If you’ve ever wondered, why does Nicole’s weekly Menu only go through Thursday?, it’s because I declare myself “off duty” from the kitchen and a set menu on Friday and Saturday nights. Pre-baby, those were our evenings out, our time to eat leftovers, or time spent traveling. Of course, there’s also times where my intended dinner plans get shifted to another night on account of any number of things, and so we may sometimes end up eating Tuesday’s planned meal on Saturday. Or something like that. I like to leave some wiggle room, if you will. Wiggle room, and at least one meal out where I’m not responsible for shopping, meal prep, or dishes.
That’s not too much to ask for, right? Right.
Last night, the baby was quickly turning into a pumpkin (early bedtimes are a blessing and a curse) and Mr. P asked what was for dinner. I said, “Take-out, leftovers, or you’re in charge. And I mean 100% in charge – I want no part of cooking or dishes.”
Mr. Prevention had decided he wanted steak and how he came to that conclusion I’m not sure. Neither of us are red meat lovers and admittedly, neither of us know how to cook a steak well….especially him.
So, imagine my surprise when we returns home from the grocery store with a 24 ounce (!?) sirloin and 2 ears of corn. I stayed out of his way entirely and about 20 minutes later he was serving a too-rare-for-us, really tough piece of steak that he had doused in steak sauce and topped with blue cheese, along side some very good corn-on-the-cob.
I thanked him for making dinner and he quickly said, “You’re welcome. Why did you let me get steak? We don’t even like steak.” Oh my gaaaaah.
Needless to say, he won’t be complaining about meatless meals for awhile…and Lily (the dog) will likely be treated with the leftover sirloin. That said, Mr. Prevention squabbled over being served veggie sandwiches up until the point he took the first bite. These have great texture and flavor and we both give them 2 thumbs up!
- 1 red bell pepper
- 2 Tbsp fresh lime juice
- 1 Tbsp fresh oregano, minced
- 1 Tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne
- 1 (15 oz) can unsalted black beans, drained and rinsed
- 1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
- ½ small red onion, cut into (1/4-inch-thick) slices
- 1 (12 oz) sourdough bread loaf, halved horizontally
- 2 oz reduced-fat pepper-Jack cheese, shredded (about ½ cup)
- Preheat broiler to high (550 F).
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10-12 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel off charred skins and cut into strips.
- Place lime juice, oregano, oil, cumin, salt, black pepper, cayenne, and beans in the bowl of a food processor; pulse several times or until coarsely chopped.
- Heat a grill pan over high heat (or preheat grill). Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.
- Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with cheese and top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into pieces
Weekly Menu: June 21st – 25th
- Sunday: Roasted Vegetable Pasta
- Monday: Spicy Grilled Shrimp with Quinoa Salad
- Tuesday: Shrimp and Chicken Gumbo
- Wednesday: Veggie Burgers with grilled corn
- Thursday: out with girlfriends