What I Ate this Week: December 7-13

 

This week is all about keeping it simple- and healthy.  With the holidays around the corner, heavy lunches, treats and adult beverages are in abundance- so- I decided to keep all of my meals this week on the healthier side.  Don’t worry, there will definitely be some indulgences along the way, which I will tell you all about later 🙂

I have included two recipes that I have made over and over again (Chicken Pot Pie with Cornbread Crust & Southwest Chowder),  as well as a new recipe (Kale & Brussel Sprouts Salad) which will definitely be making many more appearances in the future.  The best part of this week is that it’s easy.  You’ll notice I purchase a rotisserie chicken and use it for two dishes that span across 3 nights of meals.

Look for my next post, coming soon, that will include my favorite Christmas dessert recipes.  I have been responsible for the desserts at Christmas dinner for 10+ years, so these are tried, tested, and devoured recipes.

Sunday

  • Chicken Pot Pie with Cornbread Crust (Oprah)– Looking for some delicious comfort food without the guilt?  I have been making this recipe for years.  The cornbread topping is a nice twist to the classic pie crust.  I actually made and baked this right in my dutch oven, which makes it a one pot meal!  To do so, prepare the filing in the dutch oven (as outlined to do in a saucepan) and when finished, spread the cornbread batter on top.  If you don’t have a dutch oven, transfer the mixture from the sauce pan to the casserole dish, as outlined in the recipe.  Buy a rotisserie chicken to save on time (and prep).  You’ll even have leftover chicken to add to your salad on Tuesday.

Chicken Pot Pie with Cornbread Crust  Chicken Pot Pie with Cornbread

Monday

  • Repeat Chicken Pot Pie with Cornbread Crust- This actually fed us both for dinner the next day, as well as Doug for lunch (and breakfast).  

Tuesday

  • Kale & Brussel Sprouts Salad with Bacon and Pecorino (Sugar & Grace)Yum.  This is my new favorite salad recipe.  I used a hand mandolin to shave the brussels sprouts
    which looks something like this.  However, if you have a full-sized food processor (on my Christmas wish list), try using the thin slicing disc to expedite the process!  We added the remaining rotisserie chicken we had purchased for the pot pie to amp up the protein and make it a meal.

Kale & Shaved Brussels Salad

Wednesday

  • Southwest Chowder (AG – that’s my Mom- original) + Leftover Kale & Brussel Sprouts Salad- My Mom came up with this soup recipe by making several changes to anoriginal published several years ago in her hometown’s local paper.  Originally known as “Yam Soup,” my Mom re-named it “Southwest Chowder” to entice my brother and his friends (who were tweens at the time) to eat it.  A couple bowls each later, my Mom was set on the name.  For parents out there, this soup is a great way to incorporate vegetables in your children’s diets (maybe minus the jalepeno).  

IMG_2142
Thursday

  • Repeat Southwest Chowder & Whole Wheat English Muffins (Double Thyme) with Avocado & Sambal Oelek- Ok- so you don’t have to make the english muffins from scratch- but- if you have some time- I dare you to.  I eat an english muffin every morning for breakfast and started to notice that most of the store bought versions are dry and lacking in flavor.  Once you try this homemade version, you will not go back.  I keep making batches (it makes about 16), pre-slicing them and freezing them.  This makes it that much easier to pop them into the toaster in the morning (with my fav, almond butter, or on weekends, made into an egg, sharp cheddar & arugula sandwich).  If I just made your mouth water, add an egg (cooked your favorite way), some cheddar and arugula to your avocado & sambal oelek english muffin to pair with this soup for dinner.  
  • If you don’t have a biscuit cutter, use the top of a pint glass (like I did, here)

The Grocery List (For the Complete Week’s Recipes minus the English Muffins)

Produce

  • onion (1)
  • potato (1)

    Doug Eating

    Caught red handed! This is what happens when I try to start making soup after work- he just couldn’t wait. I want to tell you about my most favorite cheese- Saint-Andre- seen here. If you are a fan of brie, this takes it to a whole new level. Doug has caught on and now pulls out the fig jam with it- I’d say his taste buds are becoming more sophisticated (which is good when he’s my official taste tester)

  • carrots (about 4)
  • 1 lemon (for 2 Tbsp of juice)
  • shallot (1)
  • garlic
  • 1 bunch of kale
  • 1 lb. brussels sprouts
  • red bell pepper (1)
  • parsley
  • yams (enough for 3 cups)

Non-Perishables

  • chicken stock (2 cups for the pot pie and 6 cups for the soup*)
  • tabasco sauce or other hot sauce (I used sriracha)
  • yellow cornmeal
  • baking powder
  • sugar
  • salt
  • dijon mustard
  • olive oil
  • 1/4 cup almonds (I used sliced)
  • dried oregano
  • cumin
  • wild rice (I use Lundberg Wild Rice Blend)

Dairy

  • milk (about 3/4 cup)
  • pecorino or parmesan chcese

Meat & Poultry

  • 1 rotisserie chicken
  • egg (1)
  • 4 slices of bacon

Other

  • frozen peas
  • frozen corn
  • Use vegetable stock for the soup if you want to keep it vegetarian
Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

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