Time for another Weekly Bites!
Here’s what we’ve been eating lately:
- Chicken & broccoli with teriyaki sauce (store-bought) on brown rice
- I made Ali’s Zucchini Noodles with Chicken, Feta and Spinach
- Another lunch of the zucchini noodles with chicken
- The Roasted Root’s Mediterranean Zucchini Noodle Pasta— SO good!! It tastes just like a Greek salad, only with crunchy yummy zucchini noodles instead of romaine :)
- Nick made me this Updated Shepherd’s Pie from Kraft. It was so cute seeing him cook in the kitchen. I had actually never tried Shepherd’s Pie before and it was quite tasty! It was like chicken pot pie. But with beef. And mashed potatoes.
- The inside of his culinary creation!
- I made my Black Bean Chicken Enchiladas except I took out the green onions and corn and added sauteed zucchini and more spinach to the filling. These lasted us for days!
- OK don’t be shocked… I cooked with Ramen! Don’t judge me!! This was from Tasty Kitchen, Spicy Chili Scallion Noodles except no scallions and we added a slice of lime. This dish was so spicy, I had to half the spices the second day we made it.
- Roasted Chicken & Red Potatoes via Taste of Home. I really liked that the recipe called for spinach.
- Breaded Panko chicken, sauteed green beans and a baked sweet potato. A simple meal that we have pretty often around here.
- Skinny Taste’s Spinach Lasagna Rolls.
- The lasagna rolls again. This dish is so easy to make. Nick didn’t even complain about all the this spinach this time around!
- A concoction I came up with on a warm Saturday: lemon and lime juice with ice and one packet of stevia. Topped with some of my pineapple mint from my garden.
- Avocado on Ezekiel toast that I’ve been eating this week for breakfast. I really like the taste of avocados, and they help me stay completely full until lunch, but my IBS does not like them in this much quantity. Avocados are on the do-not eat list for the FODMAP diet that I’ve been wanting to start so it’s no wonder that they’ve been making my stomach hurt. But the taste is incredible in the morning!
- My homemade tomato sauce. I like to buy the 28-oz no salt added tomato sauce and then add my own spices. This results in customized sauce with MUCH lower sodium than anything you could buy in the store.
- Couscous, black beans and chicken inspired by Katie over at My Keep Calm & Carry On. I substituted couscous instead of quinoa and added spinach at the end and let it just wilt a little.
What have you been eating lately? Are you excited that it’s May and warmer weather is around the corner?
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!