Sunday Feasting Part 2

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
  • Tabasco

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):

photo 4


My meal prep for this week is as follows (chart semi-explained in original post):


Frozen fruit

M-F: smoothie, hard boiled egg, green tea


M-F: granola bar


1 big cucumber
Cherry tomatoes

MWF: lettuce wraps w/ turkey, strawberries, grapes, carrots w/ hummus, tomatoes, almonds
TTh: cucumber sandwiches, strawberries, grapes, carrots w/ hummus, tomatoes, almonds


Butter Lettuce
Canned Salmon
Salad dressing
Canned mushrooms
2 Cans of gravy
Bag of red potatoes (or petite potatoes)
Evaporated milk
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
F: Out!

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.

photo 2  photo 3

More exciting, is LUNCH! And may I say, they sure are pretty this week:

photo 1(2)   photo 2(1)  photo 2(2)

photo 2(1)

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

photo 1

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.

photo 2


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.

–Chef Stassi

Print Friendly

What the pho?

Saturdays are great days!

I’ve just recently made it a habit to go to the gym on Saturday mornings and boy oh boy is it painful. Leaving my warm, cuddly bed to do squats and round kicks and jumping jacks and planks and wall sits is torture. But only before I get there…not during or after. I feel 100x better while I’m kicking and beating that punching bag. It’s draining and energizing all at the same time. An excellent way to get a busy day started!

Especially on Saturdays which is always filled with grocery errands! Before we do that, it’s usually customary for us to get a delicious Vietnamese lunch on these days, too

 image   image2

I could eat this all day EVERY day. I dream of these spring rolls. The crunchy lettuce, rubbery Chinese vermicelli, and stretchy rice paper all smothered in sriracha…burns my mouth so good. By the time our pho comes, my nose is running and my eyes are watering, but there’s no better feeling than the spicy heat of an abundance of sriracha. I loooooooooooove it. I’m not so much into the peanut dipping sauce when it comes to Asian cuisine. I love peanut butter but peanut sauce is too overpowering and sweet for something that isn’t dessert-related. That’s why I always go for the hot, hot chili sauce (besides the fact that I could drink it). I always add the bean sprouts, lime, jalapeños, and even MORE sriracha to my pho; in turn making my nose run and eyes water even more. Mmm the heat.

It was a busy lunch crowd today, so we got to see what a lot of other people ordered. So many people had bubble tea (or just “boba” as we always called it in school), that Beck needed one. This boba was slushy mango-bubble gum. It legit tasted like Bubblicious had liquified a package of mango bubble gum and mixed in tapioca. It was gloriously tasty.


Tonight’s menu includes Jackie’s homemade “Salisbury steaks” and gravy. Jackie has been my grandma’s best friend for over 40 years. She IS my other grandma! I had it when I was back in Kansas City over Christmas and it was soooooo rich and salty. Just how I like my food. I made them with ranch potatoes even though I know it’s always customary to enjoy Salisbury steak with some nice, creamy mashed potatoes. Since those are so time consuming to me, I just switched it up with another potato favorite.




Mmmmmmmmm. Meat and puh-tay-tuhs.

Jackie’s Salisbury Steaks & Gravy

  • 1 lb. lean ground beef
  • 1/4 lb. RB Rice sausage
  • 1 small, yellow onion, chopped
  • 1 egg
  • 1/3 cup bread crumbs
  • 1/2 can evaporated milk
  • 1 Tbsp garlic salt
  • salt & pepper
  • 2 cans of Dawn Fresh by Giorgio – Mushroom Steak Sauce

Mix all ingredients (except gravy) together in large bowl. Loosely pack meat into small patties (my mix made 11).

Brown patties on both sides. All patties won’t fit conveniently all at once, so do this in two rounds.



Once browned, remove all patties to a plate and pour a small amount of gravy into your pan, set patties in gravy.



Once browned, remove all patties to a plate and pour a small amount of gravy into your pan, set patties in gravy.

Pour remaining gravy all over patties and let simmer (with a big pot lid loosely covering) over low heat for 40 minutes.

SoOoOoOoOo delicious!!!!!!!

image7   image8

Ranch Potatoes

  • 4 small red potatoes
  • 1 packet Hidden Valley Ranch seasoning
  • 1/3 cup olive oil

Preheat oven to 400. Cut potatoes into equal pieces and put in Zip-Loc baggie. Pour olive oil and ranch seasoning over potatoes so they are all coated. Pour potatoes out on baking sheet and cook for 25 minutes.

Print Friendly