What I Ate This Week #5

Hi friends, another round of what I ate this week! I hope you are getting some good dinner ideas through these posts. Let me know- and leave a comment!

Sunday (SUPERBOWL)- Spinach Artichoke Dip and Buffalo Chicken Meatballs

I still can’t get over the Patriots’ amazing win last week! I knew there would be beers and buffalo chicken dip around, so I wanted to balance out the selection by bringing my healthy spinach artichoke dip and these low-fat buffalo chicken meatballs. The meatballs didn’t have too much buffalo flavor, but were still good.

Monday- Cider Roasted Pork Tenderloin with Roasted Plum Chutney and Roasted Balsamic and Maple Brussels Sprouts with Cranberries


This was SO GOOD! We don’t have pork very often, but I saw this recipe in Cooking for Jeffery, Ina Garten’s cookbook that my in-laws gave me for Christmas and knew I had to try it. The pork was so tender and juicy and the plum chutney was sweet and a perfect complement to the pork. I was planning on just roasting some plain Brussels sprouts on the side but remembered that we had cranberries in the freezer so I jazzed it up a bit.

Tuesday- Slow Cooker Beef and Barley Soup

I had some quick cooking barley from Trader Joe’s in the pantry, so I used this recipe but made some changes. Instead of adding barley in at the beginning, I cooked it separately and added it in at the end. I also used homemade vegetable broth instead of beef broth.

Wednesday- Burrito Bowls

I needed something portable to bring to work, so in the bowls I added Trader Joe’s Frozen Rice Medley, black beans, tomatoes, pepper, red onion, salsa, Greek yogurt, and Trader Joe’s Reduced Guilt Guacamole.

Thursday- Lemon-Rosemary Chicken Thighs with Roasted Asparagus

Michael stayed at a hotel near his work Thursday night because of the snow storm we had here, so I actually made this for lunch and stretched it into lunch for me and dinner for Michael the next day.

Friday- Mediterranean Barley Bowls

I worked Friday night, so this was another portable recipe. I’ve made this with farro, but I had barley left over so I used that instead. I also left out the roasted red peppers because I was home alone when I made this and couldn’t open the jar 😛

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