The second week of January felt much busier than the first so I was extra thankful for having planned out our weekly dinners. Our original plan was to plan and prep on Sunday evening but we decided to invite friends over for dinner to watch the Panthers game so we had to pivot.
We were originally going to make fajitas but I did not want to stand at the stove for an hour while everyone else had fun. Thankfully, we have a Harris Teeter next door so I picked up a larger piece of beef and pivoted to Chipotle Barbacoa slow cooker tacos. It's one of my favorite things to make because it's super flavorful and only requires 20-30 minutes of hands on time. Less hands on means more time for margaritas! (And sadly more time to watch the Panthers lose in the playoffs.)
Breakfast: whole grain Eggos with Nutella.
Lunch: spicy chicken sandwich from Chick-fil-a (because we didn't meal prep the night before and I didn't want to skip yoga in the morning to do it).
Charlotte's Lunch: almond butter on whole wheat bread, cheese, baby carrots, strawberries, almonds and crasins.
Dinner: oven roasted salmon, sauteed spinach, and rice. Everything but the rice came out of the freezer. It was quick and easy and allowed me to have time to plan and prep for the rest of the week.
Breakfast: whole grain Eggos with Nutella.
Lunch: organic whole grain chicken nuggets and sweet potato tater tots.
Dinner: black pepper beef with bok choy on jasmine rice. This dish is in heavy rotation in our house right now. It's so good!
Breakfast: banana and a granola bar for me, Cheerios for the husband and kid.
Lunch: grain salad bowl that I devoured in the car between yoga and picking up Charlotte from school.
Israeli cous cous, oven roasted chicken breast seasoned with Trader Joe's 21 Spice Salute, kale, crasins, diced apples, chopped almonds, kale, feta crumbles, and Green Goddess dressing from Trader Joe's.
Charlotte's Lunch: almond butter on whole wheat bread, cheese, apple slices, organic gummy fruit snack, almonds and crasins.
Dinner: slow cooker "clean out the veggie drawer, freezer, and pantry" beef stew.
After Dinner: book club grub highlights included freshly baked bread with butter and jam, meat and cheese with crackers, and monkey bread (that my friend Ashley made) that was the perfect sweet ending to the day.
Breakfast: whole grain Eggos (do you sense a pattern here?) with almond butter.
Lunch: grain salad bowl for me, quesadilla for the kid.
Israeli cous cous, oven roasted chicken breast seasoned with Trader Joe's 21 Spice Salute, kale, crasins, diced apples, strawberries, chopped walnuts, kale, feta crumbles, and Green Goddess dressing from Trader Joe's.
Dinner: leftovers for the fam, noms at Yafo Kitchen for me at a blogger event.
We were treated to beet hummus, Brussels sprouts, and pickled vegetables at Yafo. I also ate my weight in laffah and washed it all down with a cucumber, lime, mint, and prosecco cocktail.
Breakfast: my breakfast consisted of a meat stick snack from Trader Joe's and a vanilla soy latte from Starbucks.
Lunch: free pie from Blaze Pizza. I don't typically stand in line for free food but I just happened to be next door, I was hungry, and I've been wanting to try Blaze for months. Kind of worked out perfectly. The pizza was delicious and I appreciate the fact that you can put as many toppings as you want without paying extra.
The toppings I chose were fresh mozzarella, Italian sausage, salame, spinach, onions, roasted red peppers, and balsamic glaze.
Charlotte's Lunch: Nutella on whole wheat bread, cheese, apple slices, cucumber, organic gummy fruit snack.
Dinner: Caribbean food catered for my dear friend's birthday party. We had jerk wings, mac and cheese, corn, and black beans.
Breakfast: vanilla soy latte and a breakfast sandwich from Starbucks for me, cereal and birthday cupcakes for Charlotte.
Lunch: sopa de pollo for mom and a half chicken with quinoa salad and plantains for me from Viva Chicken.
Dinner: a beautiful and delicious Cuban spread at my lovely friend's birthday party. Not pictured below: yummy sangria and a tres leches birthday cake!
Breakfast: banana for me, breakfast quesadilla and eggs for the husband and kid.
Brunch: I had the pleasure of trying out Legion Brewing's brunch with beer pairings. It was delicious and you can read all about it here. For now, here's a picture of the Maple Canyon Waffle.
Lunch: Brandon and Charlotte ran some errands while I was at brunch and landed at Culver's for lunch.
Dinner: shrimp scampi with angel hair pasta.
We did a great job sticking to the dinner plan this week, especially with a week filled with evening events and a weekend packed with birthday celebrations. Next week I only have one evening event and our weekend is free. We have a lot of chicken and pasta dishes on deck so we'll see how well we stick to the plan!
What was on your menus this week?