Sunday, March 10, 2013

March 3-10, 2013

Sunday:  Papa Murphy's Pizza

*  Because Mama needed a night off, and pizza sounded delicious!

Monday:  Baked Parmesan Paprika Chicken with Roasted Brussels Sprouts & Carrots

*  This is another great Pinterest recipe!  It was so delicious, and the boys even ate it up without complaint.  :-)  I used chicken tenderloin strips instead of chicken breasts, so it cooked more quickly and there was more of the yummy parmesan breading on every bite!  Thanks!

Roasted Brussels Sprouts & Carrots
*  Cut the brussels sprouts in half and cut the small core out of each side in a v-shape.  You might lose a few top leaves, but that's ok.  Lay the brussels sprouts cut-side down on a foil-lined and sprayed (with olive oil or cooking spray) cookie sheet.  Cut your carrots in little sticks (the smaller they are, the faster they will cook), and place on the other side of your cookie sheet.  Drizzle all of the veggies with olive oil, salt, pepper, and fresh-squeezed lemon juice.  Roast at 400 degrees for 15 minutes and check.  The brussels sprouts may be done before the carrots, so just take them off the cookie sheet and toss the carrots back into the oven until they start to brown up a bit.  In my opinion, the more brown the brussels sprouts are, the tastier they are!  The fresh lemon juice makes all the difference to us.

Tuesday:  One serving of One Pot Spaghetti, Peas, & Whole Wheat Garlic Toast

*  Chad was gone, and thankfully I thought ahead a few weeks ago when I made One Pot Spaghetti.  The original recipe makes quite a bit, so I froze enough for one meal knowing I could heat it up just for me one evening when Chad was gone.  It was still delicious! The boys had an all-star dinner of chicken nuggets, macaroni & cheese, peas, & grapes.  :-)

Wednesday:  Chicken Crescent Squares & Salad

*  Chad was gone again, but I had some tasty Chicken Crescent Squares frozen, so I tossed a couple in the oven and had them with a a salad.  The boys like these as well!  They are so easy to make, and they freeze really well.  (

Thursday:  Honey BBQ Turkey Meatloaf, Roasted Purple Potatoes, & Kale Salad

*  This recipe is one of my favorite pins.  I love the smoky BBQ flavor.  I changed it up just a bit by using turkey instead of beef and oatmeal in place of panko.  Chad loves Stubbs BBQ sauce, but it's just a bit too spicy for the boys, so I use half Stubbs and half Sweet Baby Ray's.  It's delicious! (

Kale Salad
*  Chop up kale, making sure to remove the spiny stem.  Toss with roasted walnuts or macadamia nuts and freshly grated parmesan.  Make a quick dressing of olive oil, balsamic vinegar, & fresh-squeezed lemon juice.  Toss dressing with salad and enjoy!  This is a very hearty and healthy salad, and it's so easy to make!

Friday:  Beef, Tomato, & Bow Tie Pasta with Salad & Whole Wheat Garlic Bread

Beef, Tomato, & Bow Tie Pasta
1/2 lb lean ground beef
minced garlic
fresh, sliced mushrooms
salt & pepper
garlic salt
1 chopped tomato
1/4 cup chopped sun-dried tomatoes
bowtie pasta
parmesan cheese

Brown beef, garlic, & mushrooms in olive oil.  Once browned, drain off any fat and return beef to pan.  Season with salt, pepper, basil, & garlic salt.  Add the chopped tomato and sun-dried tomatoes and keep over low heat.  Meanwhile, make pasta as directed.  Combine cooked pasta with beef and tomatoes.  Top with fresh parmesan and enjoy!  This recipe makes a great leftover too.  It's so adaptable that you can toss in any vegetables you have on hand.

Saturday:  Grilled Tilapia Tacos with Pineapple Salsa, Cilantro Lime Rice, & Black Beans

Grilled Tilapia Tacos with Pineapple Salsa
*Chad grilled the tilapia for me with olive oil, lime juice, Tony Chacere's seasoning, & pepper.  He recommends grilling the fish on foil.  I had originally planned to make a mango salsa because we received some mangoes with our co-op.  But, the mangoes weren't ripe enough, so I altered the plan and made pineapple salsa instead.

fresh pineapple
orange or red bell pepper
red onion
garlic salt
Dice all vegetables and mix together.  

Cut up fish and serve in corn tortillas with pineapple salsa.  Yummy!

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