What I Ate Last Week

“If you fail to plan, you plan to fail.” When it comes to healthy eating, meal planning is the number one thing you can do to set yourself up for success. It can be time consuming to come up with a meal plan every week, but it will end up saving time and money in the long run by preventing unnecessary trips to the grocery store, mindless wandering around the store, and buying too much or too little food. For me, the hardest part of meal planning and deciding what to eat each week. In case you need some inspiration, here is what we had for dinner last week and why.

Sunday: Stuffed Pepper Soup

Sunday was super cold, so soup was a perfect dinner. I’ve made this recipe a few times now and it’s easy and delicious. The best is that the leftovers are even better! Instead of serving the soup over rice, I just mix everything together in the pot and left the rice soak up some of the broth.

Monday: Out to eat!

My friends and I checked out City Tap in the Seaport for dinner and drinks. We split the charred Brussels sprouts and whipped ricotta to start and I got the salt roasted beets, and spicy baba ghanoush as my meal. Everything was delicious!

Tuesday: Shakshuka

I was working late Tuesday so I needed a meal I could make ahead of time and would come together quickly. I prepared everything (except the eggs) in a cast iron skillet before work, and left it for my husband to finish Tuesday night. We had a little leftover so I had it for breakfast the next morning with toast.

Wednesday: Sea Scallops with Sherry and Saffron Couscous and Asparagus

We have a huge jug of sherry wine left over from a recipe I made earlier this year as well as some whole wheat couscous I got from Trader Joe’s, so I found this recipe that utilized both! We didn’t have saffron, so I used a pinch of turmeric instead for some extra color.

scallops

Thursday: Pan Seared Chicken Breasts with a Spinach, Pear, Pomegranate Salad with Feta

I work late on Thursdays too, so I wanted a meal that would be quick and easy for my husband to make. His take: it was easy to make and really delicious (and I agree).

Friday: Baked chicken with Artichokes and Tomatoes

The chicken breasts in the grocery store I shop in come in packages of 2 lbs. or more, so to use up the rest of the raw chicken we made this chicken dish. I served it with couscous for a veggie-packed meal.

baked-chicken

 

Hope you had a good weekend! Enjoy your eats this week!

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