** Due to crazy kid schedules and crazy husband travel schedule, there will not be a menu posted next week. **
Sunday: Chicken Tenders with Sautéed Zucchini
& Carrots
·
Chad took
Ranger and Payton to our small group Bible study while I stayed home with
Callen who had a little bit of a cold. I
made a quick dinner out of Purdue’s Simply Smart Chicken Tenders, which even
Chad and I like to eat. J Callen helped me cube some zucchini and
carrots, and I was able to sauté a little bit for him and me when we were ready
for dinner, and then I made the rest right before Chad and the kids arrived
home. Easy, healthy dinner for everyone!
Monday: Dinner Out
Tuesday: Ziti Pasta with Homemade Crock Pot
Marinara & Turkey Sausage, Caesar Salad, & Garlic Breadsticks
·
It was
Payton’s family birthday dinner, so I needed a dinner that would feed several
people but not be too time-consuming. Since
I’ve discovered Skinny
Taste’s Crockpot Marinara sauce, I’ve made it 3-4 times. It’s so easy, and you can easily change the
spices and flavorings to suit your family’s tastes. I made a double recipe in the crockpot this time, and I
actually found crushed tomatoes with basil already added! I also added in some fresh parsley and red
pepper flakes. I made the sauce as she
suggests, except that instead of meatballs, I used some precooked and crumbled
turkey sausage I discovered at the store.
I just tossed it in the sauce and had the crock pot on low for 3-4
hours. Easy and delicious!
Then all that was left to do was boil some pasta
(gluten free this time for some of our family), open a big bag of Caesar salad
(no…I did not make the dressing from scratch), and throw some bread in the
oven. It was perfect for a crowd! Since it was Payton’s birthday, she and the
boys ate macaroni and cheese…it’s her fave!
Wednesday: Baked Cheesy Chicken Flautas with
5-Minute Guacamole
·
This
recipe from JoCooks is a perfect
weeknight meal. The boys had their final
swim lesson late in the afternoon, so I was able to throw these together
quickly before we left, and then when we arrived back home, I just put them in
the oven to cook. Since I was in a little
bit of a time crunch before we left, I made the recipe even easier. I used chicken that I had already taken from
a rotisserie chicken earlier in the week.
Instead of sautéing the garlic and onion in olive oil, I just used
minced onion and garlic powder, basically skipping that whole step. Since mine were going into the fridge for a
couple of hours before cooking, I didn’t really feel like heating everything up
in the skillet was necessary. J
I used whole wheat tortillas. I also just rubbed my dish with butter,
rather than melting it. Before I put
them in the oven, I did brush on a little melted butter over the top. These were really good! I made ours a tad too spicy for the kids, but
the boys still powered through. I ended
up giving Payton a little turkey. The
next time I make them, I will make a few with just chicken and cheese rolled up
for the kids to avoid the spice for them.
Chad and I really liked them though!
(They also made an excellent leftover meal for me for a few days when
Chad was gone. I just reheated one in
the oven for my meal, and the tortilla crisped right back up!)
I served ours with The Weary Chef’s
5-Minute Guacamole, which I could pretty much make a meal out of all on its
own! I’m a little obsessed with
avocadoes right now and am finding excuses to have them with everything.
Thursday: Grilled Cheeses with Fresh Fruit and Veggies
for the Kids, Leftover for Me
·
Chad left
for a guys’ golf weekend, so it was an easy dinner after baseball practice for
us!
Friday: Dinner Out with Friends
Saturday: Chicken & Fries
·
Ranger was
having dinner with friends, Callen was with my mom, and Chad was still golfing, so
it was just Payton and me for dinner.
She requested chicken and fries, and I happily obliged! I had some in the oven and on our table in no
time. Just a special girls’ dinner. J
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