This week’s staple meals

To prepare for the rest of the week, R and I spent last night cooking away in the kitchen after our “Last Supper”. (Which was obviously mexican because… have I mentioned that I am obsessed with queso?) Anyway, we are really loving the egg bakes lately. They are so easy to throw together and you can literally put anything you want into it! (We are going to get more creative as the weeks go on I hope…) We also like to have a lunch ready to go for each morning that R can pack up and take for work – the perfect solution to that is one of our new favs, avocado chicken salad. The key though for these “weekly staples” is making sure that they taste good throughout the entire week, and these two pass the test!

So, onto … the recipes!!!!!

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Egg Bake:

  • 1lb italian sausage (thank you Edgewood Locker!)
  • 26 eggs (might seem excessive, but it ends up being 3.25 eggs/serving)
  • 1 red pepper – diced
  • 1 yellow pepper – diced
  • 1/2 onion – diced

*We made this into 8 servings, but it could definitely be split into 10 (which we will probably do moving forward so we can both have breakfast Mon-Fri!)

Complicated instructions: Brown sausage, chop vegetables, scramble eggs, mix and pour! We baked it for about an hour at 375 degrees. I always stick a butter knife into the middle of the bake, and if it comes out clean … then it’s done! (Thanks for that tip, Mom!)

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Avocado Chicken Salad:

  • 1lb chicken (can use any amount and adjust the rest of the ingredients accordingly)
  • 1 1/2 RIPE avocados
  • 1/2 onion – diced
  • Approx. 20 green grapes – halved
  • 2-3 tsp lime juice
  • Salt/Pepper to taste

This recipe is so great because you can just add the ingredients to your personal preference by tasting it as you go. We cooked the chicken in our crockpot (last time we baked the chicken in the oven) and then shredded it to our desired consistency. The key to the avocados being able to combine all the ingredients is that when you purchase them they are ripe, ripe, RIPE! (Translation: a little mushy) Half the avocados and scoop out the inside, adding it to the bowl of shredded chicken. Mix the avocado and chicken well, so that all the chicken is coated. Add the remaining ingredients and ENJOY!

Today I ate the chicken salad by itself with carrot chips and cherry tomatoes, but I have also eaten it in lettuce cups before too (which is delicious).

Well, the pork chops are off the grill – which means it’s time for dinner! (On the menu tonight is grilled pork chops with pineapple and roasted broccoli and sweet potatoes. More to come on that later!)

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