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This Week’s Eats {05/09/17}

Hey all, hope your week is going well. This is testing week for my 5th graders. We had testing yesterday and today and will finish up Thursday and Friday which means a LOT of sitting around for me and very long boring days. I may be more excited to be done with testing than my students!

Ok onto the weekly food prepping recipes.

This week I am back on the egg breakfast train. I decided to go with mini egg muffins because I just love the poppableness of them and they are freaking adorable. I tried something different and used a tater tot in the bottom to add some texture. To make this happen I thawed 24 tots in the microwave and then put one at the bottom of each greased mini muffin. 20170507_200337I then used a pestle from my mortar pestle set to squish the tot down into a bowl shape.


They went into the oven at 400 for about 10 minutes to crisp up. While I was waiting for the tots, I scrambled 5 eggs with salt and pepper and finely diced up some mushrooms because that was the only vegetable we had. When the tiny tots were crispy I spooned in a few chunks of mushroom, poured in some egg mixture and topped them with shredded cheese. They went back into the oven for 20 minutes until they were puffy and cooked all the way through. I will have 4 or 5 each morning with my coffee.



I am so impressed with these! The tot at the bottom adds sooo much flavor and a really great texture.


I was loving last week’s snack and the mid morning energy boost it provided so I am doing the same thing this week except with blueberries because that’s what was on sale.


This week for lunch I prepared one of my favorite crock pot meals, shredded chicken with tomato sauce. On Sunday I put 2 big boneless breasts in the crock pot with about a cup of Ragu and cooked it on low for 8 hours. When it was done I shredded it up using a fork and added another cup of sauce. Meanwhile, I roasted two small spaghetti squash in the oven (because the store didn’t have any large ones).




To prepare spaghetti squash, I poke a few holes in them and pop them into the microwave for 6 minutes. This softens them and makes it possible to easily cut them in half and de-seed. Once that’s done I rubbed the insides with olive oil and put them face down on a cookie sheet and into the oven at 450 for 45 minutes, until the skin of the squash turned brown.

This week I am trying something new. I took half of the cooked chicken and squash and froze it until later in the week. Last week, by the time I got to lunch on Friday the chicken and squash didn’t have the greatest smell/texture. Wednesday night I will pull out the frozen portions to bring Thursday and Friday which should keep it more fresh.


This is another week that is high in protein which really keeps me full and energized. I was able to stay under 700 calories, leaving plenty to play around with at dinner!


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