A few December dinners somehow slipped by without getting their spotlight, so here I am sharing the photos in case you needed some ideas, too.
This was a way of reinventing leftovers – roast chicken served over rice with cauli and broccoli that I sautéed in tamari. Then I topped it in a sesame soy sauce with crushed peanuts on some.
Taco salads with avo, ground beef, and chips on top.
Like I mentioned before, I use the Bolthouse Farms avocado cilantro dressing whenever I make this. Which I massage into kale or whatever other greens. In this case, it was kale, shredded carrots, and a slaw/cabbage mix. And then I added pepitas and cilantro. There is a bagged salad JUST like this that I fell in love with last year and so now I just recreate it on my own (and larger) with basically all the same ingreds. But I add in kale and (usually) nix the green onions.
Here’s more of that roast chicken. This time with rosemary bread and a simple spinach salad. I used more of those shredded carrots in the salad, with a red wine vinaigrette and then sprinkled (dumped?) parmesan on top. This dinner was so haphazard.
This must have been a weekend meal because Kyle grilled. We are definitely taking advantage of having a BBQ back in our lives! Rain or shine, if he’s in town, I’m trying to set aside those days for him to grill as a part of the meal plan (and he’s usually in town on the weekends so it’s great for everyone).
Along with the tri-tip, we had roasted potatoes and broccoli.
🙂
