Sunday, March 3, 2013

February 24 - March 2, 2013

Sunday:  Breakfast - Blueberry Waffles, Scrambled Eggs, & Bacon

Breakfast for dinner is a big favorite around here...especially with the boys.  Ranger asks for it pretty regularly.  We often have it on Sunday night.  I've discovered a yummy 6-grain, organic waffle and pancake mix at CostCo made by Central Milling Company.  We usually add blueberries to it.  It's delicious!

Monday:  Dinner at Mom's (Nonnie) house  :-)

Tuesday:  Cheesy Chicken & Rice Bake & Roasted Broccoli

*  We really like this recipe.  It's also a great one to take to people because it freezes and reheats well.  I made a double recipe, and it made 4 8x8 pans.  This is also a reasonably healthy dish, although I used full-fat cheese rather than low-fat.  I don't cook with low-fat dairy products.  :-)  (Thanks to Tasty )

Roasted Broccoli
*  Our absolute favorite way to eat broccoli is roasted.  Toss chopped broccoli with a little olive oil, salt, & pepper.  Roast at 400 or 425 degrees for 15 minutes, then stir it around.  Return to oven for 5-10 minutes more until the edges begin to turn golden brown.  Remove from oven, squeeze juice from half a lemon, and add a little fresh parmesan.  Yum!

Wednesday:  Roasted Veggie & Chicken Tortellini with Whole Wheat Garlic Bread

Roasted Veggie & Chicken Tortellini
*  This recipe is great because you can really add any vegetables you have on hand.  It's a one-dish meal that has everything tossed together.  Using a rotisserie chicken makes it super easy and delicious!

- 1 rotisserie chicken
- 2 small zucchini
- 1 tomato
- 1 head cauliflower
- olive oil
- Italian seasoning
- 9 oz package of cheese tortellini
- 4 Tbsp pesto
- parmesan cheese

Cube the zucchini and cut up the cauliflower.  Put them on a foil-lined cookie sheet (for easy clean-up!) and toss with a little olive oil and the Italian seasoning.  Roast at 400 degrees until they just start turning golden brown - about 15 minutes depending on size.  Sprinkle with some freshly grated parmesan when done.  Meanwhile, remove the chicken from the bones and dice up the tomato.  Make the tortellini according to package directions.  Toss the chicken, roasted veggies, tomato, pesto, and tortellini together.  Enjoy!

Thursday:  Leftovers

Chad had a work dinner this evening, so I had the tasty leftovers from the night before while the boys had chicken nugets.  :-)

Friday:  Lasagna, Caesar Salad, & Whole Wheat Garlic Bread

I know everyone has a lasagna recipe you enjoy.  I make lasagna a little different every time, I think.  This time, instead of ricotta cheese or cottage cheese, I used spinach artichoke dip.  It was a fun change!  

Saturday:  Sweet & Spicy Pork Tenderloin, Kale & Dill Mashed Potatoes, & Roasted Broccoli

Sweet & Spicy Pork Tenderloin
*  This wonderful recipe is courtesy of my friend, Meredith.  It is very flavorful, and it's not too spicy for the kids.  Spray your crockpot with Pam.  Add a pork tenderloin (these are often on special at the store!).  Add half of a jar of apricot preserves and half a bottle of Sweet Chili Pineapple sauce from Target (I'm sure anything sweet and spicy would work!).  Cook on low for 6 hours.  During the last hour, shred the pork so the tasty sauce runs over all of the meat.  Serve it alone or over rice.

Kale & Dill Mashed Potatoes
*  Cut up potatoes (ours were purple this time!), place in a large pot, and cover with water.  Heat on stove until boiling and boil for 10-15 minutes until potatoes are fork tender.  Drain and return to the same pot on the stove.  Mash with potato masher.  Add chopped fresh dill and kale (I chopped the kale in my mini food processor), along with sour cream, milk, salt, & pepper.  These potatoes are a good way to add in extra greens, although I must say I prefer potatoes loaded with cheese, sour cream, & bacon!  :-)

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