Good morning! Happy Wednesday! My week is already busy, busy at work but I wanted to drop by and share how my Monday evening was spent. I knew that this week was going to be early mornings and late nights for Darin and I, so I wanted to make sure I had snacks prepped and ready for fast access & at least one dinner meal that could last us for a few days. I hope this helps inspire you for prepping this weekend for next week as it always helps make the week go smoother with one less thing to worry about!
I’m linking up with Jenn @ Peas & Crayons for What I Ate Wednesday. Click over to her site to read what other people are eating this week! Thanks Jenn for the linky linky party. I wrote this post before even seeing that it’s Love Your Veggies month, how appropriate 🙂
Here are my preps:
I cooked up a big batch of Red Quinoa. Half of it was for our dinner meal and half was for adding to salads or as a base for a meal later this week. Quinoa is not hard to make- just add 1 cup of Quinoa to 2 cups of water and boil. Once it reaches a boil, reduce heat and simmer for 12-15 minutes until Quinoa is fluffy. It pretty much triples in size and you wonder how that tiny seed turned into a puff. It’s awesome.
Next I prepped my veggies. When I buy celery and cucumbers and place them in the fridge, they end up looking like this for close to a week because they take too much time to grab if not already washed and chopped.
So I washed & chopped up the Cucumbers…
Then added them to my lovely glass Pyrex tupperware. I’m really loving this stuff as it’s been packed away for months. So much better for storing than plastic tupperware.
Then I wash my celery thoroughly, have you ever noticed how much dirt is in celery? I often find bugs, please wash before eating! And I cut off the ends as they soak up the most dirt.
There’s my chopped veggies, already to go for the week!
Now, veggies are always better with a dip. I wanted to make some fresh hummus but didn’t really have anything for the usual suspect recipes other than garbanzo beans. So I threw this hummus recipe together with what I had in the house and it turned out awesome! Plus I added greens which made it even more healthy and wholesome 😉
Cilantro, Lemon & Spinach Hummus
- 1 (14oz) can of Garbanzo Beans (chickpeas)
- 1 tbsp of Olive Oil
- 1 tbsp of Garlic & Parsley (or just garlic)
- 2 cups of Fresh Spinach
- 1 cup of Fresh Cilantro
- 1 Lemon
- 2 tsp of Salt
Drain garbanzo beans but keep 1/4cup of the water. Add all the ingredients to your food processor, including reserved water and blend for 3-5 minutes until you have the smooth consistency of hummus that you like.
Yesss this is what you are looking for…
I love Celery + Hummus. Cucumbers & Carrots are great healthy dipping choices along with some Amy’s Sea Salt Pita Chips- yum!
Ok, last but not least. I have a casserole dish for you. No, I’ve never shared a casserole recipe with you and truth be told, I’ve never actually made a casserole until this week! But after reading Min’s recipe on Monday for Mexican Chicken & Quinoa Casserole, I was inspired. I didn’t have most of the ingredients Min had so I mixed it up with these ingredients:
- 1 lb. of Ground Turkey
- 2 Cups of Cooked Quinoa
- 1 (14oz) Can of Black Beans
- 8 oz. of Mango/ Peach Salsa (or any salsa)
- 2 Cups of Baby Spinach
- 1/2 Zucchini Squash
- 1/2 Yellow Squash
- 1/2 Yellow Onion
- 1/4 Cup of Sharp Cheddar Cheese
- 2 tsp of Garlic Powder
- 2 tsp of Salt
- 2 tsp of Black Pepper
I don’t like to take other people’s recipes so click over to Min’s page and follow her steps to a delicious casserole! I just wanted to share the ingredients I used and basically you can throw any veggies in and have a delicious, healthy casserole! You really don’t even need the cheese and could make this vegetarian and sub extra beans for the meat! Casseroles don’t have to be unhealthy, I am learning from Min 😉
Just so you know, Darin told me if I made this meal every week, he would be a happy man. It doesn’t take much to make the boys stomachs happy 🙂
I hope you enjoyed my eats! What foods do you like to prep ahead of time? I’d love for you to share how you make your week easier with food prep!