“What’s for dinner?”

…I asked myself as I drove home from work today.  The answer was oven broiled tilapia fillet seasoned with a mix of herbs and spices that I usually use on roasted or grilled salmon called “Potlatch” seasoning.  Joining the tilapia on the plate was steamed broccoli and roasted sweet and blue potatoes.  (For those scoring the game at home, that was 2 cups of veggies, 3 colors, 1/2 way to satisfying my orange and green veggie goal for the week, not to mention the starchy vegetables goal, AND lean protein…)

Here’s the word problem:  If I got home at 6:20pm, talked to Kurt and Otto for 15 minutes to catch up from the day, fixed and ate dinner, how is it that I’m sitting here typing this blog entry at 7:02pm??  The same night??!  Well, I made the tilapia at the end of last week, ditto for the roasted potatoes (both colors), and I heated that happy trio in the microwave.  Meanwhile, I steamed the broccoli I had cleaned and cut into florets over the weekend (there is enough for Kurt or I to take some for lunch someday this week–we might have to flip for it).  When I could easily slide a fork into one of the florets, the broccoli was done.  I added the broccoli to the party, drizzled olive oil and zested fresh lemon over all and sat down to a very satisfying meal!

In order to stay ahead of the game, my plan tonight is to roast the asparagus I happily snapped up at the farmer’s market on Saturday.  That way, we’ll have a green vegetable handy since I used up the broccoli tonight.  While I’m taking inventory, I can say we are all set on prepared lean protein sources (grilled salmon with olive tapenade, crab cakes, and the last of the tilapia) until I can make more later this week.  I’ll need to watch the potatoes and possibly prep another complex carbohydrate by Wednesday…

…I’ll bet you didn’t realize what a food and nutrition nerd I am, eh?