In some ways, this week’s meals had a theme now that it’s one of my favorite times of the year: salsa season. Growing up my mom always made us homemade salsa in the late summer, and thankfully the middle took on that tradition (also thankfully aided with food processors). Pasta sauces for me are like salsa for her. Each time it’s a little different but every time it’s so damn delicious.
I apologize for that poor photo quality. If I would have been thinking, I would have snapped photos after we made it on Saturday….but that wasn’t my priority. Taste testing very much was, though.
Since we started the day by purchasing 20 pounds of canning tomatoes at the farmer’s market, I knew my meals this week would need to have tomatoes involved.
The first meal was actually the one I’d intended to make last week — one pan balsamic chicken and veggies. Sadly asparagus wasn’t on sale, so I opted for green beans and threw in some tomatoes along with the carrots. I also paired it with chicken rice, though the chicken and veggies would have been just find on its own.
I had to plan my remaining two dishes carefully based on leftovers (as you’ll see shortly), so last night I made cheesy pesto chicken lasagna spaghetti squash. It’s a mouthful but folks, I found a winner! Not that I really have staple dishes, but this would undoubtedly be one of them.
What I didn’t realize (though probably should have) is that you can pre-cook spaghetti squash. I almost did it Sunday night but instead baked it Monday between work and the gym. When I came home, it was a matter of making the chicken (I actually opted for ground turkey instead of chicken) and putting all the layers together.
About 40 minutes later and I had this deliciousness. While I was putting the mozzarella cheese on, I half wondered if I could have gotten away with shredded mozzarella cheese. This is definitely worth it. It melted to perfection. Plus I loved that I didn’t have to feel as guilty about spaghetti squash!
In some ways it reminded me of swedish meatballs, though in part it’s because of the way I cooked it. Instead of buying pesto sauce, I purchased a packed and made it with the ground turkey. It added a ton of flavor, though next time I’ll likely mix some pesto sauce into the spaghetti squash.
The final dish is one I knew I likely wouldn’t get away with bringing to the office for lunch leftovers. I’ve never had fish tacos before, so given my access to delicious salsa, I decided to try blackened fish tacos with avocado cilantro sauce.
Instead of tilapia, I ended up going with mahi mahi since that tends to be my fish of choice. In addition to what was listed in the recipe, I also decided to make brown rice and also a corn, black beans and tomato blend to put on the tacos as well.
The above photo isn’t great, but I love that there’s an add-on instagram app for photo collages!
Anywho, I was pleasantly surprised by how quickly the meal came together. I baked the fish according to the instructions (about 15 minutes), and that’s all the time it took to whip up all my taco fixings.
I was pleasantly surprised by the avocado cilantro sauce. It was a really good pairing for the fish and I’m hoping it will stay relatively fresh for leftovers.
While it was good, I’ll likely stick with carnitas. Ever since I discovered how to make those (naturally with Chipotle’s copycat cilantro lime rice recipe), that’s been my meat of choice for tacos. I’d actually told the middle this past weekend that I’m not sure when I last made actual tacos with ground beef. Not that that’s a bad thing, though.
I’ll be honest that tonight’s dinner primarily ended up being chips and salsa, which didn’t come as a surprise to me. It’s a problem, quite honestly. Thank goodness salsa season isn’t too long or I’d really be in trouble! But for now I’ll just indulge and appreciate the good mix of recipes that came along with the purchasing of 20 pounds of tomatoes.