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/)