This week’s meal planning was a little
sporadic. Before the week started, Chad
wasn’t sure what nights he would be home for dinner, so my shopping trip was
less planned than usual. But, with 3
kids, I also can’t just run to the grocery store every day. So, I bought basics – chicken, ground beef,
broccoli, green beans, asparagus – and knew I could make dinner happen on
whatever nights we needed it.
Sunday:
Lunch – Crockpot Pineapple & Brown Sugar Ham
·
We hosted
Easter at our house this year, so I made a large ham while everyone else took
care of the side dishes and dessert.
This is a delicious and simple way to make a ham. I’ve seen this recipe in several different
locations, including the Crockin’ Girls. Using the crockpot keeps the ham moist, and
of course the brown sugar and pineapple keep it tasty! We had the ham for again for dinner that
evening.
Monday:
Dinner with Mom
·
Chad wasn’t
home for dinner on this evening, so the kids and I met my mom for dinner. Yay for living close to Nonnie!
Tuesday:
Sauteed Chicken & Roasted Asparagus with Spinach Ravioli &
Pesto
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·
This was
a dinner that was decided on and made somewhat last minute. As I mentioned earlier, I wasn’t even sure
what nights I would be cooking a full dinner, but having staples on hand made
this meal easy and yummy. I like this
meal too because everything is all together in one bowl.
Sauteed Chicken & Roasted Asparagus
with Spinach Ravioli & Pesto
-
2 large chicken breasts, cut up into bite-sized
pieces
-
Seasonings for chicken
-
Trimmed asparagus
-
Spinach ravioli (mine was from Sprouts)
-
1-2 Tbsp. Pesto
-
Freshly-grated Parmesan
Roast
the asparagus on a foil-lined baking sheet with olive oil, salt, & pepper
at 450 degrees for 15-18 minutes. Sautee
the chicken in olive oil & your choice of seasonings. I used Accent, garlic salt, pepper, &
Italian seasoning. Meanwhile, prepare
pasta according to package directions.
When asparagus is roasted, cut into bite-size pieces and toss with your
chicken. Add 1-2 Tbsp. pesto, depending
on your own preference. Place pasta in
your bowls and top with chicken & asparagus. Finish it off with a little fresh-grated
Parmesan cheese! Yummy! I served ours with some whole wheat garlic
bread.
Wednesday:
Bacon, Egg, & Cheese Breakfast Tacos
·
Chad wasn’t
home for dinner this evening, so I needed a quick and easy meal for the boys
and me. Breakfast comes to the rescue
again!
Thursday:
Papa Murphy’s Pizza
·
After a
tiring day and a little dental work, I had no desire to cook. Chad quickly picked up the vibe and grabbed a
Papa Murphy’s pizza for dinner. I pretty
much have the best husband.
Friday:
Grilled Steak & Shrimp, Roasted Green Beans, & Macaroni
& Cheese
·
The boys
stayed with my mom for the night, so after Payton went to sleep, Chad & I
had an at-home date night! It was
wonderful. Really, we decided it was
almost better than going out. We didn’t
have to deal with a crowd or an expensive restaurant, the food was delicious,
and we had a nice, quiet conversation.
Chad took the lead on this meal, marinating and grilling the steak and
shrimp and also buying some delicious mac-n-cheese from our Market Street
grocery store. Seriously…it was SO
good. I roasted some green beans, and we
were both stuffed!
Saturday:
Beef Soft Tacos, Rice, & Roasted Broccoli
·
I browned
some ground beef, drained it, then I added some
homemade taco seasoning I had made up several weeks before (recipe from One
Good Thing By Jillee). I also had
some black beans in the fridge and threw those in with the beef. We prefer corn tortillas, so I steamed some
in the microwave by wrapping them in a damp paper towel and microwaving for
about 30 seconds or so. I made the boys
quesadillas, which are MUCH less messy for them!
Add all the fixings to your tacos, as well as sides of rice
and roasted broccoli, and you have a filing and delicious meal for everyone!
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