meals, april 26-may 2

April has flown by! We’ve done a fair bit of entertaining with houseguests and Easter and I just can’t really believe that May is just around the corner. We are trying to get back into the swing of eating better and relying less on takeout. We definitely go through phases where we don’t feel like cooking and then order food and with guests in town, we definitely weren’t making the best food choices. For example, my mom brought these pizzas you can only get in western PA: I put American cheese on my sauce pizza and I broke out into a rash after eating it — this did not slow me down, as I ate the entire thing. Myself. I have one left in the freezer that I’m trying to have my brother take.

This week, we did a lot of vegetables and salad. Since I somehow deleted the post for this, I’ll give a quick run-down:

Monday — True Roots roasted chicken with roasted carrots & potatoes. I ate this like a savage after class. This is one of my favorite recipes from TR and it’s so simple.

Tuesday — We used leftover chicken from Monday to make chicken salads and topped them with Primal’s Mild Buffalo sauce, Alexia fries, tomatoes, pickled jalapeños, and boiled eggs leftover from Easter.

Wednesday — Sauerkraut and turkey kielbasa in the slow cooker, plus mashed potatoes to round it all out.

Thursday — Date night.

For lunches, my husband threw together quinoa, frozen peppers, and sausages in the rice cooker. I sautéed 365 spinach-chicken sausage and had them for lunches with tomato salads; I also had tuna with Simple Mills rosemary crackers as another lunch/snack option.

This week, we are going to keep with the simple cooking ideas. I wouldn’t mind getting into the habit of doing something a little special on Saturdays for dinner since we are all together and have the time to make something a little more elaborate. This week, I figured I’d go with a Tex-Mex theme and am really looking forward to what I have planned.

Weekend breakfasts will be simple: Saturday and Sunday, I am doing yoga so we are going to hold off on big breakfasts. We have acai bowls from TJ’s that will account for one day and I am going to make chocolate chia pudding for the other.

We are also going to do some large-batch cooking/grilling so that we aren’t having to spend a lot of time making dinners nightly. For the weekend, we are going to grill three pounds of chicken thighs. We are going to use them for Friday & Saturday dinners and lunches on Saturday & Sunday. I’ll do the same on Monday before class with three pounds of ground beef.

Friday — Skewers with BBQ chicken thighs, red pepper chunks, and pineapple plus foil-packet-potatoes.

Saturday — Chicken fajitas with frozen peppers, pickled jalapeños, tomatoes, and avocado; Siete queso, salsa, and guac.

Sunday — Buffalo chicken salads with the remaining chicken thighs, tomatoes, pickled jalapeños, boiled eggs, fries, and carrots.

Monday — 11 has a field trip and I have class, so planning something easy is key: Slow-cooker Taco Soup (from Pinterest). I’ll grab sour cream to go with this and some tortilla chips.

Tuesday —  Taco Tuesday with ground beef, frozen peppers, crunchy shells & Spanish rice

Wednesday — Asian meatballs (basically, dumplings without the wonton) served with stir-fried bok choy and Chinese potatoes.

Thursday — Leftover taco soup while my husband and I are out for date night.

Lunches during the week — chicken sausage, spinach, and tomato salads for me; my husband will do sauce, peppers, and sausage with rice. The kids will have sandwiches or kielbasa, peppers, and rice.

Breakfasts for the week are egg cups with prosciutto.

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