| Sunday: | Lentil Dal with Bitter Greens & Curried Butternut Squash |
| Monday: | Eggs in Purgatory with Artichoke Hearts & Capers over Polenta |
| Tuesday: | Leftovers: Lentil Dal |
| Wednesday: | Leftovers: Eggs in Purgatory |
| Thursday: | Pork Chops with Kale & Brussels Sprout Salad |
| Friday: | Eat Out |
| Saturday: | Leftovers: Pork & Kale Salad |
This is going to be a yummy week. The lentil dal dish from my old, worn Cooking Light cookbook is a really nice vegetarian dish. Filling, nicely flavored and perfect for this time of year. For the butternut squash just chop it up in cubes and coat with olive oil, curry powder, salt and pepper. Roast it at 450 for about 25 minutes, or until soft.
You all know I love eggs for dinner, and this recipe is no exception. The recipe actually calls for potatoes in the dish, but we like to leave them out (Christian hates potatoes….un-American, I know!) and serve it over polenta to make it even more filling. If you want to go with the original recipe, just serve it with some hearty toast.
Lastly, we got an Omaha Steaks variety pack gift over the holidays so we have some nice pork chops in the freezer. We thought we’d pair them with that delicious Kale & Brussels Sprout salad that was such a hit over Thanksgiving this year. We’re both really looking forward to having that again, healthy, easy & delicious!!