Menu of the Week – 2016 – week 2

Full fridge

In October 2014, I signed up for my first marathon, started following a rigorous training schedule, and started taking better care of my nutrition.  Inspired by this video, I started cooking most of my meals. Since I usually don’t have time to cook during the week, I use each weekend to prepare 18 microwave-ready meals (12 for me and 6 for my wife). Each meal consists of 1 protein, 1 carb and 1 veggie.

This week, I only made 12 portions because my mother-in-law is in town and she will be doing some cooking. Here is what we are eating this week.

Broiled lime chicken / red rice / rajas with cream

My most common meal consists of: grilled chicken breasts, boiled broccoli, and white rice. This week I made some adjustments.


Grilling chicken inside the house releases a lot of smoke. Instead, I decided to try broiling this week. I marinated the thin sliced chicken breast cutlets in a mixture of lime juice, sparkling white wine (new year’s eve leftover), parsley, rosemary, minced garlic, salt and pepper. Then, I placed it on an iron cast grill and broiled it in the oven (7 min each side).

Instead of broccoli, I decided to go with a Mexican classic: rajas con crema. First, I broiled 12 poblano peppers for 1-2 min each side, until the skin charred. Then, I peeled them, removed seeds and veins, and cut them into 1/2 inch strips (rajas). I sautéed them with onions, added corn and French fresh cream (closest substitute for Mexican cream), salt and pepper, and simmered for 20 minutes.

Finally, I had some leftover tomato sauce from last week. So, I decided to make red Mexican rice instead of white rice. The only difference is that, instead of water, you cook the rice with a mixture consisting of one third tomato sauce and two thirds water.


Bisteces a la Mexicana / black refried beans / sliced cucumber

Bisteces a la Mexicana (Mexican-style steaks) is a simple dish that my mom used to make often when I was growing up. First, pan-fry thin sliced beef cutlets. After they cool down, cut them into bite sizes. Sauté onions, garlic and chopped serrano peppers, add chopped tomatoes, cilantro, salt and pepper, and cook on low-medium heat until it turns into  a sauce. Then, add the meat and simmer for 30-40 minutes.

This is my first time ever making beans on my own. I decided to use a version of this recipe. I simply added 2 cups of beans, some diced speck, half an onion (chopped), salt, spices, and 7 cups of water to the slow cooker. Cooked on low for 9 hours and then,  once the beans were soft enough, I removed some excess water (about two cups) and mashed them. They turned out great!!






Author: brunosalcedo

Can't spell Bruno without a run. I do game theory between long runs.

One thought on “Menu of the Week – 2016 – week 2”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s