Sunday: Easter Sunday!
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We had
family over at our house, as we do every Easter. In order to have a quick, ready-to-go lunch,
I made BBQ Pork in the crock pot the day before. It’s so simple! Just throw a pork roast in your crockpot with
a Coke and a bottle of your favorite BBQ sauce and cook it on low all day. The lower and slower, the better.
On
Sunday morning, I just put it back in the crock pot and had it warm while we
were at church. I also made pinto beans
in my other crock pot and also a large spinach salad with apples, oranges,
strawberries, feta cheese, and raspberry balsamic vinaigrette. We all had a great lunch, and it was ready as
soon as we made it home from church! J Less time in the kitchen = more time with
family!
Monday: Green Chili Chicken, Parmesan Roasted
Cauliflower, & Warm Bread
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I saw
this on Pinterest, and it looked tasty and healthy. It was easy, and I think it has the potential
to be really good, but I didn’t love it.
I think it lacked a little pizazz.
That being said, we still all ate it.
J Chad and I added Frank’s Red Hot to ours, and
the boys dipped theirs in mustard (Callen) and ketchup (Ranger). I might play around with this recipe a bit to
see if I can add to the flavors a bit. I
also think it would taste better grilled, so we’ll try that too.
Roasted Parmesan
Cauliflower
·
This is a
GREAT way to eat 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 20 minutes more, until it starts getting golden on
the top. It's so, so yummy! It's very much like macaroni and
cheese!
Tuesday: Cornflake & Parmesan Crusted Tilapia
with Roasted Sweet Potatoes and Zucchini and Bread
Cornflake &
Parmesan Crusted Tilapia
·
I had
some tilapia, and my kids LOVE fish, so I thought it sounded delish for dinner
this week. One day in the grocery store,
I stumbled upon a box of Cornflake Crumbs near the regular bread crumbs. I grabbed it thinking it could be a fun
change for any kind of breaded fish or chicken.
It was! I first dipped the
tilapia in a mixture of egg and milk. Then
I dredged it in the Cornflake crumbs that I had also mixed with Parmesan
cheese, garlic salt, and pepper, making sure there was good coverage all over
the fish. Then I sautéed them on the
stovetop in a little olive oil for about 5-6 minutes per side. They were golden, crunchy, and
scrumptious! The kids ate theirs right up!
I served ours with diced sweet potatoes and
zucchini that I had roasted at 400 degrees for about 20 minutes. We’ve had some fabulous weather, so we had a
nice dinner outside on the porch. No
sweeping!
Wednesday: Hot dogs, Watermelon, & Chips
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Another
great night for grilling and eating out on the porch!
Thursday: Dinner Out with Mom
Friday: Take Out Burgers
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Chad was
on a weekend golf trip, so the kids and I grabbed a little take out. J
Saturday: Dinner with Friends
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The kids
and I went over to our friends’ house who also had a daddy on the golf
trip. Fun, food, and early bedtimes were
had by all!
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