|A little green for St. Paddy's Day!|
Sharing a meal around the table in the evening, even though it is just the two of us, is very important in our house, so even through the migraines I always try to have something on the table. It is only a few minutes of our day, but it is a time for us to connect over food, share meaningful conversation, and be grateful for each others company. Here's what I came up with from our stock in the pantry and the freezer:
Migraine Meal #1:
On Monday, which is a day off from work for me, I put a whole chicken in the crockpot and while it was cooking I quickly whipped up some sloppy Joe's using ground turkey and Manwich. I like to spice it up a bit, so I put Worcestershire sauce, garlic powder and chipotle chili powder in with the sauce. Served over potato rolls which have been toasted and dusted with garlic powder, this is a super quick meal. I steamed a bag of frozen veggies for a side dish. The cooked chicken went straight into the fridge, crock and all, to be dealt with when my head wasn't searing. Mr. JP says my sloppy Joe's are the best he's ever eaten.
Migraine Meal #2:
Tuesday was a terrible day at work, suffering with a lingering migraine and dealing with all sorts of issues (whose days at work aren't full of issues, right?). Miraculously, I pulled through the entire day and even survived the commute. While I was on the bus, I texted Mr. JP and asked him to chop up an onion (that's always his job). I actually didn't know what I was going to make until I got home and went pantry diving. Here's what I came up with:
Green Chili Chicken Rice Bake
Cooked chicken breast and 2 thighs, diced
One medium sized onion, diced
One red pepper, diced
One package pre-sliced mushrooms, chopped
One can of green chilies
One can of green enchilada sauce
Rice (enough to make about 5-6 cups)
- Start the rice. I added cumin and chipotle chili powder, along with some salt and olive oil while it was cooking.
- While the rice is cooking, saute the veggies until the onions are translucent. Add the chopped chicken and diced green chilies. I added a little salt and garlic powder to the concoction until it tasted decent. Pour in about 2/3 of the enchilada sauce, and heat the mixture thoroughly.
- Spread the rice in the bottom of a casserole dish and top with the chicken mixture. Top this off with the rest of the enchilada sauce and sprinkle with shredded cheese.
- Bake @350º until bubbly.
This recipe actually makes quite a bit, especially just for the two of us, so I made 2 casseroles and froze one.
Migraine Meal #3:
Mr. JP was on his own on Wednesday night. I had been feeling pretty good all morning, but drank a Diet Sunkist soda with lunch and was sick within an hour with severe nausea, light sensitivity, and light-headedness. At one point I nearly passed out while putting away some Hubbard squash puree I had prepared earlier in the day. The pain was so bad it made me ball up in bed with tears streaming down my face. I think dinner consisted of PB&J.
Migraine Meal #4:
After dealing with touch and go migraines all week, I called off from work today. I've had good hours and bad hours today. I thought I was permanently improving until I went out to enjoy the beautiful 60+ degree weather this evening. Some deer went running through the forest and Bad Dog, who was supposed to be on her way into the house, nearly jumped the 6' tall fence with back claws on the top of the gate. I yelled and she turned around to look at me and fell off the gate into the yard (she wasn't hurt, in fact, this dog feels no pain!). Thank goodness! I have no idea if I would have ever gotten her back, and even though I joke about taking her to the pound, I'd be devastated to lose her. The stress jolted the migraine back into existence, so Mr. JP was in charge of putting together the ingredients I found in the freezer/pantry this afternoon.
As you can see, we are fond of the casserole/whatever-bake. I found a bag of homemade pasta sauce that a friend of mine made from his garden produce last summer (flavored with fennel, it is AMAZING). We had an apple hardwood smoked chicken sausage and a little frozen spinach. In the pantry I found a box of whole wheat pasta shells, and there was a little feta and parmesan cheese in the fridge. Voila! Pasta bake! He just sliced and cooked the sausage while the water for the pasta was boiling, added the spinach and sauce and heated it until the noodles were done. Then he put the al dente noodles in the sauce mixture, added a little feta, scooped it into a casserole dish, topped with the Parmesan, and baked until it was bubbly at 350ºF. I gave directions from bed. When it came out of the oven I had to take a picture. Even though my head still feels like a Leprechaun is trying to chisel its way out through my eye socket, I managed to eat a little bit. We had to turn out the lights over the dining room table. Unfortunately, it was not very romantic!
The point of all of this is, a well-stocked pantry and freezer are crucial for those times when you are too sick to head to the grocery store but you have to find a way to feed your family. Luckily I have a charming fiance who doesn't mind a little grocery shopping and cooking now and then. He is a hard worker and I just work part-time, so I really try to make sure that I'm holding up my end of the work around the house. By stocking up when items are on sale (chicken, sausages, frozen and canned veggies, sauces, pasta and rice), we can get through a week of bare bones grocery shopping and still have really delicious food on the table almost every night (plus leftovers for lunches).