I am not whining but I could not bring myself to update the blog last night. I had a crazy busy day at work and Brandon and I had plans to go visit his grandmother after work. Our visit was lovely but we didn’t arrive home and start making dinner until 8 p.m. After we cleaned up and I finally made my way to the couch the daily update just wasn’t going to happen. Last week I was ravenously hungry and this week I am so tired. What’s going on here!?
What I do want to discuss today is how we made dinner happen last night. It was not without compromises and creativity. Recently, I have been out of the habit of weekly menu planning. This has made dinner time so stressful because every night we deal with the, “what do you want for dinner” debate. Last night, Brandon had actually done some research and offered suggestions on what to have but they were all meat-centric and I just wasn’t in the mood for it.
We stopped by the grocery store on our way home from our visit and were starving, tired and a little cranky. After a 30-second meltdown about what in the world to cook, I realized that I could easily make the chicken dish Brandon was requesting for him and bake tofu for me along with shared side dishes. Five minutes and $5 later we were out of the store and on our way home to cook.
Cornflake chicken with roasted potatoes, squash and zucchini.
Sesame ginger maple tofu with roasted sweet potatoes, squash and zucchini.
HOW WE MADE IT HAPPEN
I am so lucky that Brandon is willing to help in the kitchen. While I was pressing the tofu and prepping the side items, he cleaned and pounded the chicken and prepared the dredging dishes (flour, egg wash, cornflakes). Once I had the tofu and the veggies in the oven roasting, I sauteed his chicken on the stove top. Brandon set the table while I finished up dinner.
Less than 30 minutes later we sat down to eat, both happy with our dinners. Success! It’s easy to make eating dinner at home work…even if preferences vary sometimes.
I love the sesame ginger maple sauce that I made for the tofu. I posted the original recipe on Bakin’ and Eggs. Check it out!
How do you make meals work when dinner preferences don’t line up? Do you ever make “his and hers” versions of dinner?
Skipping ahead to today…
Leftover tofu on top of spinach with carrots, green peppers feta and honey mustard. Great Harvest Whole Wheat Sourdough toast on the side.
I’m not sure if I will be able to post tonight because we are going to a concert and I’m getting up early tomorrow to practice ashtanga. We’re taking Brandon’s sister to see The Civil Wars. Have you heard of them? If not, check them out. I’m so excited!