Breakfast today was the last of the frittata with a side of baby spinach sauteed in bacon grease & olive oil.
I taught the intermediate class at CrossFit at noon today while my kiddos played at the Tot Spot. When I got back home I heated up some leftovers from the fridge. Rotisserie chicken breast topped with grilled red onions and bell peppers, sweet potato fries & steamed broccoli.
For dinner I had planned on making curried shrimp with veggies but when I took the shrimp out of the fridge they smelled way too fishy for me :-/ The sell by date was yesterday so they "should" be ok but I couldn't get past the smell. Instead I used some leftover pulled pork. So we'll call it Curried Veggies with Pork. Here it is simmering in the wok.
Some key ingredients are Thai Kitchen red curry paste and TJ's light coconut milk. Any coconut milk would be ok but TJ's is only 99 cents a can and I haven't found any for that price anywhere else. Plus the only ingredients are Coconut milk and water.
Here is the finished product that I poured over some roasted butternut squash. I'll attempt to type out the recipe below.
Curried Veggies with Pork over Roasted Butternut Squash
- 1 lb of butternut squash chunks
- 1 cup pulled pork (any meat would work)
- 1/4 onion cut into chuncks
- 1/2 bell pepper cut in chunks
- 3 cups baby spinach
- 1 cup fresh green beans cut in half
- 1 cup broccoli
- 1/2 jar of Red Curry Paste
- 1 can TJ's light coconut milk
- 1/2 cup Thai "no-peanut" sauce
- 1 cup cherry tomatoes
- coconut oil
- salt & pepper