Halfway through the week! This week is moving by pretty quickly which I’ve gotta say I’m pretty happy about. It’s my friend/client/bridesmaid’s birthday on Saturday and I cannot wait to cut loose and dance the night away and enjoy some delish food and cake.
Today is a bit of a slow day in the gym for me. Wednesday’s have always been a little different for Steve and I. A lot of Steve’s guys train 4-5 times per week and take today as a rest day or come in just to roll out and do mobility work. So with it being a little quieter I try my best to take advantage and get some work done. I don’t know if I’ve mentioned this on the blog yet but I’m actually doing some freelance writing for Diply.com. They’re the fastest growing website in internet history and are based right here in London. It’s been fun to get back into writing – I used to write for the local newspaper in high school and also wrote for a bit while I was at Western and have contributed to Fanshawe’s paper as well. I definitely go through ups and downs with writing though, sometimes it’s easy and I can do it for hours without thought and other times my brain stops working.
Other than today, Steve and I have been incredibly busy lately. He has had a bunch of new clients the past few weeks and that means I’ve been staying later to make sure things are running smoothly around here. Staying late means I have less time to cook some nights so I’ve been trying to be on my A-game with prepping food. Sunday, while I’m making a batch of chili for the week I’ll take a few minutes to prep some meals for the week. I also sometimes do some light prep-work in the morning when I don’t have clients in.
I thought I’d share some of what I made in case others were looking for easy weeknight meals and am linking up to Jenn’s WIAW party so head over there if you’re looking for even more inspiration!
For this week I made some bacon wrapped stuffed chicken breasts which I wrapped individually in thick plastic wrap and then froze. These just get taken out the night before I want to eat them to thaw in the fridge and then I simply place the thawed chicken on a baking sheet at and bake at 400° for 45 minutes or so. Add some potatoes and beans and I’ve got a meal in no time.
I also made some crock pot salsa chicken (which we enjoyed last night in some fajitas). For this I chopped up a green and red pepper, 1/2 onion and a seeded jalapeno then added a couple chicken breasts, seasoning (chili powder, garlic, salt, pepper, cumin) and 1 cup of salsa and sealed that all up in a freezer bag. The morning of I took the frozen bag, dumped it my crock pot and cooked it on low for 6 hours. I came home to a delicious smelling house and a super quick dinner.
Last night I put a spaghetti squash in the slow cooker so I could prep tonight’s meal this morning, since I knew I would have time. I simply washed the squash, pierced it with a knife a few times and cooked it on low for 5 hours while we slept.
This morning I cut it in half, scooped out the seeds and used a fork to scrap out the pasta-like strands. I used the squash to pre-assemble PaleOMG’s spaghetti squash bake. I don’t know what it is that I love so much about this recipe. Once the squash is cooked it’s super simple to make, seriously you brown the meat and then dump it all together in a pan, and it is so comforting and hearty. Steve and I have been having this once a week since we first tried it. The only thing I change about the recipe is that I cook mine in a 9×13 pan as I find the 8×8 never really sets up.
So those are a few of the things we’re enjoying over at our house lately. And because I always have a little something after dinner, whether it be an apple, popcorn, protein ice cream, or something else I thought I’d share my super quick apple crisp recipe. It takes all of 5 minutes to throw together and can be prepped all in one bowl. Perfect for a weeknight.
It’s even more delicious when paired with vanilla frozen yogurt. Let me know if you try it!
- For the Crumble
- 1 cup quick oats
- 2 tablespoons coconut oil at room temp OR butter OR margarine
- 3 tbp xylitol & 1 tbsp molasses OR ¼ cup brown sugar OR 3 TBSP coconut sugar
- ½ tsp vanilla
- Appx ½ tsp cinnamon - I just shake it in
- For the Filling
- 3 large apples
- OR 2-3 cups frozen/fresh berries
- OR, my fave - 2 apples & 1 cup frozen fruit
- 2 TBSP oat flour
- Optional: sweetener for fruit if desired
- Preheat oven to 350°
- Mix all the crumble ingredients together, I use my Ninja's dough processor but a good old fork and some mixing will work just fine
- Chop up your apples if using and toss fruit with 3 TBSP oat flour and sweetener if using and place your fruit in a sprayed dish (I used a 1.5 QT dish but have also used an 8x8)
- Layer crumble mixture on top of fruit
- Bake for 30-35 minutes
- Allow to cool 5-10 minutes