Sunday: Bean, Cheese, & Spinach Quesadillas
·
I had
some pinto beans in the freezer from the last time I made a big crockpot of
them, so I pulled them out earlier in the day and let them thaw in the
fridge. After small group that evening,
I was able to make a very quick and yummy dinner using the beans, cheese, &
some fresh spinach. I added jalapeños to
the quesadillas I made for Chad and me. J
Monday: Dinner with Family
Tuesday: Citrus and Soy Marinated, Grilled Pork Chops
with Balsamic Asparagus & Bread
·
Right
after lunch, I pulled some pork chops out of the fridge and placed them in a
ziplock bag. Before marinating them, I
cut three slits in each of them to allow the marinade to soak in a bit
more. To the bag I added olive oil,
fresh squeezed lime juice, fresh squeezed orange juice, soy sauce, minced
garlic, red pepper, and black pepper. I
closed the bag, mixed everything all around, and put the bag in the fridge
until dinnertime. Chad grilled them up
for us!
Roasted Balsamic
Asparagus
·
Our Aunt
Suzanne recommended this method of making roasted asparagus, and I must say it’s
delicious! The boys gobbled theirs right
up. J
Trim your asparagus and placed on
a lined baking sheet. Toss with olive
oil, salt, & pepper. Roast at 400
degrees for 12 minutes. Right before it’s
done, melt 2 tablespoons of butter and add 1 tablespoon soy sauce and 1
teaspoon balsamic vinegar. Pour that
over your roasted asparagus and serve.
Yummy!
Wednesdsay: Slow Cooker Classic Beef Stew (With Added
Venison & Kale!)
·
I made
this stew last week, and we really enjoyed it.
Chad requested it again this week as he and a friend were going duck
hunting that evening and would need a hot meal when they came back home. Chad also wanted to use some venison (instead
of beef) from a previous hunting trip that we had in the freezer. I added kale this time, which I thought
turned out nicely. The kale is so hearty
that it didn’t fall apart while cooking.
It took on the flavor of the broth and was soft and easy to eat.
Thursday: Baked, Breaded Chicken Tenders, Parmesan Cauliflower,
Roasted Broccoli, & Bread
Baked Breaded
Chicken Tenders
·
I dipped
chicken tenders in milk. Then I coated
them with a mixture of garlic and herb bread crumbs & freshly grated
parmesan cheese. I baked them at 400
degrees for about 25 minutes.
Roasted Parmesan
Cauliflower
- cauliflower cut up into bite-size pieces
- olive oil
- salt & pepper
- plain Greek yogurt
- freshly-grated Parmesan
- Italian bread crumbs
Roast the cauliflower with olive oil, salt,
& pepper on a foil-lined baking sheet at 400 for 15 minutes. Take the
cauliflower out of the oven and mix with Greek yogurt and Parmesan cheese (Add
as much as you like. I've never really measured it...I just eye it and
add enough until the cauliflower is creamy without being drenched.) Top
with Italian bread crumbs and put back on the baking sheet in the oven.
Bake for 10-15 minutes more. It's so, so yummy! It's very
much like macaroni and cheese!
Friday: Chicken Stir Fry
·
This was
a simple, yet healthy meal. I made rice
according to the directions on the box.
While that was cooking, I cut up and cooked chicken. Once the chicken was about half done, I added
a bag of frozen stir fry vegetables. I
cooked those together until everything was done, seasoning to taste toward the
end. I added garlic salt, teriyaki, and
sriracha sauce. Ours ended up pretty
spicy, which made Chad pretty happy!
Saturday: Bubble Up Breakfast Bake
·
This was
actually the day before my oldest, Ranger, turned 5! We had a full day of parties and activities,
so I wanted to start us off with a little bit more protein than usual for a
Saturday morning. This recipe is so
easy, and so delicious! I had it put
together fairly quickly, which was nice since I had several tasks to complete
before Ranger’s party. I left the green
chilies off about a third of it for the boys.
It’s great, and it was even good the next day! (http://mrsschwartzkitchen.blogspot.com/)
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