This week has been quite delicious! I have shared several meals and creations that I hope inspire you all!
I had to get my paws on more Wild Friends oatmeal cups, and this one was oh so tasty. I soaked it with milk overnight and then heated in the microwave in the morning. Soaking the oats makes them even more creamy. I split the peanut cashew butter packet between the cup and over sliced apple.
Matt and I came up with this idea together on the night I made our beet bean burgers. We each reheated one over greens and then topped it with an over easy egg along with a toasted hash brown patty topped with melted sharp cheddar. I then had a clementine after I finished my plate. This meal was so full of flavor!
Toast two ways: cottage cheese and everything bagel seasoning on the left / Siggi’s vanilla yogurt, sliced apple, cinnamon, and peanut butter on the right.
I made a bowl of really fluffy savory oats using Bakery on Main Ancient Grains, equal parts milk and water, garlic herb seasoning, salt and pepper, smoked paprika, everything bagel seasoning, cheddar, fresh spinach, and an over easy egg.
Matt added frozen mixed vegetables, the last of our ham, and half a toasted hash brown patty to his. We traded a bite for a bite, and ohmygosh, his creation was so good!
This was a really satisfying lunch. I warmed ham and topped it on butter leaf lettuce plus mixed greens, carrots, sugar snap peas, and creamy Newman’s Own Caesar dressing. I enjoyed a slice of banana bread on the side. I try to work in some of our dinner leftovers as lunch, and we had creamy Imagine brand pumpkin soup two days. Sorry I didn’t take any photos!
Brittany’s spicy almond meal-coated baked chicken is going to become a staple in our home! We enjoyed it with freshly grated parmesan but didn’t add the marinara this time. On the side included a simple salad of butter leaf lettuce topped with crunchy pieces from the pan as croutons (so good!) and creamy Casear, Alexia mashed cauliflower, steamed vegetables and beans, and an O’Dough’s bagel thin split between us.
Matt was hesitant to say this at first because he was afraid it would sound bad, but he said the flavors together reminded him of Wendy’s spicy chicken sandwich. I love that it did, and when he said that, I realized he was right! It brought up a really funny memory for me. When I was in junior high, Kaci, our mom, and I were on our way back from the lake house and went thru the Wendy’s drive-thru for dinner. I can remember ordering the spicy chicken sandwich and having to down so much water because of how hot it was. Loved reliving that, all from this meal!
I love Modern Table Meals products! I took their lentil pesto flavor and added frozen mixed vegetables, a can of cut asparagus spears, about 2/3 a can of wild caught salmon, and freshly grated parmesan. I enjoy using their product as a starting point and then adding a variety of other items, which also extends the servings. This looked like pasta primavera, which was quite appropriate given it felt like spring/summer on this day.
Kroger’s free Friday download was for Hershey’s Gold. I had never heard of it before, so naturally, I needed to try it. 😉
I enjoyed two pieces with Greek yogurt, frozen wild blueberries, and a handful of Chocolate PB Cheerios.
When I opened our tub of vanilla Siggi’s, there was a recipe underneath the lid for Maple Almond Butter Muffins. I decided to use our chocolate Nutzo in place of the almond butter, and I used Bob’s Red Mill GF higher protein flour this time. However, I realized it was a mistake. Their one-for-one baking flour substitutes perfectly for all-purpose or wheat, whereas this apparently requires either xantham or guar gum. I’m slowly learning more about baking, especially when it comes to making GF. They’re still moist on the inside! But they’re odd, so I’ll need to try again. As they say, you win some and you lose some.
I hope everyone has an awesome Friday Eve!