I just wanted to share a few things that I ate this week that are hits for me.
1. Tuna + pico de gallo mix
This is a favorite “quick healthy eats” option for me. Last night Ivan had plans to meet an old co-worker for drinks, there was just enough leftover pasta for 1 (and Ethan claimed it), and Asher said he wanted a frozen turkey burger. So, I whipped up a batch of my favorite tuna dish for myself.
Not sure it’s actually a “recipe”, but it includes:
- 2 cans of tuna (I buy the “tuna light”, in water, not oil)
- chopped tomatoes (I used…. maybe 3 Roma tomatoes)
- ~ 1/2 white onion, chopped
- chopped jalapeno (I used 3-4 I think)
- chopped cilantro (sprinkle in)
- touch of salt and pepper
Mix it all together and done. I honestly can just eat this plain, with a fork and I find it delicious. It’s super yummy, super healthy, super high in protein! It’s even better if you add in some chopped avocado, but I didn’t have any on hand.
I chose to top some romaine lettuce with it for a little “tuna salad” of sorts last night. I also enjoy scooping it onto some Triscuits or salted type cracker. Yummy.
This leads me to #2…..
2. Butternut Squash soup
I also made a pot of soup. Ivan doesn’t really love butternut squash or soup in general that much, but I do, so, it’s a perfect thing to make and then keep for lunches, etc. for me.
The recipe I always use is this one from thriftyjinxy.com.
- 1/2 sweet onion, diced
- 4 tablespoons butter
- 6 cups butternut squash, peeled and cubed
- 3 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon dried tarragon
- Kosher Salt
- Black Pepper
- Melt the butter in a large saucepan.
- Add the diced onions and cook until they are tender and translucent.
- Add the squash, chicken stock, salt and pepper to taste and bring to a boil.
- Reduce the heat and simmer for 20 minutes until the squash is tender.
- Using an immersion blender, puree the mixture until smooth.
- Stir in the heavy cream and season with tarragon.
- Add additional salt and pepper as needed.
*Note- I tried just baking the squash this time and then adding instead of chopping it raw. It worked ok, but still kind of messy to peel the hot squash, since I was in a hurry and didn’t want to wait for it to cool. I also have mixed feelings on the immersion blender- I sometimes find it just as easy to pour a few batches into my blender, blend, and then return to pot.
*Other note- I have no idea what tarragon is, and I don’t have that. I always sprinkle a little nutmeg in mine. Is tarragon similar to that?? Someone educate me. haha.
*Third note- I didn’t have heavy cream, and I often don’t, so I just used 1% milk. Seemed fine to me!
*Final note- I love to sprinkle red pepper flakes on my butternut squash soup!
And finally, another dish I made earlier this week:
3. Shrimp alfredo with red pepper
I always use this recipe for my alfredo sauce from the Creme de la Crumb website. (Actually it’s a recipe for shrimp and BROCCOLI alfredo, but we had broccoli last week, so I made it with red pepper instead.) I really just use the recipe to make the basic alfredo sauce, and then I do the pasta/ protein/ veggies part however I feel like.
A big family hit on Wednesday night. Ethan especially loves this one.
And, on an unrelated note, something I saw that I really liked:
Love that. Have an amazing, laughter-filled weekend!
I am grateful for my 3:30 p.m. Friday afternoon meeting getting cancelled!
*It’s completely possible that I’ve already shared any or all of these recipes in the past. haha. I honestly can’t remember, and I’m too lazy to search my site and find out. I figure if I can’t remember, you probably don’t either. lol. 😜