I’m sure I am not alone on this, but one of my most favorite things about going on trips (personal or work) is thinking about or planning all the delicious food I will be eating on said trip.
Our MLK weekend spent at a cabin (more info on this later) in the Shenandoah Valley was no exception. Mom and I had fun planning our yummy, but low-key menu.
Here is what we ate:
We left our house around 10:30am or so and found ourselves stopping in The Plains, Virginia for lunch after an hour and a half or so after we all heard our stomachs growling. We also needed to gas up as well. I’ll admit I had never heard of The Plains, but it was a super cute town by the cursory look we had. Had it not been a rainy, dreary day or if we hadn’t packed our Jeep to the brim for our weekend we may have explored the town a bit more, besides just eating lunch at the most darling spot, the Front Porch Market and Grill. The food was delish too. We were all in agreement that we would come back here for a meal and to explore the town in the future.
Claim Linguine -gotten from the October 2016 Runner’s World magazine – (I made)
1 lb. linguine
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
2 cloves garlic, chopped
1 lb. chopped fresh clams
1 cup heavy (whipping) cream
½ cup grated Romano cheese
¼ cup chopped fresh Italian parsley
Salt and freshly ground black pepper
Cook linguine according to package directions. In large skillet, heat oil and butter over medium-high heat. Add garlic and cook, stirring, for 1 minute or until golden. Add clams and cook, stirring, for 5 minutes. Add cream and ¼ cup of Romano, and heat until it just comes to a boil. Drain pasta and add to skillet with parsley, and salt and pepper to taste. Toss to combine. Makes 4 to 8 servings.
Calories per serving (for 4): 887
Protein: 37 g
Carbs: 91 g
Fiber: 4 g
Sugar: 5 g
Total fat: 41 g
Saturated fat: 21.5 g
Sodium: 1136 mg
Biscuits, eggs, sausage, and coffee
Split Pea soup (mom made)
Snack: (during the Dallas Cowboys game)
Skinny Buffalo Chicken Dip with tortilla chips and baby carrots (I made)
Pot roast with onions, potatoes, celery, and mushrooms (mom made)
Local bacon Tommy picked up from a local community store and an egg scramble that included fennel, onions, carrots, celery and cheese. (Full disclosure we were supposed to have bagels and a homemade salmon cream cheese spread made by yours truly…but I forgot the salmon at home!)
We had planned on stopping at a winery or two on the way home, but Little Miss passed out in the car soon after we left our cabin. We didn’t want to wake her up since this would have counted as her nap for the day (and we didn’t want to mess with it!) so we drove straight home.
Once we were home, mom whipped up some grilled cheese sandwiches using gruyere cheese and warmed up split pea soup leftovers for lunch. She also baked brownies for a little sweet treat. YUM!
I think it’s safe to say we ate extremely well this weekend. 🙂