Warm and Comforting Meals

Hey there!

Remember my New Year’s “resolution”? I am happy to say that over a week into the year, I am still on a roll with getting more creative with my meals, or more so being more motivated to make meals. I did get some help this week from family and friends but I did a bunch on my own too! I’m taking a few extra minutes on the weekends to semi-plan some meals for the week, so that I can get everything I need on our weekly grocery trip.

I missed the WIAW link-up yesterday, but want to share some of my veggie-packed eats as of lately. So here I go again with my version of WIAW: What I’ve Been Eating Lately: Warm and Comforting Meals!

Sautéed mushrooms, onions, black beans, and tomatoes served over crunchy spinach with havarti cheese and an egg. The egg was supposed to be over-easy but I kept cracking the sensitive yolk. I gave up after cracking the yolk on my second attempt. It was still good just not as good.

veggies with egg

Homemade chili from Amanda! I topped the chili with some colby jack cheese we had on hand. Sorry about the lighting; it doesn’t do the soup justice I swear!

chili from amanda

Mom’s homemade meatloaf! This meal was thoroughly enjoyed on an extremely cold winter evening here in Minnesota; one of the coldest we’ve had in a long time. Talk about comfort food. It warms my belly just thinking of it. Mmmm so so good.

meatloaf

Mom’s homemade ham and bean soup. She used the leftover ham from Christmas to make this super comforting soup.

ham and bean soup

I was so excited that I had a few meals made for me this week. It always holds true that when someone else makes food for you, it tastes better. Thanks mom and Amanda!

I definitely preferred warm meals this week due to the weather (besides my smoothies of course), but did manage to make a couple of cold salads. This one is spinach, broccoli, muffuletta mix, havarti cheese, BBQ chicken, and ranch.

bbq chicken spinach salad

Last night I made chicken stuffed zucchini boats. I mixed together diced cooked chicken, diced onion, parmesan cheese, and marinara sauce. I hollowed out a zucchini and filled it with the mixture. I topped the boats with mozzarella cheese and a bit more parmesan, baked them at 375 degrees F for about 15-20 minutes, and finished them off under the broiler.

zucchini boats with chicken marinara zucchini boats with chicken marinara

Not too shabby for an impromptu Wednesday evening meal!

Let’s hope the creativity continues all year!

What have you been cooking up lately?