What We’ve Been Eating

Another week of food down. Last week I realized I needed to limit my new meals per week and I basically did that.

Some of our meals/snacks this past week were:

A whole chicken, which then turned into homemade chicken soup. Check out my quick youtube video on how to roast it.


Banana Chocolate Chip muffins from PaleOMG. I made a couple changes: added 1/3 cup oats, 2 tbsp ground flax, 2 tbsp turbinado sugar + 2 tbsp maple syrup (instead of just maple syrup) and left out the walnuts. Liv’s been eating these for breakfast all week, so I need to make another batch!


2 sunny side up eggs over sauteed kale with some bacon


Broiled tofu over salad (drizzle cubed tofu with olive oil and sprinkled with TJ 21 seasoning salute)


5 Ingredient Bacon Brussel Sprout Slaw also from PaleOMG (and no I’m not Paleo, I usually eat these meals with rice or another grain) I couldn’t find shaved brussels at TJ’s this week, so I bought broccoli slaw. I used broccoli slaw and added in zucchini and mushrooms.


Brittany did a great post on the anatomy of a weekly meal plan. I’ll be taking her advice and only trying to make 1-2 new meals a week.

Also check out Lindsay’s Pin It Party for some snack and recipe inspiration! I want to make just about everything on her post today.

What have you been eating lately? Have a favorite snack or dinner?


Two Meals In One: Roasting A Chicken & Making Stock

First off, I’m a zombie today. I lost a couple hours of sleep this weekend and apparently I’m still recovering.  Coffee, coffee, coffee. I keep telling myself one day I’ll drink less.

I’ve been working on bringing fun new meals into our house for dinner, but I’m still relying on our favorite staples a couple times a week. I am obsessed with roasting chickens. Sometimes I roast them as often as once a week. I not only love the whole chicken, but I love that you can get two meals in one.

After I’m done roasting & eating the chicken, I’ll pull off the rest of the chicken and then make a huge pot of chicken stock. It’s so super easy and such a waste not to do it. We’ll have soup for the week and sometimes I’ll freeze the extra. I love using stock to make rice or other grains.

Making stock is as simple as putting the bones in a large pot and filling it with water. Really. That’s it.

Basic Stock Instructions

1. Put bones in large pot. Fill with water, about two inches from the top.

2.  Add salt, pepper & herbs. I typically do about 1 tsp salt, 1/2 pepper and some chopped fresh parsley. Add any veggies you like. I typically do onion, carrots & celery.

3. Turn on medium heat, let boil and then turn down to simmer for about 4-6 hours. I usually simmer it uncovered. You can also let it simmer for even longer. Skim foam off the top if you’d like (I typically don’t).

4. Taste and adjust seasonings as needed.

5. Remove bones (using a strainer or slotted spoon) & enjoy in whatever way you want. My favorite way is with some pasta and a lot of pecorino romano.

If you want to read about the benefits of making your own stock, check out this post from Wellness Mama.

Have you made your own stock? It’s so super easy, I hope you give it a try!


A Week in Dinners!

I told you guys last week how I was stepping outside my comfort zone and making new dinners. I also told you how I’ve been meal planning, which is great because it pushes me to make new recipes. The down side I’ve come to realize? I seem to spend more at the store. I realized that I was planning so many meals, that I was buying so many things. I always cook every night of the week, but I’d say typically we were having leftovers once or twice and then we’d just have a random meal one night. The past two or three weeks I’ve been planning so many meals it was causing me to spend an extra 30ish dollars at the store.

I already spend a lot of money at the food store, generally between $160-190 a week. The extra $30 is really too much. I know that seems like a lot of money at the store, but it’s really not. We don’t really ever go out to eat and Danny brings lunch. That’s 21 meals at home a week for 2.5 people (so over 50 meals a week) and that doesn’t even include snacks.

After breaking $200 at the store Friday, I decided that I would put some of my meals I planned for this week on hold for next week and “wing” some dinners this week. So far it’s working out well.

My new plan is to plan 3-4 meals and then do a couple “use up the fridge/pantry” meals for the others.

So, onto what we ate for dinner last week:


Cauliflower pizza with ground turkey: I used this recipe, but instead of 2 heads of cauliflower, I steamed one medium zucchini. It worked well. I only did this because I didn’t have two heads of cauliflower. Next time I probably would grate the zucchini instead of steaming it. I sauteed the ground turkey in some onion and olive oil. I prebaked the crust and then with a slotted spoon, put the turkey on top with some sauce and mozzarella. (If you want to see YouTube vid on how to do it, go here.)


Smoky White Bean Chicken Chili: This was really good, but I skimped on the cans of beans. Don’t do this. It came out more like a soup (which was good, just not what I was expecting!)

Roasted pork tenderloin with a salad and steamed broccoli & carrots: I seasoned the pork generously with salt, pepper and garlic powder. Then I browned it on the stove and put it in the oven. It was delicious!

Calzones & chicken roll: I made ricotta & mozzarella stuffed calzones & a chicken roll for Danny. Pure Heaven. I can’t believe I didn’t snap a picture of this.

I’d love to hear what you’ve been eating lately! Favorite meals, snacks or lunches!

Have a great day!



Dinners: Stepping Outside the Box Again

I feel like this new year has sparked something inside of me. I probably shouldn’t say it (or write it) out loud, but I feel like I kind of coasted the past 10ish months and I’m ready to get back out there.

When I say get back out there I’m talking about things like new recipes in the kitchen, work more, making a more consistent blogging schedule….and being better about laundry. I don’t know how the “work more” is going to pan out yet because I don’t have any sort of child care, but we’re going to figure it out. I’ll possibly get someone to watch Liv a couple hours a week so I can work. We have zero details planned out. I just feel like I’m ready.

Last week I started doing a little meal prep. I’m not going to make a strict schedule, but I just want to have some ideas of meals at the start of the week. I make dinner every night, but I was relying on staple recipes and not branching out at all. Last week it finally changed…and it was delicious.

I thought it would be fun to share our dinners with you. Dinners have to be fast here. I have to be able to prep meals in 20 minutes or less. Most meals I make happen within 10-15 minutes. (Not including cooking time of course.)

Last week we had:


PaleOMG Almost 5 ingredient spaghetti pie:  I used bacon instead of sausage and added kale into it. I also left out onion because I didn’t have any. I also made this, this weekend using corn pasta instead of spaghetti squash. Both are amazingly delicious.

Soy dijon glazed split chicken breasts:  In a small bowl I combined 2 tbsp soy sauce, 1 tbsp dijon mustard, 3 tbs olive oil, salt and pepper. I generously brushed it over the split chicken. Then I baked it for about 50 minutes at 400 degrees, uncovered.


How Sweet Eats honey chipotle chicken bowl: I used green chilis instead of adobo (couldn’t find this), left out honey mustard and added a squirt of honey to the marinade. I also added shredded cheese to the bowls.

Lemon Rosemary Salmon: I make this semi-frequently. It’s super easy and reliable. I served this with mushrooms & asparagus and a big salad.

Flank steak, goat cheese/avocado salad and homemade whole wheat sourdough bread: I marinated the steak in equal parts soy sauce, red wine vinegar and olive oil. I also added 3 cloves of chopped garlic, salt & pepper.

What I plan on doing is sitting down and looking around the internet and cookbooks on Thursday. This past week I made a list of meals and ingredients, so when I went food shopping Friday it was already planned for me. There’s always room for change, but having a loosely structured plan is great.

Don’t forget to enter my Best Body Bootcamp giveaway! Enter until Friday!

Any suggestions for recipes or meal planning? What are your favorite meals to cook?