Sunday, March 24, 2013

March 17-23, 2013

Sunday:  Eat Out

*  We met some friends for dinner who were in town for the evening.  :-)

Monday:  BBQ Meatloaf, Roasted Parmesan Green Beans

*  Chad was out of town this evening, so I reheated some of the yummy BBQ meatloaf from a few weeks ago that I had wrapped and thrown into the freezer.  My mom came over, and there was plenty for both of us.  Adding some fresh, roasted Parmesan green beans made this a perfect meal! 

Placing leftovers or extra servings in the freezer for nights when Chad is gone is one of my favorite ways to make sure I use all the food I make during the week.  It makes me so sad to throw away food simply because I forgot about it in the fridge or didn't plan well.

Tuesday:  Salad with Chicken

*  Chad was gone again, so it was just the kids and me for dinner.  We had some leftover Chick-fil-a chicken nuggets from our friend, Jamie, which worked out well for all of us!  The boys had chicken nuggets, macaroni and cheese, & fruit.  I made a big salad with fresh spinach and mixed greens, topped with a few of the cut up chicken nuggets, strawberries, blackberries, feta cheese, & sunflower seeds.  I dressed it with a little olive oil and raspberry-infused balsamic vinagrette. 

Wednesday:  Honey Soy Chicken with Parmesan & Yogurt Roasted Cauliflower, Salad, & Whole Wheat Garlic Bread

*  I had never made these before, but they were both easy & delicious.  I used bone-in chicken breasts (I removed the skin before marinating) because it's what the original recipe suggested.  It does add a little more flavor and keeps the chicken moist.  I marinated mine that morning, so they sat all day in the tasty liquid.  Next time I will try to remember to marinate them the night before as I think they would be even better!  Definitely do what the recipe says with the remaining marinade, and heat it up to brush on the chicken as it cooks.  This really adds more moisture and flavor.  The leftover chicken was quite yummy on my salad the next day for lunch.  Bonus!  (Thanks to

Parmesan & Yogurt Roasted Cauliflower
*  My mom made cauliflower like this several months ago, and we have loved it ever since.  She found the recipe on Pinterest, but hasn't been able to find it since.  It's so easy though, we've been able to repeat it.

- cauliflower cut up into bite-size pieces
- olive oil
- salt & pepper
- plain Greek yogurt
- freshly-grated Parmesan
- Italian bread crumbs

Roast the cauliflower with olive oil, salt, & pepper on a foil-lined baking sheet at 400 for 15 minutes.  Take the cauliflower out of the oven and mix with Greek yogurt and Parmesan cheese (Add as much as you like.  I've never really measured it...I just eye it and add enough until the cauliflower is creamy without being drenched.)  Top with Italian bread crumbs and put back on the baking sheet in the oven.  Bake for 20 minutes more.  It's so, so yummy!  It's very much like macaroni and cheese!

Thursday:  Macaroni with Beef & Cheese with Roasted Green Beans and Corn

*  We have had this dinner many times over the last year or so.  It's very kid-friendly, but it's also very homemade, not at all like a boxed mix from the store full of preservatives.  The full recipe also makes a ton, so it's a great freezer meal too!  The only thing I would note about this recipe is that you need some time to make it.  It's not hard at all, but it requires some wait time between a few of the steps.  It's not something you'll whip up at 5:00 for dinner at 6:00.  (Thanks to!)

Roasted Green Beans & Corn
*  I've made roasted green beans in the past, so that's nothing new.  But, I learned from Pinterest that you can take frozen corn and roast it as well!  Just toss it on a baking sheet with olive oil, salt, & pepper and place it under the broiler for 5 minutes.  That's it!  So easy!  I over-salted ours a bit this time, so I'll be a little less generous the next time around.

Friday:  Date Night!

*  Chad & I went on a much-needed date while my mom kept the kids...yay!

Saturday:  Sweet Chili Lime Chicken with Cilantro Couscous & Roasted Broccoli

*  This is one of our favorite new recipes.  It's ridiculously easy, fast, & tasty!  Chad actually made most of this meal for me since it was a Saturday and he was home.  If you don't like things very spicy, or if you need to keep it milder for the kids, use less of the red pepper.  You could also make it healthier by using rice or quinoa, but I love the couscous so much in this recipe.  :-)  (Thanks to

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