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I’ve mentioned before here that every Sunday, DG and I sit down and map out what we have going on that week. This also includes us sitting down and making a meal plan for the week. I have this written in my planner so I can make notes, like if I need to pick something up from the grocery store or if I’ll be eating on my own.
I am really trying to stay away from fast food restaurants (there are fast food restaurants right on my way home) on nights when DG has a late practice or meeting, so I have been incorporating easier yet filling meals for dinner. Let’s face it, I really hate cooking for just myself, so I really love LEAN CUISINE® Marketplace Meal options. I often eat them for lunch during the week, but I’ve been reaching for these meals for dinner with a side, too.
I love that Lean Cuisine offers options with organic ingredients. My favorite recipe to pair with these meals is my shaved Brussels sprouts salad with proscuitto.
- 1 bag shaved Brussels sprouts
- 6-8 slices of prosciutto (or bacon)
- 1/4 cup olive oil
- juice of one lemon
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- salt & pepper
- Parmesan cheese
Preheat your oven to 350 degrees. Place the prosciutto or bacon on a baking sheet, making sure not to overlap. Bake 10-15 minutes.
Mix dressing: olive oil, lemon juice, minced garlic, and dijon mustard. Then pour over Brussels sprouts.
Add Parmesan cheese and toss.
Add the crispy prosciutto or bacon before serving.
And, I did fancy up my meal with my great-grandmother’s China.
I definitely stocked up on Lean Cuisine Marketplace meals while at Target because they’re $1.99 right now until January 31. I’m set for lunches and solo dinners for the next few weeks! I love making this side and having leftovers to pair with my Lean Cuisine Marketplace meals as well. I’m all about maximizing my time these days.
What do you eat for solo dinner nights?