Week 24: Food Network Star

I have been watching the Food Network nonstop lately. I always liked the channel, but now I find myself clicking to it every time I turn the TV on. And, especially now that I’ve been home more in the mornings/midday, I’ve been catching all those fun lifestyle shows like The Pioneer Woman and Ayesha’s Home Kitchen. As you can see from my meals this week, I couldn’t get those recipes out of my head!

Had in kitchen: Sliced Mozzarella cheese, sliced pepperoni, whole wheat spaghetti, Italian sausage, salt, pepper, olive oil, chili powder, cumin, paprika, brown sugar, fresh garlic, orange juice, pears, basil (have it on my fire escape “herb garden”)

Bought: 3 cans diced green chilis, 1 jar pico de gallo, 1 can green enchilada sauce, 1 can red enchilada sauce, 1 can refried beans, 2 avocados, 1 yellow onion, 1 bunch scallions, 1 rotisserie chicken, 1 block Colby jack cheese, small container sour cream, 1 package corn tortillas, 64oz chicken broth, 1 package chicken cutlets, 1 jar tomato sauce, 1 bag frozen mixed vegetables, 1 bag tortellini, vanilla Greek yogurt, 1 can tomato paste

Spent: $50.76 (aka $10.15/day for 3 meals per day)

Daily Breakfast: Pear Smoothie

Claire’s Quips: I had a bunch of pears in the fridge that were started to brown, and I had no idea what to do with them because it was too hot out to bake. I decided to try freezing them and making smoothies for breakfast–adding orange juice (which I had to use up too), some Greek yogurt, and a little bit of honey. It was very tasty and refreshing, the only thing was that the blender had a lot of trouble breaking up the pear chunks, perhaps why they’re not typically used in smoothies!


Lunch: Leftovers from the weekend

Dinner: Homemade Enchiladas 

Comments from Claire: As per my note above, I was stalking The Pioneer Woman’s website, and came across these two enchilada recipes (here and here). I saw an episode of Guy’s Grocery Games (wow, I guess I really am obsessed) where the contestant made enchiladas with both green and red sauces, so I thought that would be fun since I didn’t know which to choose. I followed this recipe’s filling, but added shredded rotisserie chicken too. I also followed the dip-and-bake technique with the tortillas, but just did half in red sauce and half in green sauce. I used this recipe for the green sauce, and also added sauteed onions to the sour cream mixture. They were absolutely delicious!


Lunch: Enchiladas

Dinner: Pepperoni Chicken

Comments from Claire: I caught this on one of the recent episodes featuring Ree’s famous “16 Minute Meals,” and it worked out perfectly because we made Italian sandwiches this weekend so I made sure to get sliced mozzarella and pepperoni. Simple and tasty, it also felt like an indulgent weeknight meal. I feel like this is great for picky eaters too!


Lunch: Chicken

Dinner: Vegetable, Sausage and Tortellini Soup 

Comments from Claire: I also stumbled upon this recipe as I was deep-diving into the website. I added Italian sausage since I had some in the fridge (I cooked it separately and then just added it in at the end), and omitted the heavy cream. It was fast and filling, and I ended up freezing half of it, which I know will be great to have on hand this Fall.


Lunch: Soup

Dinner: Pulled Chicken Tacos

Comments from Claire: Another recipe I caught on TV! Also Ayesha and Stephen Curry are the cutest. I had some leftover rotisserie chicken from the enchiladas, and corn tortillas, and toppings (cheese, pico de gallo, sour cream, etc.) so tacos seemed like a great choice. I used her chicken recipe (didn’t make the taco shells this time) more as inspiration, adding spices to taste (I also didn’t have oregano) and guesstimating on the liquid (used the sauce from Tuesday’s pepperoni chicken). It added a really nice flavor to the chicken and kept it from getting dried out.


Lunch: Tacos

Dinner: Out to Eat

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

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