Week 8
Sunday & Monday
Tip: I roasted and shredded the squash the day before to save time on Sunday. Just store in an air tight container overnight, and when you get to the step where you add the spaghetti squash strands into the mix, do so over the stove on medium heat to warm through and avoid increasing baking time.
Tuesday
Maple Chili Pork Chops + Side Salad Kit
Wednesday & Thursday
Asian Turkey Burgers + Sweet Potato Chips (see Note below for sweet potato chips)
Friday
OUT: SUSHI - Sushi Yoi takeout
Saturday
Work Lunches: Grilled Chicken Breasts + Roasted Potatoes
Note - Sweet Potato Chips
The original plan was to make this recipe, but I foolishly did not read the instructions until the night of ... no way was I going to bake something for 2 hours on a weeknight! My husband did a test run frying them instead, and it worked out (but was still a lot of work). Here's what we did:
1. Wash however many sweet potatoes you want to use and scrub well. No need to peel.
2. Use a mandolin to create thin, even slices of sweet potato. Mine sweet potato was gigantic, so I had to cut it horizontally into separate pieces so I could attach the mandolin guard (ALWAYS USE THE GUARD!!).
3. Heat a large cast iron skillet with about 1" of canola oil until hot. You can test if it is hot enough by just dipping in part of a sweet potato slice. If it sizzles, it's good to go.
4. Place a few slices into the hot oil at a time (not too many, or it will drop the temperature too drastically and you'll just get soggy, greasy nastiness). It took about 1.5minutes on one side, then flip and approximately 30 seconds on the other side. Once you see the edges start curling and browning, you should take it out.
5. Place cooked chips onto paper towel (I would even suggest dabbing the chips if they are a bit greasy) and salt generously while still warm.