Week 35: Arugula Appetite

This week included a new idea for a brunch casserole for one, dishes topped with leafy arugula, and a Spring picnic!

Had in kitchen: Trader Joe’s pesto (I put it in my freezer when I didn’t finish it during the week), quinoa, Italian breadcrumbs, 1 tomato, olive oil, balsamic glaze, salt and pepper, coconut oil

Bought: Brie cheese wedge, breakfast chicken sausage, 1 dozen eggs, 1 bunch carrots, fresh mozzarella, honey crisp apples, sliced white mushrooms, crumbled feta, fresh baguette, 1 red bell pepper, 1 green pepper, 1 red onion, 1 yellow onion, 2 pint grape tomatoes, whole wheat spaghetti, 1 clove garlic, 1 bag arugula, 1 package thin chicken cutlets

Spent: $39 (aka $9.75/day for 3 meals per day)

Daily Breakfast: Breakfast Casserole

Claire’s Quips: See my post on this! I used half the baguette for the bread portion.


Lunch: Leftovers from Sunday

Dinner: Chicken Milanese

Claire’s Quips: I love chicken Milanese – thin cut chicken cutlet breaded and fried. Still not the best, but I tried to make it a little healthier by frying the chicken in coconut oil, and it still came out very good! They serve it differently everywhere, but my favorite way is topped with tomato, fresh mozzarella, red onion, arugula, olive oil and balsamic glaze drizzle. This was easier to make at home than I thought – and it was delicious!


Lunch: Chicken

Dinner: Sweet Potato Quinoa Salad

Comments from Claire: This was a great tasty, light meal. I subbed the lentils for quinoa because I had it in the pantry already.


Lunch: Salad

Dinner: Roasted Garlic and Tomato Spaghetti with Pesto

Comments from Claire: When I was in college one of my professors who was a great cook shared this recipe with me – and it’s been my go-to ever since! It’s great for entertaining too. I forget the exact recipe in regards to heat/timing (especially since like I’ve said before, but oven doesn’t tell temperature haha), but basically it involves mixing 2-3 pints of cherry or grape tomatoes, a few whole gloves of garlic, and olive oil and salt and pepper and putting on a baking sheet. Roast in a 350(?) degrees oven for about a hour, until the tomatoes are bursting. Then add to your favorite pasta! I also added some pesto I had in the freezer, and a leftover chicken cutlet


Lunch: Spaghetti

Dinner: French Picnic Food

Comments from Claire: The weather was nice so I took a picnic to the park – and had my favorite picnic food: brie cheese with sliced apple and baguette. Oh and I had one of those mini bottles of Prosecco I packed as well! It’s the little things 🙂

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

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