A locally-made condiment purchase and leftovers from Black Bean Soup Week influenced my meals this week–meaning that I was adding the HEAT! Read on to get spicy with me…
Had in kitchen: Pizza dough (I usually try to keep one in the freezer at all times), corn tortillas, Mexican chicken bake from last week, BBQ sauce, Frank’s RedHot Sauce, olive oil, tomato salsa, avocado, 1 red pepper, cilantro, garlic, spices (salt, pepper), flour, granola, peanut butter, Greek yogurt, Nutella, hot honey!
Bought: Jarred tomato sauce, shredded mozzarella, dried sausage, arugula, chicken thighs, endives, Pillsbury crescent rolls, cauliflower, light Ranch dressing, lemon, 1 bunch bananas, some apples for snacking
Spent: $36 (aka $7.20/day for 3 meals per day…or $51 including the hot honey but that was a specialty item purchased separately)
Daily Breakfast: Greek Yogurt Parfait (with granola and either peanut butter or Nutella!) and fruit
Claire’s Quips: Not the healthiest with Nutella, but I saw this in a deli and knew I had to try it because it looked so good. And guess what? It was delicious!
Lunch: Sunday Leftovers
Dinner: Hot Sausage Pizza
Comments from Claire: I love making homemade pizza because it’s so easy and honestly can come out as good as a gourmet restaurant’s with the right tips. I follow Basically’s method of cooking on a sheet pan on the bottom floor of your oven (not the bottom rack, the literal bottom of your oven) and then finishing under the boiler to get the cheese nice and melty and toasty. The version I made this week was tomato sauce, shredded mozzarella, hard sausage/salami, arugula and hot honey that I just bought locally. I put the arugula and honey on at the end after it’s cooked, usually with a drizzle of olive oil.
Dinner: Spicy BBQ Chicken Tacos
Comments from Claire: I had a lot of leftover taco ingredients from last week’s black bean soup escapades, so I decided to chop up the last of the chicken, and saute it with some bottled BBQ sauce and a few generous squirts of sriracha. Threw it on some corn tortillas and added salsa, avocado, Greek yogurt and cilantro. Easy and delish!
Dinner: Hot Honey Crispy Chicken Thighs
Comments from Claire: I was excited to use my recently bought hot honey as much as possible, so when I came across this recipe I was excited (I obviously just used the jarred honey I had instead of making it according to the recipe). I really liked this method for cooking chicken thighs in the cast iron skillet – the skin was nice and crispy and the meat was succulent. I also liked the endives–which I had never made, or even eaten before I don’t think–because their bitterness balanced out the fatty, sweet chicken. The lemon juice also mixed with the honey which felt kind of healing since that is usually something I have when I am sick? Either way, it was a good combo.
Lunch: Chicken Thighs
Dinner: Buffalo Cauliflower Salad
Claire’s Quips: To continue in my spicy theme, I decided to make some buffalo cauliflower, I served it over the leftover greens from the pizza (a combo of arugula and mixed greens). I used the cauliflower from this recipe, and though they turned out good, I didn’t love having the flour batter around them. I can see how it worked well for a taco recipe, but next time I think I’ll try just putting the sauce directly on the cauliflower or finding a similar way to cook them. It was also a pain to dip each piece in the batter! Besides that I also put chopped red pepper and avocado in the salad, topped with light Ranch, which helped counteract the spice nicely.
Dinner: Hot Honey Pizza Pockets
Comments from Claire: Though not the healthiest, I love this idea of tucking everything into a pastry pocket to use up leftovers (maybe I need to update this article?). I forgot to take a picture again (I guess I was super hungry in the moment this week), but I just used the leftovers from Monday’s pizza (a little sauce, a little cheese, some salami, and of course, the hot honey) and baked it in crescent roll dough. It was tasty, felt like a special treat for the weekend, and dare I say, was better than Hot Pockets?
See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden