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Sunday, November 26, 2017

Back to the Grind...

Happy Sunday, friends!

I hope you all enjoyed your Thanksigiving, spent some time with loved ones, gobbled 'til you wobbled, and gave thanks for your blessings.

I had a great week off of work; my mom and niece came down from New York and we had a wonderful time together. Holidays are the hardest time to be away from home, so it was really great that they were here to spend the week with me. I'm debating going home for Christmas for the first time in about 7 or 8 years, but I haven't decided yet. It's SO cold in Buffalo in December and I don't understand why people want to live where their face hurts when they go outside.

"Aunt Jenn, let's take some selfies so that when I leave and you're sad you can look at them and not be sad anymore."

I definitely enjoyed lots of great food over the week. Mom made homemade meatballs for dinner one night and I had spaghetti, meatballs and homemade garlic bread for the first time in I don't know how long. It was delicious, and I even had meatballs the next morning for breakfast.

We had a pretty traditional Thanksgiving dinner - turkey, mashed potatoes, stuffing, green beans, macaroni and cheese and rolls- with a few creative things thrown in- I did cranberry sauce in the InstantPot and it was delicious, I've been using the leftovers as salad dressing. We also made a pumpkin cheesecake trifle instead of pies and I'm so glad we did. My mom makes a great trifle and this one did not disappoint. I'm already planning on making one for a few holiday parties I'm going to. What will be inside is yet to be determined.
Our Pumpkin Cheesecake trifle. Yum.

I am a creature of routine, so I was happy to get back in the kitchen today and do some meal prep. Back to work tomorrow, 8 days left of classes before exams, then Winter Break will be here before we know it. Bring it on!

I posted last week on my Instagram page this new recipe I had been having for breakfast. I love the breakfast casseroles, I really do, but I've been eating them weekly since January and needless to say, I needed a change up.

I modified this recipe from the Daily Dose of Pepper. For five servings, I used 3 whole hardboiled eggs, 7 hardboiled egg whites, 5 servings of light mayo, 2 servings of fat free cheese, ground mustard, fresh chives and pepper. I toasted the Light English Muffin in the toaster and would reheat the eggs in the microwave for about 30 seconds each morning. When they were done, I'd top the muffin and stick under the broiler for about 10 minutes. I paired this with a greek yogurt and it was great. I do wish there was a way to incorporate more vegetables in it, but it was a nice change up from the breakfast casserole.

I was a little lazy with lunch meal prep for this week. I made this Birds Eye Lentil Pasta and added some chicken breast and broccoli to it. If you haven't tried these, I highly recommend them. They really fit that comfort food craving, and the nutrition on them is pretty great. For the entire package, it is 353cal/39gcarb/11gfat/22gprotein. Not bad at all for quite a serving of pasta, and that protein count is on point.


Since I can't keep living off of leftovers, I threw together this stuffed chicken breast for a few dinners. I mixed ricotta cheese with an egg, and then added some chopped spinach and mushrooms. I butterflied the chicken, and stuffed it. I poured a little pasta sauce on the bottom of a casserole dish and laid the chicken on top, then drizzled the top with more sauce and added some shredded mozzarella and parmesan cheeses. It's currently waiting to go into the oven, so I don't have a finished picture. I'm going to have this tonight with a salad. Yum.



I recently purchased a cast-iron skillet and I'm not sure why I had waited so long. I love throwing things in there, putting it in the oven and seeing what happens. I threw this together for another dinner option this week. I cooked chopped up sweet potato in a little bit of chicken broth until tender. While that was cooking, I browned a mixture of lean (94/6) ground beef and ground turkey with an onion. When the potatoes were done, I added the meat, yellow bell pepper, zucchini, mushroom and spinach. I let that cook on the stove top for a few minutes, then threw it in the oven for about 15 minutes. Once the vegetables seemed to be cooked through, I topped with some mozzarella cheese and let that melt. Be sure to season well- I used garlic, onion powder, salt, pepper and Italian seasoning. When it was finished, I topped with some fresh parsley.





What are ya'll eating this week? Anything new and fun? Share below!