I hope you all had a great weekend! I was hoping to get this post out yesterday, but I got back from out of town yesterday and didnt have a chance to finish this post! My little sister in my college sorority (I was a Zeta Tau Alpha!) got married near Greenville, SC, and I loved being part of her special day and see her marry her best friend! And not only that, but I got to see many of my sorority sisters too! Most of us now live in different states, so the times we see each other are few and far between. It was definitely a fun weekend!
But now let’s get back to what I ate last week! I hope this will give you a little dinner inspiration! Healthy meals can be easy, inexpensive, AND delicious!
I made this recipe a couple years ago, and I remember liking it, but I don’t remember it being an OMG AMAZING recipe. However, I kept seeing this recipe getting rave reviews online, so I decided to give it another try. (And to be honest, I probably didn’t follow the recipe the first time I made it…I have a habit of using a recipe as a “very loose guideline”…) Anyway, I decided I wanted to try the recipe again (and follow the recipe!) to give it a second chance. For some reason, David thinks he doesn’t like spaghetti squash and always seems to make a face whenever I suggest making it. Therefore, I only told David that our dinner that night had something to do with pizza (from the recipe name), so that he would be looking forward to dinner on some level. I did make some very slight tweaks to the recipe. (See, I think it is impossible for me to totally follow a recipe!) This recipe calls for italian sausage, but I used ground turkey and added parsley, italian seasoning, black pepper, paprika, red pepper flakes, salt and garlic in order to make it taste more like italian sausage. I also added a can of mushrooms just cause.
And the result…DELICIOUS!! Both my husband and I loved it. I added a little parmesan cheese to David’s afterward, but I had mine cheese-less, and it was still so good. There was something about the whisked eggs that made it seem creamy. It’s hard to explain. This casserole made a lot, so we had leftovers later in the week which is always a plus.
Monday: Breakfast for dinner day.
I made fried eggs on top of a bed of steamed spinach drizzled with olive oil, roasted broccoli and roasted cajun potatoes. I added a few slices of avocado after I snapped the photo. Easy, delicious and nutritious.
Tuesday: Massaged winter kale salad with chicken.
People always give me a funny look when I say I “massage” kale, but really, I do! I drizzle some olive oil and sea salt, and then use my hands to basically massage it. It helps to break down the fibrous nature of the kale and makes it easier to digest. I also think it tastes better that way. I topped the kale with roasted brussel sprouts, cauliflower, sweet potatoes, dried cranberries and avocado. I also toasted up some sesame seeds and pepitas. If you all haven’t tried toasting nuts or seeds for salads, then you are missing out! Just put your seeds on a baking pan, add a little olive oil or coconut oil and sea salt, and then toast for five-ish minutes. Keep your eye on them though because they will go from barely toasted to burnt in just a few minutes! I used the dressing from this kale salad recipe that I made at Christmas, and it is easily becoming my favorite homemade dressing recipe. It is only a few ingredients and incredibly delicious. While the veggies were roasting, I baked up a chicken breast that I seasoned with olive oil and italian herbs.
We only had one chicken breast left in the freezer so we split it, but I think we would have felt a little more full if we each had our own. But otherwise, it such a delicious meal filled with so many nutritious ingredients! If you don’t like kale, feel free to use spinach instead. Salads like this are totally customizable that you can make to your liking. David and I both loved this meal and finished feeling super satisfied.
Wednesday: Leftovers from Sunday! Just as good as the first day!
Thursday: Asian ground turkey stir-fry based loosely on this recipe. For the vegetables, I used a half an onion and pepper I had leftover from earlier in the week, as well as broccoli, kale, peas and cauliflower rice. The pea, broccoli and cauliflower rice were all frozen. Seriously, frozen veggies make things so much easier! I used more coconut amino acids (a gluten and soy free version of soy sauce) than it called for, and also added some sweet chili sauce because I had it. I thought I made way too much, but we ate the entire pan!
Friday: Salmon and roasted asparagus at my little’s rehearsal dinner.
Saturday: Wedding buffet. There was a prime rib carving station, grilled cheese and tomato basil soup station, shrimp and grits, lasagna, and several veggies…definitely a delicious southern wedding! I stuck to the veggies and shrimp, since I knew the other food had a little too much dairy for me, but my husband and parents said the other food was delicious.
What was your favorite meal that you made last week?