So, I started my new job yesterday and if first impressions mean anything, it’s pretty safe to quote Little Orphan Annie and say, “I think I’m gonna like it here.”
So, I have an UH-MAY-ZING view from my desk.
Pretty fabulous, huh? 🙂
Anyway, heading into this week, I was unsure what my schedule was going to be. So, to make things easier on all of us, I decided to food prep on Sunday for the week. This way, I wouldn’t have to worry about what I was going to make for dinner or they it might take too long.
Who knew I was such a planner?!
Oh wait. Me. I knew it. 🙂
I got the food prep inspiration from Lindsay over at The Lean Green Bean.
She’s amazing and a master food prepper. Seriously. She prepares a TON each week. Blows my mind.
So, here’s what I did
I baked and sliced bread for sandwiches, made chickpea, cherry and ginger salad for lunches (4 of them), prepped the turkey & spices for crockpot turkey taco meat, chopped bell peppers and onions for crockpot Mexican chicken, made 2 peanut butter & banana overnight oats in a jar, and made some brownies. Phew!
What you don’t see is the chili on the stove and the extra chicken thighs I cooked on Saturday night.
I was a busy, busy bee!
I was absolutely exhausted after I was finished but it was a good kind of wiped out. I’m glad I got all of that done – it will help out so much! And, we’ll stick to the menu I planned and shopped for so less food wasted! Saving money FTW!
So. Let’s talk about those brownies.
I finally got the recipe right! They are dense and chewy and fudgey and chocolatey! All the best things about brownies!
I was drinking a cup of hot chocolate one day (hey, snow and cold makes you want to do that!) and I thought it would be amazing as a brownie. I mean, really. Yum! So, I set out to create my own recipe!
I use Swiss Miss hot cocoa. I cannot guarantee what other hot cocoa mixes will taste like.
The best thing about this recipe? There’s not a ton of sugar so there’s not a ton of guilt! You can have your brownie and eat it too! Or two. Whichever makes you happier. ; )
Hot Cocoa Brownies
makes as many brownies as you cut
1/2 cup plain, nonfat Greek yogurt (I used Chobani)
1/2 cup raw honey
1/2 cup hot cocoa mix
1/4 cup dark cocoa powder
1 tablespoon vanilla extract
1 cup white whole wheat flour
2 tablespoons toasted wheat germ
1/2 – 3/4 cup chocolate chips (I used a combination of dark, milk, & bittersweet because I didn’t have enough of one kind)
1/2 cup chopped nuts, if desired
1. Preheat oven to 32057 degrees.
2. Spray an 8×8 pan with nonstick spray.
3. Whisk yogurt and honey in a medium bowl. Add remaining ingredients, except chips and nuts, and mix well.
4. Fold in chocolate chips and nuts, if desired.
5. Pour into prepared pan and bake for 20-25 minutes.
6. Remove from oven and cool before slicing.
7. Don’t eat them all at once. Om nom nom!
Talk to me: Did you watch the Super (boring) Bowl? What was your favorite commercial?