A revelation I found out about myself: I’m not much of a breakfast person. If I do decide to eat it, it ends up being a really small amount. Now that the week is almost over, I’m proud of all the meals I’ve made at home. I definitely eat out a lot more then I should, so it’s nice to change it up sometimes.
The fact that it’s Spring Break also helps, as I can come in and out the house as I please. 🙂
After I came home from taking the babies to school, I made a bowl of cereal because I knew I wasn’t going to be able to eat lunch until later. I also wanted to finish up the strawberries before they went bad.
I was aiming for an omelette, but they ended up turning into scrambled eggs! I made my lunch with mushrooms, tomatoes, jalapeño and onion. It didn’t seem to be very filling, so I also heated up the flatbread on a tortilla warmer.
As you can tell, I am not much of a food presenter. My dinner for Wednesday was so good, possibly my favorite of the week. The chicken was pan fried with paprika, oregano, jalapeño and garlic and I also heated up a sweet potato and had a just-ripened avocado on the side. All my roommates were jealous when they saw this!
I wasn’t really craving b-fast by the time I came home so I made a caprese (basil, tomato, mozzarella) flatbread sandwich for ‘brunch’ and added half of an avocado. This was so fresh, light and tasty that I’ve been craving it since yesterday. I might make another one if there is some basil left over after I make my pesto sauce.
In between lunch and dinner, I did snack on some nuts and an apple, but I didn’t want to overdo myself in preparation for dinner: Stuffed Turkey Bell Peppers. I made three of them and it took about two hours total (30 mins prepping and cooking, 90 mins baking) but these came out absolutely phenomenal!
I’m posting a recipe on Monday, so make sure to come back to see it! It would make a great plate at a dinner party, or even for a date. It’s a very simple recipe, I cleaned up all the dishes while they were baking and was only left with the glass pan and two plates to clean afterwards.
(Chi and I may or may not have also have shared this fresh-out-the-oven cookie and coffee ice cream concoction for desert.) you can even add a hot coffee afterwards and I recommend you to use large coffee maker so you can enjoy it more and even try different recipes with coffee hot an cold 😉
So to wrap things up so far with my meal planning challenge of the week,
Smoothie (bananas, strawberries, raspberries, spinach, almond milk and chia seeds)
- Yogurt parfait (Fage yogurt, strawberries, raspberries and granola)
Apples with nut butter (Almond, peanut, sunflower butter)Plain ol’ banana Cereal and almond milk w/ bananas.
- Banana Bread Oatmeal
Flatbread Sandwich (w/ tomato, avocado, basil and mozzarella) T’s Salad (w/ spring mix, mushroom, raw onion, tomato, jalapeño and cucumber)
- Pasta (w/ pesto, capers, pine nuts and artichoke)
Toma tacosFresca w/ friends Omelette (w/ eggs, potatoes, mushrooms and avocado)
Steak, red roasted potatoes and kale & mushroom salad Bell Peppers stuffed (w/ turkey) (recipe coming soon!) Chicken breast (w/ sweet potato and a side salad)
- Flatbread pizza
Blue Barn, maybe?Southern Pacific Brewing
So far so good (minus breakfast). My plans for Friday is a pesto pasta for lunch and flatbread pizza for dinner, see you Monday with the final results!
Have you accomplished your meal planning goals this week? What’s your favorite dish to make when entertaining?