What we’re eating: Quarantine Edition

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The grocery stores have been hit or miss since COVID-19 struck the United States. I’m trying my hardest to use pick up or delivery services like those offered by Harris Teeter or Prime Now with Whole Foods. I definitely haven’t had as many fresh vegetables as we normally do but we’re been working through our stash in the freezer.

I wanted to share some easy recipes that we’ve enjoyed. Maybe you can work them into your rotation while we’re quarantined for the next month or two.

  1. Caribbean Jerk Chicken with Pineapples and Rice  (I adapted this from Carolina Charm’s Teriyaki Chicken recipe, so you can try that one too!)
    caribbean jerk

    • 1 bottle of Caribbean Jerk Marinade
    • 2 can of sliced or chunk pineapples (go with what you can find right now!)
    • Chicken (breasts, thighs or tenders will work)
    • Preheat oven to 375 degrees
    • Layer pineapples on bottom of baking dish, put chicken on top, pour half bottle of marinade, layer rest of pineapples
    • Cook for 40 minutes if breasts or thighs, 30-35 for tenders
  2. Pulled Chicken (Crockpot or Instant Pot!) 
    • Chicken breasts (I usually use 3-4)
    • Barbecue sauce (I personally like Mac’s Caroline Sauce) 
    • Crockpot: place chicken and 1/2 jar barbecue sauce in for 4 hours on high, add more sauce to taste at end. Shred with 2 forks. We serve on buns with sides like sweet potatoes, broccoli, collards, etc.
    • Instantpot: place chicken and 1/2 cup of water, 1/2 jar barbecue sauce in for 10 minutes. Shred with 2 forks. Add more sauce to taste. See sides above.

3.  Rosemary Garlic Ribeye (I know this one is not the cheapest, but it did serve as multiple meals for us so I felt ok sharing)

    • Ribeye (however many you need)
    • Butter 3 tbsp
    • Garlic 1 tbsp
    • Fresh or dried rosemary (use what you’ve got!)
    • Preheat oven to 275 degrees
    • Salt and pepper both sides of steak
    • Cook for 25 minutes (depending on thickness, add a few if extra thick)
    • Heat cast iron skillet over med-high heat and melt butter, then add garlic
    • Place steak in and sprinkle rosemary on top
    • Spoon butter over top of steaks as they sear
    • 1-2 minutes on each side (more depending on how done you’d like them)

4.  Gorgonzola Gnocchi and Chicken Meatballs (this is a 10 minute dinner!)
meatball

    • Trader Joes Gorgonzola Gnocchi
    • Chicken Meatballs (or Turkey or Beef)
    • 1 cup of spinach
    • 1 cup of cherry tomatoes
    • Cook gnocchi per instructions while simultaneously heating meatballs in another skillet per instructions
    • Combine, add spinach and cherry tomatoes
    • Serve a baller dinner!

5.   Shrimp Burrito Bowls with Cilantro Lime Rice (what I love here is that you can add or remove any of the ingredients to your liking — or to what the stores have available right now!)
img_1308

    • Frozen shrimp (get tail off, save yourself some time)
    • Corn (fresh or frozen)
    • Black beans
    • Cilantro
    • Red Onion (soak it in 1/4 cup lemon juice + 1/2 cup water to get rid of the bite)
    • Cherry tomatoes
    • Jicama is really yummy to add but might be hard to find right now!
    • White rice (amount depends on # of people you are feeding)
    • Lime
    • Salad base (your choosing)
    • Cumin
    • Garlic
    • Salt & Pepper
    • Cayenne Pepper or Chili powder
    • Start rice and follow instructions on how to cook — reduce water slightly and replace with lime juice, add in cilantro at end
    • Mix corn, black beans, onion and heat on low in a skillet
    • Chop tomatoes, cilatro, jicama, lime and put to the side
    • Thaw shrimp and toss in mixture of cumin, garlic, salt & pepper, and cayenne pepper (all to taste — to make it easier, you can just use a taco seasoning!)
    • Cook shrimp over medium heat until pink and starting to brown on both sides
    • Set up bowls and everyone can make their own with their toppings of choice!

I also made a huge pan of baked Ziti last week and it gave us dinner the first night and then lunch for 2 or 3 days. We had a loaf of bread with it and made salad on the side. It was the perfect first week of quarantine comfort food.

Nothing fancy here, but hopefully it’ll help you with a new idea or two as we’re all spending a little more time at home. We’re used to daycare covering all the meals (we don’t have to pack anything) but now that the little one is home, we’re responsible for breakfast, snacks, lunch more snacks and dinner. It’s just kind of like the weekend but a little more exhausting between trying to also work full time and keep him on a schedule. We’re surviving with lots of outside time and grace, though!

We will definitely be doing some take out from local restaurants this week. We did Thai food this past week and already have one local spot picked out for this week.

If you have meals you’re loving now, drop them in the comments — sharing is caring!

2 comments on “What we’re eating: Quarantine Edition”

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