What we ate this week 10/16 – 10/22

When I used to post meal plans, almost without fail at least one meal per week would get bumped off the menu as we tried to finish leftovers, were too busy to cook or decided to grab tacos instead. In order to be 100 with you guys, I decided to change up how I shared my menu by posting what we ate for dinner during the past week. This way you can still see what we’re eating and get menu ideas for yourselves, while also seeing that we’re real people who live outside of Instagram and Pinterest and don’t cook according to the plan every day. So here’s the first installment of What We Ate This Week. There are a lot of vegetarian things because I have been cooking for our vegetarian friend lately.


Butternut squash alfredo. I didn’t add the chicken, but I did include bacon for me and my husband and left it out for our vegetarian friend.

Credit: Damn Delicious


Vegetarian pot pies. I used this 1-hour vegan pot pie recipe from Minimalist Baker, but I used whole milk instead of almond milk, so mine weren’t vegan. The filling was also too stiff, so I would use less flour. I used a gluten-free pie crust recipe that I didn’t really care for, so I’ll figure out a different topping option if I make these again.

Credit: Minimalist Baker


I mostly ate snacks. Particularly cured meats, cheese and popcorn while having a glass of wine with some girlfriends. My husband ordered pizza and saved me some for when I got home, but it was too salty and I couldn’t eat it.


Out to dinner for tacos to celebrate my husband finishing an important exam.


My parents came over and I made one of my favorite recipes that I invented myself: Apple Gorgonzola stuffed pork loin. Here’s a simple recipe:
Cut a pork tenderloin down the center like a book, leaving about 1/4 inch intact. Pound flat to 1/4 inch thickness. Season with salt and pepper.
In a cast iron skillet, carmelize peeled and diced or sliced apple chunks in butter and a little maple syrup. Let the mixture cool slightly and spread evenly on the pork loin. Sprinkle crumbled Gorgonzola cheese on top of the apple mixture.
Roll the pork tenderloin lengthwise and secure with butchers twine. Spray or rub with a small amount of cooking oil. Sear all sides of the pork loin in the cast iron skillet.
Place the skillet in a preheated 425 degree F oven for about 35 minutes. Drizzle with maple dijon sauce (maple syrup and Dijon mustard in proportions based on taste, salt, pepper and thyme; thin with 1 teaspoon of water if needed; optional add chopped walnuts)
Slice and serve with steamed broccoli and baked sweet potatoes.


Spinach lasagna rolls (we had some leftovers that we’re eating for dinner today)

Credit: Skinnytaste


Cabbage roll soup (this was a huge recipe and I’ll be eating leftovers for lunch this week)

Credit: A Pretty Life in the Suburbs

What did you eat for dinner last week? What are you eating this week?

Stay fit,