Embracing the Leftovers

Aloha friends!

The struggle is real when you are trying to plan what to eat for the week. I was spoiled the last few years not being on any particular schedule during grad school, because that gave me the flexibility to food prep at any point during the day. Now that I have joined the working world, I understand the pain of planning lunch and dinners for the week. Although I still love to cook and bake, the motivation to do so has dramatically decreased and food prep has started to feel like a chore. The mere thought of what I should make for the next day makes me shudder every night. But then I am so disappointed when I do not think of anything delicious and just end up cooking a piece of plain chicken. Ok, ok, I am sounding dramatic! But I know many of you are nodding your heads in agreement with me.  

This week I have had a particular busy week, so I decided that I needed to be proactive and plan my meals. I am already thanking myself that I did, because it has been incredibly satisfying to have meals that taste good the second time around. Here is what I made this week:

1. Ground Turkey Salad 

I heated olive oil in a pan with garlic and onion for a few minutes before adding in the ground turkey, mushrooms, and peppers. I seasoned the mixture with garlic powder, chili powder, cumin, and smoked paprika. I filled my plate with arugula and spinach and topped the salad with my turkey mixture, salsa and avocados, with a side of whole grain and brown rice. This was so incredibly simple and quick to make, and I have been loving the leftovers for dinner! 

2. Fresh Shrimp Spring Rolls

Let me start by saying that there is nothing eloquent about the way I assemble my spring rolls, so let's not judge. But is that what really matters? Well, I guess presentation does matter but here at the DomesticPhD we like to keep things real, and funny shaped spring rolls are what I present to you in this blog. Despite my lame attempts at rolling these spring rolls, that does not affect how delicious they are! I stuffed rice papers with carrots and cucumber (marinated in rice vinegar), avocado, shrimp, rice noodles, panko crumbs and mint. For the sauce I mixed peanut butter with a little bit of water, soy sauce, and fish sauce. MMMMMM...I usually eat these until I feel like I'm going to explode, but I had to restrain myself this time as I made these to have for lunch for a few days.

3. Moroccan Inspired Pizza

This my friends is a pizza you MUST try. Every year when fall rolls around it is like an instinct for me to make this pizza. I found the recipe by Half Baked Harvest a few years back and it never fails to be a hit when I make it for friends. Usually I follow the recipe exactly and use pizza dough, but this time I made some adjustments. Here are the ingredients I used:

  • PC's multigrain thin pizza crust
  • Pesto (homemade or store bought)
  • Chicken
  • Zucchini
  • Mushrooms
  • Marinated artichoke hearts
  • Shredded mozzarella
  • Cashews
  • Spices for the veggies: Cumin, smoked paprika, cinnamon, cayenne, and pepper

Using the thin crust was a nice twist for a quick meal because it cooked pretty fast, so my grumbling stomach did not have to wait too long to eat! You cannot complain about that. I was literally mmmmmmmm-ing out loud when I was eating this pizza last night. I seriously can never get enough. I was even sending Kathryn photos and her response was "I wish you could send food through text." What a world that would be!!!

Well I must say that was a successful week of making meals that are good enough for a second encore (or three). Stay tuned as Kathryn is working on a post to talk about batch cooking to give you some more ideas of meals to prep ahead of time. 

xo Michelle