Sunday:
Leftovers
·
We had
eaten out for lunch that afternoon, and we had the leftovers for dinner. J
Monday:
Citrus & Soy Grilled Chicken with Roasted Zucchini Sticks and
Sweet Potato Fries
Citrus & Soy Grilled Chicken
·
I
marinated chicken breasts in soy sauce, garlic powder, olive oil, red wine
vinegar, & fresh squeezed oranges.
Chad grilled it for us, and it was delicious!
Roasted
Zucchini & Sweet Potato Fries
·
Cut up
zucchini and sweet potatoes into small “sticks.” Toss the zucchini with a
little olive oil and season salt. Use quite a bit more oil for the
potatoes, making sure they are mostly covered. I used Season All
seasoning. Roast at 425 degrees for 20 minutes. The zucchini will
be soft, but the sweet potatoes usually crisp up quite nicely, and are a great
healthy “French fry” for the kids!
Tuesday:
Tomato, Mushroom, Beef &Bowtie Pasta with Salad & Bread
Tomato, Mushroom, Beef & Bowtie
Pasta
1/2 lb lean
ground beef
minced
garlic
fresh,
sliced mushrooms
salt &
pepper
basil
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.
Wednesday:
Pizza Night!
Thursday:
Chicken Enchiladas with Avocado Cream Sauce, Spanish Rice, &
Salad
·
I’ve
looked at this recipe before and knew we would like it, but I never took the
time to attempt it. It’s not a difficult
recipe, especially if you use a rotisserie chicken, but for a busy mom, it’s
definitely easier to prep it ahead of time.
Making the sauce, sautéing the vegetables, and assembling the enchiladas
is a little much all at once if you have children nipping at your heels. But, after eating it, I will absolutely make
them again! I will just assemble them
earlier. They are delicious! The avocado cream sauce really puts them over
the top, and the extra sauce is good on all kinds of other foods – hot or cold! I actually only made a half recipe of the
enchiladas, but a full recipe of the sauce.
(http://hannahholzmann.com/)
Friday:
Grilled “Kickin’ Chicken,” Thin-sliced Roasted Potatoes, Sautéed Rainbow
Chard, & Warm Garlic Bread
·
The boys
were staying the night at my mom’s house J,
and Payton went to bed early, so really it felt like a date night in for Chad
and me! This marinade is RIDICULOUSLY
DELICIOUS! Seriously, if you like foods
with a little kick, try this. It is so
easy to prep (like, 4 ingredients!), and the payoff is so yummy. It would have been a little too spicy for the
boys, but it was perfect for us! (http://www.sweetlittlebluebird.com/)
Thin-sliced Roasted Potatoes
·
I think I
should call these “Grumpy’s Potatoes,” because they were some of his
favorites. I love cooking things that
remind me of my Daddy. For many foods,
the browner and crispier the better for Daddy, and these are at the top of that
list. Wash, peel, & slice baking
potatoes as thinly as you can. Place one
layer on the bottom of a greased baking dish.
Top with several pats of butter – enough to get good coverage. Then sprinkle with salt & pepper, or your
choice of seasonings (I used a little dry Ranch dressing mix this time too). Repeat the layers until you’ve used all your
potatoes. Cover with foil and bake at
425 for 30-45 minutes, depending on how many potatoes you use and their
size. You’ll know it’s done when the
bottom layer starts getting brown and crispy.
That bottom layer was Daddy’s absolute favorite.
Saturday:
Cream Cheese Grilled Chicken, Oven-Baked French Fries, & Roasted
Peas
Cream Cheese Grilled Chicken
·
I had
initially planned to make this Cream
Cheese Filled Chicken, which looks delicious and I know I will make
sometime soon. (http://www.thehappylilhomemaker.com/) But, Chad said he was happy to grill, and I’m
never going to pass on that offer. However, I already had cream cheese at room
temperature on the counter that we didn’t want to waste. So, we adapted the recipe. He pounded the chicken to tenderize it, then
seasoned it simply with salt & pepper.
After he had grilled the chicken on one side and flipped it, he added
the cream cheese mixture from the above recipe to the top of the chicken. The cream cheese warmed nicely over the
chicken while it finished cooking! It
was really a fun, new way to eat grilled chicken! The boys ate their chicken with no complaints!
·
I’ve made
these in the past, but I’m not sure why I don’t make them more often! They are a wonderful alternative to frozen French
fries…much healthier and tastier! We all
loved them. I think I should have pulled
them out of the oven about 4 minutes sooner, as some of the really thin fries
were quite brown. But, it didn’t stop us
from eating all of them! (http://outoftheboxfood.com/)
I remembered reading somewhere to soak your cut potatoes in
salted water before cooking them because it helps take some of the moisture out
of the potato. I love any chance to prep
food early, so I cut our potatoes into thin strips and put them in cold, salted
water in the fridge for a few hours. When
I was ready to cook them, I drained and rinsed them, then I dried them off with
a towel. I seasoned ours with olive oil
and Season All. As a bonus, we had extra
cream cheese sauce from our chicken that made an amazing dipping sauce for our
fries!!
Roasted Peas
·
Yes, that’s
right. Roasted peas. It’s like a whole new world of vegetable greatness
has entered our household. My
sister-in-law mentioned once that she roasted peas, and her kids loved
them. I had forgotten about it until I
realized that frozen peas were the only green vegetable we had in our house for
dinner. So, I pulled out the peas from
the freezer. I cooked them in the
microwave for only a minute or two to take the chill off, then I dried them off
a bit. I placed them in a single layer
on a foil-lined baking sheet and sprayed them with a little olive oil. Then I sprinkled them with salt & pepper. I roasted them at 425 degrees for 10-15
minutes, stirring them around a few times during roasting.
.JPG)
No comments:
Post a Comment