| Sunday: | Pasta with Homemade Sauce |
| Monday: | Leftovers: Pasta |
| Tuesday: | Citrus Rosemary Steamed Snapper with Roasted Brussel Sprouts & Sweet Potatoes |
| Wednesday: | Dinner & Movie with a friend |
| Thursday: | Leftovers: Fish Tacos and Roasted Veggies |
| Friday: | Leftovers: Pasta |
| Saturday: | Eat Out |
For my first week getting back in the groove of things I’m keeping it pretty simple with the cooking. I have a tendency to over-do things sometimes so I’m trying to avoid that trap so I don’t get frustrated or discouraged in my new adventure of cooking for one. Sunday I’m making a nice meal out of a gluten-free spinach pasta that I picked up and simply whipping up a homemade pasta sauce with canned roasted tomatoes, garlic, basil and some fresh sauteed mushrooms. Simple, healthy and delicious. And if you’ve never made homemade pasta sauce, try it sometime…for a small portion it really only takes 10 minutes and is so much better than the thick, goopy, high-sodium jarred stuff!
Tuesday I’m making up my own recipe and pulling out my chinese steamer to steam some Red Snapper along with orange slices and fresh rosemary to infuse with flavor lightly. I’m going to sauté up some thinly sliced kumquats and caramelized onions to serve over top. The kumquats looked so good in the store I just couldn’t resist so I had to work them in somehow! For a side I’ll roast up halved brussel sprouts and chopped sweet potatoes with just a bit of olive oil, salt and pepper.
The good thing about cooking for one is that leftovers stretch very far…so that’s it for this week, just cooking two yummy meals and then repurposing them throughout the week along with some fun with friends peppered in. Of course, if you’re lucky enough to be cooking for a larger crowd please visit my menu archives and recipes to find other meals to round out your week. Happy cooking!