u/MaggieGirl714

I used Chipotle sauce, trader joes taco seasoning, and some spices from the pantry to make this week's lunch: turkey chili. It was random. I also used 2 yellow onions.

This is almost 3lbs of turkey split between 6 days, I was told to bump my protein from 4oz per meal to 6 to 7oz per meal. I came close, but the amount would fit in the containers.

I used the last of the preseasoned vegetables from Costco (thank goodness it's all finally gone. I must never fall for that again), jarred pickled onion and store bought salsa. I have 1/4 of a large avocado as well.

It's very filling, that's a lot more protein in a meal than I'm accustomed. It does keep me from snacking.

Dinner is fresh veggies i roasted this weekend, rice balls I have in the freezer (I scoop 1/2 cups of Korean rice blends and freeze so I can have a single serving when I want), and a frozen seafood item.

This weeks lunch is a thrown together meatloaf (eggs, some Italian spice mix I got at a specialty market, herbs, onion, Worcestershire). It is normally something I look forward to eating but this time my aunt called and we were chatting and finally she said, Um...you said you just put a meatloaf in the oven when I called? Oops! Poor thing is dry and sad but what can you do? My thermometer, I accidently hit the switch to celcius so it never would have gone off. Thank goodness for Aunties with internal alarms!

Roasted veg is the last of the brussels sprouts and broccoli from Costco and the ONE thing I was looking forward to was Gigantes Plaki made with Borlotti beans I got in Berkeley a year ago. I used a recipe from a new cookbook called Athens so I can't give the exact recipe but, it's basically this with 10 sundried tomatoes added and pine honey (used brown sugar because I have never seen pine honey).
https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/

Sadly, my beans were probably on the shelf too long after being imported and then living in my pantry as some refused to soften. Good flavor though, kind of like upscale and less sweet Bush's canned beans.

I also baked the last of potatoes for the week - a mix of sweet and japanese.

Dinners are random veg and proteins in the freezer. I've had fish, turkey and beef so far with the potatoes and any veg sitting in the freezer or crisper.

I also had 2 Anaheim peppers and 2 bell peppers and I sauteed them down with garlic and it's a nice side too.

I'm really trying to use up what is in the house!

The only thing I baked wasn't for me - it was for Father's Day. No photo, but I took a little piece and it is very nice.

Gifting recipe:
https://cooking.nytimes.com/recipes/1013989-banana-bread?unlocked_article_code=1.rlA.7hkO.PrHigePM4wNS&smid=share-url

This week some oldies and some new foods. Breakfast (not pictured) is yogurt mixed with 1T each of hemp,flax and chia with blueberries. Lunch is Melissa Clark's White Bean Soup with Turkey and greens. I increased the broth, beans and turkey for added fiber and protein and to create 5 meals instead of 4.

My afternoon snack are protein waffles. I used sourdough discard and oat flour. I also have fresh cherries.

Dinner is Korean rice (1C brown rice with 1C 8 grain mix), stewed peppers from the NYTs, a vegetable I have never had before - amaranth greens (which are a beautiful red and green color), ground beef and black beans with half a packet of Trader Joe's taco seasoning, with 1/4 of an avocado and salsa.

Morning snack is an apple and a baby bell protein cheese.

https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?unlocked_article_code=1.qVA.YCx0.LyXCznVGSPhA&smid=share-url

https://cooking.nytimes.com/recipes/1017659-brown-rice-bowls-with-stewed-peppers?unlocked_article_code=1.qFA.Y2PJ.LTd__NvaH_Oh&smid=share-url

Waffle recipe: blend 1c cottage cheese, 1/2 sourdough discard (if unfed add honey or syrup - I did not add this and they are very sour), 3 eggs, 2T egg whites, 1tsp vanilla, then add 1/4C vanilla protein powder, 3/4C oat flour, 2T of flaxmeal, 3T melted coconut oil. Let rest 10 minutes (or longer, I did 8 hours), thin with protein milk if needed. Cook on a waffle iron. I used coconut oil to grease it. They are funny shapes because I never make waffles and wasn't sure how the batter would spread. These are very savory without the sweetener.