GourmetAtHomeWithErin

  For my third week of lunch meal prep, I decided to try a new recipe. I’ve discovered that packing my jars with healthy superfoods not only keeps me fuller for longer but also makes me feel great knowing exactly what I'm putting into my body. I had never cooked with quinoa before, so I wanted to give it a try. Next time, I plan to add more flavors by incorporating additional ingredients—I felt like I was really missing kalamata olives! Despite that, I’ll definitely make this again with a few tweaks. Below is the recipe I used. The beauty of these salads lies in their versatility—you can mix and match ingredients to suit your preferences. The key is to choose ingredients that can sit in the dressing all week. From my experience so far, placing beans at the bottom of the jar works really well. I used 5 32oz Wide Mouth Ball Jars for this recipe Dressing: 3/4 cup extra virgin olive oil 1/4 cup apple cider vinegar 2 tablespoons honey 1 small shallot, minced 1 1/2 tablespoons Dijon must...

  This week, I prepared a Greek-style salad in a jar, marking the end of week two in my meal prep journey. I decided to start meal prepping my work lunches for a few reasons. Mornings in my home are early and hectic, so having grab-and-go lunches saves me time for those last-minute tasks. Additionally, I’m focusing on health; while I’m not a nutritionist, I strive to use clean, fresh ingredients. Lastly, meal prepping helps me save money—each jar costs about $5 to make. I've included the recipe I used below. The great thing about these salads is their versatility—you can mix and match ingredients to suit your taste. The key is to add ingredients that can sit in the dressing all week. From my experience so far, placing beans at the bottom of the jar works really well. I used 5 32oz Wide Mouth Ball Jars for this recipe Dressing: 3/4 cup extra virgin olive oil 1/4 cup red wine vinegar 2 tablespoons of honey 1 clove of garlic minced 1 teaspoon dill weed 1/2 teaspoon dried oregano 3 tab...

9.8.24-9.13  Weekly Dinner Meal Plan Meal Prep: Lunch-Greek Orzo Salad in a Jar Sunday: Cod with Corn, Cherry Tomatoes, and Crusty Bread Monday: Spinach One Pot Pasta Tuesday: Grilled chicken tenders on skewers with sheet pan roasted veggies and potatoes Wednesday: Chicken Meatballs with Pasta and Sauce Thursday: Salmon bowls with Avocado, Sushi Rice, and Edamame Friday: Order :)

Growing up my Aunt would make these delicious mini cheesecakes every time she had a BBQ.  These bite sized cheesecakes bring me back to my childhood.  Today was the first time I made them to bring to her BBQ.  I hope I did her recipe justice!