There’ve been a couple of things happening around here that have necessitated a change in my menu-planning operations.
The most fleeting change is Poppy and Rockford’s. They’re taking skiing lessons on Fridays, and they’ll probably be having dinner out afterward most weeks. This means that it’s just me and Pete having dinner at home, which could translate to a lot of cereal for dinner.
The second and longest-lasting issue came about after my annual checkup. Genetics bear part of the blame for my newly discovered high cholesterol, but I’m guessing at least 70 percent of it is due to my abiding love for cheese. My numbers aren’t insanely high, but they’re higher than they ought to be so my doctor said to start eating more fruits and vegetables, have fish twice a week, go easy on the eggs and cool it on the cheese.
Easier said than done, doc, but I’m working on it.
- Monday: Pizza
- Pizza on a Monday?!?! Have we been transported far, far away from the ButterscotchSundae universe? Nope. Pizza night was usurped by other things all weekend long, though, and Poppy really missed it. I’ll be having something light on the cheese and heavy on the veggies.
- Tuesday: Festival of frozen
- Pete chose chicken taquitos this week, Poppy is having pizza (again; I just realized this), and I’m having a kale-couscous-peanut thing.
- Wednesday: Baked Grouper
- I don’t like fish all that much, and I haven’t been able to tolerate the smell of it since the last time I was pregnant. I’m going to try to bake some filets this week. If the smell runs me out of the house, we’ll have to do it on the grill from here on out.
- Thursday: Poppyseed chicken casserole
- This definitely isn’t the healthiest of meals, but at least I bought the “heart healthy” cream of mushroom for it.
- Friday: Leftovers, probably
- Poppy and Rockford will be on the slopes again, so Pete and I will be on our own. There’s a good chance we’ll be having leftovers.
Last night we tried an excellent flank steak recipe from Good Housekeeping’s “Good Food for a Healthy Heart.” It was simple to make, and the marinade gave it a great flavor reminiscent of Mongolian beef. It’s going in the permanent rotation.
- 1/3 cup soy sauce
- 3 garlic cloves, crushed with a garlic press
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes
- 1 bunch green onions
- 2 1/2 pounds beef flank steak
- 2 tablespoons hot water
- In a medium bowl, whisk soy sauce, garlic, ginger, vinegar, oil, sugar and red pepper flakes until sugar dissolves. Reserve 2 tablespoons marinade; cover and set aside. Transfer remaining marinade to large zip-tight plastic bag.
- Thinly slice green onions and add to bag. Add steak to bag, turning to coat. Seal bag, pressing out excess air. Place bag on a plate and refrigerate overnight, turning over several times.
- Heat broiler for about 15 minutes. Remove steak from marinade, scraping off excess solids, and place on oiled broiler pan. Cook 12 to 14 minutes for medium-rare or until desired doneness, turning over once. Let steak stand 10 minutes before slicing.
- In a small bowl, combine hot water with reserved marinade; drizzle over steak to serve.
I’m linking this up with OrgJunkie.com’s weekly Menu Plan Monday thing.
My cholesterol is high too. Two years ago it was crazy low and the doctor said to me “what is going on?” and I think my response was too much quest and chips. And now I have to do something or he wants to put me on meds. Of course he told me I had three months to do something about it and 5 months later I have lost no weight. Gah!!!
From one cheese addict to another – good luck!!