Weekend Update & Meal Plan

Happy Monday Tuesday! This weekend was jam packed, but a good one. On Friday evening we drove up to Petaluma to surprise Roberto’s mom for a very belated birthday celebration. Roberto’s dad was the perfect accomplice, sticking to his undercover role even after we had arrived: “I have no idea what he’s doing here! He almost gave me a heart attack!” An Oscar for Oscar!¬†We went to dinner at The Shuckery in Petaluma and it was awesome! I honestly wanted one of everything on the menu, but we stuck to oysters, ceviche, and calamari for starters and Roberto and I split the Poke Bowl and Fish tacos for dinner.

On Saturday morning we headed back to the city so I could get changed and ready for Roberto’s cousin’s fiance’s bridal shower (ya follow?). It was so beautiful and great to see some of his extended family that we don’t see often. Can’t wait for their wedding this fall! I got her this baking set since I have a real-life obsession with those non-stick pans. Then I headed back to the city just in time to do a quick grocery shop and catch the big fight (whew 100 miles in 12 hours)! Our friends graciously hosted a bunch of us and this Irish lass was really hoping for a McGregor win despite the fact that everyone said it was nearly impossible. All the experts were right, but it was a blast to watch with friends. If you haven’t seen this video, I highly recommend it to pump yourself this week.

We had a lazy Sunday morning and continued powering through Ozark. After promising we’d only watch ‘one more episode’ at least three times, we pried ourselves away to get our prepping for the week done. Once we had most everything cooked up we decided we had to get outside so we went for a quick run before meeting up with friends for dinner at Delarosa (is it even the weekend if we don’t eat here at least once?). Our pals are getting married next week in Baltimore so it was so nice to be able to steal some of their time especially in the midst of their busy week. If you have any recommendations for DC or Baltimore let us know!!!

 BreakfastLunchDinner
Monday 8/28K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Chipotle Chicken Bowls with Cilantro Lime Quinoa (2/4)K - Birthday Party Potluck (Bringing Watermelon-Tomato Salad)
R - Work Event
Tuesday 8/29K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Chipotle Chicken Bowls with Cilantro Lime Quinoa (4/4)Pork Tenderloin with Roasted Asparagus and Zucchini (2/4)
Wednesday 8/30K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Pork Tenderloin with Roasted Asparagus and Zucchini (4/4)Spinach Feta Turkey Burgers (2/4)
Thursday 8/31K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Spinach Feta Turkey Burgers (4/4)Dinner at SFO
Friday 9/1Baltimore & DC!Baltimore & DC!Baltimore & DC!

 

Watermelon-Tomato Salad

I’ve already fangirled over this, but it really is that good. After a particularly foggy couple weeks, it’s going to be over 70 here in SF this week and this salad just tastes like summer.

Cost/serving: $1.15

Cals/Fat/Carbs/Protein: 99cals/5.5g/10g/3g

Chipotle Chicken Bowls with Lime-Cilantro Quinoa

I’m clearly really into my new Instant Pot… love that this recipe used practically zero dishes and was so quick. It was also delicious… I could not stop snacking on it while I packed everything up so here’s hoping there is still plenty left in Roberto’s lunch. We used chicken breast instead of thighs since that is just our preference and Roberto made some fajita veggies instead of corn for his bowls (picky picky). We also skipped the tomatoes… mostly out of laziness (just didn’t feel like chopping them up at the end of our prep). We’ve done shredded salsa chicken before, but I feel like the chipotle paste was a game changer (we got ours at Sur la Table).

Cost/serving: $3.96 (my way a.k.a. double the corn)

Cals/Fat/Carbs/Protein: 598cals/93g/13g/54g (my way a.k.a. double the corn)

Pork Tenderloin with Roasted Asparagus and Zucchini

No, we aren’t having this two-weeks back to back (although that isn’t out of the question). We made the mistake of not prepping it on Sunday last week and surprise surprise after getting home late after work we didn’t feel like cooking so we had a frozen pizza (or two).

Cost/Serving: $2.11

Calories/Fat/Carbs/Protein: 186cals/5g/8g/32g

Spinach Feta Turkey Burgers

In another episode of things we didn’t prep ahead of time and didn’t end up making was the stuffed turkey bell peppers from last week. We ended up grabbing some bison on the fly and making burgers. I like this simple recipe and added some homemade BBQ on top. This week we used the turkey to make… more burgers. If you check-in weekly you know these are a go-to. Roberto puts his own spin on them, but the one linked above was the original inspiration.

Cost/Serving: $1.59/serving

Calories/Fat/Carbs/Protein: 196cals/4.1g/5.3g/34g

Have a great week!

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