Here’s what we cooked last week…

I mentioned these potstickers last week, and am happy to report that they reheated really well straight from frozen. We have another batch in the freezer yet, and will be happy to have them around for another quick weeknight meal. To make this meal a little heartier, I sautéed up some rice noodles with broccoli and carrots and soy sauce. Quick and easy!

We finally used up the last of the leftover brisket that we froze way back on Super Bowl weekend. It held it’s flavor really well and went great on these pizzas. After I had all the ingredients on – thinly-sliced brisket, cheese, red onions, greens – I thought that BBQ sauce would make a nice addition, and it did. On night two of these (not pictured), I actually spread BBQ sauce on the naan breads before adding any of the other ingredients, which worked even better. Both nights we had some simple steamed veggies as a side, also.

You’re probably catching onto that if we cook at all on Thursday nights, it’s something super easy. We picked up brats, buns, and ready-made and seasoned fajita veggies at the store on our way home, and grilled, with some chips, guac, and beer on the side.

this week: We have a crazy couple weeks coming up, with the Lincoln Half Marathon as well as getting our house ready for our very first AirBnb guests (!), so the goal for these next few weeks is to just keep things as simple as possible. No elaborate meals or new recipes planned. Probably a lot of soups and sandwiches for work lunches, and using up what we’ve got in the freezer and cabinet for dinners. Nothing exciting, but that’s life right now!