What We Ate for Dinner (Week of 3/8)

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Hi, 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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Hello, hello! Happy Sunday!

So, I have a new blog feature for you guys. You know how I sometimes give you a quick recap of our meal plan for the upcoming week? Well, instead of doing that, I’m going to start posting our meals after we eat them, so you can see how they come together. I do a lot of mid-week prep (in addition to Sunday) and take a lot of “short cuts” with my cooking and meal planning, so I thought you guys might find seeing some of these things helpful. Sound good? Ok, then. Here’s the first edition of “What We Ate for Dinner”!

SUNDAY: Chicken sausage burgers with homemade French fries and steamed broccoli

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The folks from al fresco sent me some of their chicken sausage burgers to try and they are awesome for a quickie dinner. When they arrived in the mail, I put them in the freezer, so on Sunday morning, I took them out and set them on the counter top to defrost. By dinnertime, they were ready to be cooked. I cooked the entire package (4 patties) and made extra fries, so Mal had lunch to take to school the next day.

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The broccoli came from these steam-in-bag veggie packets from Target and they are the bomb. They make one big serving or two small servings, so they’re perfect as a quickie side dish when you want to add some color to your meal.

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MONDAY: Easy Crock Pot Chicken and Black Bean Taco Salad

This meal is a keeper! So easy, so delicious!

I threw everything in the crock pot on Monday morning, shredded the chicken in the afternoon, and then threw it all in Tupperware in the fridge until it was time to eat. This recipe was insanely easy to make””it truly took me 5 minutes to put everything in the crockpot””and it only requires 8 ingredients and most of them you probably already have in your kitchen.


Instead of zesty avocado cilantro buttermilk dressing, which the recipe calls for, I just whipped up my own homemade guacamole (avocado + lime juice + minced garlic + sea salt).


TUESDAY: Leftovers from Monday, but I added some broken up tortilla chips to my salad for a little variety. 

WEDNESDAY: Spicy Chorizo Chop Suey

This was sooooooo good! If you like spicy dishes and chorizo, you will love this one!


THURSDAY: Leftovers from Wednesday

Mal had parent-teacher conferences, so I just reheated some leftover Spicy Chorizo Chop Suey for dinner. Easy-peasy.

FRIDAY: Grilled cheese and homemade minestrone soup

Mal was away on a guys’ trip and my friend Kerrie gave me some homemade minestrone soup, so I paired it with a grilled cheese sandwich that I made in the toaster oven and dinner was done in minutes!


SATURDAY: Ground turkey with broccoli, green beans, and baked potato chunks 

Again, Mal was away for the night, so I kept dinner simple. I cooked up some ground turkey and then mixed it with some steamed broccoli and green beans along with some leftover baked potato and avocado. I topped it all with buffalo sauce because, well, I am obsessed with it.

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