The name “What I Ate This Week” was starting to sound very conceited to me, so we are going with another name for now. Anyways, here is the meal plan last week. It is very rare for me to go out to dinner 2 nights in 1 week, but we had a snow day thrown in the mix which threw things off. There were also a disproportionate number of traditional Irish-American meals thrown in because of St. Patrick’s Day. Here’s how the week went:
Sunday: Rosemary Lemon Chicken Thighs with Mashed Potatoes and Pickled Cabbage
Michael actually made most of this dinner since I was working until 6 and then we were rushing to catch a movie at 7:45 (which we missed by the way. It’s okay though because there was an 8:20 showing). We used the recipe linked above but used boneless, skinless chicken thighs instead. The mashed potatoes were made a healthier by using 1% milk and a small amount of Earth Balance “butter”. You are probably thinking that pickled cabbage is a weird choice of a side, but we had a half a head of purple cabbage in the fridge that we seriously needed to get rid of. I love pickling my own vegetables, and they look so beautiful in their jars!
Monday: Shepard’s Pie
I saved some of the mashed potatoes from Sunday night’s meal to top this Shepard’s pie off with, which made it much easier to put together. This served as dinner and lunch for me, Michael, and his co-worker the next day!
Tuesday: Out to dinner!
Michael was staying in a hotel Tuesday night because of the snow storm we had in Boston. Since the gym closed early, I was able to join him! I spent the day drinking lattes and doing work in the hotel lobby, enjoying some wine and cheese, and going out for dinner at J.M. Curley’s downtown. I got a grass-fed burger with a side salad and possibly a beer or two.
Wednesday: Brussels Sprout Pizza with Goat Cheese
We decided we wanted to try out Brussels sprout pizza after seeing a Hello Fresh delivery at our friends’ apartment in New York. I love experimenting with pizza toppings and love Brussels sprouts and goat cheese, so this was a perfect new combo to try! As usual, I made a homemade whole wheat pizza crust to serve as the base.
Thursday: Crock Pot Corned Beef and Cabbage
As you may recall from my last post, I prepped this meal on Monday so it was ready to throw on the crock pot when I left for work in the morning. Corned beef may not be the healthiest protein choice, but it was paired with plenty of vegetables including parsnips, carrots, onion, and cabbage.
Friday: St. Patrick’s Day!
No cooking on Friday. Instead, I was out with some friends drinking Guinness and eating nachos! Balance, my friends.
St. Patrick’s Day weekend in Southie is nuts. I had intended on going grocery shopping on Saturday but quickly realized that if I moved my car I wouldn’t be able to find a parking spot until Monday. Luckily, I always keep some pantry staples like jarred tomatoes and pasta in my cabinet! I had some leftover ricotta and mozzarella cheese too so I decided to throw a lasagna together. I didn’t follow any sort of recipe, just layered cooked lasagna noodles with a quick tomato sauce, parmesan/mozzarella cheese, and dollops of reduced fat ricotta and baked for about 45 minutes.