Day One

Day 6: Zucchini “Meat”balls

Day one of the first official full week of this experience. We actually haven’t eaten out since Sunday, January 29, but that was before we made the decision to go the whole month without letting someone else make our food for us and serve us and pamper us and make us delicious food. This is fine.

Day six’s meal was another Skinny Taste recipe. It was one that I knew the girls would never touch, but I’ve been wanting to try it for some time. Zucchini is my favorite vegetable and I want a zoodler soooo badddd! Since I can’t have zucchini noodles, I’ll have to settle for Zucchini Meatballs for now!

To start, I grated three zucchinis. Easy enough!


You can see in this photo how nerdy I am with my recipes. I handwrite them all out and I have a recipe binder I keep everything organized in.

After cooking the garlic until golden, the shredded zucchini went into a pan to cook and evaporate some of the moisture. Salt and pepper added to taste.


Meanwhile, I got the other ingredients ready. A beaten egg, basil, grated Pecorino Romano cheese and breadcrumbs.

Look at this fancy grated cheese.image3.JPG

Mixed it all up:


Made the balls:


They went in the oven for 25 minutes and meanwhile we go the noodles and the ground turkey ready for the girls.


The zucchini meatballs simmer in the sauce for five minutes and then everything was ready to eat!


We also had some salad. The girls had apples. All in all, it was a good meal, but I was kind of disappointed in the consistency of the meatballs. Usually when cooking with shredded zucchini, you squeeze the extra moisture out before cooking and this recipe never called for that. I think next time I make these, I’ll either squeeze moisture out of the zucchini before cooking, or cook them longer on the stove to evaporate the moisture. This meal was high in fiber and low in calories so the adults enjoyed it. And that’s all the matters (just kidding).


Day 5: Meatloaf / Prepping for Week Two

For day five Artie prepared one of Miles’ favorite foods — meatloaf. Fun mushy fact, when we first starting dating Artie made meatloaf for me as a romantic gesture like someone else would send flowers — I got homemade meatloaf! It was love!

We keep forgetting to take better pictures so here is a picture of my plate after I covered everything in ketchup and sour cream.


For dinner we had leftovers. The girls ate with their mom and they got to eat out, which I’m sure they were thrilled about! They are pretty confused/annoyed by this experience, especially since it means no pizza delivery or Mexican food.

On Sunday nights I usually meal plan and make the grocery list, but with this endeavor it’s become more of a task. Here’s a peek at this week’s grocery list and you can see my meal plan for the week on the side. I took a meal request from each girl, which made this week easier especially since they like simple meals.


We use a chalkboard in the kitchen to show the girls what the week looks like and what we’re having for dinner each night so they don’t ask a million times.




Day 3-4: Tacos/Scallops


Day 2 was a no brainer — tacos. Just browned some ground turkey and added taco seasoning and there it was. A quick, crappy Friday meal.


Look how thrilled they are! Artie is not cool with tacos being a Friday meal because he usually has to eat on the road. Also my work schedule shifts on Fridays so I will not be able cook every Friday. So we’ll figure that one out (sandwiches).

Today I worked and Artie cooked and he went all out. Salad, soup and scallops.



Minnesota Wild Rice and Mushroom Soup


And finally, scallops. Artie cooked half of the scallops according to directions from Alton Brown’s specifications (searing) and half All Recipes‘.


Day 2: Crock Pot Sesame Honey Chicken

Smooth sailing, two days in. We might have gone out to get a coffee or a beer, but we’re cooking at home.

Today’s “Asian-inspired chicken dish” is easy and flavorful! Prep in the morning, turn on the crock pot at lunch, make some rice, and dinner is served.

Chicken breasts in the crock pot. Sauce is still runny, before the cornstarch is added.


Two forks, lots of meat.


The finished product, with our current vegetable obsession.


Made some more asparagus for one kid, Brussels sprouts for the other. Some broccoli tots for good measure. Brown rice and white rice, for choices. If only we could agree on something. Oh yeah, we all ate the chicken.

Friday night is TBD. Miles works and Art drives to Indy, so it has to be quick/on-the-go food.

Day 1: Balsamic Chicken with Roasted Vegetables

Okay, here we go. Day one of twenty eight of not eating out. Starting this blog to keep track of what we eat, what we like, what we hate and to attempt to stay sane through this. Luckily I already had a meal planned for today before we decided to do this, so day one didn’t take any extra effort.

Almost all of our weekly meals come from Skinny Taste because I love her recipes and she calculates the Weight Watcher points for each dish. I’m sure I’ll have to explore beyond Skinny Taste, but it’s my go to for sure.

Today we had Balsamic Chicken with Roasted Vegetables. It was a relatively easy meal to cook, although I am really grossed out by chicken right now so prepping that was hard for me.

Going into the oven:


Out of the oven:




The girls ate the chicken without much complaint, although they did scrape all the herbs off. Rachel ate some asparagus, but I made Sophie some broccoli because she doesn’t like any of the veggies in this dish. Next time I’ll make sure to add veggies that both girls like so that I don’t have to make extra for them.

Yeah, easy first day. Tomorrow I already had a crock pot meal planned so dinner is covered, but I am worried about what to do for lunch because I usually eat at work. Friday night is usually pretty hectic, too. Day by day!