What Meals I Made for the Week of September 10th to September 16th
This week is the last of my freezer meals. I just love that I haven’t had to take extra time in planning, prepping and cooking two dinners for the week these past two weeks! Ah…glorious! Now this upcoming week will be back to reality of taking an additional hour in my prepping and cooking to eat as well as to stock up my freezer yet again! Bulk-cooking is the bomb!
I decided to do a different style of breakfasts and lunches than I have. I love trying new recipes and seeing better ways to have an alternative protein other than meat!
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Now, what you’ve been waiting for: a look into the week!
Breakfast (M, W, F): blueberry/blackberry-peach smoothie bowls with banana and date granola
Breakfast (T, Th, Sat): frittata
Breakfast (Sat-some of next week): banana bread (gotta love ripe bananas!
Morning Snack (everyday): kombucha
Lunch (M, W, F): walnut “meat” tacos or brisket tacos with cabbage slaw and black beans
Lunch (T, Th): veggies and hummus with crackers
Side: apple and peanut butter
Afternoon Snack (everyday): roasted sunflower seeds and edamame
Dinner (M): greek-style eggplant pizzas with bread and roasted potatoes
Dinner (T-W): freezer meal of: vegan gumbo
Dinner (Th): **It’s restaurant week, so we went out to eat in support of that!
Dinner (F-Sat): homemade tomato soup with grilled cheese
**Restaurant week! Got to love it here in town. Thus, we did not have to cook or de-thaw a meal on Thursday.
Now the recipes for these amazing food fixin’s!
I made the first breakfast on Sunday…
You can find the recipe here.
It is super easy. The hardest part of doing this recipe is the chopping! There are a lot of vegetables but I chopped them all on Saturday!
And with spinach:
Pour the whisked eggs on top and sprinkle with cheese…:
I popped it in the oven immediately when I got home from my run. The smell of roasted vegetables is my favorite.
John and I topped our frittata serving with jalapeño crema (store-bought) or Lola’s hot sauce. So good!
This lasted us three days for the week.
I made the granola on Sunday and the smoothie each day we had it for breakfast…
Blueberry-Peach Smoothie Bowl with Almond Butter Granola
Servings: 2; Serving Size: 12oz
Prep Time: 5 minutes or less
—-For the smoothie:
-1 cup blueberries
-1 cup peach (or 8 slices)
-1/2 cup almond milk
-2 tablespoon flaxseed
—-For the granola:
-1 cup almond butter
-1 cup oats
-1 tablespoon of honey
- Place all ingredients for granola in a food processor.
- Process until in crumbles. Set aside.
- Place all ingredients for the smoothie in a blender.
- Blend until smooth.
- Pour the smoothie in a bowl.
- Top with granola.
This was an experiment. Next time, I may use greek yogurt instead of almond milk or try it with chia pudding (chia seed and almond milk).
I made this next recipe every day I craved it…
I was a little burnt out on the frittata, so I decided to make some savory oatmeal.
Serving: 1; Serving Size: 1 cup cooked rolled oats, handful of sautéed spinach and 1 egg
Cooking Time: 5-10 minutes
-1/2 cup uncooked oats
-1 cup water
-Handful of spinach leaves
-1/2 tsp of dried thyme
-Salt and pepper, to taste
-1 tsp butter
- In a saucepan, bring the oats and water to a boil and let simmer for about 5 minutes, covered.
- In a skillet, grease with butter on medium heat.
- Add the spinach leaves and sauté until bright green.
- Add the spinach to the oatmeal.
- Add the thyme to the oatmeal and spinach.
- Cook the egg to your liking. (I fried mine. It also tastes good scrambled or poached.)
- Put the oatmeal mixture in a bowl.
- Top with the egg and enjoy!
It’s a staple recipe in the household and super easy.
I made the next breakfast/snack option on Wednesday evening because of ripened bananas…
No picture since I have made this in a previous week. Check out the recipe in week . I did not double the recipe this time.
Servings: 10 slices; Serving Size: 1-2 slices (breakfast-2 slices, snack-1 slice)
Prep Time: 5-10 minutes
Cooking Time: 45 minutes
This is a recipe I love to use when I find that I have four overly ripe bananas.
I top mine with a tablespoon of almond butter and even drizzle some honey if I desire. It is simple to whip up and pop in the oven. It makes the house smell divine as well.
I ate this as a snack or two slices as a breakfast.
I just drank about 6oz of kombucha (I bought mine at the Farmer’s Market but you can also simply buy it at the store) every morning for a snack.
I made this lunch option on Sunday to be ready Monday…
Walnut “Meat” or Brisket Tacos with Fixin”s
Servings: 6 taco bowls; Serving Size: 1 1/2 cups walnut “meat”; 3oz brisket
Find the recipe here!
The walnut “meat” turned out better than I thought it would. It was so tasty; I will definitely be making it again and again in the future for my taco fix. You don’t even realize you aren’t eating ground beef.
I added half of a can of black beans, half of a diced red bell pepper and half of an onion to my “meat”.
I did the other half of the items in John’s for his brisket tacos (pictured just below). John had leftover smoked brisket in the freezer, so he just defrosted it and heated it up everyday.
We used corn tortillas and topped with an easy red cabbage slaw (1/2 of a red cabbage, chopped, and juice of 1 lime).
We also topped it with one avocado each.
This lasted us three of the days for the week.
I fixed the next lunch option on Tuesday morning to be ready both Tuesday and Thursday lunch…
Raw Vegetables and Hummus with Apple and Peanut Butter
I just chopped up what vegetables I wanted (1/2 red bell pepper, 1-2 celery sticks, 1-1 1/2 carrots, 7 cherry tomatoes, 1 cucumber each day) and added 2 tablespoons of hummus.
I ate the veggies with flatbread crackers I found in the 365 brand at Whole Foods.
I also cut up an apple for the side with 1 tablespoon of peanut butter.
Pretty quick and easy on-the-go lunch!
I fixed this snack on Sunday to be ready for the whole week…
Roasted Edamame and Sunflower Seeds
This is a simple recipe that can be whipped up and stored in the refrigerator for all-week snacking!
Simply roast 16oz of edamame and about 1-2 cups of sunflower seeds in the oven at 400 degrees for about 25 minutes.
Distribute into ten baggies with equivalent serving sizes (about 1/3 cup each)
I defrosted both dinner options for dinner the whole week…
Freezer Food: Vegan Gumbo and Vegan Pasta
We had an easy week this week, since this was the final week of “cleaning out the freezer”.
The vegan pasta was from
These freeze super well and tasted as though I made it this week!
We sided them with italian bread and a little butter! Tasty!
I fixed the last dinner option on Friday for Friday and Saturday dinner…
Tomato-Basil Soup with Grilled Cheese
Servings: 6-8; Serving Size: About 2 cups
Prep Time: About 20-30 minutes (It took me awhile to peel the skin off of the red bell peppers)
Cook Time: 35-40 minutes (I like letting mine simmer for a long while to get the flavors combined)
You can find the tomato-basil soup recipe here.
For the grilled cheese: I used Farrell Family bread (2 slices per serving) and colby cheese from a Claremore creamery and put it in the oven until brown on both sides.
I followed the recipe exact and it turned out delicious! I was excited because we got extra tomatoes at the Farmer’s Market AND we also had some tomatoes that ripened in our very own garden!
I decided to roast the red bell pepper instead of sauté them with the onion and potato. It is easier to peel the skins off of both of them this way and not have to strain later. I used two bell peppers, which made it better to me and helps the soup not taste too “tomato-pasta-sauce-like”.
It makes the perfect amount and lasts us three days at least!
That was the week! I hope this helps the meal planning for your week be a breeze!
Stay tuned for next week’s good fixin”s since I start back up with fresh new dinner recipes I’ve found!
Happy Prepping and Cooking!