Sunday: Beef & Broccoli Fried Rice
Beef &
Broccoli Fried Rice
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We had
leftover steak from the night before, so Chad whipped up this delicious dish
with the leftovers. He stayed home with
Callen from small group that evening, so he had dinner all ready when we
arrived back home. Yay! He made basmati rice and combined it with a
scrambled egg and broccoli that he had sautéed in a little peanut oil. Then he cut up the leftover steak and tossed
it in there with everything else. I’m
sure he added a few seasonings, but essentially he took meat from the night
before and made it into a totally new dish for us that we all thoroughly
enjoyed!
Monday: Pad Thai Take Out
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Chad
wasn’t feeling well and really wanted spicy Pad Thai to help clear out his
sinuses. I was happy to oblige and
picked us – and my mom! - up some dinner from our favorite Thai
restaurant. The kids aren’t really Thai
eaters (yet!), so they had some chicken, tator tots, and fruit. J
Tuesday: Ommy Noms Chicken Spaghetti with Roasted
Carrots and Green Beans
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A friend
on Facebook posted this recipe a few weeks ago and said her family really
enjoyed it. I love chicken
spaghetti! My favorite recipe is from my
mom, and it’s an easy one to put together.
But, I was interested in this one since it has no cream soups or
Velveeta in it (which I do love on occasion!).
I’ve been eating gluten free for the month of March, so I knew this one
could be easily adapted for me.
The cheese sauce is really, really
delicious. I actually might just make it
again and pour it over noodles for a yummy mac-n-cheese! I used gluten free flour and gluten free rice
noodles. I also used chicken from a
CostCo rotisserie chicken.
We had a busy day with preschool, a playdate,
and t-ball practice, so I actually prepared this around 2:30 and then put it in
my crock pot on the lowest setting. When
we ate a little after 6:00, it was hot and yummy! The gluten free rice noodles actually ended
up breaking apart a bit, so ours was essentially chicken and rice, but it was
still so, so good! I’ll definitely add
this recipe to the “make again” pile!
Roasted Carrots
& Green Beans
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I buy the
huge bag of organic, frozen green beans from CostCo. This is really nice to have on hand for any
night when you need a fast, easy veggie to go along with dinner. I just lay them frozen on a foil-lined baking
sheet and spray with a bit of olive oil.
Then I sprinkle them with a little salt and pepper or seasoned
salt. They usually take 15-20 minutes to
roast at 400 degrees. The temperature
can vary between 375-425 degrees, just alter your time as well.
Carrots are also easy. I just peel and then slice thin whole
carrots. I roast them at the same time
as the green beans. If you leave the
sticks a little big, they will take longer than a green bean or other thin veggie. I slice ours pretty thin because they roast
more quickly, and the kids like eating them like French fries. J With any roasted veggie, toss it around after
about 15 minutes of roasting, then finish cooking until they are cooked how you
like them!
Wednesday: Taco Pockets, Spinach Salad, Beans, &
Rice
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Another
Pinterest find that I thought would be tasty and easy…it was!! This is from the Plain Chicken blog, and it should
satisfy the pickiest of eaters. It’s
basically a taco biscuit, so what’s not to like? ;-)
The boys ate theirs just like a cheeseburger. I served a small spinach salad and beans and
rice for sides. I actually used some of
the meat, rice, beans, and cheese and made a spinach taco salad for myself. I topped it with a little salsa, avocado, and
sour cream. It was delish!
Thursday: Leftover Night J
Friday: Grilled Chicken and Veggies with Bread
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I put
Chad to work on the grill this night! I
marinated chicken earlier in the day that he grilled for us. He also just bought a new grill basket, so we
threw our diced veggies in there (tossed around with a little olive oil, season
salt, and pepper), which made my job even easier. Yay!
Saturday: Dinner with Friends
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