Four nights in a row now! Nothing super spectacular and only one of my own recipes, but here goes:<br/><br/><span style=”font-weight: bold;”>Night #1</span><br/>Threw some steaks in the oven. Nothing special. Just add some Montreal Steak seasoning to two of them and salt/pepper to the other. Sides were roasted asparagus (roll them in olive oil and salt/pepper) and some mashed sweet potato (brown sugar, vanilla, butter).<br/><br style=”font-weight: bold;”/><span style=”font-weight: bold;”>Night #2</span><br/><a href=”http://www.foodnetwork.com/recipes/danny-boome/three-bean-soup-with-turkey-meatballs-and-dijon-mustard-dumplings-recipe/index.html” target=”_blank”>Three-bean Soup w/ Dijon Dumplings</a>. I watched the show this was on, it sounded fairly healthy, so I made it. Two things I screwed up: 1) Well, he screwed this up. The girl on the show asked him about if she could only find dry beans. He said “No problem, will just take a few extra minutes to cook.” He was wrong. It took over an hour of simmering to get the dry roman beans hydrated. 2) I accidentally added too much water to the dumplings. Normally not a problem, just throw in more flour… We were out of it. I instead used some corn starch, which worked out. The soup was really darned good aside from the cooking time due to the dry beans. The dumplings? Needed more flavor. They were just kind of heavy balls of dough. Maybe the dijon flavor left them and went in to the soup?<br/><br/><span style=”font-weight: bold;”>Night #3<br/></span><a href=”http://www.foodnetwork.com/recipes/ina-garten/crunchy-noodle-salad-recipe/index.html” target=”_blank”>Crunchy Noodle Salad</a>. This turned out really well. Great colors, great flavor, pretty easy to make. It wasn’t really crunchy due to me accidentally soaking the peas in the ice water rather than just flashing them so I threw in some dry chow mein noodles, which turned out to be a great addition. The other problem was the store didn’t have enough red peppers. I instead bought a variety pack of those smaller sweet peppers. Despite being a bit more prep, I think it actually turned out better as the dish was much more colorful.<br/><br/><span style=”font-weight: bold;”>Night #4<span style=”font-weight: bold;”><span style=”font-weight: bold;”><span style=”font-weight: bold;”><br/></span></span></span></span>I had bought some Tilapia at the store that we had to use ASAP. Went with tossing the fillets in a marinade that consisted of the juice of 1/2 a lime, juice of 1/2 an orange, a squirt of <a href=”http://www.huyfong.com/no_frames/sriracha.htm” target=”_blank”>Sriracha</a> or “Rooster” sauce, some orange zest, a couple tablespoons of olive oil, and freshly ground pepper (to taste). Slice the remaining halves of your citrus and lay them over top the fillets (lime on bottom). I would have preferred letting the fillets soak it up for a bit, but it was already 8:45 so I just threw it in the oven for 20 minutes (approximately) at 350. In hindsight, I would have added a bit more pepper and would have bumped the temp to 400, but it was still pretty tasty. Be sure to drizzle the filets with marinade before serving. No sides with this meal as it was late…<br/>