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This week’s shopping trips were a bit more interesting as basically all of the grocery stores implemented new COVID-19 restrictions, but those restrictions paid off as I was able to find everything that I needed. This week’s menu was driven purely by requests from the wife, and both of her big “wants” are dishes that she’s traditionally struggled to control herself with. I will definitely be interested to see how that plays out. One big “plus” of all this shutdown has been the fact that eating out is A LOT harder though, so I’m helping steer the wife towards a couple of nice homemade cheat meals, while limiting the cheating during the week. In that spirit, and because non-diet food is SOOO MUCH better, I’ll included those meals at the end of this week’s write-up.
Healthy Chicken Parmesan: This is an old favorite of the wife’s, but one of the dishes that can cause overeating problems for her. It started with cleaning up 3lbs of chicken tenders from Costco. I’m honestly finding that the tenders are lower-quality meat that requires me to cut out a lot more garbage. I’ll be switching back to the full breasts as soon as possible. I then lightly toast 5 slices of the 1 point/35 calories bread (this week was Hiener’s 35 calories, it’s all Kroger had). Those get obliterated in my food processor along with a little salt, pepper, basil, oregano, and sage to make the bread crumbs. Lightly bread the tenders, and then fry in my electric skillet with a quick spray of Pam cooking spray. I cook at 350 for about 5 minutes per side, flipping once. Then it’s onto a cooling rack in a 350 degree oven while I build the sauce. I’ve found that this combo of quick cooking, and then warming in the oven yields a moist interior but dry exterior, which helps it hold up to a week in the sauce. For the sauce I hand crushed 1 can of San Marzano tomatoes, added a little salt, fresh cracked black pepper, and a splash of sweet wine (this weeks was a peach mosacto I had in the fridge). Dumped that into the electric skillet after finishing up the last of the chicken, and let it cook for about 5 minutes. Then I killed the heat, added some basil and oregano, stirred, and let it set for a few minutes. Then the chicken went into a Pyrex container and I poured the sauce over top. Points: The chicken itself is 3 points for 4oz, and I figure the sauce and breading will add 1 point per portion (probably over-estimating, but erring on the side of caution).
Healthy Pasta Salad: After helping my mom kill the non-healthy pasta salad I made last weekend, my wife wanted it added to her preps for this week. This dish scares me a bit, as pasta salad is a food that my wife cannot stop eating until it’s gone. It started with a 12oz box of Kroger brand reduced calorie rigatoni (all they had this week) cooked per the box instructions in heavily salted water. While that’s cooking I cut up probably 20 cherry tomatoes (quartered), 3 cucumbers (diced into 1cm cubes), and ¼ of a red onion. I put all the veggies in a bowl and season with a little salt and A LOT of fresh cracked black pepper. Drained, rinsed, and cooled the pasta. Then threw it back into the pot with all of the veggies, and 2/3 of a cup of Olive Garden brand light-Italian dressing. Held the lid on tight, and shook it to death to mix. Divided this up into 6 portions. Since the rotini is hollow, it actually looks a lot bigger versus doing this with spaghetti. Points: Each portion is 5 points.
Breakfast: This week I decided to mix things up a bit by experimenting with French Toast. I started by cracking 5 eggs into a bowl and beating them, with about a tablespoon of cinnamon. I then dipped 5 pieces of the Hiener’s 35 calorie bread into this mix, and lightly fried in the electric skillet with a little Pam cooking spray. It took maybe 90 seconds per side, and actually came out tasting great. Points: 3 points for the base toast (1 point bread, 2 points egg), but the wife is currently experimenting with sweetener options. The base toast tastes good, but it does honestly need just a little sweet to bring it together. We’re leaning towards honey.
Miscellaneous: We still have plenty of the “Bibigo Fully Cooked Mini Wontons Chicken & Cilantro Flavored” dumplings on hand, which provides 12 dumplings for 4 points. We’re down to only 2 of the “Super Foods Veggie Bowl” which provides a huge portion for only 10 points.
This week’s big cheat meal was Saturday night’s dinner. I made homemade Steak Au Pauvre (recipe courtesy of Binging with Babish) with roasted cheesy potatoes. I started by rinsing and cutting up a 5lbs bag of potatoes from Costco (little potatoes, slightly smaller than a gold ball, so I basically just cut in half, or quartered the handful of larger ones). These went onto a baking sheet and into a 425 degree oven for 1 hour. While those cooked I laid out to very large sirloins from Costco and let them set for the hour to come to room temp. During the last 15 minutes of potato cooking time I put my large cast iron skillet into the oven to pre-heat. At the end of the hour I pulled the potatoes from the oven, inserted a temp probe into the largest steak, and put the steaks into the skillet and then back into the oven before dropping the temp to 350, until the temp read 145. While cooking the steaks I got ready for the rest of the dish by boiling 2 beef bouillon cubes in 1 cup water, and roughly cracking about 1/8 of a cup of black pepper corns (you want big chunks out of this, so instead of the grinder I actually just cracked by pressing a measuring cup into them). Then I ran the results through a fine mesh civ to remove all of the powdery pepper. Once the steaks hit temp I pulled them from the oven, and set aside to rest. The cast iron skillet got moved to my largest burner on high heat to get it ripping hot. Then I threw the steaks back into the skillet to get a good reverse sear. Towards the end of this I dropped the heat, and added 1 stick of Kerry Gold Irish butter and basted the steaks continuously with it. After pulling the steaks from the skillet and setting them aside for a final rest, I drained the excess butter from the pan, lowered the heat to medium, and added the peppercorns to the skillet. Gave them a minute to get fragrant, and then added the 1 cup of beef broth I made. Let that reduce a little before adding a splash for brandy (recipe calls for cognac, but brandy is what I had on hand), let that reduce a bit, and then added heavy whipping cream. Waited for that to come together and thicken enough to coat the back of a spoon. I then covered the potatoes in shredded cheese, and “Chicago Steak Seasoning” before sticking them back into the oven to let the cheese melt. After letting the steaks rest I slice them on a bias, layered the slices on a plate, and drizzled with the creamy peppercorn sauce. Served with potatoes as a side. (Note: I actually pulled about half of the potatoes before seasoning/cheesing them, and set them aside for breakfast the next day). Pic (note: this was actually the second round after our nightly walk, so the sauce was a bit thick from being in the fridge) - https://imgur.com/a/LvNMy8r
Points: Waaaay too damn many to count.
Cheat Meal Sunday Breakfast: This morning my wife woke up to breakfast in bed. I had scrambled up 3 eggs each, and fried up 3 slices of bacon each. I then fried the leftover potatoes from last night in the bacon grease (just enough to let them heat up, and get a little extra brown). Added a little cheese to the potatoes, put some A1 steak sauce on the eggs, and brought in 2 trays of food. We ate breakfast, and watched Marvel movies (she’s burning through the whole Marvel Cinematic Universe while working from home). Pic: https://imgur.com/a/aWQeMs7
Points: Approximately 11 million.