Week 40: Pre-Vacation

I’m heading out on vacation (when this publishes I’ll already be there!), so this week was about making simple, summer meals I could have in between rushing to get work done–and also that didn’t require too many ingredients so I would be able to have an empty fridge when I left! Where I’m going is very food-centric, so I’m excited to share that when I get back…

Had in kitchen: Oatmeal, cream cheese, cinnamon, almond milk, maple syrup, Everything Bagel seasoning, red cabbage, basil, scallions, red onion, red wine vinegar, frozen tri-color peppers, mustard, ketchup, Light Ranch, corn tortillas, cumin, paprika, oil, quinoa

Bought: Mayo, bacon, kielbasa, 1 beefsteak tomato, fresh lettuce, 2 avocados, 1 lime, 1 bunch radishes, strawberries, 1 pint grape tomatoes, 4 rolls, 1 package potato pierogi, 1 snack pack plain Greek yogurt, 1/2 dozen eggs, 2 tilapia fillets, cocoa powder

Spent: $42.27 (aka $8.45/day for 3 meals per day)

Daily Breakfast: Chocolate Strawberry Cheesecake Oatmeal

Comments from Claire: I used up some oatmeal from my cabinet to make a version of this recipe, and then swirled in some cream cheese I had from last week while it was hot, and topped with fresh sliced strawberries! Yum!

MONDAY

Lunch: Weekend Leftovers

Dinner: Everything Bagel BLT

Comments from Claire: Nothing says summer like ripe, juicy tomatoes, and there’s no better use for those than a BLT sandwich (in my humble opinion). I made the classic: crispy bacon, fresh lettuce, and luscious tomatoes with salt, pepper, and a generous spread of mayo on each side (I used a roll as my bread)…but then I saw Everything Bagel Seasoning in my cabinet and was like woah. It was a DELICIOUS addition. Just picture a BLT on an everything bagel. Hey, going to order that next time…

TUESDAY

Lunch: Sandwich

Dinner: Pierogi with Slaw and Greek Yogurt

Comments from Claire: They sell really good fresh pierogi at my grocery store, so this has become a quick weeknight meal for me (though more of a treat since they’re not that healthy). I usually serve with a healthified version of creamed spinach and plain Greek yogurt (sub for sour cream), but since I had leftover red cabbage from tacos, I made a “pickled” slaw: cabbage, lots of red wine vinegar, the last of the scallions and basil. It added a tangy, fresh element to an otherwise very carb-y dish.

WEDNESDAY

Lunch: Pierogi

Dinner: Kielbasa with Peppers and Onions on Roll

Comments from Claire: When helping a friend moved recently, she unloaded a ton of frozen food on me that she didn’t want to go to waste! Which I was totally fine with haha. I had two big bags of frozen peppers, and figured I could use one of them. I basically just cooked them according to directions, seasoned with salt, pepper and paprika, and then cooked the sausage, loaded everything on a roll (with some raw red onion I had), and topped with a “sauce” I made which was basically mustard, ketchup and Greek yogurt (weird I know, but I don’t like plain mustard very much)! It hit the spot.

THURSDAY

Lunch: Kielbasa with Peppers and Onions SALAD (with Light Ranch) – served this over the rest of the lettuce from my BLT to make a salad instead for lunch!

Dinner: Blackened Tilapia Tacos with Basil-Lime Mayo (without carrots)

Claire’s Quips: Had to make more tacos this week! Those corn tortillas last forever lol. I found this recipe while skimming through old issues of Cooking Light, and they were really good! My only qualm is that it reminded me about cooking with fish: it will stink up my tiny apartment, and that it doesn’t reheat well the next day – which is kind of a must for me. If I’d do it again, I’d separate half the fish out and then cook fresh the next day (which definitely wouldn’t work if you’re in an office).

FRIDAY

Lunch: Tacos

Dinner: Quinoa Breakfast Bowl with Six-Minute Egg (without kale)

Comments from Claire: This was from another old Cooking Light issue (we have a ton!) and since I’m going on a trip and need to use up all the eggs, I thought it would be perfect. I also already had quinoa in my cabinet.

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

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