Monday
Spicy Carrot Salad, Red Potatoes
shredded carrotsfresh minced garlic
rosemary, salt, pepper, cayenne
water
lemon juice
olive oil
sweet apple, sliced and cored, not peeled
Microwave the carrots and garlic until crisp-tender. Drain. Mix in the apple slices. Add lemon juice and olive oil. Add rosemary, salt, pepper, and cayenne. Put in the fridge about 10 minutes and serve. It's not as spicy as it's supposed to be because I didn't put some ingredients that the original recipe called for. I don't remember what they are now! Oh well, I don't like it too spicy anyway.
Tuesday
Dinner Salad, Chicken Pot Pie
butter
carrots, diced
green beans
peas
white onion, diced
red onion, diced
cream of mushroom
cream of chicken
3 chicken breasts
olive oil
Preheat oven to 400 F. Grill the chicken breasts in olive oil until cooked almost all the way through so it's still juicy and not dry when it comes out of the oven. Shred or cube the chicken. Mix the chicken in with the veggies, cream of mushroom, and cream of chicken.(I usually use fresh veggies, but being in a rush, I used a can this time). Rub butter in your pie pan so the crust doesn't stick to it. Put in your pie crust. Pour in your mix. Cover with the top of the pie crust and crimp the edges together. Using a knife, cut an X all the way through the top and poke holes in each quarter. Bake for 30-40 minutes or until golden brown. Let it cool a while and then serve! It's one of Jason's favorites because it tastes unhealthy but is actually good. It tastes like we're cheating!
Wednesday
Black Beans, Greek Cucumber Salad
Corn kernels
Red bell pepper, diced
Carrots, diced
Red onion, diced
White onion, diced
Garlic, minced
Salt, pepper
Water
This is pretty easy it just takes planning. Put it all together in a crock pot on low for about 24 hours. You have to soak the black beans two days before you want to eat this then put it in the crock pot the day before you want to eat this. Other than the planning, it's super easy.
Thursday
Thin Crust Veggie Pizza, Greek Cucumber Salad
Baby spinach
Feta
Red onion, sliced
Cherry tomatoes, cut in 1/2
Green olives, cut in 1/2
Salt, pepper
Lemon juice
Olive Oil
Mix it together and enjoy. It's pretty easy and absolutely delicious. It's takes a little prep work but not very much.
(I don't have a picture of the pizza, sadly)
Pillsbury thin crust
Red onion, sliced
Fresh rosemary
Fresh arugula
Olive oil
Balsamic vinaigrette
Feta
Salt, pepper
Preheat oven to 400 F. Cook the onion in olive oil until soft. Add vinaigrette. Cook until caramelized. Spread out crust on a baking sheet. Crush the feta over the crust until it is mostly covered. You can have a crust if you like but I spread the cheese all the way to the edge. Add caramelized onions and bake for 5-7 minutes. Take out and sprinkle some olive oil across the pizza. Add the rosemary and arugula on top. Bake another 5-7 minutes. Take it out and cool a little bit until you can slice it up and enjoy. You don't want to cut it right away because the cheese will slide a bit and make the toppings askew.
Friday
Asparagus Artichoke Salad
Fresh asparagus
Salt, pepper
Red onion, diced
Cherry tomatoes, cut in 1/2
Shredded mozzarella cheese
Lemon juice
Olive oil
Preheat oven to 450 F. Soak the onion in lemon juice for about 5 minutes. Lay out asparagus on a baking sheet. Cover in olive oil and salt well. Bake 10-15 minutes or until soft. Mix everything else together while you wait. When the asparagus is finished, take it out of the oven and let it cool until you can touch it. Cut it into bit sized pieces and mix it in with the rest. It's pretty much amazing. This is my favorite thing I've eaten all week long. It was super filling, super delicious, super easy, and all around good. This just might become a staple in my diet.
Today was nothing but left overs. Tomorrow probably won't be too good because of the Super Bowl but oh well. I think after such a fantastic week, and Jason's birthday being tomorrow, we can let Sunday slip by without guilt :)
'Til next time!!
