I think I overestimated how much food I had in fridge for this week. It’s only Tuesday and I feel like I am already at bare bones. I have plenty of fruit, yogurt, & spinach, but not much else. Time to get creative.
With not much to work with I was quite proud of the meal I managed to put together for dinner tonight.
The meal required use of a lot of the last bit of ingredients I had. Including my final sweet potato onion which I roasted along with a zucchini and apple for 20 minutes at 415 degrees.
I topped the roasted veggies with the last of a can of chickpeas, the final scrapings from a jar of marinara sauce and the final shreds of the last bit of jalapeno cheese.
With 1/2 of an Italian Pita torn around the edge, this meal was perfect! Marinara sauce is and will forever be my no fail favorite meal to make. Yum!
For some reason I still had two large zucchinis at the bottom of my vegetable drawer. I took inspiration from Bobbi’s recent Zucchini Bread adventure and made a batch of Zucchini Muffins from this recipe on Cooking Light.
I followed the recipe exactly, but added crushed walnuts and chopped dates to the mix. They ended up very moist and flavorful. Yum!
I had 2 of the mini muffins fresh out of the oven for dessert. Perfect.
I wanted to say a big Thank You for all of your wonderful comments about my past cruise photos. It’s so strange I never think I look that different until I start looking through old pictures and see the change. I still feel like the same Meghann, just a healthier happier version.