Three of this week’s meals were from the skinnytaste One & Done cookbook.
The premise of the book is that it’s a bunch of one pot types of meals, grouped together into chapters by the appliance you would use to cook it. So there’s a chapter for the instant pot, there’s a chapter for the air fryer, there’s a chapter for the skillet, there’s a chapter for a sheet pan, etc.
This salmon recipe was from the sheet pan section. Only I needed it to serve four (big eaters), rather than the two it was written for, so I doubled it. Hence, the two sheet pans.
I wasn’t super sure about cooking bok choy and shiitakes on a baking pan in the oven, but they cooked nicely and the timing was perfect with the fish as well.
I served it over rice, so I could have used a bit more of the miso ginger glaze, but that’s my only complaint. It’s hard to mess up salmon.
The next recipe was a broccoli cheddar soup from the dutch oven section of the book.
There is nothing photogenic about green soup so I won’t bother trying to post any of the others I took. I topped it with cheddar and parmesan and we all shared the last of the brie and cranberry stuffed pastries.
The last recipe from the skinnytaste cookbook was a BBQ ranch chopped salad.
I actually don’t remember what the real recipe was, because I only kinda took inspiration from it.
It was kinda perfect since I had a small portion of Kite Hill ranch and home-made BBQ sauce leftover, which I mixed together to make the dressing for the salad.
The rest of the ingredients were: romaine lettuce, tomatoes, avo, bacon white beans, and chicken.
This cute little chicken loves setting the table, which includes bringing everyone’s plates from the kitchen to their place setting. Earning her keep!
This was everyone’s favorite meal of the week, especially mine because we all know how much I looooove a grain bowl.
I made the same lemon miso dressing that I blogged about here and here (and have mentioned approx 25 times since last year), which I doused all over brown rice before tossing in mixed greens.
Then it was time for toppings!
Look at these kids with their adult bowls! Their smaller bowls just weren’t cutting it anymore. If this is what 4 and 6 year old appetites are then I will need a new salad bowl for our family in a few years. Do they even make serving bowls that big???
Ok, so about those toppings…
I roasted butternut squash and walnuts, then added feta and dried cranberries.
It was even better than it looks. SO SO GOOD.
Last dinner to share was (yet another) tofu stir fry.
They are so easy and so well liked, it’s just silly to NOT include them in the weekly menu.
This one had broccoli and cauliflower (over white rice) and then I added the rest of the cashew ginger sauce after taking the pic. If you don’t have RFCFES by now WHATONEARTHAREYOUWAITINGFOR?!?
