It’s no secret that Seattle is a rainy, foggy city. But this morning was a beautiful, blue sky morning! Lovely weather is only made better by scrambled eggs and chorizo! Beck is Master Chef Chorizo. Our easiest and favorite weekend breakfast
Eggs & Chorizo:
- 6 eggs
- Splash of milk
- 1/2 tube of spicy chorizo
Scramble eggs in separate pan while “browning” chorizo. Add cooked chorizo to eggs and toss. Splash on Tabasco as desired (or salsa) and enjoy with a big glass of MILK! Yummmmm.
Because of the sunny day, I had to run some errands. All for the sake of getting outside. To buy things I didn’t need. It happens, right?
But I had to get started on my meal prep at some point! Making my kitchen a panic-inducing nightmare for the average person (or so, I think):
My meal prep for this week is as follows (chart semi-explained in original post):
M-F: smoothie, hard boiled egg, green tea
M-F: granola bar
1 big cucumber
MWF: lettuce wraps w/ turkey, strawberries, grapes, carrots w/ hummus, tomatoes, almonds
TTh: cucumber sandwiches, strawberries, grapes, carrots w/ hummus, tomatoes, almonds
2 Cans of gravy
Bag of red potatoes (or petite potatoes)
RB Rice sausage
M: salmon w/ quinoa and salad
T: burgers & gravy w/ potatoes, green beans, & salad
W: salmon cakes w/ salad
Th: salmon w/ quinoa and salad
We always make stops at Costco (the zoo) and Safeway (for items not needed in bulk) on Saturdays. Items like the bag of potatoes and bag of almonds always carry over to the following weeks, which means I add those into my next meal prep list if and when possible.
First up is prepping for breakfast. As I’ve said, I always include a serving of fruit in my breakfasts (banana) and some assortment of berries in my lunches. Lately, I’ve been obsessed with those Jimmy Dean Delight breakfast sandwiches with the egg whites and turkey sausage…omggggggggggg only 250 calories?! SIGN ME UP EVERY MORNING! Except…with sodium per sandwich being a WHOPping 650 mg…I thought I needed to change up my food schedule just a little bit. Anyone who knows me, knows I could eat a salt shaker for every meal. Sick, I know. I’m an admitted salt addict. But, still being young, I need to somehow come to terms with keeping my sodium intake at a minimum. A nearly impossible task for me.
This week, I’m attempting a low-carb, low-sodium “diet” for my breakfasts and lunches (yes, I know carbs “should” be eaten early in the day. But for now, this is what works for me). I decided to up my fruit intake since, hey, fruit is yummy! Even so, it’s always a struggle for me to “crave” it on a normal basis. I always manage to bypass the fruit and yogurt tray at parties and station myself right next to the chips and salsa/veggies & dip (doesn’t every NORMAL person do that?).
This week, into the blender go my berries and milk so I can take a [delicious] smoothie with me to work (hard-boiled egg in tote, too). Forcing myself to eat something like a smoothie or yogurt is a struggle, too. The thick, globby consistency is less than appealing to me. But they’re just so good for you…I put my hatred aside.
More exciting, is LUNCH! And may I say, they sure are pretty this week:
I didn’t even miss the bread while eating these lettuce wraps. DID I JUST SAY THAT? That’s not even possible. However, the increase in fruit and vegetables in my breakfasts and lunches this week should put me in a pleasant and energized mindset during the days.
Saturday, I made Salisbury steaks and potatoes, tonight I made….salmon cakes. Fishy-deliciousness in a PATTY!
Salmon Cakes (8):
- 2 7 oz. cans of salmon (Costco)
- 1 sleeve of Saltine crackers (crushed)
- 2 eggs
- 1/2 yellow onion, minced
- Juice of 1/2 a lemon
- 1 tsp. Cajun seasoning
- 1 tsp. salt
- 1/4 tsp. pepper
Mix all ingredients in a large mixing bowl. Form 8 cakes. Coat the bottom of a nonstick skillet with olive oil and heat on med-high. Place 4 salmon cakes in oil and cook on low for 5 minutes on each side. Repeat with next 4 cakes. Serve with [Gemini] tartar sauce, a sprinkling of dried dill on top, and even more lemon. But ughhhhh I neglected to get tartar sauce before I made these, so as a “substitute”, I had to go with a little dollop of mayonnaise. Mayonnaise is a life ruiner. It ruins peoples lives. The salmon cakes were still excellent, nonetheless.
As you can see, I like to make large meals on Sunday (and Saturday if our schedule allows). This way, It makes another meal for a night during the week. This saves so much time, money, and waste when it comes to groceries and evening dinner-making. The rest of the steaks from Saturday will be eaten for dinner on Tuesday, and the remaining salmon cakes are for Wednesday’s dinner. There’s a method to my madness.