Last night was ravioli, cauliflower soup and salad. I skipped the ravioli and has some seared fish.
Tonight is quesadillas, tomato tortellini soup and salad. I'll think I'll have fish tonight for myself again.
Last night was low carb cabbage pockets and sesame crusted seared tuna.
Tonight - beyond meat burgers with roasted cherry tomatoes and sautéed enoki mushrooms
Tomorrow - roasted portobello mushrooms stuffed with spinakopita filling and fathead dough garlic knots.
Last night: zatila with pizza filling for kids (marinara sauce & cheese) and veggies for adults (sauteed onions, zucchini, and shredded cheese)
Tonight: onion soup, mini cheese vegetable calzones from the new BY cookbook, zatila with tuna melt filling (I rolled the last few balls of dough yesterday and kept them in the fridge, then filled them tonight, and they turned out perfectly)
Tomorrow: falafel
Wednesday: tuna casserole or fried fish and mac & cheese
Thursday: pizza (homemade if I'm not too bombed by then)
Last night we had make your own sushi salad with seared tuna.
Tonight was malawah veggy cheese calzones and brussel sprouts sauteed in butter and sprinkled with fresh ground black peppered and shredded parmasan cheese.
Thanks! It's actually much easier to make it then it sounds.
* I buy filleted branzino with the skin left on on one side.
* brush the skin with olive oil. generously sprinkle with sea salt and freshly ground black pepper. coat with some flour to stop the skin from sticking to the grill.
* place the fish, skin down on a hot grill and hold it down with the spatula to prevent it from bending into a U shape..
* close the grill in order for the heat to cook the rest of the fish without having to flip it.
* flip the fish over few seconds prior to taking it off the grill just to give it that nie grilled taste.
* serve with halved lemons to squeeze on top.
GNOCCHI
* buy the Tuscanini brand (I made fresh gnocchi. Not to compare but time consuming)
* Cook according to instructions, and then let it dry.
* melt butter in pan on medium heat and gently pan sear the gnocchi in the butter. add salt and pepper.
* serve with fresh basil cut into thin strips and sprinkled on top.
