Today was a busy day of food shopping and meal preparation.
When I woke up, I quickly made a batch of mini frittata muffins with a pound of ground beef and leftover stir-fried kale and bacon. I had help in the kitchen with this batch just like last time…
Today I only made 18 muffins so I whipped 10 eggs with a dollop of yogurt as my “batter.”
Mini frittatas can be made with whatever leftovers you have in the house – just like the full size versions
For breakfast I fried an egg and ate it over a bowl of leftover braised cabbage.
I also ate a mini frittata muffin – just to check if the seasoning was right. Really.
After breakfast, the kids and I went to Sigona’s and Costco to stock up on produce and toilet paper.
When we got home, I heated up some leftover curried cream of broccoli soup with added leftover rotisserie chicken.
I also ate another mini frittata muffin with some baby carrots and sugar snap peas.
As soon as Little-O took a nap, Big-O and I prepared some braised duck legs that I’ll serve later this week. When the duck was finished, I put it in a storage container and popped it in the fridge.
At dinnertime, I made my first attempt at making Paleo mayonnaise. Although I wanted to make the versions put out by the good folks at the Food Lovers Primal Palate and Melissa Joulwan, I didn’t have enough macadamia nut oil. As a result, I modified a version I found in my Cook’s Illustrated cookbook that turned out great and was super quick.
Since I had a successful batch of mayo and cans of crabmeat in my fridge, I decided to make a quick crab salad for dinner. I served the crab salad over a bed of greens along with some broiled asparagus and guacamole.
That’s it for tonight!
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