From My Kitchen | Week of 9/7
Every Sunday I prep a few things to get me through the week. Since I only cook for myself, I stick with one breakfast, one lunch, and one dinner. I like to keep meals fun and varied, while still being affordable and realistic.
Here’s what I prepped this week:
Breakfast: Strawberry Overnight Oatmeal
Ingredients (per serving):
1 packet instant oatmeal
1 Tbsp chia seeds
1 plain Greek yogurt cup
½ cup milk of choice (I like Fairlife)
Dash of cinnamon
Strawberries, chopped
Nuts or peanut butter (for topping)
How to make it:
Add oats, chia seeds, Greek yogurt, cinnamon, and milk to jars or containers.
Mix well until combined.
Top with chopped strawberries.
Refrigerate overnight.
Before eating, add nuts or a spoonful of peanut butter.
Lunch: Crispy Rice Salmon/Tofu Cucumber Salad with Creamy Asian Dressing
For lunch this week, I followed this recipe from Kale Junkie: Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing. I prepped it with salmon for the first part of the week and swapped in tofu for the second part.
Dinner: Eggplant Lasagna with Roasted Veggies
Ingredients (for the week):
2–3 medium eggplants
1 lb ground turkey
1 jar marinara sauce
Shredded mozzarella cheese
Grated parmesan cheese
Olive oil, salt, pepper
Carrots
Cauliflower
How to make it:
Slice eggplant into circles, drizzle with olive oil, season with salt + pepper, and bake at 400°F for 25 minutes.
Cook ground turkey in a pan until browned; stir in jarred sauce.
In a baking dish, layer baked eggplant, turkey + sauce mixture, and mozzarella. Repeat layers until full.
Top with more mozzarella and a sprinkle of parmesan.
Cover with foil and bake at 400°F for ~20 minutes, until bubbly.
For the sides: chop carrots and cauliflower, drizzle with olive oil, season, and roast at 400°F until golden and tender (about 30-40 minutes).
Dessert: Brown Butter Pumpkin Chocolate Chip Cookies
I usually don’t bake from scratch and will just pick up a sweet treat to have after dinner, but I wanted to try a fall recipe this week and it did not disappoint. I followed this recipe from Eat At Maude’s → Brown Butter Pumpkin Chocolate Chip Cookies.
Grocery List
Produce
Strawberries
Eggplants (2–3)
Carrots
Cauliflower
Persian cucumbers
Avocado
Green onions
Garlic
Edamame (I used frozen)
Proteins & Dairy
Greek yogurt cups
Ground turkey (1 lb)
Mozzarella cheese
Parmesan cheese
Salmon
Tofu
Grains & Pantry
Instant oatmeal packets
Chia seeds
Cinnamon
Nuts or peanut butter
Marinara sauce (jarred)
White rice (I used microwavable)
Rice vinegar
Soy sauce (or tamari for GF)
Sesame oil
Chili crisp
Ginger powder
Other
Ingredients for pumpkin cookies (per linked recipe)
