Sunday, January 10, 2016

January 1-9, 2016

Friday:  Girls Dinner with Mom
  Chad and the boys were hunting, so Payton and I went and had a New Year’s dinner with my mom.  J

Saturday:  Venison Pasta with Salad & Bread

Venison Pasta
  Chad has brought home deer meat for us this fall and winter, and I love it!  Venison is such a lean, versatile meat, and ground venison can be used just like ground beef, chicken, or turkey in just about any recipe.  I browned a pound of it and added in a can of crushed tomatoes and several different herbs and spices.  (Really…sorry that’s not exact, but I just grabbed a few things like garlic salt, pepper, Italian seasonings, red pepper, and eyeballed it to our tastes. J)  I boiled some pasta and added salad and whole wheat garlic bread, and dinner was ready!

Sunday:  Lunch – Leftover Pasta / Dinner – Balsamic Flank Steak with Baked Garlic Butter Spaghetti Squash & Roasted Green Beans

Balsamic Flank Steak
 Flank steak is an inexpensive cut of meat, but it needs to be seasoned and cooked well so that it’s tender and tasty enough to eat.  This recipe came from Pinterest, and we really enjoyed it!  For some reason the recipe isn’t showing up on the original site anymore, so I have it below from memory.  Chad actually grilled ours outside (instead of cooking it inside as the recipe suggests).  I actually only had ¼ cup of regular balsamic vinegar, so the other ¼ cup was blackberry balsamic vinegar.  I wasn’t totally sure how it would turn out, but it was delicious!  I marinated mine for about 7 hours.  The original recipe said to marinate it overnight.

½ cup balsamic vinegar
3 tablespoons Worcestershire
2 teaspoons garlic powder
1 teaspoon black pepper
¼ cup chopped parsley
*Stir all ingredients together and pour over a 1 - 1.5 pound flank steak.  Marinate and grill.

  We love spaghetti squash this way!  If you haven’t ever tried spaghetti squash, this is great first recipe.  It takes a lot like macaroni and cheese, I think.  I added some fresh cherry tomatoes to ours this time.  (Recipe courtesy of Steamy Kitchen)

Monday:  Breakfast for Dinner – Whole Wheat French Toast, Scrambled Eggs, Bacon & Berries
  I can’t believe how much French toast my kids ate!  They love it!  I mean, let's be honest.  Other than the "whole wheat" part, French toast is basically dessert. J

Tuesday:  Dinner at Mom’s

Wednesday:  Pizza with Small Group
  We were the host family this week, so I took the easy route and went to Walmart and picked up pizzas from their deli.  I also served fresh fruits and veggies.

Thursday:  Hawaiian Grilled Chicken with Coconut Rice & Roasted Broccoli

·  My friend, Sharon, shared this recipe from The Girl Who Ate Everything last year.  I am so glad she shared it…it’s delicious!!  I marinated the chicken for about 9 hours, and I used chicken thighs like she suggests because we really like dark meat.  I also made the coconut rice she suggested, and we all gobbled it right up.  Throwing in some roasted broccoli was all that was left to round out our meal.  Our family certainly can’t eat 3 pounds of chicken in one dinner, but I went ahead and marinated that amount and had Chad grill it.  What we didn’t eat, Chad sliced up and vacuum-sealed it for the freezer.  It will be a wonderful chicken to add to a recipe in the near future.  Prep once for 2 dinners…one of the best ways to save time on a busy weeknight.  This chicken is wonderful in any other recipe…pasta, pizza, salads, quesadillas…anything!

Friday:  Cheeseburger Sliders, Roasted Sweet Potatoes, & Salad

The kids love this meal for family movie night!  I love that they can have cheeseburgers…one of their faves (especially Ranger!), but having burgers at home means I can have healthier sides that really don’t take much time at all.  Once you’ve peeled and diced your sweet potatoes and tossed them with a little olive oil, salt, and pepper, they only take 20-25 minutes at 425 degrees.  Stir them around a time or two during roasting.

Saturday:  5 Ingredient White Chicken Chili

Yummy, simple, easy.  I topped ours with avocado, tortilla chips, and shredded cheese.  It really hit the spot on a cold day.  Plus, we can have the leftovers for a simple, warm lunch after church on Sunday.  (

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