Weekly Meals

Dinners

sunday: Lasagna rolls inspired by this recipe.  I substituted the mozzarella cheese for 1 cup roasted & mashed sweet potatoes.  Before I rolled up the lasagna noodles, I also added a layer of bolognese sauce (that I had made last month and stored in the freezer for quick dinners) and slices of roasted tomatoes.  Then I topped each lasagna roll with some parmesan before baking.  I completely left out the tomato sauce.

Served with a strawberry + tomato salad.

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monday: Same as sunday, but with broccoli instead of a salad.

tuesday: My mom’s salmon cake recipe + sauteed zucchini + dipping sauces (creamy guacamole & tart cherry salsa)

salmon cakes: 2 cans salmon + 1 egg + 7 (ish) saltine crackers, crushed.  Combine ingredients in a bowl.  Form into 6 patties.  Coat patties in cornmeal.  Heat some olive oil in a pan and fry salmon cakes until light brown.  Serves 2-3.

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wednesday: Crispy honey lime tilapia served with a roasted beet, goat cheese, walnut, homemade crouton salad.  First time eating beets (other than this smoothie)…they were a fun change.

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thursday: Braised white beans with chicken and parmesan.  I used rosemary instead of thyme.  And I added some green peas.

Served with a side of homemade focaccia (leftovers from the freezer).

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friday: Burger from Petrol Station.  I wasn’t impressed.  Andrew thought it was great and kept throwing around the term, “gourmet burger.”  I beg to differ.  My loyalty is to Smashburger.

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saturday: Out to eat Mexican food at my favorite place with my parent, sister and her boyfriend.  It’s not a good chicken fajita unless the tortilla is doughy.  LOVE this place.

Weekly Meals 3l

LunchesPower Bowls with Crispy Baked Garbanzo Beans via Iowa Girl Eats

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Salad with leftover chicken meatballs + strawberries + red bell peppers + tomatoes + avocado + english muffin with Cabot Horseradish cheese (I love this cheese.  And the husband is hesitant to try it…more for me.)

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Mexican Lasagna via Pretty Hungry.  I left out the chicken and greek yogurt/sour cream.  I added in chopped red bell peppers, white beans and black beans.

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Snacks-Desserts

half a whole wheat english muffin + peanut butter + banana + my recent go-to chocolate

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Starbucks’ iced coffee with 2% milk.  It was super bitter.  I’m not a big coffee drink.  Mainly because hot coffee hurts my stomach.  But I was really feeling it iced…like coffee ice cream.

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BREAKFAST

I couldn’t pick one.  So here’s my two favorites…

Snickerdoodle Smoothie via Tasty Yummies.  I left out the coconut. 

Loved this! Will definitely be making again!

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Breakfast Bake: 1/2 cup oats + 1/2 tsp cinnamon + 1 tbsp raisins + pinch salt + 1/2 cup mashed fruit (i did a mix of banana and pumpkin) + 2 tbsp water + 1/4 tsp vanilla. 

Preheat oven to 375F. Mix it all together. Scoop into a greased ramekin. Bake for 20-25 minutes. Topped mine with peanut butter.  I’m in a nut butter rut.  What’s your favorite brand?  I feel a trip to whole foods coming soon so I can look at all the ridiculously delicious options…

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workout

1000 Rep Workout via Peanut Butter Fingers’.  I did high knees instead of doing jumping jacks and I did the chest press on the ground instead of a bosu (I wasn’t coordinated/balanced enough for that haha).  Still really loving circuit workouts!

Comments

  1. says

    I love, love, LOVE Earth Balance PB + Coconut spread. It’s not an artificial coconut taste because they use coconut oil so it’s really subtle. You’ll love it! (Unless you don’t like coconut!)

  2. says

    So many yummy things I want to try :)

    Hate the hubs is reluctant to try the Horseradish… seriously, he can’t imagine what he’s missing. That stuff is amazing!!

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