Sunday: Beans & Cornbread
Pinto Beans and
Cornbread
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I love an
easy crock pot meal!! Normally, I make
these on the stove, but since it was Sunday, I made them in the crock pot so
they would cook while we were at church.
I just started them on high for 2 hours, then backed it down to low for
the rest of the time - about 4 hours. I made cornbread
muffins before church, so everything was ready to go when we walked in the
door! There were plenty of leftovers to
add to our meals or make lunches out of the rest of the week.
Beans and cornbread is such a delicious, economical, &
filling meal that hits the spot on a cool day!
We like The Pioneer
Woman’s Beans, and I must say, they are wonderful (as most of her recipes
are)! I ended up adding 2 teaspoons of
salt at the end (she recommends 1) because my bacon wasn’t all that salty. I also added onion powder and garlic
powder. The greatness of her recipe is
that you can cook the beans over the
stovetop for 2 hours, without soaking them first. I can’t count the number of times I’ve wanted
to make beans, but have forgotten to soak them overnight. With this recipe, there is no need!! Yay J
Monday: Crispy Parmesan Tilapia with Garlic
Parmesan Spaghetti Squash and Roasted Green Beans
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We really
like tilapia this way. It’s very easy to
do (although it can be messy!) and the crunch on it is just right! I actually didn’t even use the cornflake
crumbs because we didn’t have any, and we didn’t miss them at all. (http://www.spendwithpennies.com)
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Our
favorite way to eat spaghetti squash…yum!!
It just as delicious as a leftover, so feel free to make a big
squash. J (http://www.steamykitchen.com)
Tuesday: Creamy Chicken Quinoa Broccoli Casserole
with Garlic Toast
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I’ll just
say it…I was disappointed with this recipe.
It lacked a little flavor, in my opinion. We actually all ate it, and Chad and I spiced
ours up with some Frank’s Red Hot.
Still, I was expecting to really like this. If I try it again, or something similar, I
plan to change up the flavors and seasonings to suit our tastes a bit
better. It is incredibly healthy…broccoli,
chicken, quinoa, and you make your own cream soup rather than using store
bought. But be careful! I let my milk boil over a bit, which could
have changed the flavor and consistency some.
Judge it for yourself! (http://pinchofyum.com)
Wednesday: Dinner with Mom! J
Thursday: Crock Pot Chicken Fajitas
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This is a
recipe from the 100
Days of No Processed Food on Stacy Makes Cents. I actually made these a couple of months ago
and had a decent amount leftover that we weren’t able to eat. So I froze it!
Ranger’s t-ball practice was on Thursday this week because of weather,
so I took the frozen – like a brick! – fajitas and put them back in my crock
pot and warmed them on low all afternoon.
When we came home from practice that evening, dinner was ready to
go! These fajitas were still delicious,
even after being frozen. Yay!
Friday: Pizza with Cauliflower Pizza Crust,
Topped with Chicken, Eggplant, and Tomato
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I have
been trying to lower the gluten in my diet, so by default, at dinner, my family
is also. I saw this recipe on Pinterest
from onelittleproject.com and
thought we should give it a try. First,
it is really quite yummy. Second, ours
didn’t stay together quite like a normal pizza crust. We ended up eating ours with forks. But, it was delicious, and a great way to eat
cauliflower! The kids each ate every
bite on their plates. J
To top our crust, I used some pesto sauce,
rotisserie chicken, fresh mozzarella, and roasted eggplant and tomato. (This was based off of The
Pioneer Woman’s Favorite Pizza.) I
ate so much of the roasted eggplant and tomato before I even made the pizza…the
veggies are THAT good! On the kids’
portion, they mostly just had chicken and cheese. I anticipate making this crust again, but
working a little harder to squeeze out all the moisture from the cauliflower
before making the crust “dough.” I think
that may help the crust stay together.
Saturday: Dallas Stars Hockey Game with Friends!
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