Sunday, October 20, 2013

October 13-19, 2013

Sunday:  Sandwiches

·          We have small group at 5:30, so the kids had sandwiches before we left.  They were able to enjoy a few treats while we were at group.  J  Chad & I ate after we came home.

Monday:  Dinner at Grammy & DadDad’s

·          Chad was out of town, so we spent the day at Grammy & DadDad’s house.  It was great!  They fed us lunch & dinner, the kids played with all their favorite toys, & I had a relaxing afternoon without any chores.  J

Tuesday:  5 Ingredient White Chicken Chili with Toasted Whole Grain Bread

·          This is one of the tastiest soups we’ve ever had.  I almost feel silly saying that because it’s so ridiculously easy that it seems unfair that it’s also ridiculously good.  I used the meat from a rotisserie chicken.  We topped ours with fresh avocado and shredded cheese.  I actually doubled the recipe and took some over to some friends.  Even with that, we had more than enough for our dinner and a couple of days’ worth of lunch leftovers!  This will be repeated throughout this fall and winter, without a doubt.  (

**  It would be easy to make this even healthier by making your own salsa verde and making white beans ahead of time rather than using canned…but I am not quite that together.

Wednesday:  Meredith’s Chicken & Veggie Tacos with Rice, Tortillas, & Grilled Corn, Avocado, & Tomato Salad with Honey Lime Dressing

Meredith’s Chicken & Veggie Taco
·          This is definitely a favorite in our house, and it’s a wonderful recipe to make when having company.  We had some friends from church over, and everyone seemed happy with this meal!  I love dicing all the vegetables up ahead of time.  When it’s time for dinner, it’s so simple to just throw everything together over the stove and have a delicious, healthy meal in no time!

Ground Chicken  (I used 2 pounds.)
Finely chopped/diced veggies of your choice (I used 1 zucchini, 3 big carrots, & 2-3 big handfuls of spinach.  I use my mini food processor to chop everything really small.)
1 Can Rotel
Taco Seasoning
Olive Oil
Minced Garlic

Cook the chicken with olive oil & minced garlic until no longer pink.  Drain chicken if necessary. Add your finely diced veggies, Rotel, & taco seasoning.  Mix it all together until everything is heated through.  Serve with tortillas or chips of your choice.  We used corn and flour tortillas and topped them with some shredded cheese.

This ground chicken is delicious and healthy and very easy to freeze and have on hand for other meals.  I always make more than we need because it’s such a good leftover and great to freeze.

·          I’m still holding on to a little bit of summer with this salad.  Instead of grilling the corn, I roasted it in a 400 degree oven for 25 minutes, turning occasionally.  Before placing it in the oven, I sprayed on a little olive oil.  It turned out perfectly!  This salad is a delicious addition to any meal.  (

Thursday:  Bacon, Pear, & Raspberry Grilled Cheese with Zucchini Chips

·           These sandwiches are so, so, SO delicious!  I can’t even tell you how much we enjoyed these!  I love when someone thinks of such a great recipe, and I repeat it.  I followed her recipe exactly.  When I told Callen we were using “muenster” cheese, he heard “monster,” and was pretty happy about it!  To make the sandwiches “smoosh” together a bit more, I placed a heavy sauce pot on top of them while they were grilling on the stove.  If you have a Panini press, it would be even easier.  J  (

·          My kids love making and eating these, and they seemed like the perfect accompaniment to our grilled cheeses.  (

Friday:  Date Night!!!

Saturday:  Dinner with Friends!!

No comments:

Post a Comment