I’m not entirely sure that this whole meal challenge business was the best thing ever. I mean, first of all, health has completely gone out the window. If the question is do you want hashbrowns with that, the answer is always yes. Calorie counting is not allowed in the middle of a move, but I’m not helping things by cooking everything in bacon. As my supplies dwindle, so does the quality of the meals I’m making.
Thursday night I went with Mexican Tortilla Pie. Sounds like it should be good. I had the rest of a package of flour tortillas, the end of a thing of sour cream, the last little bit of cheddar and salsa. I also scrounged a tin of jalapenos from the pantry.
All I did was mix together the salsa, sour cream and jalapenos, then layered them with the tortillas and topped the whole thing with cheese.
Guys, it wasn’t very good. It tasted fine, but it seriously lacked in any kind of nutritional value. Maybe it could work as an appetizer, but even then, it wasn’t really that good. I give it 3 stars out of 10. I drank the rest of the orange juice that was in the fridge. Epic fail as a meal plan.
I realize I forgot to rate my other meals, so I’ll do that now. Lipton’s Chicken Noodle Soup: 1 out of 10, for both taste and for the effort I put into it. The “frittata” I’ll give 5 stars out of 10. It probably would have been better if I had all the ingredients to actually follow the recipe, but that’s kind of the whole point of this exercise – work with what you have.
On Friday, I had one large sweet potato that I meant to turn into baby food, but seriously who has the time for that? Instead, I made a Bacon Sweet Potato Hash. It’s a paleo recipe, so heavy on the fat! This was really yummy, I found the recipe on a blog called Clean Eating with a Dirty Mind. I’ve made the changes that I added to this.
Paleo Bacon Sweet Potato Hash
8 slices of bacon
2 large Sweet Potatoes
1/2 cup of chopped Onions (Yellow or White)
2 tsp. Butt Rub Seasoning (if this isn’t available where you live just omit and add more ground pepper and then buy this stuff online it’s amazing!)
1 tsp. Garlic Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Cumin
1 tsp. Chili Powder
Salt and Pepper to taste
– Preheat oven to 350 F.
– Peel and shred the two large sweet potatoes into an oven safe container.
– Squeeze excess moisture out with a paper towel and then place in the oven while you cook and slice your bacon, about 10 minutes or so, to draw the excess moisture out even more.
– Cook your bacon in a large pan. Don’t toss your bacon drippings we are going to use them to cook the hash in. Cut your bacon into pieces as big or as small as you want and set aside.
– On low-medium heat brown the onions in the bacon drippings, it should only take a few minutes.
– Now turn the stove up to medium-high and add the shredded sweet potatoes to the onions already in the pan.
– Next add your seasonings to the sweet potato shreds and onions and combine. Do a taste test and add more if desired. When you are happy with the taste of the spices, use a spatula to flatten out the sweet potato and onion mix into the pan and press down to make it as flat as you can. Let it sit for a few minutes until the bottoms are brown. Then mix again and repeat this process until the sweet potato becomes hash brown like and cooked through.
– Once the hash is cooked and browned, toss in the bacon and combine.
Oh my goodness, so deliciously bacon-y. I give this one 8 stars out of 10, purely for the taste. I fixed this up with some mixed vegetables to pretend I’m actually eating properly right now.
I have no idea what I’m going to make for the rest of the weekend. All that’s left in my fridge is half an orange, a few cloves of garlic and some mayo. I’m not that experimental …
Word of the day:
Axiom: a self-evident truth that requires no proof.