You know what stinks? Running out of propane in the middle of cooking dinner. That’s what happened to us in the middle of making our grilled vegetable salad last week. Fortunately, the veggies had already started cooking, so we decided to pinch hit. While Nathan pulled the veggies off the grill, I threw our two largest skillets on the stovetop and we finished them off by turning the heat to medium and covering the skillets. As one batch of veggies would finish, I threw them on a cookie sheet sitting in a 200º oven to stay warm as the rest cooked. It wasn’t our best veggie salad, but it was still tasty.
Now that we have a full tank of gas, we can get back to our regularly scheduled programming.
Here is what we have in our plans for dinners this week:
- Grass-fed Filets with Sweet Potato and Mixed Grilled Veggies
- Lentil-Almond Stir Fry
- Blackened Chicken with Lime-Cilantro Quinoa (repeat from last week since we couldn’t grill)
- Skillet Gnocchi with Chard & White Beans
- Grilled Cilantro Lime Shrimp Kebabs (I picked this one up from the link-up sometime in the last couple of weeks)
I still have a good amount of edamame hummus and oatmeal “cupcakes” left, so I don’t have to make extra snacks this week. I also have 2 varieties of soup in the freezer, so I don’t feel pressed to cook soup this weekend.
It’s a good thing there isn’t much extra prep to do this week. I have a ton of work I need to be doing this afternoon. Such is life…