Week 6: Getting Pinteresting

This week I think I got pretty much all of my recipes from Pinterest! Gotta love that thing. Of course I always tailor based on what I have in the kitchen and what I’m feeling in the moment. Recipes are more of “guidelines” for me, and I always like adding my own flair (aha! Claire Flair? too much?) to the meals to really make them my own and let my creative juices flow.

Had in kitchen (leftover from other recipes/cooking staples): Ranch dressing, hot sauce, carrots, Gruyere cheese, granola, corn, eggs, miso

Bought: Spaghetti squash, chicken breast (2 packs), Greek yogurt, bread, apples, provolone, spinach, strawberries, Ramen noodles, green onions, mushrooms

Daily Breakfast: Greek Yogurt with Fruit and Granola

Comments from Claire: I’ve been having this for breakfast for a few weeks on and off because I had this box of granola that seems to keep refilling every time I use it (something to look into?). I cut up my fruit on Sunday and bring it with the granola separately so it doesn’t get soggy, and then throw it on top of the yogurt once I get to work. Easy and yummy.

MONDAY

Lunch: Leftovers from Sunday Dinner

Dinner: Buffalo Chicken Spaghetti Squash 

Comments from Claire: Apparently I’ve been really into the buffalo chicken lately! I had hot sauce and ranch left from the last recipe, so when I saw this on Pinterest I figured I would give it a go. And it turned out really good! Also, I’m a sucker for comfort food that is semi-healthy, especially in the fall/winter, so this fit the bill. I didn’t want to buy another thing of cheese since I already had two kinds in my fridge, so I just grated from provolone instead of buying mozzarella. A quick tip: when I make spaghetti squash during the week, I usually cook it in the microwave to save time. If you cook it in the oven it takes like 45 minutes, so instead I slice it in half and put it in a Pyrex bowl with a little water and cook it in the microwave for around 10 minutes – stopping it in between to feel it. You can tell when it’s done when it’s squeezable soft on the outside.

TUESDAY

Lunch: Leftover Buffalo Chicken Spaghetti Squash 

Dinner: Soup with Gruyere and Apple Grilled Cheese

Comments from Claire: After Thanksgiving my mom sent me back with homemade turkey barely soup, so I had that with a fancy grilled cheese because I had Gruyere leftover from something else in my fridge. I was inspired by Pinterest but also added honey to it, which was delish!

WEDNESDAY

Lunch: Soup and Grilled Cheese

Dinner: Spinach Provolone Chicken with Roasted Parmesan Carrots 

Comments from Claire: I found these recipes separately, but they went really well together, and was just a well-balanced meal with protein and veggies! I kept the oven at 425 – because I was more concerned about the chicken cooking than the carrots – and just put the carrots in 5-10 minutes after the chicken.

THURSDAY

Lunch: Leftover Chicken and Carrots

Dinner: Homemade Miso Soup

Claire’s Quips: For this dinner I made some concoction of this miso roup recipe and this ramen one that I’ve used before. I actually cooked the eggs in the water as it simmered, and then took them out and put them to the side as I added the miso to water. Then I consecutively added mushrooms, green onion, corn, noodles, grated carrot, and spinach since they are all relatively quick to cook. It came out pretty good – I just still feel like I haven’t hit that winning soup recipe! Maybe next time…

FRIDAY

Lunch: Miso Soup

Dinner: Out to eat

See you next week! To see what I’m eating in the meantime, follow me on Twitter or Instagram @ClaireLeaden

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