For the second week, we made an Italian meatball dish with green beans and almonds on the side.
We thawed the meat the night before and placed it in the fridge until we used it. We put the water for the noodles on the stove to boil then worked on other parts of the meal. While the noodles were cooking we mixed the meat and cooked them a bit before putting them in a different pot to simmer with the red sauce. Heidi mixed the meat with all the ingredients into balls to put on a pan and Jenna turned the meat thoroughly until cooked. When the meatballs got done cooking, Jenna placed them in the pot of sauce. We then dry roasted the almonds, took then out to cook the green beans with butter and some garlic powder then mixed the two. The dish was served with noodles and the meatballs in a bowl. The almond green beans were served on the side on a mini plate. The time to make all of this took us around 55 minutes, which is a huge improvement from last week. Jenna's mother then rated our dish with a 3.5 out of 5. The meal was overall good, but there were some minor things that just weren't right. For her mother, the meatballs weren't round, the beans were too crunchy for her, and there were too many almonds in the beans for her liking. But in the end, she enjoyed the meal and said that the time we finished was much better and faster than last week.
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This week we made a pork based dish with mango salsa and salad on the side. This meal was not very difficult to make, but took more time than we wanted it to. We didn't plan ahead very well and we learned that we should read the directions the day before.
Because we didn't plan very well, we started a bit later than we wanted. We discovered half way through that we had to let the pork tenderloin set and marinate for 30 minutes. We felt like we should've multi tasked better. We split up the jobs so that Heidi mixed together the chili rub and Jenna trimmed and coated the meat. We both cut the salad ingredients and worked together to make the salsa faster. The mango's took a long time to cut. Even with these attempts to shorten the time spent, there was still a time when one of us wasn't doing much to help the other finish the job. This meal took about an hour and 35 minutes. We got slowed down with the marinating, but it gives us lots of room to improve next week. We got a rating of 4.5 out of 5 from Jenna's mother. She judged the meal on healthiness, presentation, taste, and time. She said that everything was good and the meal was healthy, but because we started later and the meat had to marinate, she took away half a point for time. She really enjoyed the taste of the chili rub with the mango salsa. Overall we think we did pretty good for our first meal, but we also could've done more to make the process go faster and smoother. If you wish to use this recipe and try it yourself, you can find it on the Community page where we will be uploading all of the meals we use. |
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May 2020
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