Sunday, May 12, 2013

May 5-11, 2013

Sunday:  Grilled Chicken Tenders, Roasted Broccoli, Kings Hawaiian Rolls

·          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
·          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

·          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

·          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!)

·          We love to eat spaghetti squash this way!  It’s delicious!

Thursday:  One Pot Spaghetti, Roasted Green Beans & Carrots, Warm, Buttered, Whole Wheat Bread

·           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

·          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

·          I was not feeling well, so Chad was the amazing husband he is, and he picked up dinner out for us.  J

Sunday, May 5, 2013

April 28 - May 4, 2013

Monday – Thursday:  No meals

·          Chad was out of town, so the kids and I spent time with Chad’s parents, including a great trip to the zoo!  We all had a great time, and I had a few nights off from cooking.  J

Friday:  Macaroni & Beef with Cheese, Mixed Greens Salad with Blackberries & Feta, Garlic Toast

·          Chad flew back in on this evening, so I wanted him to have a home-cooked meal, but I didn’t really want to spend much time on it since I was a “single parent.”  I pulled some Macaroni & Beef with Cheese out of the freezer from a previous time when I made a large recipe.  I love freezer cooking!!

Saturday:  Taco Stack with all the Fixings

·          We had Payton’s 1st Birthday celebrations on this day!  We had some family that could come for lunch, and some that could come for dinner.  So, I made taco stack for our Cinco de Mayo baby’s party at lunch, and we easily re-heated it for dinner.  We had taco meat, cilantro lime rice, slow-cooked pinto beans, chips, tortillas, cheese, lettuce, tomatoes & salsa.  I also made a tasty 5-layer dip.  It’s delicious and easy!

5-layer Dip
1st layer – 1 can refried beans
2nd layer – 8 oz softened (room temperature) cream cheese, 10-12 oz sour cream, 1 package of taco seasoning (mix all of this together)
3rd layer – guacamole
4th layer – pico de gallo
5th layer – shredded cheese
*place sliced olives around the edge. 

Layer it all together on a large serving platter!  Yum!

Sorry for the short week, but that’s the way it sometimes is around here!!