Sunday: Turkey Noodle Soup
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Chad
actually made this soup the day before and then put it in our crockpot on
Sunday so we could have it for dinner Sunday evening. He used some smoked turkey we had in the freezer
(leftover from Thanksgiving!) along with some homemade turkey stock (that we
made using the turkey bones from Thanksgiving).
He added in carrots, zucchini, spices, and noodles. It was delicious, and perfect for these cold
days we’ve been experiencing!
He and I both are trying to make sure we are
using all of the food we have on hand whenever possible. We are also trying to stay on top of leftovers
and freeze them whenever possible for reusing in future meals, rather than
simply throwing them away. Often, we use
the meat or dinner in a completely different way the second time around. J
Monday: Dinner at Mom’s – Sausage, Egg, &
Cheese Roll-ups
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Chad was
out of town for work, so my mom invited us over for dinner. She made these yummy breakfast roll-ups, and
the kids devoured them…I think Ranger ended up eating 4!
Tuesday: Hot Dogs, Apples, Roasted Zucchini &
Carrots
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Another
night with Daddy out of town, so I made hot dogs for the kids and me. To make it a little healthier, I made the all
beef, uncured hot dogs and served them on whole wheat buns. We also had sliced apples and roasted
zucchini and carrots.
There’s big news on the veggie front around
our house…our girl Payton will actually willingly
eat some roasted veggies now! This is
HUGE! We learned the hard way with
Ranger, that making dinner a battle is not a worthwhile family activity. So, with Callen and Payton, we’ve generally
just offered the food, but tried not to make a huge issue out of it while
eating. Callen has always been a better
eater (most days). At some point, they
become old enough to decide to try it out of curiosity or obedience. This doesn’t mean eating with my kids is
perfect…it’s far from it, trust me. But,
we learned you can’t force food down their throats, so gentler methods must be
tried. J
Wednesday: Stew with Cheddar Biscuits
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Back in
November, I made this Slow
Cooker Pot Roast from Joyously Domestic.
We loved it! We had quite a bit
leftover, so I had frozen it, including the veggies and the roast gravy. I pulled it out of the freezer for this
meal. After it thawed out a bit, I put
it in my crock pot and added beef broth to it…I didn’t measure exactly, but it
was probably around 3 cups or so. I
cooked it on low all day. Then, about an
hour before dinner, I added some fresh black eyed peas and frozen green beans. We had the most delicious stew, and I did
almost nothing to prepare it! Hooray for
leftovers!
Thursday: Oven Baked Ravioli with Chicken, Kale &
Brussels Sprouts Salad, Bread
Oven Baked Ravioli
This is an incredibly easy recipe that can be thrown
together in about 5 minutes before baking in the oven for 45 minutes. It
is one of the keepers from when I used Emeals a
few years ago. I usually add ground beef, but this time I added
rotisserie chicken because I had some in the fridge that needed to be used.
- 1
package frozen ravioli, any kind (I used spinach and mozzarella from Costco)
- 1
jar spaghetti sauce
- ½
pound browned ground beef, turkey, or chicken
- Cheese
of your choice
Spray an oven-safe pan, then pour in the frozen ravioli in a
single layer. Sprinkle on the cooked ground beef, chicken, or turkey.
Then, pour the spaghetti sauce over that and sprinkle with whatever cheese you
choose. Cover with foil and bake for 45 minutes. Uncover, then bake
for 5 more minutes to let the cheese melt.
Friday: 5 Ingredient White Chicken Chili
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We really
enjoy this simple, flavorful dinner. You
can make everything fresh and from scratch, or let prepared foods help you
out. I did a little bit of both this
time around. I used a rotisserie chicken
for the meat and salsa verde from the grocery store, but I bought dried beans
and made those fresh for the chili, rather than using canned beans. So, the beans soaked all day, and then I made
them on the stovetop in about an hour and a half. Then, I drained the beans and added in all
the other ingredients for the chili and simmered it all together for an hour or
so. We topped ours with avocado, fresh
cheddar, sour cream, and cilantro.
Saturday: Sweet Venison Chili Frito Pie
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I love
when Chad is able to cook dinner for us!
And, since he shot another deer a couple of weeks ago, we have plenty of
game for him to try out new recipes from his wild game cookbook. This time he made a sweet chili with some
ground venison. It wasn’t spicy at all,
so the boys gobbled it right up with their Fritos and cheese! I also loved it, and there was enough for us
to have leftovers the next day for lunch.
J
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