Sunday: Dinner Out
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We had
just returned the day before from a wonderful week in Florida! To say we had no groceries in the house would
be an understatement. J
Monday: Memorial Day Cookout with Family!
Tuesday: Slow Cooker French Dip Sandwiches with
Roasted Sweet Potatoes and Broccoli
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My
friend, Michelle, shared this recipe that she found from
Our Best Bites, and we love it! It is so, so easy, and the flavors are
amazing. It’s actually better the next
day, so make enough to have leftovers, or just make it the day before.
J
1 2-3 lb beef roast
2 tbsp olive oil
salt and pepper
2 1-ounce packages of dry onion soup mix
2 can beef broth
6-8 buns
swiss, provolone, or mozzarella cheese (shredded or sliced)
Heat oil in large pan, rub roast with salt and pepper,
sear on all sides. Place roast in crockpot, sprinkle with onion soup
mix. Pour beef broth over roast.
Cook 8-10 hours on low. Or 4-5 on high and 3-4 on
low. When meat is ready, shred with a fork. Place shredded meat in
rolls, top with cheese and broil open-faced until cheese is melted and bread is
golden. Ladle juices into small bowls for dipping.
Roasted Sweet
Potatoes and Broccoli
·
Just a
refresher for anyone new to reading our menu…we roast….ALOT. I’m not sure that a vegetable has passed
through our kitchen that we haven’t roasted.
So, I often don’t list out the directions on the blog simply because it
would feel completely repetitive.
But, it’s been a while, and this combo is a
fave in our house. I dice up sweet
potatoes into half-inch cubes and toss them on a foil-lined and sprayed baking
sheet. (Sweet potatoes still have a
tendency to stick, even on foil. So I
spray the foil with cooking spray or olive oil too!) On the other side I toss on chopped
broccoli. Drizzle them both with olive
oil and sprinkle with salt and pepper – or any season salt will do. Roast in a 400-425 degree oven for 15
minutes, then stir everything around.
Usually another 6-10 minutes does the trick, but you’ll know your
veggies are done when they start turning a little brown around the edges. Yum!
More often than not, I squeeze a little fresh lemon juice and sprinkle
on freshly grated parmesan over the broccoli right after it comes out of the
oven. J
Wednesday: Leftovers
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I told
you that the French Dip Sandwiches are actually better the next day…trust me on
this. I just put the meat and gravy back
in my crock pot and had it on warm for about 4 hours. It was perfectly delish!
Thursday: Grilled “10 Chicken” with Roasted Carrots
and Asparagus and Warm Bread
Grilled “10
Chicken”
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We might be obsessed with this ridiculously
easy was to prepare chicken, but I’m not ashamed. We just love it! We use bone-in chicken thighs, but please use
whatever chicken you are comfortable with.
We like the dark meat, and cooking it on the bone retains so much
moisture. Plus, it’s one of the most
inexpensive cuts of chicken you can buy.
Place your chicken in a Ziplock bag and pour in soy sauce, Italian
dressing, and garlic powder. That’s
it! I always let ours marinate as long
as possible…this time it was about 8 hours.
Chad grilled it for our family as well as our friend Jeff who came over
for dinner. It was yum, yum, yum!! And, I took a picture of the veggies, but forgot about the chicken!
Friday: Sliders, Fries, and Fruit
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Chad and
the boys when backyard camping with some of our friends, so he took the food
with him to prepare over there. I stole
just a bit of the ground beef and made dinner for Payton and me. I just made our patties in a skillet on the
stovetop. Instead of fries, I had an
avocado drizzled with balsamic vinegar and olive oil.
Saturday: Orzo and Quinoa with Sausage, Peppers,
and Tomatoes, Spinach Salad, and Garlic Cheddar Biscuits
Orzo with Sausage,
Peppers, and Tomatoes
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This is a
Giada de Laurentiis recipe that my friend Jamie shared with me a few years
back. I haven’t made it in a very long
time, but I’m so happy I stumbled across it again! It’s such a tasty dish, and it’s pretty
simple to make. I actually made one
small change and did half orzo, half quinoa to add to the health factor a
bit. It’s already a pretty healthy
recipe on it’s on, but adding in the quinoa takes it up a notch. If you just use orzo, it’s still
delicious! You might not use quite as
much orzo as the recipe calls for, though.
Here’s the recipe below, without any substitutions.
3 cups chicken broth
1 pound orzo pasta
2 tablespoons olive oil
4 links mild Italian turkey sausage, casings removed
1 garlic clove, minced
2 jarred roasted red bell peppers, cut into 1/4-inch strips
2 plum tomatoes, chopped
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh flat-leaf parsley leaves, or basil
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1) In a large saucepan, combine 3 cups of water with chicken broth. Turn the
heat to high and bring to a boil. Add pasta and cook until al dente. Drain,
making sure to reserve 1/2 cup of the pasta water.
2) While pasta is boiling, get out a large skillet. Heat oil in it over
medium-high heat. Add turkey sausage and cook around 4 minutes, breaking it up
with the back of a spoon as you go. (It should be cooked through, but not quite
browned.) Add garlic. Cook until fragrant, 30 to 60 seconds. Add bell peppers,
tomatoes, and red pepper flakes (if using). Sauté 2 or 3 minutes, until
everything is heated through.
3) Combine pasta, sausage mixture, and 1/2 the parsley in a large serving bowl.
Salt and pepper to taste. If you need the pasta water to moisten it up, add it
now. Mix well. Sprinkle Parmesan and the rest of the parsley on top. Serve.
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