Sunday:
Grilled Chicken Tenders, Roasted Broccoli, Kings Hawaiian Rolls
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We had
such a busy weekend, it was nice to have an easy to prepare and easy to clean
meal! It’s great to have Chad fire up the
grill on evenings when he hasn’t worked all day. We ate outside and enjoyed a wonderful,
peaceful evening.
Roasted
Broccoli
It’s been a while since I detailed roasting broccoli, so
I’ll do it again here in case there are any new-comers to the blog. Preheat your oven to 450. Place broccoli on a foil-lined baking sheet
and toss with olive oil, salt, & pepper.
Roast for 15-20 minutes, checking for doneness at 15 minutes. We like ours brown and crispy on the edges,
so ours stays in closer to 20 minutes.
After you take it out of the oven, grate some fresh Parmesan over it and
give it a squeeze with a fresh lemon.
Enjoy!
Monday:
Slow-Cooked BBQ Pork Tenderloin, Roasted Broccoli & Carrots,
& Rolls
Slow-Cooked BBQ Pork Tenderloin
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This
could not be an easier meal to make for your family. Place a pork tenderloin (or pork roast, but
it will take longer) in your slow cooker.
Pour ½ - ¾ bottle of BBQ sauce over the top (a full bottle for a pork
roast) and then pour ½ - ¾ Coke over that (full can for pork roast). Cook on low for 4-6 hours. You’ll know it’s done when it shreds easily
with a fork.
We served ours with roasted broccoli, carrots, &
rolls. This pork is delicious over rice
or served in buns for sandwiches. It’s
actually better the next day!
Tuesday:
Scrambled Eggs, Bacon, Toast, & Bananas
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Chad was
gone, and I had 2 sick little boys on my hands.
(Can you say, B.R.A.T. diet?) L So, I needed a meal that was easy on their
bellies that they would also enjoy eating.
Breakfast pretty much always fits this bill!
Wednesday:
Baked Lemon Chicken,
Parmesan, Garlic, & Herb Spaghetti Squash, & Roasted Broccoli
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Sometimes
I crave the tartness of lemon, and this evening was one of those times. I actually altered my original plan and made
this chicken instead. It was the first time
I had tried this recipe, and I will definitely be making it again. I used boneless chicken breasts rather than
bone-in chicken because it’s what I had.
It still had a great flavor, but I think I will use bone-in chicken
breasts the next time to keep the chicken a bit more moist. Using the boneless chicken breasts, I pounded
them a bit and baked them at 400 for 40 minutes. These are very lemony, so if you are into
that kind of thing, this recipe is for you!
(Annie’s Eats…a GREAT recipe
resource!)
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We love
to eat spaghetti squash this way! It’s
delicious!
Thursday:
One Pot Spaghetti, Roasted Green Beans & Carrots, Warm,
Buttered, Whole Wheat Bread
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I
made this a few months back, and I was quite happy to make it again. My mom and Chad’s parents were over for
dinner, and this recipe made more than enough for all of us. It’s great for a big crowd! (Thanks to Fantastical Sharing of
Recipes!)
Friday:
Leftovers
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Even
though we fed more people than usual the night before, there was still enough
for us to have one more night. I topped
it with a little more cheese and warmed it in the oven. We served it with roasted asparagus and more
delicious bread. Yum!
Saturday:
Eat Out
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I was not
feeling well, so Chad was the amazing husband he is, and he picked up dinner
out for us. J
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