Sunday: Leftover Pasta & Macaroni with
Spinach Salad and Bread
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After church, we came home and warmed up the
leftover Bolognese pasta bake from the previous night, as well as some homemade
macaroni that I had made for the kids.
(By homemade macaroni, I mean hot elbow macaroni, shredded cheddar, a
dash of milk, and a little butter. I’m
not kidding…that’s all, and they love it.)
Chad added some cut up turkey to the kids’ macaroni to give it some more
protein. I made a spinach salad with
strawberries, feta, and almonds. Everyone was happy
with this easy Sunday meal!
Monday: Labor Day – Fun with Friends!
Tuesday: Pei Wei Take Out
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This week
for school, we are reading “The Story of Ping.”
I thought some Chinese food would be a great way to talk more about our
lessons and (let’s be honest) give me an excuse not to cook! J
Wednesday: Salmon with a Balsamic Glaze, Roasted
Broccoli, & Quinoa with Kale
Salmon with a
Balsamic Glaze
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My mom
came over, and she brought some salmon and broccoli with her. I used Pioneer
Woman’s method of cooking the salmon, which is pretty fool-proof. Then I made my sister-in-law’s recipe for
balsamic glaze on the stove top and drizzled it over the salmon once it was
done. Obviously since I baked my salmon
in the oven, I didn’t have salmon drippings like the recipe says below. I added roasted broccoli and some quinioa
with kale that I found at CostCo that is really delicious!
Glaze:
1/4 cup vinegar
1/4 cup water
1 1/2 T fresh lemon juice
1 T plus 1 tsp. brown sugar
Stir together in bowl. Fry salmon in a
skillet of butter. Remove salmon. Carefully add mixture to skillet with
salmon drippings. Simmer until thick and boiled down to about 1/3
cup. Top salmon with mixture and serve with orzo pasta w barely wilted
fresh spinach. Yum!
Thursday: Porcupines in a Skillet with Roasted
Asparagus
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I pinned
this on Pinterest, and it looked like
something my kids would eat. They love
beef, and they love rice, so this seemed like a safe bet. It’s actually a great recipe for a busy
evening, and stayed warm even though we ate at different times due to Ranger’s
t-ball practice. It definitely has the
flavor of the onion soup, so if that’s not your thing, stay away from it. J Chad loved it, and had it for leftovers for
lunch the next day over chips. I really
like the basis of this recipe, and I feel like I could play with the seasonings
on this easily and have some different flavors.
Friday: Porcupine Quesadillas with Homemade Whole
Wheat Tortillas
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Even with
Chad having leftovers for lunch, we still had some of the beef and rice leftover
(I have 3 small kids, mind you…those of you with actual real-size appetites in
your house may not have leftovers like we do).
We really like these homemade
whole wheat tortillas from The
Lean Green Bean, so I made a batch so that we could have quesadillas. We don’t mind leftovers, but it’s nice to try
and change them up just a little bit so that we don’t feel like we are having
the exact same meal 2 days in a row. This
marked the end of a very fun, but tiring first week of homeschool and preschool
for our family, so we enjoyed these quesadillas while having a picnic upstairs
in the media room for movie night!
Saturday: Dinner at Mom’s: French Dip Crescents with Homemade Sweet
Potato Fries
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My mom
made dinner for us, and it was delicious!
She made these French Dip Crescents from Mama Loves Food, and there was not a
bite leftover. How can you go wrong
throwing meat and cheese inside a crescent roll? J We did not have the horse radish, but we did
have the au jus for dipping. Yum, yum!
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