple times a day.)
She liked the red beans and rice okay, but while it’s something my dad would cook when I was a kid I don’t think she’s ever chosen it for herself.
Pizza and hamburgers are reliably popular, and we keep slices in the freezer and I make her an air fryer burger or two. She only eats half so I make them heavily buttered and garlicked, sneak in as much cheese as possible, and make a fistful of fries or tots.
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