Week 11: Post-Travel Blues

As I mentioned in my Norway Camping Soup post, I just returned from a trip to Norway last week so it was a bit of a struggle to get back into meal planning/the rest of normal life. Though with the amount of money I just spent, I knew I had to budget these next few months! I was good about emptying out my fridge before I left so I didn’t come back to smelly ghosts of meals past, so I also had to restock. Read on to see how I welcomed myself back to the real world – with food!

Had in kitchen: homemade granola (was given to me – they used this recipe and added chocolate chips after), turmeric, Parmesan cheese, quinoa, olive oil, salt and pepper.

Bought: 2 32 oz containers of vegetable broth, 1 can coconut milk, 1 can kidney beans, 4 apples, 1 avocado, 1 bag baby carrots, 3 broccoli crowns, 1 container Brussels sprouts, 3 Persian cucumbers (for snacking), 2 heads garlic, 1 ginger root, 3 lemons, 1 yellow onion, 1 pomegranate, 4 white potatoes, 1 shallot, 4 vine-ripened tomatoes, 1 large pre-seasoned chicken breast, 1/4 pound sliced salami (from the deli section), 1 package feta cheese, 2 balls of pizza dough (put 1 in the freezer for future use), 1 pint vanilla yogurt, 1/2 gallon milk, 1 carton eggs

Spent: $55.59 ($11.12/day – for 3 meals/day)

Daily Breakfast: Vanilla Yogurt Parfait with Cinnamon Chocolate Chip Granola and Chopped Apple

MONDAY

Lunch: Leftovers from Sunday

Dinner: Norway Camping Soup

Comments from Claire: Love the origin story of this soup – check out the full recipe on the blog here! It came out deliciously and was such a good comfort food on a chilly February day.

TUESDAY

Lunch: Leftover soup

Dinner: Lemon Seasoned Chicken with Roasted Parmesan Broccoli

Claire’s Quips: I saw the recipe for the broccoli on Pinterest and just decided to go simple with a roasted chicken breast I could cook right alongside it. I was planning on dredging the chicken in Italian breadcrumbs and seasoning with lemon  juice, but I shopped at a different grocery store that had pre-seasoned chicken breast which was amazing! So I just threw it on the sheet pan with the broccoli steaks and baked at 425 for 25-30 minutes. The only thing was that I didn’t pound the chicken down so it was the same thickness all the way through, and it ended up cooking unevenly so half of it was chewy and overcooked. I was too lazy but I wish I just took the few minutes to make sure it was uniform so it cooked correctly.

WEDNESDAY

Lunch: Leftovers

Dinner: Homemade Brussels Sprouts and Salami Pizza

Comments from Claire: I love making something special like this on a weeknight – it makes me excited for dinner and breaks up the week with a “treat meal”! I had seen this recipe a while back and wanted to make it, but I can never find good pizza dough. I don’t really like what I have at my local grocery store and all the pizzerias around me are weird about selling just the dough. Anyway, I was at a grocery store on Staten Island that had really good Italian food products (obviously) and homemade pizza dough, so I bought two and froze one so I’ll be ready for next time! It was really good so I’m thinking of just stocking up here from now on. Anyway, this pizza came out great even with not buying fresh mozzarella – I used the feta I was already buying for tomorrow’s salad – and I am definitely going to always use this method of baking on a sheet pan directly on the bottom of the oven because it makes the bottom nice and crisp and really mimics a pizza oven. I also loved what they did with the shallots and how it tasted on top on the pizza so I am going to try to remember that!

THURSDAY

Lunch: Leftover Pizza

Dinner: Roasted Broccoli Quinoa Salad

Comments from Claire: I chopped up the roasted broccoli from earlier in the week and mixed with quinoa, feta cheese, pomegranate seeds, only a small bit of avocado because it went mostly bad :(, and balsamic vinegar and olive oil (inspired by this recipe). It was a good meal that came together fast when I got home late from margaritas with a friend, and allowed me to feel less guilty about the nachos we shared!

FRIDAY

Lunch: Leftover salad

Dinner: Takeout and the fantastic season finale of Crazy Ex-Girlfriend 🙂

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

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