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This Week’s Eats {5/16/17}

One day down, 4 more to go! IDK what is wrong but I am still feeling so tired and just off. Ever have those weeks?  Luckily it’s supposed to get really warm so hopefully the nice weather will get me out of my mini funk. I also had my final professional development class yesterday after work!

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Because I have been feeling so blah, I looked for as little to do prep wise as possible this week. I am also trying to get some more calories into my meals to boost my energy level.


This week for breakfast there was no prep involved, except buying the ingredients. Half an avocado on a Thomas English Muffin. I am a huge avocado fan and spread over bread with sea salt and fresh cracked pepper is about as good as it gets! It’s also portable which means I can hit snooze once or twice in the a.m and still get to work on time. My mornings have also been starting off great because Nolan and I stocked up on coffee this weekend.


Let me tell you, if you aren’t buying your k-cups at Christmas Tree Shop you’re an idiot. An 80 pack of Green 20170515_202142Mountain Coffee for $25?!?! That’s about $0.30 cents a cup!


As I said, I’m going low maintenance this week so Chobani it is for snack this week.


For lunch I baked (actually Nolan did because I was napping) a few chicken breasts with olive oil and Spicy Montreal Chicken seasoning. I plan to have a salad every day, switching up the veggies and dressings each day. Today I covered the chicken in buffalo sauce and topped it with Ken’s light Ranch dressing.


Super low key but flavorful.

So as I said, not a ton of prep done this week but it’s makes for mindless lunch packing and morning functioning. Nolan also made a lot of extra bonus chicken when he made my lunch. We already used some for dinner last night because I didn’t get home from my class until 6:30, and I’m sure it will find it’s way into a quick and easy meal later this week.


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Monday Montage: Adulting

I don’t know why but I am absolutely exhausted.  This weekend was busier than I originally planned, but I did get an average of 8 hrs of sleep a night and took a nap both days. Nap?! I am NOT a napper but clearly my body needed it.

This was my Friday night.


I was too tired to cook anything so this was dinner. I ended up having 2 glasses of wine and a few handfuls of croutons before I passed out on the couch around 9. Such a glamorous life I lead.

Saturday started off with a trip the the dog park


Terrible picture right? That’s what I get for trying to take a pic while walking. That white blob is Casey taking off into the woods!

After the walk, Brian and I went on a little adventure. I have decided that he and I are getting into Geocaching this summer. Geocaching is essentially a worldwide scavenger hunt. People hide small boxes and trinkets throughout the town and you use your phone and GPS coordinates to track and locate the cache! We found our first one in Saturday!


I cannot wait to see what adventures geocaching has in store for us this summer.

Later that day Nolan and I headed to Home Depot to look at some fencing and garden supplies. OVER.WHELMING.


We are hoping to begin fencing in our backyard this summer so we really just went to look at pricing and materials. To be honest, we walked around for about an hour  pretending we had a clue what we were doing. We didn’t buy anything fence wise but we did end up leaving with a few bags of mulch.


We rewarded ourselves for all that adulting with lunch at Beer Works. Yum!


On Mother’s Day, we celebrated with my mom and that side of the family with a delicious brunch. I realized on my way home that I didn’t take any pictures while I was there but here are some recent pics with my mommy.

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We look nothing alike, huh?

Sunday night consisted of a nap, a quick walk on the treadmill, and some very minimal food prep for the week. More of that to come tomorrow!


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My Top 5 Favorite 3 Ingredient Chicken Dinners

When you’re my age, a teacher, a homeowner, and in a serious relationship with Sallie Mae you are constantly looking for the best way to save some money in the the kitchen. Buying chicken in bulk is something Nolan and I do to keep costs down during the week so I am always looking for creative ways to cook it. However, it’s good to have those standby, low maintenance meals in your back pocket that you pull out and guarantee yourself and your family a great meal. Below are my top 5 favorite 3 ingredient chicken dinner recipes.

A pet peeve of mine is when people say something requires “3 ingredients” but they don’t count certain items as ingredients. I stuck to meals that truly require 3 things with the exception of water. All of these meals include ingredients that we always have on hand. Because these are our go-to meals, I try to stock up on the necessary ingredients when we go shopping but most are things that build up in our pantry.

  1. Chicken Bruschetta Bake

All you need for this filling meal is chicken (breasts or thighs), a can of diced tomatoes, and a box of stuffing mix.20170503_180059

When I’m making this for Nolan and I, I  use 8 oz of chicken, a small can of tomatoes, and about 1/2 a box of chicken stuffing mix. I start by cutting up the chicken into bite sized pieces and fill the bottom of a small square casserole dish. Next dump a can of diced tomatoes undrained into a single layer over the chicken. In a bowl, mix the stuffing with water until it’s damp but not saturated and pile it on top of the tomatoes making the top layer. Bake for 25 minutes, or until the chicken looks done at 375.  I sometimes class this one up with a cheese layer, or basil when I have it. It def adds a little extra but it’s not necessary.

2. Chicken Stir Fry

This is the one thing we eat the most. There are hundreds of ways and ingredients you can use to make it but my absolute favorite is chicken, Trader Joe’s Harvest Hodgepodge, and World Harbor Jamaican Jerk Sauce. Cut the chicken into bite sized pieces, cook them in a skillet in about stir2 tbsp of sauce. When the chicken is just about cooked, add in the bag of vegetables and cook until they are thawed and tender. Top the mix with more sauce and enjoy!


Nolan loved this mix over rice but I usually just eat it as is!

3. Cheesy Chicken and Spinach Pasta

This was a recent creation because I got hooked on frozen creamed spinach a few months ago. Weird, I know, but frozen vegetables are like fucking GOLD in our house. All you need for this one is chicken, pasta, and a bag of frozen creamed spinach.


While pasta is cooking, throw 1 inch chunks of chicken breast into a skillet and cook until it’s done. While that’s happening, the steamable pack of spinach can cook in the microwave.  Add the pasta to the skillet of chicken and pour the cooked spinach sauce over everything and enjoy!


4. Pulled BBQ Chicken in the crock pot

This is a classic in the Sullivan house and it doesn’t really get easier. It’s no secret that I am a huge crock pot fan because it’s low maintenance and there is just nothing better than coming home to the smell of dinner being ready. The three ingredients for this meal are frozen chicken breast (1 or 2 depending on how many you are feeding) bbq sauce, and chopped onions.  IMAG4466When it’s just Nolan and I, I throw one frozen chicken breast, about a cup of bbq sauce, and a diced onion into the crock pot and set it to low for 8 hours. About 20 minutes before we want to eat, I drain some of the extra liquid so it’s not watery, pull the chicken apart with two forks, and add in another cup or two of bbq sauce. Let it sit for 20 minutes and then enjoy.

I make this a lot during the summer when we have backyard barbecues. It;s something different from the traditional hamburgers and hot dogs on the grill, and it’s a super cheap and easy way to feed a lot of people. Nolan usually puts his on a bun and eats it like a pulled pork sandwich but I usually eat it plain with a side or two.


5. Shredded Chicken and Spaghetti

To go along number 4, I make something very similar with chicken breast and tomato 20170507_143506sauce in the crock pot. In fact, it’s what I am having for lunch this week! All you need for this one is chicken breast, a jar of spaghetti sauce, I love Ragu, and your favorite pasta or spaghetti squash. Toss a frozen chicken breast or two into the crock pot with about a cup of spaghetti sauce and cook it on low for 8 hours. 20 minutes before dinner, drain some of the extra liquid so it’s not watery, pull the chicken apart with two forks, and add in another cup or two of sauce. Let it sit for 20 minutes and then serve over pasta or spaghetti squash.


So there you have it! Those are my current favorite chicken recipes, all of which require only 3 ingredients, and probably cost less than $6 each to make. You could buy a family pack of chicken breasts on Sunday for $12 and make all of these recipes Monday-Friday. Up for it?

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Date Night: Bourbon’s Kitchen

Last week is was my turn to plan date night. The previous week my brother Chris and I13335986_1750823215183939_3909496500259967828_n took our mom out to a new restaurant called Bourbon’s Kitchen which has really fun cocktails and had a great experience. Looking over the menu I knew it was a place Nolan would love to eat (and drink!) So when it was my turn to take him out on a hot date I knew where I wanted to go!


This restaurant doesn’t take reservations so when we showed up and no tables were available we volunteered to sit in the lounge area. Mistake. The lounge has  chairs and really low tables which made Nolan look like Will Farrell in Elf sitting down to dinner in the North Pole.

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Luckily we were planning on focusing on the fun cocktails and only ordering a few appetizers to share.

For a drink I went with the Grapefruit Rose Sangria -honoro vera rosé, combier pamplemousse, citrus vodka. It was incredible. Absolutely incredible and if it hadn’t been $10 a pop I would have drank 3 or 4 of these EASY.  For food, I had of course stalked the website and already picked out what I wanted before we got there (like mother like daughter) so we got an order of … (all pics are from their facebook page because Nolan hates when I take pictures of food in public but I love him anyway)

Crispy Brussels-Chopped brussels, smothered in a delicious truffle aioli and topped with shaved parm cheese.Image may contain: food and indoor

The nachos- pepper jack cheese, street corn, jalapeños, and cilantro

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Both were incredible and very filling. We sipped our drinks and nibbled shoveled in our food with satisfaction. It felt so great to take Nolan to a place he hadn’t been to before and see him take it the food and atmosphere. Food is what gets both of us the most excited and new dining experiences are just the best. I cannot wait to go back there and try some of their other unique menu items. I’d call my date night a success!


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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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