Breakfast: Boiled Egg, Lara Bar
Lunch: Leftover Pork, Leftover Guacamole, Dried Apples
Snacks: Cashews & Raisins, Homemade Banana Chips
Dinner: Meat Sauce, Butternut Squash Noodles
Breakfast: Scrambled Eggs, Cantaloupe
Lunch: Leftover Meat Sauce
Snack: Raisins, Carrot Sticks, Fresh Fruit Cup
Dinner: 2 Turkey Burgers, Greens with Balsamic Dressing
Breakfast: Scrambled Eggs, Pederson Farms Bacon, Skillet Roasted Potatoes
Lunch: Shrimp Cocktail, Fresh Fruit (my friend had the best bridal shower brunch but these were the only compliant spoils I could find!)
Snack: Rx Bar, Ginger Tea, Homemade Plantain Chips
Dinner: Jerk Chicken Drummetts, Lemon Green Beans
I feel like I was a little late to the party on this one, but I’m really liking the squash substitution for spaghetti! Below is a recipe for a meat sauce/ chili he paired with butternut squash noodles. The yield for this recipe is pretty big, so feel free to cut it in half if you’re want a night’s worth! Although we killed our butternut squash in one sitting, we ended up using the sauce as a pseudo-chili (it’s pretty hardy) for a couple lunches.
M E A T S A U C E
2 Pounds ground beef
1 White Onion
1 Teaspoon garlic
1 Yellow bell pepper
1 Orange bell pepper
1 Cup portobello mushroom
32 Ounces crushed tomatoes
1/ 4 Cup fresh basil
1/4 Cup fresh thyme
1/4 Cup fresh oregano
Salt , black pepper and red pepper flakes to taste
- Brown ground beef, onion and minced garlic. Remove this mixture from the pot and set aside.
- On a chopping board, chop pepper and zucchini into ½ inch cubes. Slice mushroom, and sauté all vegetables into the pot that used to contain the beef.
- Add crushed tomatoes, chopped basil, thyme, chopped oregano, and salt, black and red pepper flakes to taste.
- Cover the pot with a lid and let this simmer on medium-low for 10 minutes. Add Beef and onion mixture back into the pot and let this cook together for another 5- 10 minutes.
For the “noodles”: You can use spaghetti squash (just cut it in half and bake it in the oven with a little olive oil, salt and pepper), or grab the same butternut squash noodles we found in Whole Foods’ produce section. At $4, each “noodle” was literally the perfect size and texture. The only preparation required was a light sauté in a pan of olive oil.