Eats and Empties (Week 34)

 

The Eats:

Basic cornbread (Little House Living)

Best lentil soup (Cookie and Kate)

Black bean and quinoa bowl (thrown together from black beans, cheese, leftover pickled jalapenos, leftover quinoa, and salsa; and topped with an egg!)

Chicken and vegetable risotto (Meal Prep in an Instant)

Gravy (Macrostax)

Quinoa (Meal Prep in an Instant)

Pesto (My Quiet Kitchen)-frozen for future use

Protein breakfast bowls (Two Raspberries)

Protein peanut butter (Nadia's Healthy Kitchen)

Protein sourdough pancakes (Secretly Healthy Home)

Sourdough protein pancakes with whole wheat (For the Pleasure of Eating)

Stuffed pepper soup (Meal Prep in an Instant)

The Empties:

Old apples
Arborio rice
Two boxes of fresh basil
One box of chicken broth
Creamy protein peanut butter (Cheat Day by Design)
Frozen easy sourdough muffins (Baker Bettie)
Three bags of frozen green beans
Two green pepper
Head of iceberg lettuce
Can of pickled jalapenos
Lentils
Jug of maple syrup
No cook nectarine chia jam (The Fit Cookie)
Three pound bag of onions
Peaches
Two pound bag of frozen peas

Quinoa
Frozen red bell pepper
Pound of baby portobella mushrooms
Old brown rice
Five cans of diced tomatoes
Two cans of tomato sauce

Pound of ground turkey

What went to waste:   

Some of the basil leaves were bad, but we knew that when we bought it on sale, and the rest made good pesto!