I am looking forward to getting back on track this week! Last week was hectic in our household with house projects, late-night games, parent-teacher conferences, dental and doctor appointments, and travel. I really did not have time to be in the kitchen nor did I properly meal plan for my family so we ate out, made tacos and grabbed last-minute prepared food items to get us through it! This week looks a lot better and I am ready to be cooking in my kitchen again!
After I head to the grocery store on Sunday, I plan on coming home, unpacking the groceries and washing and chopping a bunch of vegetables to have on hand in the fridge. It makes for an easier week in not only meal prep but also for my family (well mostly Madeline and I) to have veggies on hand to snack on. I love storing our cut up veggies in these containers because they have a clear plastic body AND top, stack well and really tidy up the look of my fridge!
Weekly Meal Plan Vol.5
For Link To All Recipes Click HERE
Pawhuska Cheese Steaks. Similar to tacos, this is my go to dinner when I cannot think of anything else to make. I first discovered this simple family dinner in one of my favorite cookbooks, The Pioneer Woman Cooks. When we say steak here, it simply means deli counter roast beef that you brown up in a pan! So easy! Also, I substitute provolone cheese for processed cheese. I then broil the sandwich in the oven for a minute as the last step!
Almond Chicken Tenders. A grown up version of chicken tenders that your kids will still love! Again sourced from another cookbook that is in heavy rotation in my kitchen, Magnolia Table. I serve these with rice pilaf and a green salad.
Street Corn Nachos. I was at my local taco joint last week and had their street corn as an appetizer. I have been craving it ever since so I thought I would turn it into a weeknight meal! This also would make for a great party app!
White Pesto Spinach Lasagna. I am not a fan of traditional lasagna but give me pesto and I will work it into anything! This just seems like the ultimate in comfort food with a side of sophistication so I am excited to try it!
Skirt Steak w/ Roasted Broccoli & Crockpot Mashed Potatoes. We use our grill year round and skirt steak is so easy to throw on plus it cooks fast so my husband doesn’t have to freeze out there! I season ours (Fresh Market has the BEST skirt steak) with Borsari seasoning and it always turns out so well! I roast some broccoli florets at 350° with olive oil and sea salt and I am giving these crockpot mashed potatoes a try!
Salad of the Week
Roasted Cauliflower Kale Salad. I love when salads have a lot of crunch! This is a nice hearty but nutritious option to have on hand that takes advantage of the seasonal offerings!
Appetizer of the Week
Roasted Artichokes. Truth be told I buy whole artichokes because they look so pretty displayed in a white bowl in my kitchen. But just as they start to lose their color, I thought it would be a good idea to actually start eating them. This is a simple and delicious way to prepare them and they make for an easy appetizer. Top and serve with a warm baguette on the side!
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