Highlights of what we ate this week:
Breakfasts:
I’m primarily on my Johnsonville Brat + low carb tortilla jam still, but I had a morning where I saw the yogurt I got myself for snacking and had that with All-Bran Buds (fiber of champions) and did that instead.
Lunches:
I ate some form of Dump Nachos at least twice this week. This is my super-busy week at work and it’s just whatever, whenever I can pause to eat. This did require making microwave taco beef, though I did it pretty passively over half an hour.
I had over-steamed some broccoli into mush, and mixed a big scoop of that with some queso, diced chicken, and some cheese tortellini. It was kind of bland but I just needed to eat something, and I definitely got some vegetable.
We got burritos from our local one night, and they’re so big we usually make 2 meals out of one, so half of that for lunch the next day.
Creamy tomato pasta with cauli and meatballs, from freezer prep. I don’t think it was my finest batch as it seemed really underseasoned, but again: busy week, just need to eat, could have used some hot sauce, got a little salad in on the side.
Croissant sandwiches. It’s gotten pretty springy around here, and I get sandwichy, and I was having big nostalgia for back at some point in school where I guess Mom was making me sandwiches on grocery store/Costco-style big fluffy American croissants. I’ve started prepping sandwiches so we have something fast for Mom, as she can still fetch a sandwich from the fridge and get some chips. If I make them on basically garlic toast they hold up okay and are calorie-denser, but I was pondering how to hide more calories in her few bites of food every meal and figure you can hide a lot of mayo in the holes of the croissant. I also use a sturdy amount of ham and turkey, we’re not looking for frugality here – we can barely finish two packs of deli meat between the three of us before they go bad anyway – and a good sturdy cheese like provolone, smoked gouda, or swiss. Dab of mustard, put the sandwiches open-face in the air fryer for 2 minutes to take the bakery-staleness off the croissant, put one leaf of lettuce inside, and close up the sandwich.
Dinners:
Fish Tacos, and this time I was actually organized enough to make curtido, with bag slaw and pickled onions. And I guess I’m not the only one who makes tacos like this, as Gorton’s now makes Taco Tenders. (They’re fine, they are nice and crunchy, I don’t know that the flavoring is enough to be free-standing.)
Burrito, as noted (carnitas, my go-to).
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, and has no circadian rhythm, but we do keep shelf-stable snacks/protein bars/breakfast drinks in her room plus we coax her to eat something a couple times a day.)
Croissant sandwiches were a big win! In the future I will put pimiento cheese, her favorite cheese and fat/calorie dense, on hers. Might start air frying the croissants alone, this batch from the grocery store bakery had an intensely fake-buttery smell to them that seems to cook off okay.
Enchiladas! We’ve tried getting Mom various things from La Bonita, but despite me growing up in Texas her taste in Mexican food barely extends beyond TV dinners, and she has no idea what to do with a burrito. Ah, but enchiladas – soft but toothsome, saucy, cheesy, simply served with very good beans and rice, that was actually well-received.
I think she took off this time before I could serve her a fish taco, but she’s had them before and seemed to like it.
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