Food, in Instagram

Lemon Chicken and Spinach Parmesan Crepes. I followed this recipe for all intents and purposes but due to my failure to take a grocery list to the store and need for multiple meals out of one chicken, I made a few changes.

• I am too cheap to buy ricotta so I pureed cottage cheese. I like the texture of cottage cheese better, anyway. 
• I didn't add lemon to the slow cooker since the chicken also served for stir-fry and barbecue sandwiches. When I pureed the cottage cheese, added in True Lemon and dried sage to the food processor.
• Roasted red peppers. In the crepes. Do it.

By the way, I was the only one who ate these. Mark ingested two out of pure hunger (his words) and Miles ate just broccoli, and both of them requested "something else" as I cleaned up. However, I liked them - though I shouldn't have skimped on the salt - and ate them twice.

Overnight Oats in a Jar. How the judgmental have fallen. Really, I saw Chobani pineapple on sale at Kroger and couldn't resist. And, my jar of homemade peanut butter was to the scraping stage. I had 1/3 cup oats, a container of Chobani 2% pineapple, half a very ripe banana and what ever almond milk I could fit in the jar. I loved how it sort of bubbled up.

Avocado Egg Sandwich. My other breakfast this week has been an open-face dippy egg sandwich with avocado and "grilled" tomatoes. On plain, non-wheat bagels that Mark bought for himself but didn't eat. Insanely good and filling.