A fridge dump



If you read my last post, you know that I was tight on time this weekend due to an awesome girls’ weekend with my SIL.  We went shopping, got pedicures, went for long walks around my lake, visited a peach farm to view their peach blossoms and feed the deer, watched movies (I highly recommend Inside Out and Martian :)) and cooked some amazing meals!

The drawback to such a fun weekend is having very little time or desire to meal plan, grocery shop and cook.  So, I didn’t…meal plan and grocery shop, that it.  Instead, I took a look at what I had in my fridge and freezer and threw it together to make an impromptu, quick and easy set of meals for the week.  And they came out great, if I do say so myself!

In my last post, I shared my chorizo stuffed acorn squash recipe that I plan to eat for breakfast this week.  Below is what I’ll be eating for lunch all week.

I found chicken tenders in my freezer, asparagus in my veggie drawer, half a jar of Arrabiata sauce and a 1/4 can of sliced olives on the top shelf of my fridge, and some feta cheese.    I also had quinoa leftover from my acorn squash recipe, so I figured I’d use that too.  Seeing that, I knew I could put together a tasty, pretty and healthy meal for myself.

1.5 lbs chicken tenders
1 bunch asparagus
1/4 small can sliced olives
1c cooked quinoa
1/2 jar Trader Joe’s Arrabiata sauce
1/2c crumbled sheep’s milk feta
1.5T Italian seasoning
1/2t garlic powder
black pepper, salt, and crushed red pepper to taste

Heat skillet on medium heat
Spray chicken tenders with olive oil spray and sprinkle with Italian seasoning, salt, pepper, garlic and crushed red pepper
Place chicken in skillet and let brown before flipping
Chop off bottom 1/3 of asparagus and toss in the trash.  Then cut the remaining asparagus into thirds.  Place in the pan with the chicken, add any additional seasoning you’d like and cover for 5 minutes.
When the asparagus looked bright green and the chicken seems to be about 3/4 cooked, add sliced olives, quinoa, sauce and feta and let simmer for another 3-4 minutes before turning off heat and letting it sit and simmer on the hot burner for another few minutes until everything looks cooked through.  Viola!

Although I haven’t tasted yet, it looks delicious and I can’t wait to try it!


I’m back! And I’m cooking up some goodness!



Chorizo Stuffed Acorn Squash for Breakfast

It has been a long time since I’ve posted any recipes. Hell, it’s been a long time since I’ve posted ANYTHING!

Today seemed like a great day to start back up.

My sister-in-law visited this weekend and we had a blast!! As a result though, I didn’t have a chance to do any grocery shopping. I definitely didn’t want to cut into our fun time together to grocery shop, so I decided to work with that I had. Luckily, I had groceries from last week I never used, such as two beautiful acorn squash, fresh spinach (albeit a bit wilted) and an onion. So I decided to pull some chicken chorizo from the freezer and stuff my squash. I was going to add egg whites to this and bake it up really nicely but I didn’t trust the egg whites…they were two weeks old. So, even though this will be my breakfast, it doesn’t really look like it. Whatevs! The point here is that meal planning doesn’t have to be stressful or time consuming if you can be creative and flexible.  Simply see what you’ve got, and let your creative juices flow.  The worst that can happen is that whatever you make sucks…consider it a learning lesson then 🙂

Here’s the ingredients:
2 acorn squash cut in half and de-seeded
1lb chicken chorizo sausage
1/2 chopped onion
1/2 bunch fresh spinach rinsed and chopped
1c cooked quinoa
1c finely shredded Manchego cheese

Preheat oven to 425
Spray inside of squash with olive oil spray
Season inside of squash with salt, pepper, garlic powder, and crushed red pepper
Roast in oven, cut side down, 20 minutes
Meanwhile, sautée onions on medium heat for about 5 minutes before adding chorizo.
When chorizo is cooked through drain the excess fat
Add chopped spinach and quinoa
Once spinach is wilted, fold in cheese and then stuff the squash

Place stuffed squash back in the oven for 20 minutes or until squash is done.

This was really a very fast meal to put together and it looks delish!  I can’t wait to eat it for breakfast tomorrow!

Check out my next post on the lunch I threw together for the week, as well.