What We Ate for Dinner {Week of 3/15}

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hi, friends! Happy Sunday to you!

If you’re working on your meal plan for the week ahead, here’s another edition of What We Ate for Dinner. I hope it gives you some good ideas!

SUNDAY: Chicken burgers + sweet potato fries + green beans

Sunday’s dinner was totally from the freezer and it came together in no time at all. I cooked the burgers and fries in the oven together and steamed the green beans in the microwave.

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Easy, simple, and delicious!

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MONDAY: Shepherd’s Pie

I make my shepherd’s pie a little different every time, but, lately, I’ve been going off this recipe from Real Simple. I basically just make the mashed potatoes as directed (the instant ones from Whole Foods don’t have any crazy ingredients in them), add Worcestershire sauce and ketchup to the ground meat while cooking it, and then layer them in an oven-safe dish with a a bag of frozen mixed veggies.

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I usually make dinner during one of Quinn’s naps, so I just pop everything in the fridge until it’s time to heat it up for dinner. By then, the veggies are usually defrosted.

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I actually timed myself to see how long this meal took to put together and it was just 15 minutes, including clean up. You can’t beat that!

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TUESDAY: Sushi at Fuji 1546


WEDNESDAY: Baked chicken breasts with roasted broccoli and rice (aka one of Mal’s favorite meals ever)

I made extra of everything, so we would have leftovers for Mal’s lunch the next day as well as dinner on Thursday night.

THURSDAY: Avocado Chicken Salad sandwiches

I was so exhausted after Thursday’s 20-miler, this is all I could manage to throw together before heading straight to bed. Recipe: Chicken breast mixed with avocado, garlic powder, sea salt, and pepper.

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FRIDAY: Leftovers

We had some leftover Avocado Chicken Salad in the fridge as well as some rice, so I mixed them together and dinner was done. And, of course, dinner included a little white wine. Hello, weekend!

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SATURDAY: Pizza night!




  1. Baked chicken, broccoli, and rice is one of my favorite meals! Although so is a turkey burger with some sweet potato fries. You can’t go wrong with either of them.

  2. I cook a ton on the weekends then eat leftovers all week. A huge batch of roasted veggies goes with anything… mean, eggs, quinoa. By Thursday the fridge is pretty empty so it is often pasta or pizza night.

  3. Mmm, shepherd’s pie. I may just have to make that next week.
    Not going to lie, your sushi post persuaded my boyfriend & I to order sushi for dinner last night. We ordered from Blue Fuji in Medford. So good!

  4. Tina, I haven’t been able to find those al fresco burgers or meatballs in my grocery stores (Wegmans, Tops, local co-op). Do you know if they’re out nationwide yet? The look like a great option for quick dinners!

  5. Isn’t it funny hot the simplest meals are usually the hubby’s favorite? My husband loves rice, chicken and broccoli too- we add a little buffalo sauce and ta-da, instant deliciousness!

  6. Food looks great but i’m curious about the avacados in the Fridge. Do they last longer there? I always leave mine on the counter.

  7. Where did you find the Al Fresco Chicken Grillers? I love their products, including the meatballs and chicken sausage, and would love to try those as well. Thanks!

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