I woke up this morning feeling fabulous! Of course, started my day off at the gym & was very proud to see the numbers on the scale… I had officially reached my goal weight. Woo! I had been tracking my progress with my app-synced scale at home but for some reason it was giving me two different numbers today… so I needed a second reading.
To reward myself, I thought another fantastic avocado brunch was necessary. My boyfriend had gone grocery shopping yesterday and picked up a carton of eggs, and I still had a little bit of quinoa mixture in the fridge. Behold, baked avocados two ways!
The quinoa-filled avocado half was prepared the same way as yesterday, however, it was not accompanied by roasted grape tomatoes. The egg-filled avocado was super easy to make too! I used a small avocado and a small egg so it worked out perfectly. Place the half in a baking dish, crack an egg into the hole – don’t worry if the egg whites overflow a little bit. Bake it at 425 degrees for 20 minutes. Dish up, add a little pepper and garnish with sliced green onions. Clean eating has never tasted so good!
This was my first baked egg avocado. I must say, it’s a very unique taste. Next time I think I will leave the avocado raw and top it with a poached egg just because I love avocados as is. Now poached eggs, that will be another story since I’ve never made them before! Hey, might as well whip up some hollandaise sauce, right?!
I had also stopped at the grocery store to pick up a few items for this week’s dinner. I couldn’t resist the jalapenos on sale so I picked up a few! The first thing that comes to mind when I think of jalapenos are poppers. I had 4-ounces of 1/3 fat cream cheese in the fridge that needed to be used. It’s like it was meant to be. Since I’ve changed my eating habits/lifestyle, I’ve been avoiding anything that’s super greasy, fried, etc. which is why I decided to make a BAKED version of jalapeño poppers!
The filling I used was very similar to that of my Stuffed Mushrooms: cream cheese, parmesan cheese, paprika, garlic powder, salt and pepper. I really wanted to use green onions too but I only have enough for another meal (one for later this week).
Okay, so these are super simple too. Slice the jalapeños in half (remove seeds, unless you like it hot I do) and mix filling ingredients together in a small bowl. Fill each jalapeño half with a generous amount of filling and sprinkle a little bit of panko crumbs on top. Bake in the oven at 350 degrees for 25 minutes.
Those were appetizers since the main course had to go in the oven immediately after these were taken out! Since it’s a lazy Sunday and all I want is something comforting, I decided a pot pie was suitable. I still had a puff pastry sheet in the freezer from the first pot pies I made. I followed my Veggie Pot Pie recipe for this but instead of potatoes I added shredded chicken. Shredded chicken is very quick and easy to make. Throw some chicken tenderloins in a pot of water and boil for about 12 minutes. Let the chicken cool and then shred with a fork.
Is it sad that after dinner I’m already excited for the next day’s dinner? Haha. I’ve got some good meals planned for this upcoming week… so stay tuned!