I’m working backwards this week since I had so many leftovers for lunch!!
I did a week of Cook Smarts meals. I felt super organized and confident about our menu all week long. After a year + of winging it, I’m ready to get organized. Our family needs it! (Plan to see a lot more of Cook Smarts dinners. This particular post isn’t sponsored and I bought my own year plan I liked it so much.) The week I chose started with a Maple Dijon salmon and a fruity salad.
The salmon was incredible and I loved the panko crust. I also love the quick salad dressing recipes. I tend to be lazy and just drizzle with olive oil, but I’m glad to put in a little effort and make something really delicious for these dinner salad recipes.
The next night we had Mediterranean meatballs. Since I’ve been on a meatball kick, I loved these. They were served with warm pitas and a chopped salad with a homemade yogurt dressing that I loved. Mazen loved the meatballs too!
Night 3 we had chicken fajitas with peppers and Mexican tomato rice. Yum! We had extra peppers so I had a side of those, and lots of avocado and Greek yogurt, of course.
We took a break from Cook Smarts for a night to have a New Year’s Day feast with Karen. She brought over cooked cranberry beans and we prepared traditional collard greens cooked in bacon and homemade cornbread muffins. A little wine on the side!
Our final dinner of the Cook Smarts week was a Mexican Fried Rice. The meal plans often use one ingredient in two ways, so the tomato rice from the night before was morphed into this yummy vegetarian dish along with black beans, broccoli, corn and lots of yoga-mole on top (avocado + yogurt mixed).
As you probably guessed, I had a lot of leftovers for lunch! It’s so much easier to heat + eat when I have two lunches to get out fast.
Here are leftover meatballs with pita and greens
Followed by leftover beans in a tortilla with avocado, yogurt and peppers
Next up: leftover friend rice with cornbread muffin and yogurt. I have no idea if I’m eating bigger portions and more calories at lunch with leftovers than with my usual salads and things, but my guess is a strong “it’s likely.”
Other lunches included a plate of eggs cooked with leftover veggies, sliced pear and toast with almond butter
And lastly, a mug of chili topped with cheese + yogurt
I kicked the week off with some good old scrambled eggs with clementine and a Honey roll with jam
Next up was a frozen waffle (this brand) topped with butter and some syrup, banana with almond butter and a fried egg.
Day 3 I had a New Year’s cornbread muffin with a side of fried egg and lots of clementine.
Cornbread for breakfast was a hit for eaters big and small!
Hellllllo hot oatmeal! Whipped banana oat bran with jam, Autumn Spice Granola and some melted almond butter
A reheated version of oat bran with plain yogurt mixed throughout. This is my new favorite way to reheat oatmeal. I get it luke warm and soft again and then cool it back down with yogurt mixed in. It’s kind of like a blend between hot oats and overnight oats.
Have a good one!