This Week in Food (10/27)
- Monday: Shrimp Stir Fry
- Tuesday: Carne Asada with Butternut Squash Risotto
- Wednesday: Beef Stew (with modifications made to make this crock pot friendly)
- Thursday:Pasta with Garlicky Broccoli Rabe (and I’ll add some mushrooms to bulk it up and add some protein)
- Friday: take out or some random combination of leftovers
This Week in Food
- Monday: Redemption salad (an oldie, but a goodie - and one that’s needed literally and figuratively after yesterday’s feast of tailgating foods)
- Tuesday: Chicken enchiladas (which I’ll pre-cook the chicken for in the crockpot to speed up the process - since this week is going to be super busy at work and with post-work plans)
- Wednesday: Some sort of take on Noodle Soup with Marinated Meat (which tastes so much more delicious than it sounds!)
- Thursday: Pesto baked chicken with purple bean salad (mmm! pepitas and feta!)
- Friday: One pot spaghetti alla carbonara with kale
We’re cleaning out our fridge and freezer this week (since I want/need) to take all the shelves out and clean them - so breakfasts will be yogurt with misc add ins (coconut, chocolate chips, cranberries, almonds, nuts) or breakfast sandwiches, and lunches will be leftovers with some sort of fruit or veggie (whatever we have around that needs to be used).
Things We’ll Be Eating This Week
With a short work week, I haven’t planned our exact dinners by day, but here are a few things I expect to make this week:
- Fig and Prosciutto Flatbread with Massaged Kale Caesar Salad (such an oldie, but a goodie)
- Crockpot Chicken Tacos with Homemade Whole Wheat Tortillas
- Szechuan Noodles with Shrimp (since the husband would prefer not to eat chicken every night this week)
- Bacon and Brussels Sprout Salad with misc leftovers
Now that school’s back in session, it feels like I’m back to the daily grind. (Or at least I’m trying to be!)
Dinner tonight: roasted mushrooms, grape tomatoes and zucchini, and Trader Joe’s beef bolognese ravioli with homemade sauce. Fast and delicious (and a great way to use some of my CSA veggies that were getting old).
Since I indulged lots while on vacation (and said yes to nearly every margarita or dessert that came my way), I’m trying to increase the number of fruits and veggies I eat this week.
I picked up some beautiful heirloom tomatoes while grocery shopping this weekend, and so far I’ve already made:
- 10 Minute Heirloom Tomato Sauce (I decreased the amount of maple syrup by half and added in tons of fresh basil)
- Smoky Heirloom Tomato and Grilled Peach Pasta Salad with Basil Vinaigrette
And I’ll surely be making this gazpacho later in the week.
Yum! Any other must make recipes that I need to try while I’m grasping on to the last of the summer’s tomato harvest?
This guacamole from Frontera is life-changing.
It has queso fresco, pepitas, pickled jalapeños, bacon, and sun-dried tomatoes in it (and avocado - duh). Rick Bayless calls it “fully loaded.” I call it the most delicious guac I’ve ever had - and it came from the Chicago O’Hare airport.
(Also - don’t judge on the margarita. I’ve had a rough day of travel.)
This Week in Food (June 17th)
My week will be a whirlwind of travel (14.5 hours of flight time in 44 hours, with two client dinners and four meetings), so I spent time prepping meals for lunches and snacks last night.
- With my farmer’s basil, I made a big batch of the avocado basil sauce from Oh She Glows, which is delicious thrown on top of a salad, instead of dressing, or as a dip for carrots and celery.
- I prepped this tomato balsamic pot roast and it’s currently in the crock pot. I made a ton, so we’ll have leftovers later this week.
- I grilled chicken and chopped veggies for a quick stir fry
I also quickly scanned the fridge and think I’ll be trying these recipes this week:
- I’ve been drooling over the eggs in hash recipe that’s been circulating, and I feel like it’d be delicious with sweet potatoes.
- I’ve been craving seafood, and I have some salmon in the freezer, which I think would be perfect in these cilantro salmon burgers.
- I still have some sugar snap peas left over from last week’s CSA haul, so this sugar snap pea and radish salad will surely be making an appearance on our plates this week.
- I’m never sure of what to do with broccoli stems (I usually toss ‘em or use them to make stock), but these broccoli fritters sound like an interesting use.
I’d like to be overly ambitious and pretend I’ll whip up some other recipes, but seeing how it’s only Monday and I’m so tired I can barely keep my eyes open at work, it’ll probably not happen.
This week in food:
- Monday: roasted cauliflower and mushroom soup with massaged kale salad (boo to no parm!)
- Tuesday: pizza stuffed bell peppers
- Wednesday: roasted brussel sprouts with a duck and arugula salad
- Thursday: grilled pork chops with broccoli fritters
- Friday: fish taco lettuce wraps with some sort of mixed veg
Since the husband and I are trying Whole30 (I know you’re supposed to commit to this - but I’m toeing the line delicately), we’re not eating grains, dairy, alcohol, legumes, or any sort of real/artificial sweeteners. Here’s what the rest of our meals will look like.
Rainy, cold Fridays call for:
- A super comfortable, yet questionably work-appropriate outfit of TOMS, cuffed jeans, a striped shirt, and a scarf - in contrasting colors, or course.
- A solo lunch experience, complete with miso soup and a good book.
I’m counting down the hours until my long weekend, which will be filled with yard work (there are so many weeds to pull and so much mulch to spread/fill), getting my fitness on (I’ve already planned to meet up with friends for a run and I’m scheduled for a yoga and spin class), two BBQs /picnics, and catching up on sleep (I’ve been extra tired recently - boo!)
I’ve said it before, but this MDW totally snuck up on me. I’m confused how it’s already the start of the summer season (and the 50 degree temps outside don’t help). I’m going to power through the next few hours at work and bolt out of here as soon as I can!
Since I love to plan, here’s what’s for dinner this week:
Forget what I said about the weather earlier. I ate lunch outside today and it was perfect! Sunshine + guac + a good book = an awesome lunch!
Say It, Do It (week of 4/8)
After spending last week nursing a oblique/hip/upper IT band (where it meets the hip bone/iliac crest) injury, which meant lots of rest and little exercise, I’m cleared to run/do yoga/cross train again, in moderation (which means as long as it doesn’t hurt).
This week, I plan on running 4x, 3x days yoga, and doing a cross training/strength session, with lots of hamstring and core work. I can’t wait to run tonight - my body and mind need it (and it’s gorgeous out)!
And, since it’s Monday, and on Mondays I plan (although as the week goes on, the plans fall apart), here are some of the things we’re eating this week:
- Chili (adapted from this recipe)
- Thai Red Curry with Toasted Cashews
- Peppered Duck Breast with Red Wine Sauce with sauteed kale
- Spinach, Prosciutto, and Mozzarella Stuffed Pork Loin with grilled asparagus
- Big salads - using leftover protein(s)
Hope your week is off to a great start!
Misc. Things I May Eat This Week:
- Creamy Avocado Pasta
- Wild Mushroom Pasta
- Giant salads - inspired by the Redemption Salad
- Baked sweet potatoes
- Trader Joe’s chicken sausage
- Chicken Curry Stir-Fry with Green Beans
I’m being very non committal with my meals this week, but my fridge is stocked with ingredients to make these things, so let’s hope I’m in the mood for them!
Guys, meet my new favorite snack. Golden Oreos. I’m sure they’ve been around for awhile - but they’re new to me and I can’t get enough! My boss seems to always have a stash of these (or the even more delicious Vanilla Joe-Joe’s from Trader Joe’s) laying around. Today I’m saving these for a mid-afternoon treat amd I’m already drooling over ‘em.