Happy Sunday! How was your week? It was a whirlwind-y busy week on my end, but we ate so much good stuff this week. I actually took pictures, but am having site trouble and need to talk to my host tomorrow to figure out why they won’t upload. Maybe next week?
Snacks are not included below because we’re working from home, snacks happen frequently, and I don’t feel like keeping track of every thing that goes in my mouth. That said, this week, they included watermelon, strawberries, toast, a spoonful of peanut butter, a Perfect Bar, a handful of mixed nuts, and cottage cheese with fruit and ground sesame and sunflower seeds.
Let’s dive right in.
Sunday
I had some cottage cheese with ground flax, pumpkin seeds, cinnamon, and a peach for a small, early breakfast prior to grocery shopping.
Then, I took the dog boys to the dog park to play for a bit before a day of chilling out inside.
When I got home, Jack and I decided on a lunch of grilled cheese and tomato soup. We didn’t have tomato soup in the freezer, like we usually do, but we also didn’t have cheese, so I ran back to the grocery store to get both. There was a startling shortage of tomato soup. I combined a jar of Rao’s tomato soup with a carton of Pacific Foods tomato soup and it was actually pretty good. Plus buttery sourdough grilled cheeses with cheddar and American cheese. And bacon. The best grilled cheese sandwiches have bacon.
Jack made grilled buttery ribeyes with potatoes and asparagus for dinner.
Monday
I had early meetings, so I threw together avocado toast + peanut butter toast for breakfast.
We used leftover steak, asparagus, and potatoes to make a big salad with romaine, spinach, tomatoes, and parmesan.
And for dinner I made upgraded fish sticks. These Homemade Lemon Garlic Fish Sticks with Jalapeño Tartar Sauce are awesome. I used kettle chips in the crust and totally improvised the lemon pepper seasoning with fresh lemon zest and cracked pepper because I didn’t realize we don’t have lemon pepper seasoning. I’m still pretty sure we do, but I couldn’t find it. I also sautéed green beans from my grandparents’ garden in bacon fat as a side.
I have always been certain I don’t like tartar sauce, but with the addition of some grated jalapeño and a ton of fresh lemon juice, this homemade version changed my mind.
Tuesday
I repeated Sunday’s breakfast, but added a little Total cereal for some crunch.
There weren’t tons of fish sticks left over, so I made a big salad of spinach, romaine, tomatoes, green beans, Parmesan cheese, avocado, kettle chips (like croutons, but infinitely better), salt, pepper, and Italian dressing, and then heated up some fish sticks on the side.
I spent over an hour going to various grocery stores in search of lump crab for crab cakes I was going to make on Wednesday. By the time I got home, I was annoyed at the lack of lump crab and how late it was. Jack talked me into letting him get takeout so I could rest on the couch, and it was awesome.
We ordered in from Marcella’s, our favorite Italian restaurant. They have the best veal meatball in the world, so we got that as an appetizer, and then we each ordered pasta + a veal meatball. Plus, bread, herbed oil, and a dry Sauvignon Blanc.
Wednesday
I used up some almost-overripe strawberries and bananas in a cottage cheese + cereal bowl for breakfast.
We had plenty of leftovers from last night to make a small bowl of mixed pasta + meatballs for each of us for lunch. I made the same salad as yesterday for some added veggies & volume.
And dinner was what I had planned to make yesterday: Banh Mi Bowls with Lemongrass Meatballs. The first time Jack saw me making Vietnamese-inspired meatballs, he was skeptical. This is now one of his favorite things I make. It’s so flavorful!
I cooked jasmine rice in bone broth, and added some red cabbage sautéed with sesame oil, soy sauce, and coconut aminos for more veggies to go with the meatballs. We love the meatballs so much that there aren’t enough leftovers when I make the recipe as-is, so I multiplied that part by 1.5. I pickled the carrots, but totally forgot they were in the fridge, so we didn’t include those, but they are awesome, so you should.
Thursday
My breakfast bowl was the same as yesterday, but with ground black sesame seeds and sunflower seeds instead of banana.
For lunch, I just heated up leftover Banh Mi Bowls. The easiest thing ever.
And dinner was The BEST Chicken Fajitas. They are the best. I used chicken thighs because we had them in the freezer, and they’re even better than chicken breasts, but I’ve used both before! I also made extra veggies, because why not. Jack made guac, I shredded cheddar, we used Greek yogurt as sour cream, and added a ton of Tabasco and Chipotle Tabasco.
I am always amazed by how excellent those fajitas are.
Friday
I made a really random smoothie that was oddly tasty for breakfast. It included spinach, a frozen dragonfruit pack that’s probably been in all three of my freezers over the last three years, milk, peanut butter, vanilla collagen protein, ground black sesame seeds, sunflower seeds, and cacao powder.
I threw fajita toppings and some tortilla chips on romaine and spinach and called it a salad for lunch.
Whenever I make this Maple Chipotle Pork, we end up with more than we can eat, so I pulled a small container of that out of the freezer for dinner. With some caramelized onions and cheddar, it made awesome restaurant-quality sandwiches. Jack roasted up some broccoli for veggies.
Saturday
I had cottage cheese with ground black sesame seeds, strawberries, and sunflower seeds for breakfast.
My lunch was a repeat of my breakfast smoothie from Friday.
And we had a long, weird day, so we ordered chicken fingers and fries and Texas toast from Raising Cane’s for dinner. Enjoyed with the ends of the wine we’d opened throughout the week, some Miller Lite, and some High Noon.
Your turn:
What’s the best thing you ate this week?
