Are y’all getting bored of these posts? I’m not sure if you like seeing meal ideas each week, or if it’s getting old? Let me know. I also want to post more throughout the week to break it up a bit, but that just hasn’t happened yet. I have like a million and one half written posts that I just can’t seem to finish. Soon I hope!
But let’s get to what we ate last week!
Sunday: Sausage, Kale and Spaghetti Squash Boats from Paleo Grubs
I’ve been loving spaghetti squash lately (especially when Trader Joes has organic spaghetti squash for $2.99!), and I was excited to try this recipe!I used ground turkey and added spices to make it more of an italian sausage flavor, but other than that I did actually stick to the recipe. We loved this, and it tasted great leftover too.
Side Note: Pine nuts can be ridiculously expensive, but I was able to find them in a small prepackaged bag around the bulk bins at Fresh Market. So if you aren’t able to find pine nuts and/or don’t want to pay the price for them, I think you could leave them out…it wasn’t like a make it or break it ingredient.
Monday=Night with the sis/Bachelor watching night, so once again, I heated up leftover chili that I had in the freezer from the week before. Whenever I have plans at night, I want something easy, so leftovers did the trick.
Tuesday: Breakfast Kale and Potato Sheet pan from Healthy Little Peach
I really loved this meal, and it’s been fun changing up our “breakfast for dinner” recipes. Some of the kale came out crispy, kind of like kale chips, and David wasn’t a fan of the crunchy texture with the eggs and potatoes, but it didn’t bother me. I loved the seasoning of the potatoes (just chili powder, oregano, garlic, salt)-I’m pretty boring when it comes to roasting potatoes, so it was a good change. I’ll definitely be making this one again.
Wednesday: Asian Sesame Zucchini Noodles with chicken from Slender Kitchen
I had a couple zucchini that I needed to use before they went bad, and this recipe stuck out to me when I searched for zucchini recipes on Pinterest. I knew the original recipe wouldn’t be enough for a full meal, so I baked a couple chicken breasts that I marinated in random asian flavors (coconut aminos, rice vinegar, sesame oil, chinese 5 spice, garlic, ginger) and also added some additional veggies I had in the freezer. The flavor of this meal was to die for!!! The almond butter in the zoodle sauce made it creamy and so delicious. And if you haven’t used sesame oil in asian dishes before, DO IT! It really does make a difference in the taste. I get mine at Trader Joes.
We had small group later that night and knew we would be having snacks there, so we split leftovers we had from earlier in the week. Simple, delicious and enough to tide us over until small group.
Friday: One Pan Sweet Potato Broccoli Chicken Bake from The Real Food RDs
Even though it was similar to our normal meat and roasted veggie meals, it was just different enough to surprise our taste buds! We loved the flavor from the spices and addition of the raisins and nuts/seeds. We also used salmon instead of the chicken (we had chicken a lot last week), and instead of the walnuts, I used sunflower and sesame seeds. It added a great source of healthy fats, and was also an easy way for me to eat those seeds since I’m working on supporting my hormones with seed cycling (might write more about this another time).
Saturday: Tortilla soup from Chuy’s! David and I decided on mexican food for dinner and headed to the Chuy’s near us. Chips and salsa, along with this soup, hit the spot. The soup comes with their homemade chicken broth, roasted chicken, avocado, roasted corn, green chilies and tomatoes (I asked for no cheese). It was delicious, and I have some leftover to eat later this week.
And that’s that. Another week of dinners is done. Have a great week!