Weekend Meal Prep

Yes for real, every Sunday I cook lunches for the week.  If you didn’t believe me the past few times I’ve done this post, hopefully  by now you’ll see that its a thing.

This past weekend, Mister came down to Westchester to celebrate (observe?) Passover with my family.  I brought Almond Cloud Cookies both nights (though my first batch with chocolate chips were better than the second batch without), but also made a really great fruit salad for the second night.

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I know that fruit salad is pretty basic, and non recipe worthy; but seriously this was good stuff that was surprisingly eaten up fairly quickly for dessert, even with a counter filled with chocolate.

  • Muddle together mint, fresh squeezed lemon juice, and honey
  • rinse and drain: raspberries, blueberries, blackberries, strawberries
  • slice the strawberries; put all berries in bowl
  • peel and slice kiwis (I used 5)
  • throw in a handful of stray grapes from your other fruitbowl
  • toss with the muddled mixture
  • refrigerate and until you’re ready to go to your aunt’s house, then let it sit on the counter for a few hours until dessert

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Mister and I went to Stew Leonard’s in Yonkers to get groceries for our Sunday meal prep.  It wasn’t nearly as crowded as we were expecting, and we got through fairly quickly.  While I love the experience of Stew Leonards, it can be hard to stock up on canned or packaged goods.  We took that into account when figuring out what we wanted to cook for the week.

While there, of course we were both hungry and decided to grab burgers there before heading back to Bedford.

I ogled the baby ducks while we ate our burgers (no bun for me in honor of Passover).  Sweet potato fries on the side that I surprisingly loved considering that I usually hate sweet potato fries.  They were dense, crunchy wedges of sweet potato that felt like a real food, instead of a weirdly soggy sweet potato french fry that I don’t always love.  Mister didn’t love them so much since they weren’t really fry like in taste or appearance I think.  While he went for the car, I went for the ice cream.

They were advertising a new soft serve, dairy free Gelato.  Made with coconut milk, this “ice cream” had a seriously icy almost sorbet like texture, with a heavy coconut kick.  It was okay, but definitely not worth getting again.

Once back at my Dad’s house,  I got to work on lunches while Mister got to work helping on an outside construction project.

I did time myself on this meal prep, since I keep hearing from people that they don’t have the time.  I did the following in about an hour, with the last portion just waiting for chicken to come out of the oven really.

  1. Get chicken in marinade
  2. Preheat the oven
  3. prep salmon and asparagus (foil lined cookie sheets, olive oil, salt, pepper)
  4. put those in the oven once it hits 350 degrees
  5. brown beef in a pan, drain.
  6. mix ground beef and marinara sauce (I used Stew Leonards refrigerated/prepared sauce) in a bowl and set aside
  7. lightly sautee veggie noodles in same pan from the beef
  8. Plate beef and veggies in containers
  9. Pull salmon and asparagus, plate in containers
  10. Push oven up to 400
  11. Bake chicken for 15 minutes at 400, then reduce to 350 for 20 minutes per pound.  Set a timer on your phone and go outside to enjoy the weather.

 

 

For Me:

  • 2 salmon and aspargus (to be topped with mango salsa after reheated)
  • 3 meat sauce with veggie noodles

For Mister:

  • 1 chicken with asparagus
  • enough baked chicken to either eat as is, or turn into chicken salad for the week.
  • leftovers from Passover

Breakfast will be fruit and greek yogurt (the chobani cups were .99 cents at Stew Leonards).  Dinner will be figured out as we go along, or we can eat the lunches if they get skipped during the day for say takeout with a coworker or a lunch meeting.  Sometimes just figuring out what to make can be the hard part, but Mister and I both agree its so nice to just grab a full meal in its own container from the fridge each day.  We feel better about not resorting to frozen meals, takeout, or just sandwiches every day.

 

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Weekend WrapUp

Happy Monday!

This past weekend I meal prepped again, Mister and I both agreed we liked the convenience of fully prepared and packaged meals versus just a big ol’ container of say chicken and another tupperware of veggies, so we’re going to stick with this format.

I ordered the containers via Amazon, they’re the Fitpacker brand and so far so good.  I’m actually considering investing in some of the sectioned off containers for snacks or easier packing of different meals.  But let me make sure I can keep this good habit up before I go down that path.

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This week I kept it simple, Mister and I each got five containers of the same meal (1 per weekday for lunch or dinner per our schedule)  Mashed sweet potatoes, mini meatloaf, zucchini and summer squash.  Easy. It helps if you lay out the logistics of what you’re trying to do ahead of time.

  • preheat the oven for the meatloaf
  • get the potatoes in water, bring to a boil on a back burner
  • mix up meatloaf, form, put in oven
  • chop up onions/garlic/veggies
  • saute veggies (or you can throw them in the oven)
  • puree/mash potatoes
  • put everything in containers and refrigerate

From start to finish, this was about two hours.  And at least thirty minutes of that was me on the couch watching TV.

For breakfast this weekend, I’m still on my big avocado toast binge.

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Mash the avocado right onto some toast, drizzle with lemon or lime juice, salt and pepper.  There’s something so satisfyingly decadent about this simple recipe.

In the glass is greek yogurt mixed with berries.  With the parfait and the toast for breakfast, I’ve got healthy fats, protein, a little sugar, complex carb, sweet, and savory.  And the hardest part was making the toast.

On Sunday it was the anniversary of Mister asking me to be his wife, so we took a break from food prepping and wedding planning to enjoy some sunshine.  We debated where to go, and just by chance ended up taking our dogs to the same dog park where we met three years ago.

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(Bulldogs aren’t built for endurance)

I wanted to cook up something special for dinner, without incorporating our go to steak and potatoes.  Since it was nice out, Mister wanted to grill, but I had my belly set on pasta.

We picked up some italian sausage for the grill, and then the ingredients for a healthier version of a creamy pasta.

If you’ve never mixed ricotta cheese with pesto; do it now.  Ricotta can be the easiest way to make a creamy pasta dish, without tons of cream/butter/parmesan type foods (especially since both Mister and I have dairy sensitive bellies).

  • boil pasta water
  • slice and saute garlic and baby bella mushrooms, set aside in a bowl
  • trim and saute green beans, add to the bowl
  • add the pasta to the water whenever its boiling, set a timer so you don’t have to pay attention
  • thinly slice and saute yellow or red pepper, add to the bowl
  • when there’s only a few minutes left on the pasta, add chopped up broccoli florets to the pot.
  • drain pasta/broccoli
  • toss the veggies, pasta, ricotta, cheese, pesto all together.

At this point, it looked great but was missing a little pizzaz.  I thought for a minute and realized that ricotta usually needs a little acid to jazz it up; so I grabbed a whole lemon and squeezed it into the dish, along with a hearty dose of salt and pepper.

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I plated up the pasta and veggies in wide pasta bowls, and sliced the sausage on the side.  Mister did a perfect job grilling the sausage to crispy, charred goodness.

 

Weekend Catch Up

I know that my posting comes in waves; there are daily posts that dwindle to nothing for a month and then I’ll reappear.  I’m sure this is no way to garner an audience, but life happens.

I headed up to Albany after work on Friday, and Mister and I were both equally tired and hungry by the time it got dark out.  We agreed on take out from Rain on Lark Street, after having stopped in for a drink last week and agreeing the food smelled and looked promising.

We picked up our takeout, and ate it on the couch with our sweatpants on; which is the best way to eat any and all takeout.

This stuff was really good.  It wasn’t nearly as greasy as typical Chinese takeout, and didn’t leave us feeling like bloated, sweaty monsters.  There was flavor, texture, and quality to our order, and we would definitely order again.  The only thing I didn’t like, was their won ton soup.  Interestingly enough, the menu we were looking at online for ordering listed it only as “Shanghai style won ton soup.” The menu on their website lists it as “shrimp and pork won ton.” This additional shrimp information makes a world of difference; when I bit into the dumplings, the filling was almost sausage like in its consistency.  Lumpy and almost gristly, it was unappealing.  Knowing now that it was shrimp mixed with pork explains it enough, but I wouldn’t order again.

Saturday morning, Mister and I had our second wedding related planning appointment.  After a year of being engaged, we set a wedding date and booked a venue.  On Saturday, we also confirmed our photographer.  Since our wedding date isn’t until June of 2017, we’ve got plenty of time to worry about the small things, and I’m making sure to check off the big ticket items as soon as I can.

Sunday, was when the fun went into full swing.  We started the day off with a workout at Flight Trampoline Park, which I can’t recommend enough.  Want to work up a sweat, while laughing for about an hour? They have instructor led fitness classes Saturday and Sundays, where you get to jump around barefoot.

Following that class, I got to the serious business of meal prepping.

I like cooking, and I like eating.  But with my living/work situation I can’t always find the time to do both well.  So I’ve gotten in the habit of cooking up a storm for myself and Mister over the weekend, to last throughout the week.

This Sunday, I cooked up:

3 containers of lean ground beef, riced cauliflower, and mushrooms

3 containers of shredded buffalo chicken salad and broccoli slaw

3 beef burrito bowls with rice, beans, and veggies

4 plain baked/shredded chicken breasts.

1 dozen hard boiled eggs

This, combined with some leftovers, cut up veggies, and my office stockpile of oatmeal will get us both on a good start for the breakfast and lunches for the week.  Some will be eaten for dinner depending on our schedule, and I’m sure we’ll grab a sandwich or something else to add to the mix when necessary.  But my point is, this took about an hour of grocery shopping and an hour or two of cooking while watching TV.

With the wedding coming up, I’m trying to keep myself more accountable on watching the bank account and my dress size; so making sure we eat healthy meals on a budget is important.

Lunch Break: Wegmans

So I didn’t grow up with Wegmans, and seem to be missing out in the fanatical enthusiasm for the store that most people participate in.  I went once to a location in Syracuse, while in the area for a work conference, and was less than impressed.  It was slightly confusing, seemed expensive, and the aisles were narrow.

While reporting my feedback to Mister after this visit (which was about two years ago), I was told that the particular location wasn’t the best representation of the supermarkets as a whole, and that I wasn’t really shopping for groceries so my opinion shouldn’t be fully formed.

This morning, between work appointments in New Jersey, I happened to notice a Wegmans just across the road and felt it was time to give the store another chance.

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After living in Albany for about ten years, I was totally on the supermarket fanatic bandwagon.  People up there love their supermarkets.  Trader Joes for prepared foods and snacks, Hannaford for meat, ShopRite or Price Chopper for sales.  Everyone has their favorites, their reasons, their experiences.  But we didn’t have a Wegmans, so it became the magical unicorn of folktales (just like Trader Joes was before opening in the area).  Having since relocated to Westchester, I realized that not everyone is into supermarkets in the same way.  Its fascinating that getting excited about where you buy your food is regional in such a way, but maybe that’s because the supermarkets of northern and western NY are just that much better.

Anyway, back on to my visit to Wegmans today.

For $30 I got: 2 bottles of storebrand seltzer, 1 bottle of storebrand pineapple flavored water, 1 prepared lunch from the cafe area, 1 container of mixed berries, 1 family sized bag of Snyders pretzels, 2 lemon squares from the bakery, 2 protein bars, 1 chia/fruit snack pack thing.  I’m pretty happy with the price and quality of what I got, but the true test was lunch.

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I packed everything up in the cooler bag I keep in my trunk (doesn’t everyone do this?), drove an hour back to the office, and then microwaved the prepared lunch about 2 hours later (it was refrigerated in the meantime).

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$7.00  / 580 calories.

The grilled chicken wasn’t dry (even after the microwave), the kale was super light and not soggy or over cooked, and the grilled veggies had some crunch.  There was so much flavor, and the sauce that was packaged separately was genius; I love that it wasn’t left to get all lumpy or soggy, but instead stored in its own little container.

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okay, so maybe I finally get why people like Wegmans.  It was a pretty pleasant experience and their prepared foods are definitely on point.

 

 

Dumpling + Noodle, Bronxville

Oddly enough, my last meal before my flight to Puerto Rico, and my first meal back from the airport were both at Dumpling + Noodle in Bronxville.

Located at 26 Palmer Avenue, parking can be a little tricky during the day but there are plenty of metered spots.

On my first visit, my sister had a ramen bowl, while Mom and I shared two appetizers and an entree.

030.JPGMost importantly, can we discuss these chopsticks? I was so excited to use them, maybe I just don’t get out enough.

For appetizers, we shared the House Special Bun [filled with roast duck, scallion, cucumber, and hoisin sauce] and an order of Shrimp Summer Rolls [shrimp, lettuce, cucumer, carrot, sweet basil and rice noodles wrapped in rice paper, and served with special sauce]

The buns were so good; think perfectly flavorful meaty goodness inside the light fluffiness of wonder bread that isn’t gummy.  It was really light but in a fat/carby good way.

The summer rolls were good, but I don’t think I would order them again.  They were very fresh, light and perfectly “summer”; unfortunately they were incredibly cold, not as flavorful, and difficult to eat.  With the first bight, each portion would shred in your hand without warning.

033.JPGOn a whim, I ordered the House Special Sir-Fried Hand Made Sliced Noodle with roast pork.  The name of the dish is a mouth full, and the plate was a belly-full. I’m glad Mom and I shared this, because neither of us could have comfortably finished off this plus the appetizers.

Again, the pork was very tender and flavorful; the vegetables crisp, but the shining star on this plate was the noodles.  They’re dense and chewy in a way that leaves no doubt that they are truly hand made and sliced.035.JPG

They were so good, that I ordered them on my second visit as well.  No shame.

Mister and I visited the restaurant in our blurry, sleep deprived haze that seemed to hit us full force when we returned from vacation.  Unable to figure out how to feed ourselves, we went for full flavor and easy.

Since we were there mid-day, we went for the lunch special.  There are two options, which you can see on their website; but we both went for the $8.95 option which is a drink, salad, small dish, and entree.  Ordering was as easy as possible, with the options clearly listed on the short, special menu.

Drink: Thai Iced Tea

Small Dish: 2 Fried Dumplings, served with salad

Entree: Stir-Fried Handmade Sliced Noodle with tofu

Knowing how delicious their noodles were from last time, I was aching to try some dumplings; the other half of their namesake.  These gigantic beauties did not disappoint.  They were chewing, flavorful and fried without being greasy.

Mister started with the 2 spring rolls, and ordered the General Tao chicken.  The spring rolls were significantly smaller than the dumplings, and nothing to rave about from what I recall.  The chicken was crispy, without the mystery gristle of most takeout. Both of our portions were more than adequate for the inexpensive lunch portions.

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I think I could easily go for just the dumplings and noodles a few more times, and its nice to see a restaurant doing what they’re named after so well.

Weekly Meal Prep

I have no idea if anyone reads this.  Or if the people that do read this even care what I cook every week.  But if you do, this is what I “meal prepped” for this week.

  • 1 lb ground turkey cooked with chili powder, tomatoes, jalapeno
  • 1 lb ground turkey cooked with italian seasoning, onions, garlic, and diced tomatoes
  • half dozen baked egg muffins (liquid egg whites, diced canadian bacon, baby spinach, shredded cheese)
  • used veggie pasta shredder thing to make zucchini noodles

On the menu for this week:

  1. egg muffins for breakfast with either Puffin cereal, some berries, or oatmeal.
  2. Lunch/Dinner options: taco salad (ground turkey, romaine, Trader Joes super 8 chop, guacamole, pico de gallo), or zucchini noodles with turkey tomato sauce.

I’ve got a few bags of frozen veggies or burgers in the freezer to mix into the rotation too, just in case. I’m a big fan of Trader Joe’s (frozen) grilled, marinated eggplant and zucchini slices.  They’re an easy meal base, or addition to simple sandwich. I also try to always keep some Trader Joe’s frozen, sliced, fire roasted peppers on hand; they are way more flavorful then plain frozen peppers, and are perfect for omelettes, salads, stir fry etc.

Meal Prep: Tofu Stir Fry with Soba Noodles

After the five day binge fest that was Thanksgiving, I needed to really get a grip on my eating.  There had been wine, cheese, cake, pie, cookies, and stuffing.  Noticeably absent was adequate protein and just about anything from the vegetable category.

I knew I needed some veggies, and something that wasn’t too heavy but flavorful enough to keep me satisfied.  After perusing some vegan and vegetarian recipes online, I decided on a stir fry with as many veggies as I could manage.

After work yesterday, I went to Stop&Shop to pick up some ingredients.

  • 1 package Soba noodles
  • 2 broccoli crowns
  • 1 bag sugar snap peas
  • 1 container of ready to eat edamame
  • 1 package of extra firm, sprouted tofu
  • 1 bottle of white miso base
  • 1 red pepper
  • nub of ginger root
  • lime
  • garlic

 

By the time I got home it was almost 7 and I was tired, hungry, and ready to get cooking.  I’ve learned to just get all the prep out of the way; I know everyone says this, and a lot of people ignore it, but your timing will go a lot more smoothly when you just go ahead and chop everything at once.

I put a big pot of water on to boil and then minced the ginger and garlic, sliced the red pepper, diced the tofu, and cut wedges out of the lime.

When the water came to a boil, I added the soba noodles, and broke the broccoli into chunks right into the pot.  I don’t know if this is easier, its just the way I usually handle broccoli. [I cut the stems up into cubes to be cooked separately]

Set a time for 5 mins.

In a large pan I added a drizzle of peanut oil.  Once hot I added the cubed broccoli stems and the edamame first.  Then the tofu, ginger, and garlic.  Last the red pepper, white miso, and Braggs amino acid. I turned the heat up so everything would sear, I really like when tofu has that little char on the outside. There’s nothing worse than soggy stir-fry from low heat and/or too much liquid.

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When the timer goes off,  drain the noodles/broccoli and rinse with cold water. Put everything in a giant Tupperware to be eaten throughout the week.  Ta Da!

But wait….those sugar snap peas?! Yea yea I know.  I hate soggy sugar snap peas.  Yuck.  My game plan, is to add a handful to my bowl when I eat lunch; after either reheating everything or just enjoying it all cold.  Squeeze the fresh lime wedge over the dish right before eating. There will definitely be a splash of sriracha on top.