Another week is in the books! Scrolling through my camera roll, I realize that I didn’t really do the greatest job of planning (or documenting) my meals this week. Most days, I just kind of flew by the seat of my pants, throwing together a bunch of leftovers and/or whatever I could find in the fridge until I ended up with something that slightly resembled a meal. Hey, whatever works, right?
As an added bonus, I’m also sharing a healthier Super Bowl dip that I created on the fly last week. Be sure to scroll all the way to the bottom of this post to check out the recipe!
Make-ahead breakfasts for the win this week! I froze some leftover Spaghetti Squash Frittata
the other week and I’ve been pulling out individual servings and reheating in the microwave for quick and easy breakfasts. While the frittata is reheating, I usually toast up some bread and top with mashed avocado, a squirt of lemon, and Trader Joe’s everything but the bagel seasoning. One morning, I had the idea to spread some pesto on top of the warmed frittata and I haven’t looked back since. Pesto + eggs
= a match made in heaven.
I also made myself a couple batches of overnight oats and took them on the go with me this week. Nothing beats their ease or convenience! Here is the “recipe”
that I use for basic overnight oats (you can switch up the toppings to mix up the flavor)
. I also made a batch of my Gingerbread Latte Overnight Oats
again and they were just as good as I remembered!
I kind of dropped the ball when it came to documenting my lunches this week, so I’m just going to lump them in with my dinners. Most days, lunch was just a random hodgepodge of leftovers (usually in the form of veggies/hummus, hard-boiled eggs, triscuits, cottage cheese, etc.). But, there were a couple days when I found myself feeling especially ambitious and threw together a salad (again, topped with a whole bunch of leftovers).
This right here might not look like much, but it was arguably the best tasting meals I had all week. I tossed a bunch of leftovers (spaghetti squash, onion, spinach, red pepper, canned artichokes, kalamata olives, and cannellini beans) into a skillet and let ‘er go. Once it was all warmed through, I tossed it with some pesto, diced tomato, and crumbled feta. So easy and SO delish. Never underestimate the power of leftovers, my friends!
I also had a little bit of help when it came to meals this week, courtesy of some free Chipotle at my apartment complex Thursday night. I made myself a make-shift burrito bowl and it definitely hit the spot. Free Chipotle is the best kind of Chipotle, amiright??
Kyle and I capped off the work week with happy hour pizza and drinks at Mezzo
– can’t beat half off pizza and $10 bottle of house wine!
In case you haven’t picked up on it yet, this week was all about the snacks. I played around in the kitchen a little bit last weekend and came up with this Spicy Red Pepper & Artichoke White Bean Dip and I’ve been eating it ever since. I kept half of it cold (pictured below), and heated the other half in a crockpot on high for 2 hours. Both are delish and great with veggies, chips, etc!
I thought about making a post for the recipe, but I ran out of time. I’ll post the ingredients and instructions at the bottom of this post in case you want to give it a try (it would make a killer Super Bowl app! *Hint hint*)
Nothing super ground-breaking to share in terms of desserts this week – still enjoying lots of the usual suspects (aka ice cream, granola, ice cream ON granola…).
I also got a few cookies from my trip to the Little Eater last week
and they definitely made my week that much sweeter (no pun intended)
. They were all incredible, but the Rosemary Shortbread
was probably my favorite (who knew rosemary and cookies went together so well?!)
Alright, that’s all folks! Have a great week!
What are you planning on making (or eating) this Super Bowl Sunday?!
Feel free to share your favorite snack and dip recipes in the comments! I’m always looking for new ideas!
Enjoying these posts?
Follow me on Instagram for more behind-the-scenes peaks at my weekly bytes!
This creamy artichoke dip packs an added protein punch thanks to Greek yogurt and white beans. A cheesy dip that's great served hot or cold!
Neufchatel cream cheese,
plain Greek yogurt
rinsed and drained
drained and chopped
pepper jack cheese,
red bell pepper,
red pepper flakes
(depending on desired level of spiciness)
In a large bowl, combine cream cheese and yogurt using a handheld mixer.
Using a fork or potato masher, mash the cannellini beans and add to the bowl with the yogurt mixture. Add remaining ingredients and stir to combine.
Serve cold or transfer to a small slow cooker (sprayed with cooking spray) and heat on high for 2 hours until warm and bubbly. Serve with fresh veggies or chips.