In my “What We Ate” posts each week I’ll share some of the recipes we ate for dinner the previous week. I love to get inspiration from what other families are eating so I thought it might be helpful to some of you. Please leave a comment if you have questions about any of these recipes. And if you know of a recipe that you think we might like please share it with me!
I was talking with a friend the other day about my dinner pictures. She asked me if I was filled up with the amount of food that is on my plate because it didn’t seem like very much. The truth is that sometimes that’s all I eat but other times I go back for more. I always start with smaller portions because I really feel like that’s a good way to help me with portion control. If I start with a big plateful but am not really hungry enough for it I will likely still end up eating it because it’s on the plate. So I start smaller but if I’m still hungry I definitely go back for more.
***Leftovers from Mother’s Day Lunch
- We met up with my husband’s family for Mother’s Day and birthday celebrations. We had 4 family birthdays to celebrate and a long day away from home. I was thankful to have leftovers from lunch to enjoy.
- I had some BBQ and a side salad. My husband had BBQ, corn and macaroni and cheese. The kids weren’t even hungry.
***Kung Pao Chicken Zoodles from Skinnytaste
- This is my third or fourth time to make this recipe. It was great once again. I used yellow peppers instead of red and added some edamame. Also, we had some brown rice in the fridge so I put about 1/4 a cup at the bottom of each bowl.
- One of my boys does not like dishes like this where there is a bunch of stuff mixed together so I gave him the chicken, edamame, zoodles and some peanuts all separate. The other one ate it all together. To be honest, they each only ate a little. And I’m okay with that. It’s a different type of dish so I’m just happy they tried it. I also added leftover pasta with creamy cauliflower sauce and fruit to their plate.
- This was a hit with the whole family. The boys begged for another sandwich once they were done with theirs. I served it with fruit and carrots on the side. Even though this is more of an idea than a recipe I wrote it up for the blog. It’s linked above.
- In preparation for making chicken broth and chicken noodle soup I bought a rotisserie chicken at Sprouts and we had some of that. On the side we had steamed broccoli, watermelon and cinnamon maple sweet potato.
- Sometimes I just want a big plate of veggies for dinner. This was one of those days. It’s not that I have anything against meat, it’s just that I feel like it can be a lot of work to make sides and meat every.single.night. I know a lot of people feel like they need more protein than this but when I make a bunch of veggies I make sure to have some added protein as well. The spinach salad had toasted almonds and parmesan cheese. We had edamame, which has a decent amount of protein, and the potatoes had parmesan cheese on them as well.
- I made roasted potatoes (cut thin and tossed with olive oil and a little bit of parmesan cheese,) spinach salad, broccoli, and edamame. The kids also had some chicken nuggets. The kids really eat a lot these days and need more to eat than us.
***Homemade Chicken Noodle Soup
- I offered to make dinner for my kindergartener’s teacher for teacher appreciation week. I decided to go with soup because I was dropping it off at 3:00 and I knew it would travel well and still be good heated up later. Also, there is something so comforting about chicken noodle soup. I sent it with crackers, a salad and dessert.
- I’ve made this recipe several times. I started with the recipe in the 100 Days of Real Food Cookbook but I changed it up quite a bit. I made a double batch so that we could have some for dinner, I could send some to school and still have some for the freezer. I’ll share the recipe soon!
***Veggie Dinner (again)
- My husband took the boys to a birthday party so I got to eat alone… while watching t.v. 🙂 I’m not going to lie, it was nice!
- I couldn’t get those potatoes from the other night out of my head so I made some of those, a veggie patty, and spinach salad.
- I included red peppers, quinoa, a couple of almonds and a sprinkle of parmesan cheese in the salad. I used my homemade balsamic vinaigrette. I’m telling you, that is such a great combination. So tasty!