What We Ate For Dinner {Week of 3/29}

Mastermind Weekend 1/16

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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.


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Hi, friends! Happy Easter Sunday to you!

Here’s this week’s edition of What We Ate For Dinner. We actually made a new recipe from Skinnytaste two different times because we just loved it so much. Both Mal and Quinn went nuts over it and our friends did too. It is definitely a winning recipe!

Sunday: Crock Pot Sesame Honey Chicken

THIS. RECIPE. Omigosh, it tastes incredible and it is so easy to make it. We loved it so much, we made it again on Friday night.

Quinn lovvvvveeeddddddd it!

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Monday: Leftovers

Tuesday: Chicken burgers with steamed kale, broccoli, and oven fries

Wednesday: Chicken salad sandwiches

I wasn’t in the mood to cook and Mal was out running errands, so I asked him to grab some chicken salad from Whole Foods for dinner. The Sonoma Chicken Salad from WF is the bomb. It has red grapes and walnuts in it. Mmm!


Dinner done! On the side: Green beans and kale (from the freezer) with buffalo sauce drizzled on top.


Thursday: Lime Leaf

Monica was in town and she loves Thai food, so we got take-out from our favorite place.

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Friday: Crock Pot Sesame Honey Chicken – again!

It was the night before our 20-miler, so Monica and I wanted to keep dinner simple and carb-y. We also ended up having some friends over, so I threw together another batch of Crock Pot Sesame Honey Chicken for dinner. Once again, it was so delicious””everyone loved it!

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Saturday: Panera (Thai Chicken Salad)

Question of the Day

What recipe do you make every week/almost every week?



  1. I love recaps like this! Gives me so many ideas for my dinners. I want to try that chicken recipe now! I try to mix it up as much as possible, but I usually have a salad at least once a week for dinner. It’s easy to make and I don’t even have to think about it!

  2. I dont make them every week but the recipe I make most often is enchiladas. I love them and there are so many different varieties you can make.

  3. I always make a big batch of veggie slaw to serve as sides for at least few days running…this week it’s broccoli, red cabbage, mangetout and carrot with an orange infused mayo dressing and toasted cashews and coconut! I nearly always end up cooking crispy chicken thighs at some point!

  4. OMG- LOVE LIME LEAF. My brother and Sis in Law live in Weymouth, they recommended it after my husband and I went to visit them and my new nephew at the hospital. The food was AMAZING! I wish we had one out here in the boonies 🙂 Happy Easter

  5. I love skinnytaste recipes! but you do know right that babies under a year should not eat honey? It can contain botulism and their immune systems can not handle it yet. Just something to be careful of Cooking will not kill it.

  6. Creamy pomodoro (http://www.kraftrecipes.com/recipes/creamy-chicken-pomodoro-121461.aspx). I double the recipe (it’s easier just to do an entire box of whole wheat pasta & block of Neufchâtel), leaving out the mozzarella and Parmesan cheeses. Then add a protein: sometimes seasoned chicken or shrimp, or flavored turkey sausages. So good!

    We also often do variations of Tex-Mex. I buy lean ground turkey when it’s on sale, cook it up when I get home, portion them into 1 lb. containers, and stick them in the freezer. Then I thaw one in the fridge overnight and season it with taco seasoning and use it to make tacos, burritos, or taco salads.

  7. I make some kind of veggie stirfry or veggie omelette every week when I have a bunch of vegetables and I don’t know what to do with them!

    Danika Maia

  8. Since Ive been using Blue Apron there is always a variety of dinner foods. I don’t really make the same thing a lot, but that’s bc the times Im not making Blue Apron Im going out with my husband. Lunch is super lame with veggie patties and mustard or something like that. I’ll have to check out this crock pot chicken!

  9. We’re doing baby led weaning – so my 9 month old eats almost everything (like it appears Q does!), but my pediatrician was very firm on not giving baby honey before they’re a year or so old. Were you aware of this? Is your thought that the honey cooks in the crockpot (lessening the risk of botulism or whatever)? My ped is super flexible (encourages nuts, dairy, and all foods except honey before a year) – so I’m a bit hesitant to try this for my little one, although it looks delish!

  10. I make a batch of taco seasoned ground turkey meat at least once a week so that I can have taco salads! Love them so much. And shredded chicken from the slow cooker. You can throw both of those together in various ways, always delicious and never bored of it.

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