The weekend is coming to a close. Boo! But I hope you all have had a fun and relaxing weekend!
I’m writing this from bed, trying to rest and fight off this cold or whatever gunk I have. I started to feel like I was coming down with something on Wednesday, but convinced myself it was just from being out in the cold weather. Then David came home from work that night and said that his throat was scratchy. Uh-oh. I went in my crazy “we are not getting sick” mode and started diffusing my essential oils, taking zinc, doing the Neti Pot (read about the benefits here), taking shots of Apple Cider Vinegar mixed with this turmeric tonic, and taking an immune boosting supplement. David seems to have come down with an actual cold, but I’m not feeling too too bad. David thinks I’m sick too, but this is NOTHING compared to the colds I typically get. So I consider this a win and owe it to all my crazy supplements and tonics that I’m doing every hour (literally).
Well let’s get to what we ate for dinner last week, shall we?
Sunday: Rotisserie chicken, potato and green beans
We were gone all last weekend for a wedding, so we needed a really easy dinner. My go-to meal for times like this is an already cooked rotisserie, so I picked one up from Whole Foods and then baked two japanese sweet potatoes and heated up green beans with coconut oil. We then used the leftover chicken for lunches, which saved a lot of time and energy from having to meal prep. #winning. I also froze the chicken bones so I could later make bone broth. If you are not familiar with bone broth, it has SO many great health benefits. Read more about bone broth here and here.
Never underestimate a simple rotisserie chicken! (Other ideas: add the chicken to a soup, on top of a salad, add BBQ or buffalo sauce, make chicken tacos…the ideas are endless!)
Monday: Leftover Coconut Lime Chicken Soup from Baked by Rachel
I was going over to my sister’s Monday night for a very special sister date (aka to watch The Bachelor), so I wanted dinner to be quick and easy before I had to head out the door. We reheated leftover soup from a couple weeks ago. I love having leftovers in the freezer for times like this.
Tuesday: Shakshuka from Hummusapian
I was excited about this recipe!!! It was our breakfast for dinner night, but I wanted to switch it up. One of my favorite bloggers had been talking about her love for Shakshuka, and when she posted her recipe, I knew I had to make it. I only had a green pepper, so I used that instead of a red, and I also left the jalapeno out. I did wish it was a little spicier, but I didn’t want to risk burning my mouth off with the jalapenos. Next time though, I’ll definitely add some cayenne or red pepper flakes or something. I also roasted some potatoes on the side. This meal was such a change from the norm, and we really enjoyed it.
Wednesday: Easy Sweet Potato Apple Turkey Chili from Oh Sweet Basil. This is one of our favorite soup/chili recipes. It’s creamy and sweet and just all around delicious!
Thursday: David had a Northwestern Alumni event soon after he got home from work, so I made him a quick little snack/meal before he had to head back out. I ended up making him a tuna salad wrap using these wraps. I bought these a couple weeks ago because I was curious about them, but I had not used them yet. So I’m glad David was up for being my guinea pig…actually, I’m not sure he had a choice. 🙂 He enjoyed the wrap and after eating another yesterday with egg salad, he told me he REALLY likes them! And thanks to everyone who chimed in on my Instagram stories…you all gave me lots of great ideas on how to use these!
I ate dinner later when David was at his event, so I had my go-to meal of scrambled eggs with sauteed spinach and mushrooms and some other veggies on the side. I seriously never get tired of eggs and make them whenever I’m on my own for dinner.
Friday: Maple-glazed salmon, baked japanese sweet potato and roasted broccoli and brussel sprouts. I used this recipe for the salmon-
Maple Glazed Salmon (Cooking Light Magazine, December 2014)
- 4 (6 ounce) salmon filets
- 3 tablespoons dijon mustard
- 1 tablespoon honey
- 2 teaspoons chopped fresh dill (I’ll used a sprinkle of dried dill though.)
- 2 teaspoon fresh lemon juice
- Preheat oven to 400.
- Combine mustard, honey, dill and lemon juice in a small bowl. Arrange fillets, skin side down, on a foil-lined baking sheet coated with cooking spray. Sprinkle with salt and pepper. Spread mustard mixture evenly over fillets. Bake at 400 for 17 minutes or until desired level of doneness.
It’s a recipe I got from a Cooking Light magazine back in 2004, and I use it about 90% of the time we have salmon. It’s one of our favorites. Although, after eating it again on Friday, I think I’m ready to try another salmon marinade or recipe. Any recommendations?
Saturday: We typically have a date night on Saturdays, but we both were still feeling a little under the weather and were not in the mood to actually go out to eat. We also had a small group thing at our church at 7:30 that we did not want to miss, so we picked up Chipotle and ate it at home before we left for church. Sadly, the Chipotle near us has been sub par lately.
What are you excited about eating this week? Or what was your favorite recipe from last week! I’d love to hear!
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