Food Highlights from the Week: July 2021

Hey hey hey! How’s it going? Coming at you late again this afternoon with some food highlights from the week. I say that blogging is my creative outlet, but I find so much pleasure in creating beautiful meals. I’ll link as many recipes as I can so that you can join in on the cooking fun!

My favorite lunch of all times. Especially when these charcuterie spreads include donuts, I mean…

James couldn’t resist the donuts either.

Gotta love a mix-and-match sandwich combo. I’m all about trying a little bit of everything. If anyone wants to share multiple dishes with me, yes please. For lunch on this particular day we did half tuna salad and half turkey, salami, ham and cheese. You never get bored this way!

Trader Joe’s can you just stop being so good! Seriously, this is the best cereal EVER! Especially if you’re a cereal snacker, I usually just eat this cereal by the handful without milk and it’s perfect. Reasonably healthy too!

Honey-lime chicken enchiladas with black bean and corn salad. These required little effort. I put the chicken breasts in the crockpot, covered them in the marinade, cooked on high for 2 hours, shredded the chicken, mixed in the cheese and filled the tortillas. For the green enchilada sauce on top, I bought a jar from Wegmans because I was feeling lazy. I loosely followed this recipe for the black bean salad, added cilantro and quartered cherry tomatoes, and it came together in a breeze. All about quick and easy this summer!

Finally a breakfast that isn’t a pancake! So refreshing to eat something different. Major love for cinnamon raisin toast over here, so glad to have it on this week’s breakfast rotation.

This meal was perfectly simple yet incredibly satisfying meal. It was a honey lemon garlic salmon, and I mixed some of the extra marinade in to the couscous before serving alongside roasted broccoli and this roasted tomato and parmesan focaccia from Trader Joes’s. You’re killing me TJ’s. When am I going to work there? When will I be sponsored? Ha!

Thanks Ambitious Kitchen for a healthy treat to indulge in this week! These homemade peanut butter twix bars turned out great! I made them last Saturday, and they’re still good thanks to fridge storage. Don’t mind the chocolate on my hands in the picture!

I hope everyone is wrapping up their week on a good note! TGIF tomorrow!

Talk to you soon πŸ™‚

5 Minute Vegetable Marinara Sauce

I’m sharing this “recipe” on a whim today, and as I was in the final steps of making it this afternoon I snapped a few pictures. I put the word recipe in quotes because it hardly requires any cooking and seriously comes together in 5 minutes. But it’s packed with veggies and very versatile!

James will not eat vegetables unless they are disguised in some kind of pasta sauce, and to be honest I’m a fan of eating my veggies in the form of marinara sauce as well. Sometimes I put in effort and make a homemade meat sauce, or we’ve been loving this lentil veggie bolognese as well! But my go-to lately has been this super quick and embarrassingly easy recipe I’m sharing with you today.

I have been making a batch every week lately and it is perfect to have on hand for James’s lunches and dinners, especially when I know he won’t go near the meal we’re eating. It helps ease some of my mom guilt as well because this kid lives on carbs and nut butter. It’s a total mess to clean up but I feel good about including a boost of nutrients in his diet.

I’m sharing the most basic version of the recipe below but feel free to add any veggies you like to the sauce, just be sure to cook them in a little olive oil first so that they’re nice and soft before adding the marinara sauce. If you’re pinched on time, this is a quick and easy, veggie-packed meal that the whole family will love!

5 Minute Vegetable Marinara Sauce

  • 1/2 jar of your favorite marinara sauce
  • 8-oz sliced Baby Bella Mushrooms, chopped fine
  • 6-oz Spinach, chopped
  • 1-Tablespoon Olive Oil

Directions: Heat olive oil in non-stick skillet or pot until warm, add mushrooms and cook until softened, about 5 minutes. Add chopped spinach and stir continuously until spinach has wilted. Add 1/2 jar of marinara sauce and stir to combine. Season to taste. Serve with pasta and shredded cheese, if desired.

**I’ve made this recipe with lots of different chopped vegetables so feel free to experiment with your favorites!