Lunch: Weekend Leftovers (Marcella Hazan Tomato Sauce with Rigatoni and Ricotta)

Dinner: Balsamic Chicken “Club”

Comments from Claire: We were in the mood for a chicken cutlet sandwich this night, but since cutting thin cutlets and breading/frying is a lot of work, I thought of doing a cheat with rotisserie chicken. I cut/shredded rotisserie chicken and then let it soak with balsamic vinegar. Bought some fresh semolina bread and toasted it, along with some fresh mozzarella so it got melty, and added the balsamic chicken, sliced tomato, red onion and arugula. Oh! And I rubbed the bread with a side of raw garlic first, and drizzled with olive oil/salt and pepper. It was delish.

TUESDAY

Lunch: Clean Out the Fridge Salad (Arugula, Chicken, Corn, Tomato, Red Onion, Slaw Ingredients, Mozzarella Cheese)

Dinner: Ricotta Tartine with Grilled Peaches, Prosciutto Cotto and Honey

Claire’s Quips: I had the ricotta from the weekend tomato sauce/pasta, and then that nice semolina bread loaf from yesterday. At the Italian deli where I brought the bread I also got some prosciutto cotto, which you saw I used in my breakfast too. I LOVE grilled peaches, and summer is their season, so I grilled them in a grill pan while I toasted the bread. Then I spread the ricotta on the toast (with some salt and pepper and olive oil), and then laid the sliced peaches on with pieces of prosciutto cotto (Italian ham) and drizzled honey over the top.

WEDNESDAY

Lunch: Tartine

Dinner: Fall “Detox” Soup

Comments from Claire: This was a soup I found on Pinterest years ago, and – unlike some recipes on there – I’ve actually made this one over and over and over and over again. It’s pretty easy to make for a homemade soup, tastes really good, and is healthy!

THURSDAY

Lunch: Soup

Dinner: Sticky Soy Sweet Potatoes and Stir-Fry Vegetables Over Jasmine Rice

Comments from Claire: I originally was going to do a quinoa-stuffed-sweet-potato-type-thing this night, but when I saw I had some Trader Joe’s stir fry veggies in the freezer that I wanted to use up to make more room, I decided to do something Asian-inspired. I ended up dicing the sweet potato and sauteing it in a pan with olive oil (it takes a while to cook this way, but it was a warm day so I didn’t want to turn the oven on to roast them). On the side, I whisked together some soy sauce, fish sauce, sesame oil, minced garlic and brown sugar (…I think that was it? Now I can’t remember!). I mixed it with the diced sweet potato on low heat until it all thickened together, and then topped with sesame seeds. I served it over jasmine rice and what was supposed to be the veggies – but they ended up being water-logged! So I sauteed some kale instead.

FRIDAY

Lunch: Sticky Soy Sweet Potatoes and Stir-Fry Vegetables

Dinner: Soup

Comments from Claire: Yes I ate the soup four times this week. It made eight servings! And I actually don’t get sick of it because I like it so much!

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