WIAW #3: Veggie Couscous Mix {What I Ate Wednesday}

It’s Wednesday – happy Hump Day!

It’s also What I Ate Wednesday! Head over to Peas and Crayons to check it out! Thanks to Jen for hosting, as always!

Breakfast

Honey flavored Chobani, ground flax, blackberries, and granola; the breakfast staple.

Lunch

Lunch was a bit more exciting. As I stood in front of my open cabinets and refrigerator last night, attempting to get creative for dinner,  I came up with this recipe. I had already put two chicken breasts in the slow cooker that morning so I would have some pulled chicken for the week (I add it to salads, dinners, etc.). I thought it would be nice to make a sort of couscous salad to get my greens, chicken, and starches together in a meal.

Recipe: Roasted Brussels Sprouts and Sweet Potato Couscous mix

Serves 2 as a main dish, or 4 as a side dish. The chicken is always optional if you want to make it vegetarian.

ingredients:

  • 1 chicken breast
  • one can of chicken broth (preferably low sodium)
  • 1 box of couscous (I used a box of Near East garlic and olive oil pearled couscous)
  • 2 cups of brussels sprouts
  • 1 large sweet potato
  • salt
  • pepper
  • olive oil
  • Parmesan cheese

Chicken directions:

The morning before you make dinner, place the chicken breast in the crock pot and add enough chicken broth to cover the meat. Set to low for about 8 hours.

Dinner directions:

  • Set your oven to 400 degrees.
  • Cut up the sweet potato in small 1-inch chunks. Place them in a mixing bowl.
  • Trim the Brussels sprouts and cut them in half. Add them to the mixing bowl.
  • Toss the Brussels and ptotato pieces with some olive oil (enough to lightly coat) and add salt and pepper to taste.
  • Put the veggies on a sheet pan and roast for 20 minutes, tossing the veggies every 5 minutes or so while they’re in the oven.
  • Meanwhile, prepare the couscous according to the box instructions.
  • Once the couscous is finished, add the roasted veggies and mix together. Add as much or as little of the chicken as you like.
  • Then add 1-ladle of the leftover chicken broth from the crock pot. This has all the yummy chicken juices. Mix together.
  • Top it off with some parm cheese and you’re ready for dinner. Easy peasy!

Snacks

Two unpictured Samoas girl scout cookies, because I wanted something sweet and I love it when they’re frozen. I also beat off hunger between the gym and dinner with a banana.

Dinner

Bernie had three chicken breasts in his fridge that were on their last days – it was time to use them or toss them. I agreed to help him cook them, but I wanted a recipe that was a little more interesting than just plain chicken. I found a recipe for broccoli and cheese stuffed chicken on Skinny Taste. I always have broccoli in my fridge and I had some left over taco cheese, so these chickens were a little more zesty.

I can’t say enough about this recipe – it was so good! Gina never seems to let me down. I paired it with some leftover broccoli for added veggies. Only change I would make – add more cheese!

What new recipes have you tried lately? Any creative cooks in the kitchen out there – share one of your easy weekday meal recipes. I need ideas!

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WIAW #2: Nonstop Hunger {What I Ate Wednesday}

Hello friends, and happy Wednesday! Since I like order and schedules (I’m weird like that) I’m going to continue with the tradition of What I Ate Wednesdays. Head over to Peas and Crayons to check it out! This month is all about adding an extra cup of veggies to meals. I think I did alright, but I know I could have done better.

Breakfast: 1 vanilla Chobani yogurt, with 1 tbs ground flax, blueberries, and some Quaker Oatmeal Squares. Hmmm. Never get tired of Greek Yogurt.

Lunch: A turkey and cheese sandwich. I feel like a little kid again every time I eat them – this was my mom’s go-to when we were kids – but it’s a little more adult now. Organic roasted turkey breast, muenster cheese, dijon mustard, baby greens, and Ezekiel bread.

and some pretty sad looking grapes. They still tasted yummy.

A couple hours later, I had an apple pie Larabar. My hunger was on fire today!

Snack: After work and a good gym session (my foot is feeling so much better! I was so tempted to run but I held back) I headed home to shower. While waiting for Bernie to finish up at the gym, I had a protein shake. Chocolate protein powder+ice+water.

Once Bernie got back, I headed over to his place to make dinner for us.

Dinner: Chicken breasts, roasted sweet potatoes and broccoli, and rice pilaf. On the sweet potatoes was some olive oil, salt, pepper, and cinnamon (yum). After roasting for about 10 minutes, I added the broccoli so it wouldn’t burn. Paired with some wine, it was a perfect dinner.

What are some of your favorite eats lately? What’s your favorite way to add veggies to your meals?

WIAW #1: My First {What I Ate Wednesday}

When I first started reading healthy living blogs, I noticed that many bloggers post the meals that they eat throughout the day on their blogs everyday. From these posts, I’ve gotten some really good ideas for recipes and creative meal ideas.

Overnight Oats in a Jar -- what is that?!

I don’t do this. While I occasionally talk about my eats and my mentality on healthy eating, I don’t regularly post a list of meals that I eat throughout a given day or week. This is because, honestly – it takes time and I’m lazy/busy. I didn’t intend for this blog to become a ‘food blog’, but since I’ve learned so much from other blogs in terms of healthy meal ideas and eating whole food is such an important piece of the healthy lifestyle pie, I thought I would start posting food more often.

Which leads me to my FIRST WIAW {What I Ate Wednesday} post! I found out about WIAW from my fellow bloggers and from Jenn’s blog, Peas & Crayons. Head over to her blog and check it out!

Now for the eats. The rules of WIAW are that you post your eats from a whole day (any day, doesn’t have to be Wednesday). So without further ado…my eats from Tuesday:

Breakfast: plain Chobani with a tsp of fig butter mixed in, blackberries, and Bob’s Red Mill granola on top for added crunch.

Lunch: mixed greens topped with chopped cucumbers, red onion, and a chickpea salad. When Bernie and I were in Italy, we found a place that had this amazing chickpea salad of chickpeas, chopped tomato, onion, and peppers, olive oil, salt, pepper, tuna, and cilantro (at least those were the ingredients I could taste). I replicated it by using TJ’s fresh salsa (chopped onion, cilantro, tomato, peppers) chickpeas, EVOO, salt, and pepper to taste. It’s amazing on its own or topped on a salad. Also with lunch was roasted sweet potato and onion from dinner last night.

(sorry for the non-creative/pretty non-existent plates. This is how I pack my lunch for work.)

I snacked during the afternoon on a couple of these babies!

Dinner: Amy’s Vegetable and Lentil soup and a grilled sandwich on Ezekiel bread with roasted turkey, muenster cheese, and dijon mustard. Hit the spot!

What are some of your favorite eats lately? I’m obsessed with fig butter lately – so good!