Week 27: Going Off Script

A Trader Joe’s with lots of missing inventory messed up my plans this week, and made me go off-book with my meal strategy. Though I was a bit stressed when I was in the store itself, I made a couple quick decisions that still resulted in some pretty good food! Read on to see how…

Had in kitchen: Peanuts, fish sauce, soy sauce, 1/2 lb. fettuccine, garlic, TJ’s Green Goddess dressing, sm. pack Greek yogurt, instant Jasmine rice, shredded mozzarella, 1/2 can chicken stock, brown sugar, peanut butter, sriracha, ground ginger, eggs, olive oil

Bought: Banana nut muffins (4-pack), 4 kiwis, pack of fresh sliced mango, cilantro, rice vinegar, bean sprouts, 2 limes, 1 bag arugula, cherry tomatoes, sliced onions and peppers, mushrooms, slicing tomato, cheddar cheese slices, 2 rolls, pack of chicken cutlets, 1 pack prosciutto, 1 pack goat cheese sun-dried tomato ravioli, pizza dough, goat cheese, 1 can of diced tomatoes.

Spent: $51.24 (aka $10.23/day for 3 meals per day)

Daily Breakfast: Banana Nut Muffin with Fruit

Claire’s Quips: I honestly just couldn’t think what to make for breakfast and grabbed a package of muffins from the bakery section of my local store. They definitely weren’t healthy at all, and honestly didn’t taste that great, but now I know!


Lunch: Leftovers from the weekend

Dinner: Better-Than-Takeout Pad Thai (or at least as good!)

Comments from Claire: I’ve tried to make Pad Thai at home before but it just never turns out right. The flavor or texture is off and I usually can’t even bring myself to finish it, which stinks because it’s one of my favorite meals to order in! Well now I have a recipe to BOOKMARK. This tasted just as good as takeout, and came together pretty fast (I used just chicken, no shrimp). The only thing I will say is that I used regular peanut butter instead of natural and it was harder to incorporate into the sauce. Also, I was nervous because I doubled the sauce recipe (since I used leftover fettuccine and had more pasta) and it was so liquidy at first that I turned the heat up high and added a little flour, but it totally thickened up on its own so next time I would just be patient because the feel of a sauce was a tad too thick!


Lunch: Pad Thai

Dinner: Goat Cheese Ravioli with Tomatoes, Mushrooms, Arugula and Prosciutto

Claire’s Quips: This was supposed to be a gnocchi and sausage recipe, but literally everything I wanted at Trader Joe’s was out clean. As a last minute attempt to avoid having to return to the busy store, I grabbed a pack of their goat cheese ravioli on my way out, along with the other ingredients I already had in my cart and decided to just figure something out. I ended up sautéing the mushrooms, tomatoes and some garlic in a pan with olive oil and salt/pepper, and adding some chopped prosciutto at the end (I was already buying it for the homemade pizza I wanted to make). Then I mixed it all in with the cooked ravioli and a handful or two of arugula. It was yummy and simple – but the ravioli already had sun dried tomatoes in it too so I think with all the ingredients there was one too many flavors. Looking back I would have omitted one thing, or used a plainer ravioli. Still tasty though.


Lunch: Leftover Ravioli

Dinner: Green Goddess Chicken Sandwiches

Comments from Claire: I cooked all my chicken cutlets at once again, so after the Pad Thai I had two leftover for these sandwiches. I used the Green Goddess dressing I bought for tacos last week and mixed with Greek yogurt to make more of a spread/dip. That went on a toasted roll with melted cheddar cheese, sliced tomato, arugula, and the chicken. It was delicious and also made easy leftovers to pack while I was on the go the next day.


Lunch: Sandwich

Dinner: Roasted Veggies with Jasmine Rice

Comments from Claire: This was supposed to be spicy peppers and onions over rice, but because of the TJ’s debacle turned into “all the extra veggies I have” bowl. I roasted all the said veggies (mushrooms, tomatoes, onions, peppers) in the oven and served over rice with a drizzle of that GG dressing. The dressing has basil so it became similar to a pesto and the flavors melded together nicely, plus was super healthy!


Lunch: Veggies and Rice

Dinner: Arugula, Prosciutto & Honey Goat Cheese Pizza

Comments from Claire: I love making sheet-pan pizzas, and always use the method from this Bon Appetit recipe. For the pizza I’m making tonight, I’m going to start with the base of a quick tomato sauce (using the can of diced tomatoes and some garlic), a little shredded mozzarella, and then load with goat cheese and slices of prosciutto. After it comes out of the oven I’m going to top with plenty of fresh arugula and a drizzle of truffle honey (I still have a jar in my pantry from a gift). So excited!

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

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