Tuesday- Crockpot Honey Sesame Chicken with Edamame and Brown Rice
We didn’t get back from Florida until late Monday night, so Tuesday morning was spent cleaning and doing the grocery shopping for the week until I had to leave for work. I needed something quick to make since there was no time to food prep, and this crockpot meal fit the bill. Edamame is a great side dish because all you have to do is microwave it and it’s ready to go!
Wednesday- Spring Vegetable Zucchini Noodle Soup with Chickpeas
As you know, I love making my own vegetable broth. Since it has (slowly) been getting warmer, we’ve been making less soups and our supply of vegetable scraps was starting to build up. I didn’t want to make a winter soup, so instead I made this soup that included all spring vegetables. To bulk up the protein, I added a can of chickpeas.
I’m not going to lie, this meal took a lot of prep work, but it was worth it! Falafel that you get at restaurants is typically fried, but this falafel is baked to reduce the fat and calories. I got an extra dose of chickpeas from a homemade hummus. Whenever I have made tabbouleh in the past, I usually replaced the bulgur with another grain like quinoa or farro. I wanted to branch out a bit so I used bulgur, which is the typical grain used in the tabbouleh recipes. With some of the extra bulgur I bought, I made a warm bulgur porridge which was good too!
I was on a roll with chickpeas last week! I took a basic chickpea, pesto, tomato, and mozzarella salad and added some whole wheat pasta to make it a feel like more of a meal. The pesto really tied all of these ingredients together. I think this would be a great, healthy dish to bring to a party or BBQ.
Saturday- Wine and cheese
Saturday was a beautiful, 80 degree day and the best way to take advantage of that was to enjoy some wine and cheese on our freshly cleaned patio! Types Our spread included whole grain bread, Nut Thins, 4 types of cheese, dates, and dark chocolate covered almonds, peanuts, and raisins.