Can you believe it is Wednesday already?! Where has this week gone? Last Saturday Michael was busy with work and was out for a guys night. I was grateful for some time to myself. I spent the day baking, shopping for 2 blissful hours at Macy’s before heading to Trader Joe’s to stock up on my favorites. I bought far more than I needed and if the label said pumpkin, it likely went into my basket. Pumpkin pancake mix, pumpkin cream cheese, pumpkin butter…I think you get the idea. I spent my night making some homemade soup, sipping wine and watching movies. I’ll share my eats from Saturday with you all today!
I started off the morning with a cup of coffee. I LOVE putting some pumpkin spice into my coffee grounds. It adds some delicious fall flavor to my coffee! I whipped up a few eggs with some skim milk and added some cheese. Scrambled eggs are the best. I also had a whole wheat english-muffin with some strawberry preserves. It was a perfect way to start my day!
Since I’m not marathon training right now and am getting over a cold my appetite has been much lower. This held me over throughout the day so I didn’t have any snacks or lunch.
For dinner I made a Lemon Chicken Orzo Soup. It is an Ellie Krieger recipe so it’s pretty healthy and full of veggies, chopped boneless chicken breast and orzo! It’s really easy to make, and it comes together in less than hour and is really delicious. On the side I made mini grill-cheese sandwiches on ciabatta bread…it was Saturday night after all! I had some blush wine from Cape Cod, MA too. I’m not much of a blush wine kind of girl but this was actually pretty tasty. It was a little sweeter and kind of mild but it had nice flavor.
I think it’s important to use up ingredients that are remaining in different ways so that they don’t go to waste. This can be challenging for me since I live alone and there can be ALOT left…no one likes to eat the same thing all week! I used some of the remaining bread and cheese for dinner on Monday. I combined them with some sautéed Portobello mushrooms and red onions. On the side I made a romaine salad with tomato drizzled with balsamic vinaigrette. It was delicious and the left over soup and bread is making some easy, healthy and satisfying lunches at work this week!