So sorry I have MIA most nights this week! I don’t know what happened. Some weeks are just busier than others and this was one of those weeks. With my parents coming in town this weekend for my birthday and a shortened week at school it seemed to fly! That is always a good thing!
Tonight I was supposed to walk with my girlfriend (Hi B!) but it was 40 degrees and raining so we decided chatting on the phone would be good enough exercise for today. I got off the phone and made dinner while also making cookie dough for 4 dozen apple cookies someone ordered from our cookie business – Tied with a Bow!
My kitchen a zoo and I was actually getting a good workout juggling everything. I didn’t cut out or bake the cookies until everything from dinner was cleaned up and put away but the kitchen aid was working while the stove and oven were too!
Our dinner from the past three nights were very different from one another but not too original. I would like to plan some fun new recipe dinners for next week so I plan on breaking out the cookbooks this weekend for inspiration.
Wed:
Portobella Pizza:
- Portobella mushroom baked at 450 with organic tomato sauce, artichokes and feta on top!
Spaghetti Squash Egg White Fritatta
- Cook a spaghetti squash until done – I use the microwave
- Mix squash (after drying it off with a dish towel) with 5 egg whites, big handful of spinach. 1/2 can of artichoke hearts, chopped and feta cheese.
- Stir until mixed
- Add salt and pepper
- Bake at 450 until egg is not longer runny at all
Tues:
Teryaki Veggie Stir-fry with Chickpeas and Mushrooms
Monday:
Baked Tofu with Salad (almonds, pears, avocado, etc) and Acorn Squash
Sorry that was so brief and boring. Everything I ate for dinner I also ate for lunch the following day! It made for great school lunches!
