I know I’m late in posting the menu… After eating leftovers all last week and being out of town all weekend, I’m pretty much behind in everything! For whatever reason, the menu is really heavy on eggs and cauliflower this week. Maybe I was subconsciously craving those?
Monday: Spaghetti Squash Pie (carryover from last week)
Tuesday: Devil-icious Egg White Salad on pita with a side of vegetables
Wednesday: Dopiaza Curry Chicken with Vegetables, Rice, and Naan (carryover from last week)
Thursday: Potato and Pea Frittata (my first time trying out a recipe I’ve gotten from a fellow blogger – I hope I can do it justice!)
Friday: Shepherd’s Pie – my own healthy version
Sunday: Prepare the Spaghetti Squash Pie up to the point of baking it. I follow the recipe except I use ground turkey breast and add diced onion.
Monday: After work: Set the pie to bake while I went grocery shopping.
While eating dinner: Boil the eggs for the egg salad.
Late night: Prepare the egg salad. I made a few modifications – I used two bags of frozen garlic cauliflower instead of a fresh head, I used 1/2 mayo and 1/2 miracle whip, I added some onion powder, and used dijon mustard instead of yellow.
Tuesday: After work: Microwave a bag of frozen vegetables and pile the egg salad on some whole wheat pitas.
Late night: Dice the chicken for the Dopiaza, dice two onions and two bell peppers for the Dopiaza and the shepherd’s pie.
Wednesday: After work: Cook the chicken according to the directions on the jar of sauce, microwave some vegetables and rice, toast the naan.
Late night: Slice the potatoes and some carrots for the frittata. I’m adding carrots because I love color and I’m still working through the bounty from the garden!
Thursday: After work: Prep the frittata (I’m excited to try it!)
Late Night: Prep the Shepherd’s Pie to the point of baking:
- Brown ground turkey breast with diced onions and bell peppers until cooked through. Salt and pepper to taste.
- Put a bag of mixed veggies (carrots, corn, peas or limas, green beans) and gravy into the meat mixture and simmer until the vegetables are warmed through.
- Microwave two bags of frozen garlic cauliflower and puree in a blender.
- Pour the meat mixture into a 9×13 pan sprayed with olive oil (glass works best)
- Sprinkle with shredded cheddar cheese if desired (cheese makes everything better!)
- Spread the mashed cauliflower over the meat mixture.
- I like to put a topping on it… usually onion flakes and paprika, but sometimes it’s bread crumbs, grated parmesan, whatever I’m in the mood for.
Friday: Bake the shepherds pie until bubbly – I usually bake at 350 for 20 minutes if prepping and making the same night. Since I will have prepped the night before, I’ll probably kick it up to about 30 minutes.