Sunday, January 26, 2014

January 19-25, 2014

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 jalapeƱos 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!  (

Monday, January 20, 2014

January 12-18, 2014

Sunday:  Milla’s Birthday Party

·          We were with our family celebrating my niece, Milla’s, birthday!

Monday:  Crockpot Cheesy Chicken & Rice with Kale & Brussels Sprouts Salad

·          This was a delicious dish that made quite a bit, so we had it for leftovers.  The chicken turned out so tender that the kids just gobbled it right up!  I will say, it does call for a can of cream of chicken soup, which has become the most EVIL of all cooking ingredients these days.  J  So, if you are highly offended by canned soup, by all means…make your own.  I’ve never tried it, but I just might one day.  I cook with canned soups so rarely, using it occasionally doesn’t bother me.  Thanks to Family Fresh Meals blog.

·          I made this salad for a dinner party a few weeks ago and fell in love with it!  It is so crunchy and delicious, and it’s a completely new way to eat Brussels sprouts.  The dressing really makes this salad something special.  Try it!  (

Tuesday:  Leftovers

·          We had our leftover chicken and rice but this time I roasted broccoli and carrots as a side, which are my boys favorite veggies!

Wednesday:  Slow Cooker Classic Beef Stew

·          The stew was A-MAZING!!  It had the most wonderful, rich flavor.  I only made a half recipe, and it was still a good amount of food.  We will absolutely have this again!  I served ours with some tasty garlic bread.  (

Thursday:  Pepperoni, Turkey Meatball, & Spinach Pizza

·          Her pizza crust is so easy, it’s hard for me to try another recipe! 

Friday:  Dinner Out

Saturday:  Dinner with Family to Celebrate Emily’s Birthday!

·          Our sweet niece, Emily, turned 1 last month, and they were in town to celebrate with us this past week.  

Sunday, January 12, 2014

January 5-11, 2014

This week was a little different for us.  Chad was gone most of the week, and the kids and I had various activities, birthday parties, and other things going on.  I only actually cooked two evenings, but we ate off of each meal for a couple of days.  Just one of those weeks!  Below are the recipes I made:

BBQ Pork Sandwiches
-          Pork tenderloin or pork roast
-          BBQ sauce
-          Coke

Place your pork in your crock pot and cover with the BBQ sauce and Coke.  (If you use a smaller pork tenderloin, you probably only need half a bottle of BBQ sauce and half the Coke.  For a larger pork roast, use the full amount of both.)  Cook on low for 6-8 hours.  Your pork is ready when it shreds easily with a fork.  We had ours as sandwiches the first night.  As leftovers it’s great over nachos or with tortillas.

·          This was a Pinterest find from Stacy Makes Cents, and it was quite easy.  I think I’ll add a little more spice the next time.  The boys loved theirs inside quesadillas, and this was a delicious and convenient leftover. 

**  I do plan to cook a bit more this coming week.   J

Sunday, January 5, 2014

December 30, 2013 - January 4, 2014

Monday:  Dinner with Mom

·          Chad and Ranger went hunting, so Callen, Payton, and I went and had dinner with my mom.  Then we went and drove around looking at the remaining Christmas lights per Callen’s request.  J

Tuesday:  Creamy CrockPot Tortellini Soup with Garlic Bread

·          A chilly evening called for this delicious soup!  I made it a few weeks ago, so we were excited to have it again.  This Creamy Crockpot Tortellini Soup is wonderful, and we had plenty for leftovers as well.  (

Wednesday:  Dinner with Wade and Amber

·          Instead of gifts, we go to dinner with our siblings for Christmas.  We had a great time with Wade and Amber…it’s just sad we only do this once a year!

Thursday:  Dinner Out

·          The boys were staying with Chad’s parents, so we took Payton out for a little date to a new place in town.  She seemed to enjoy being our only child for the night.  J

Friday:  Baked Parmesan Garlic Chicken with Roasted Green Beans and Carrots

·          I’m having a hard time getting back into the swing of cooking since Christmas.  I knew we needed to eat in tonight, but I really didn’t want to work hard for dinner at all.  I saw this recipe on Pinterest, and it was certainly easy.  I think there was a little bit too much Italian dressing mix, so I would cut that back a bit if I made this again.  But, everyone ate it!  Chad and I added a little spice to ours, but the kids ate theirs just as it was.  Roasted green beans and carrots rounded out the meal nicely.

Saturday:  Salmon with Roasted Broccoli and Sweet Potatoes

·         Ranger really wanted fish, so I pulled some pre-marinated salmon out of the freezer.  I roasted it along with some broccoli and sweet potatoes for a quick and healthy meal.