This takes a bit of time between roasting the spaghetti squash and cooking the chicken, but it was really good. It looks like a lot of cheese, but I used reduced fat mozzarella and probably used less than 1/4 cup between the two halves. I needed to add a little salt to the chicken, but other than that both Tim and I were pleased and ate it all up!
This was fabulous! It was super healthy and had every food group I could want in a healthy and filling dinner. It uses balsamic vinegar and chicken stock to create a base, and that is soaked up by the onions, spinach, and shrimp, adding a lot of depth of flavor. I'm not a big fan of sage, so I just left that out. Plus, fresh herbs that can only be used in one recipe for the week add a few dollars that can be saved at the store.
I'm going to serve these with lettuce wraps (instead of tortillas), avocados, and salsa verde. This should reflect our lack of following the meatless Monday plan that I set out at the beginning of the month. We essentially go meatless at least once per week anyways, and because I'm out of school today I wanted to use the slow cooker. I'm afraid of leaving it on while I'm away from the house.
I adore the peppery flavor of arugula, so I'm looking forward to that element alone.
Wednesday: Loaded Bowl
We've had the loaded bowl a few times before, and it is super healthy and flavorful at the same time. Without meat, it gains its flavor from lime juice and tomatoes and also has black beans and avocados in with the quinoa. I'm only saving it for Wednesday to put a spacer between two nights of chicken dishes.
Thursday: Chicken and Summer Vegetable Tostadas
Friday: Hmm...hopefully we'll have something leftover. I just realized I only went through Thursday.
I will update as we make our way through these meals, but I'm looking forward to all of them.
Do you meal plan? How many days in advance do you shop? Who does the cooking in your house?
And the most pertinent of all: do you leave the house with the slow cooker on?!