Sunday: Dinner with our Small Group
Monday: Chicken Cordon Bleu Crescent Rolls with
Salad
·
It’s
dinner wrapped up in a crescent roll, so it has to be delicious! J I used some rotisserie chicken I had on hand
and followed her recipe. However, I
rolled mine up lengthwise, so my rolls were much smaller, which was actually
better for my kids. Either way, they
were wonderful! I served ours with some
Dijon and honey sauce I had in the fridge from the previous week. (And yes…we ate on paper plates...just keeping it real!) J
Tuesday: Tilapia with Fresh Vegetables
·
Chad was gone
for the evening, so the kids and I had some tilapia and vegetables. A pretty easy meal is sometimes the best
option! I made a salad for myself.
Wednesday: Parmesan Baked Pork Chops, Roasted Broccoli
& Sweet Potatoes, & Rice
·
These
were simple, crispy, and delicious. I actually
prepared them earlier in the day and then just placed them in the oven to be
ready in time for dinner. For those of
you who don’t enjoy pork, this would also be yummy for chicken or turkey. J
Thursday: Venison Steak, Mashed Cauliflower, &
Spinach Salad
·
Chad
grilled some flavorful venison steaks that were amazing! My mom was over for dinner too, and we all
enjoyed it. I can’t put any recipe here
because Chad took charge of this meal. J
Friday: Creamy Crockpot Tortellini Soup
·
This was
a favorite of ours last fall, and I’m glad the cooler weather reminded me of it
again. It takes a little bit of time to
chop the vegetables, but once that’s done, it’s incredibly easy to toss
together in your crock pot. It makes
quite a bit, so I prepped all the ingredients, but I only made half of it. The other half I froze except for the broth,
water, and spaghetti sauce. I’ll add
those in when I make it another time.
Saturday: Pasta with a Venison & Marinara
Sauce, Roasted Broccoli, & Garlic Parmesan Crescent Bread Sticks
Chad brought home deer meat from his last hunt, so now we
have a freezer full of different cuts of venison. It’s so lean and healthy, and I’m happy to
have it…especially since Chad cooks anything he kills. J He chose to make some of it into ground
venison, so he made pasta using the venison in place of beef or sausage in the
pasta sauce. Yum!
We wanted some garlic bread, so I used some crescent roll
dough to make garlic Parmesan bread sticks.
I laid out the dough and pressed together the seams to it was just one
large rectangle. Then I melted butter
and added fresh-pressed garlic to it.
After brushing the butter and garlic on the dough, I sprinkled it with
Italian seasoning and fresh Parmesan. I
baked it at 375 degrees for about 9 minutes.
They were quite tasty!
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