Hi everyone! In usual fashion, here are the meals we ate last week. It was a mix of old favorites and new recipes that are definitely keepers!
Saturday- Buffalo Chicken and Bean Chili
After a FitCamp participant (a program I run at the Weymouth Club) posted this recipe to Facebook, I knew I wanted to try it. I love chili and thought this might be a good addition to my long list of football recipes. It’s definitely one I’ll keep.
Sunday- Chicken Parmesan with Spaghetti and a Side Salad
This chicken parm recipe is one I’ve been making for a long time. It’s much lower in fat than normal chicken parm since it’s baked instead of sautéed/fried. I used whole wheat spaghetti and had it with a side salad for extra veggies!
Monday- Cauliflower Pizza Crust with Pepperoni
To be honest, I wasn’t a fan of the cauliflower pizza crust. It tastes great, but falls apart easily. If you don’t mind eating pizza with a fork, than it’s a fine lower calorie alternative. I’ll stick with whole wheat pizza dough though.
Remember BBQ chicken chilaquiles? I froze the leftover BBQ sauce and used it to make these bowls. This bowl took a good amount of prep to make, but it was worth it.
Wednesday- Steak Tip Greek Salad
I made this Greek salad the night before and took it to work for dinner. Nothing fancy here, just lettuce, tomato, shallots, cucumber, pepper, and feta cheese with grilled steak tips. I used this recipe for creamy Greek dressing.
Thursday- Staff Retreat
Friday- Tofu Stir Fry
We used this recipe form Minimalist Baker but with different vegetables. Not everyone like tofu, but preparing it properly makes a world of difference!