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WEEK TWO HERE WE GO! I loved the feedback I got about this series and am excited to share more with you! This past week was a wonky one. I was gone on a business trip, then Nick was, so I did quite a bit of food prepping. Note that the "days" I'm giving you below are not the exact day we ate it on in most cases, because I'm using some of our recipes from the weekend, since Nick and I were both gone. Two of the dishes I made for the week weren't exactly casseroles (enchiladas and a "pie"), but along those same lines, which is great because it ensures lunch for Nick and you can nibble on something for a while at minimal effort, which is just what I need after work trips. 

Anyway, I hope you enjoy! Be sure to use #ELLESEVERYDAYEATS and tag me on instagram if you have tried out any of the other recipes I shared!

MONDAY:

Recipe: Sous Vide Steak with asparagus and black eyed peas

Adaptations: Nick got a sous vide on prime day and this steak was the first thing we made with it. SO GOOD. It can really change how your proteins cook. Don't eat meet? You can poach eggs, steam veggies, etc with it too!

Wine pairing: Old world pinot noir, Bordeaux style blend or a Zin (we had the Epoch Veracity)

My thoughts: Like I said...SO GOOD. the steak was so tender and juicy. It also didn't shrink like most proteins do.

Nick's Rating: 9.5

Any leftovers? We ate with friends, so no, but we had 4 servings of meat.

Can I make it vegetarian?  Yep! Use your sous vide for veggies!

TUESDAY:

Recipe: Spicy Spaghetti Squash Noodles

Adaptations: I added extra crushed red pepper. I used chicken instead of tuna.

Wine pairing: Sauvignon Blanc or an oaked Chardonnay (We had Flora Springs Sauvignon Blanc)

My thoughts: This wasn't spicy...and I added extra crushed red pepper! In fact, it was kind of bland in my opinion. I made it with chicken, not tuna. I added the soft boiled egg, but boiled it for 15 minutes, when really I should have only boiled it for 8-10 minutes, so it came out harder than I wanted. The egg helped make the dish yummy. It wasn't bad, but I was just expecting something else! I would make it again if I could tweak the recipe some more.

Nick's Rating: 6.5

Any leftovers? Yes, tons - like 4+ servings. (think about the size of the spaghetti squash you use!)

Can I make it vegetarian? Yep! Just don't put any meat in it. I'm not sure, but I think it's dairy free because it uses coconut milk?

WEDNESDAY:

Recipe: Green Chili Chicken Enchiladas

Adaptations: I do everything the same, down to the greek yogurt in the plastic bag lol

Wine pairing: Torrontes or white Bordeaux

My thoughts: SO GOOD. And honestly so easy. I've made this several times, because Nick loves it and it makes quite a bit. I'm a cheese enchilada girl and these chicken ones are awesome.

Nick's Rating: 9

Any leftovers? Yep! We usually eat around 2ish enchiladas per person, per meal. Make them go further by pairing them with sides.

Can I make it vegetarian? Yes! I think it'd be great with black beans instead of chicken and could be made with dairy-free cheese, too.

THURSDAY:

Recipe: Healthy Cheeseburger Pie

Adaptations: I made a cauliflower crust instead! I just dump some cauliflower rice in the pie pan, along an egg, along with salt, pepper, and cheese. You kind of have to mush it around, and up on the pan. Then I baked it for about 10 minutes on 350. THEN I put the mixture in! I also add in more onions, garlic, and worcestershire sauce.

Wine pairing: Zin, Napa Cabernet or GSM (anything thick, fruity, and juicy)

My thoughts: I always try to ask Nick what he would like to eat or if he has any requests, he usually just say he doesn't care. BUT a couple months ago, he told me he loved Impossible Cheeseburger Pie, so I found this rendition. I've made it twice now!

Nick's Rating: 8.5

Any leftovers? Yes! Nick usually has 2 slices and I have 1 ish, per serving. You can make it go further with some sides!

Can I make it vegetarian?  Mmmm maybe with some Impossible Burger burger patties?!

FRIDAY:

Recipe: Tex Mex Sweet Potato Hash

Adaptations: I went with the extras of jalapeno, avocado, and a fried egg! I did not use any mushrooms. I put in the spinach last, because I don't like wilted/warm spinach. I also added a sprinkle of salsa, and jack cheese!

Wine pairing: Tempranillo 

My thoughts: So yummy, and could be good for breakfast, too! 

Nick's Rating: 8

Any leftovers? 

Can I make it vegetarian?  Honestly, I think this would be good, even if it didn't have meat! Also, no dairy here!

DESSERT:

Recipe: Triple Chocolate Layer Cake

Adaptations: NONE (I didn't do chocolate chips on top though -opted for sprinkles ;) )

Wine pairing: Port, sherry, or any fortified red

My thoughts: Sally's Baking Addiction is my go to for desserts. Her recipes have never let me down. This cake was AMAZING...light, flavorful, and anything but dry. I made this, because it's my birthday this coming week and I wanted to do a fun little photo shoot. Can't wait to show y'all!

Nick's Rating: 9

Any leftovers? Of course.

Can I make it vegetarian? Pretty sure it is vegetarian ;)

Did you try any of my recipes last week? Have any favorites? Let me know in the comments below!

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