Last week there wasn’t much cooking going on in our kitchen. We had a lot of leftovers which we wanted to make use of. Plus, it was so hot in the beginning of the week it was nice not having to cook.
Sunday: Pizza – Our son had his friend birthday party. While we didn’t get a chance to eat at the party we ended up eating some pizza later on that night for dinner.
Monday: Leftovers – The Weekend Chef’s parents came over for dinner Saturday to celebrate our son’s birthday. Our son requested breaded chicken cutlets, homemade mac and cheese and roasted broccoli. There were enough leftovers for us to eat this again. Not cooking on a HOT summer day = happy mama!
Tuesday: Ham steaks, mashed potatoes and corn-on-the-cob. Our son requested this for his birthday dinner.
Wednesday: Leftover pizza. We might have overestimated how much pizza we’d need for our son’s birthday party. We had enough left over for us to get another meal out of it!
Thursday: I made this One-Pan Orecciette with Chickpeas and Olives from blog Big Flavors from a Tiny Kitchen. Our friend Ashley writes this blog. She is a member of our supper club and takes really awesome pictures! Please check out her blog! I adapted this recipe a little bit by not adding the rosemary. The kids and I agree that rosemary tastes like we’re eating a Christmas tree and we dislike it! I enjoyed this meal and it was easy to prepare. The kids weren’t big fans because of the arugula, chickpeas and olives (is that all?!!). But, they did eat the pasta.
Friday: Leftovers. The kids had leftover ham and mashed potatoes while the Weekend Chef and I had some leftover pasta.