What do your meals look like (show me pictures)....

More simple stuff following Thanksgiving. Baked paprika/lemon pepper chicken breast, roast savory frozen butternut squash dices, steamed frozen mixed vegetables. MFP estimates this plate at about 569cal, 44g protein, 24g fat, 42g carb (5g fiber, 11g sugar).

Papardelle aglio olio and tagliata di manzo served together instead of as separate courses. We needed to use up the other half of the steak we didn't eat on Thursday.

I got home from work at 19:40 and dinner took 30 minutes to put together.
I pulled out a lamb shank from the freezer last night that had been cooked sous vide a couple of weekends ago. It needed 10 minutes in the air fryer to brown. I did some roast squash and daikon cubes in the air fryer, which takes also about 10 minutes after tossing with olive oil. The roast veg can go under the lamb shanks. I found some mystery gravy in the freezer that was based on beef, I think. Sweet potato mash takes about 10 minutes. I microwave the sweet potatoes unpeeled for about 5 minutes. Afterwards they get cut in half and pressed cut side down through a potato ricer. I do need to scrape out spent peel with a fork after each half. Mash can be mixed with butter and milk and warmed up in the microwaved for a minute or two when everything else is ready.
In between the microwaving and air frying I threw together some waldorf type salad with celery, apple, capers, and dried cranberry and candied pumpkin seeds we had in the pantry. I used ranch dressing we had in the fridge.

One of my favorites: everything bagel w dill cream cheese and smoked salmon. Spicy cucumber salad.

Christmas lunch at the canteen at work was surprisingly good. The turkey was moist, which is something I find tricky to achieve.

We had leftover fajita vegetables from last night so we used them in a couple of mini quesadillas as a starter. Main of pan fried sea bream, roast potatoes and stir fried celery. Fish was served with a little ranch because I forgot to get a lemon.

Mixed veggie dinner salad with shred cheese, ranch and salsa. Roast sweet potato, roast chicken hindquarter.

Dinner was made during the the 40 minute setting of the rice cooker. Cheat's Singapore chicken rice made in the rice cooker with basmati rice, store bought chicken stock and a few drumsticks placed on top and steamed for 40 minutes. In the meantime I made sauteed spinach, cucumber salad and took out some leftover daikon salad from last night. We already had some of the ginger pesto that is the classic accompaniment to chicken rice in the fridge. Store bought condiments were Indonesian ketjap and sambal brandal.

Friday night we mostly eat out because the hubby thinks it makes the weekend feel longer. We went to Long Chim, a new restaurant by David Thompson, author of my Thai cookbook. I think "Thai Food" is still considered the authoritative English language Thai cookbook
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Dak dori tang from last weekend's batch cook. Sauteed spinach and a vaguely SE asia salad with spiralized carrot and apple, and diced red cabbage. I tried to replicate the salad dressing from Long Chim that contained Thai chilli jam.

We had some medium rare sous vide roast beef in the freezer so made tagliata di manzo with it. Not a stickler for authenticity because it should be made with rare steak. I also used manchego instead of parmesan. Served it with roast potatoes instead of a pasta primo.