Cooking Dinner

This week there was no focus other then trying out new recipes for meals, specifically dinner. I tackled a spaghetti squash recipe along with a stuffed chicken breast recipe. Other meals in my week consisted of pre-bagged salads.

This spaghetti squash was a great meal filled with all sorts of good nutrients that made for a very filling and satisfying dinner. I learned the recipe from my roommate who had made it for me previously. I cut the squash in half and baked it for 30 minutes to make it easier to scrape out the insides. Then I scooped the inside out and added peppers, onions, mushrooms that I had previously cooked. I finished it off with feta cheese and put it back in for 10 minutes.

The second meal I tried out this week turned out amazing! I followed this recipe for asparagus stuffed chicken and added rice to complete the meal. I used up the remaining 3 chicken breasts I had in the freezer so now I have 2 more meals for the next few days. One substitution I had to make was switching the mozzarella cheese in the middle to parmesan.

I found out that it’s ok to make pre prepped meals. This Baja salad that I got at Costco is very affordable at only $2 and when used as a side lasts for 2 or 3 meals. I realized that I was missing a protein from this to complete the meal. In the future I would add a chicken breast on the side.

All photographs in this post are licensed by Creative Commons

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