Chicken.  We had it Monday, Tuesday and it’s scheduled again for Thursday.  Tonight had to be something different.  Something not chicken or turkey, yet something lean.  There was some good looking pork at the store, but it was not what I would call lean.  The seafood didn’t look too bad, but I hit the beef section first and saw the top sirloin steaks.  I hated to buy more as a good portion of my freezer meat inventory is top sirloins, but I was a bit desperate for something, anything not fowl.  There were 6 steaks in the pack, 4 are now in the freezer.  Join the club boys!

DINNER - Top Sirloin Steaks - Fixed the usual way, grilled out on the grill and served with a big side salad.

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We had a salesperson scheduled to stop by this evening to give us a presentation at 6 pm.  Knowing he would be here at dinner time, I wanted something quick we could eat just as soon as he left.  To me that means something premade, yet healthy.

DINNER - Rotisserie Chicken - A deli department chicken, a side of oil & vinegar slaw I whipped up quick and a bit of lowfat cottage cheese.  The chicken was shy, no pictures please!

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After a wild weekend of guests and eating anything we want it’s time to get back to our dietary restrictions.  Tonight’s meal is what we should be eating every night.  I hope you’ll be seeing more of this kind of thing for the next couple of weeks.

DINNER - Grilled Chicken Breast - I marinated the boneless chicken breasts in a combination of lemon juice, garlic, parsley, salt & pepper and Dijon mustard before cooking them out on the grill.  As a side dish we had a salad dressed with a light honey mustard dressing, which is surprisingly good.

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Our friend Steve is in town so we spent the evening drinking, catching up on gossip and eating nibbly things.  Tonight’s nibblies are Asian themed, all pre-made frozen I might add.

Pot Stickers - They come in a bag of 30 and we ate them all!  I love them!

Chicken Egg Rolls - Also from a bag.  They never crisp up in the oven as much as I think they should.

Pork Egg Rolls - Box.  These had a funny taste, like they were a bit too old.  Doubtless to say I was not impressed.

BBQ Pork - This was well within it’s due date but was covered in a jelly-like substance.  I buy this product all the time and this was the first time I had come across this, also not impressed.

Tempura Shrimp - box.  Surprisingly good.  I’ll buy this product again.

I served all this with a variety of dipping sauces; homemade pot sticker sauce, sweet chili sauce, sweet & sour sauce, a citrus dipping sauce that came with the shrimp (D liked it, I found it gross), and hot mustard with sesame seeds for the BBQ pork.

Picture?  Too many drinks for that!

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Tonight’s dinner star was the last piece of freezer meat for the week, a 1 lb slab of London broil.  What to make?  I popped onto foodnetwork.com to see what ideas they had.  RR had a pretty good, easy lookin’ recipe so I thought I’d give it a try.

DINNER - London Broil - I brushed the meat with Worcestershire sauce and seasoned it.  It went on the grill and cooked until it was medium-rare.  As a side dish I cooked some cauliflower in chicken broth and mashed it (like potatoes) with the addition of some sharp white cheddar cheese.  I also whipped up a little thin gravy for the meat.

I followed Rachel’s recipe this time, but if I were to make it again I would cook the cauliflower in a lot less broth and make the gravy thicker, but that’s just my taste.

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I had some leftover chicken from this weekend and needed to find a use for it.  I’ve been craving Mexican food for the longest time and wanted something different from the usual soft tacos.  I found a simple enchilada recipe in my collection and decided to give it a try.

DINNER - Chicken Enchiladas - Shredded chicken mixed with shredded cheese, sour cream, spices, red onion and cilantro and rolled into fat-free flour tortillas.  I covered it with salsa, sealed it with foil and baked it until hot.  I removed the foil and covered it all with more cheese and baked it a bit longer.  It wasn’t too bad.  It kinda tasted like something you would make in the kitchen of your trailer.

I served it with a side of Mexican slaw, which is cole slaw with jicama and Mexican seasoning and cilantro added.  It needed some work.  After tasting it I added a lot more seasoning and maybe next time I’ll cut the jicama in matchsticks instead of shredding it as it kinda got lost in the concoction.

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Ahh, the centerpiece of this week’s Asian week freezer meat theme is tonight.  The best part about it is that it’s quick, easy and healthy.  After making it for the first time I’ll have to do some adjustments to the recipe, cook the beans a bit longer and double the sauce.  I also think a few toasted almonds as garnish would be good too.

DINNER - Pork with Hoisin Sauce - Slices of pork loin seasoned with salt, pepper and sesame oil; then stir fried with garlic, green beans and a sauce made with jared Hoisin sauce and sherry.  I served it over rice and garnished it with sliced green onions.

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There is more in my freezer then meat.  There are many food stuffs that need to be consumed or thrown out.  I’m getting close to the throwing out stage.  I only mention this because we ate  freezer meat for dinner tonight, and I believe we’ll be having another package tomorrow night, if things go the way I have planned.

DINNER - Top Sirloin Steaks - Top sirloin steaks cooked on the grill and served with baked white potatoes (russets or Yukon golds are better for baking, but I had the whites leftover) and a side salad.

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Welcome to Asian week!  Well, not really, but I’ve got most of the week’s meals planned already (unusual for me) and 3 of them are Asian themed.  On the plus side 1 includes leftovers and 3 feature freezer meat!  Tonight, Asian meal number 1…

DINNER - Asian Grilled Salmon - A nice thick chunk of salmon marinated in soy sauce, sesame oil, ginger and garlic and grilled.  I served it with an edamame salad; edamame, radish, green onions, baby corn and pimento all dressed in a Chinese chicken salad type dressing.

A note on older blog photos:  I’ve had to delete 2008’s photos from this blog due to space limitations.  If for some bizarre reason you are reading my old posts and want a particular photo, drop me a line and I’ll send it to you.
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Yesterday when I was thinking about what is was going to grill, I thought of chicken.  While thinking about which parts of the chicken I would grill the thought occurred to me, “Why not the whole chicken?”  Why not indeed.

DINNER - Butterflied Grilled Chicken - A whole chicken with the backbone and breast bone removed and seasoned with olive oil, lemon (zest & juice), thyme, rosemary, parsley and salt & pepper.  I grilled in on the grill over indirect heat and while it rested I grilled up a zucchini and a summer squash.  I forgot to take a picture, so here is a pic of the half a chicken we didn’t eat.

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