November 9-15, 2014

Sunday:  Chicken Parmesan with Roasted Sweet Potatoes & Zucchini

·          The kids and I had just arrived home from an 8.5 hour road trip, so Chad made us a wonderful, home-cooked meal!  It was delicious, and very appreciated after a day of eating in the car.  J  He breaded chicken and fried it in a little oil on the grill burner outside.  He made a sauce with marinara and mushrooms to go over the chicken, then sprinkled on some freshly-grated parmesan.  I ate every bite!

***As a bonus, Chad made these wonderful one-cup pumpkin pies for the two of us after the kids went to bed...so good!

Monday:  Chicken & Waffles with Eggs

Chicken & Waffles

·          We had some leftover breaded chicken from the night before, so I wanted to use it in some way.  Our kids were all in different stages of being sick or getting over it after our weekend travels, so I also needed a dinner they would eat.  Chicken and waffles to the rescue!  I found this wonderful recipe for whole wheat pancakes and a maple honey mustard dressing from Sarcastic Cooking.  Both were so delicious!  I just gave the kids waffles, chicken nuggets, eggs, and fruit, but Chad and I had sliders as the blogger suggests.  They were wonderful!

Tuesday:  Rotisserie Chicken & Roasted Veggie Tortellini

Rotisserie Chicken & Roasted Veggie Tortellini

This recipe is great because you can really add any vegetables you have on hand.  It's a one-dish meal that has everything tossed together.  Using a rotisserie chicken makes it super easy and delicious!

Ingredients:

- 1 rotisserie chicken

- 2 small zucchini

- 1 tomato

- 1 head cauliflower

- olive oil

- Italian seasoning

- 9 oz package of cheese tortellini

- 4 Tbsp pesto

- parmesan cheese

Cube the zucchini and cut up the cauliflower.  Put them on a foil-lined cookie sheet (for easy clean-up!) and toss with a little olive oil and the Italian seasoning.  Roast at 400 degrees until they just start turning golden brown - about 15 minutes depending on size.  Sprinkle with some freshly grated parmesan when done.  Meanwhile, remove the chicken from the bones and dice up the tomato.  Make the tortellini according to package directions.  Toss the chicken, roasted veggies, tomato, pesto, and tortellini together.  Enjoy!

Wednesday:  Slow Cooker Pot Roast with Salad & Bread

Slow Cooker Pot Roast

·          I pinned the recipe on Pinterest from Joyously Domestic, and I was so pleased with how it turned out!  The outside is a bit spicy because of the steak seasoning, so I made sure to give the kids only roast from the middle.  But, adding the thyme and rosemary is such a tasty change from my regular roast…I’ll definitely make this again!  The leftovers will make a delicious base for a stew, so I placed ours in the freezer for a meal later on.

Thursday:  Chili from a Friend

·          A dear friend of mine brought dinner over.  J

Friday:  Dinner Out

Saturday:  Breakfast for Dinner – Pancakes, Eggs & Fruit

·          Chad and Ranger were hunting for the weekend, so I had lots of fun with just Callen and Payton.  They asked for breakfast for dinner and Rio 2, so a breakfast picnic it was!