I’ve established a pattern of (mostly) not cooking on the weekends. Sure, sometimes I’ll make eggs for breakfast, but usually I’m out brunching or picking up a bagel around the corner.
And, seeing as I’m a hopeless social butterfly, I’m rarely home for dinner. My wallet can prove it.
It seems that my kitchen wanted to take off early for the weekend this week. After such a promising night of brussels sprout glory, I did not have any interest in being in my kitchen last night.
However, because I stocked up at Trader Joe’s this week, I knew that this could only mean one thing: lazy Mexican cop-out dinner, à la Jess.
I used her dinner from Wednesday as inspiration and threw together an easy stove top quesadilla.
With 2 whole wheat tortillas, leftover grilled chicken, bell peppers and onions sauteed with some enchilada sauce (it’s as good in quesadilla filling as on top of actual enchiladas) and cheddar cheese with salsa for dipping.
Took all of 10 minutes to make.
The ironic thing is that I had actually stocked up on some frozen entrees at Trader Joe’s, so I could’ve actually made things even easier on myself.
But, to be fair, that quesadilla was winning.
There were two intriguing items in the frozen section this week that were new to me. I’m pretty sure they’re new to TJ’S as well, seeing as I stalk that store like it’s my job. In fact, that should be my job.
This Thai green papaya salad:
I’ve heard a lot of people say that this is one of their favorite Thai menu items, but I’ve yet to try it. I hope the frozen version doesn’t let me down.
And this pizza:
I am really excited to try this one. It combines pretty much everything I love: pizza, Mexican, cheese, tomatillos, beans, oh my!
It takes so little to get me going.
Let’s just hope that I don’t try to cook that one up after a night at the bars. It deserves to be consumed while totally coherent.
And my arm deserves to not be burned on the oven. Again.