Happy halfway through the week!
I can’t believe this is my 20th week participating in What I Ate Wednesday. Thanks to Jen at Peas & Crayons for hosting the link-up.
First up, baked oatmeal.
Even though it’s been super-hot out & most people cringe at the thought of turning on the oven, I think it’s worth it for this breakfast.
Chris & I have been enjoying this simple breakfast for the past few days & we aren’t sick of it quite yet! All you have to do is combine 1/2 c. old fashioned oats, 1/2 mashed banana, 1 tsp. chia seeds, 3-4 tbsp. milk, 1/4 tsp. baking powder, & a handful of milk chocolate chips. Then, bake at 350* for about 15 minutes & enjoy! (I’ve been topping mine with a bit of syrup… so good.)
Next, I’ve been enjoying a lot of turkey sandwiches with avocado this week.
This particular sandwich was made on whole wheat bread & the “filling” consisted of 2 slices of turkey deli meat, 1 slice of provolone cheese, & half of an avocado, smashed. I’ve been seriously loving all things avocado lately!
On the side, I had some real potato chips… so good.
Last but not least, I’ve got 2 new dinners to share from this week.
BBQ Salmon with Roasted Parsnips & Brown Rice
To make the BBQ salmon, I coated a filet with BBQ sauce & green onions, then baked it at 350* for about 25 minutes. The parsnips were roasted (with some more green onions!) at 350* for about 30 minutes. If you’ve never tried parsnips, give them a go! I had them for the first time a few months ago, & now I’d say they’re a favorite!
Deconstructed Taco Bowl
To make this taco bowl, I cooked 1 lb. of lean ground beef in a large skillet. I added taco seasoning, kidney beans, salsa, & cheese, as well as a few pieces of torn tortilla. I topped the whole thing with additional cheese, sour cream, & yes, avocado before digging in… so yummy.
So there ya go… what I’ve been eating lately! Actually, I think it may be time to dig in to some taco bowl leftovers right about now.
Are you a fan of avocado?