I hope everyone had a great weekend! We spent a relaxing couple of days up in Rhode Island. Beach time, lots of reading time and delicious food made this mom very happy! The kids are staying with my parents for a couple of days so we are childless. Unfortunately, my husband is at a two day overnight training in New Jersey. So, I’m home alone for the next couple of days! I’m going out to dinner tonight with a friend tonight. I also plan on getting in some good reading time and catching up on all my Real Housewives episodes! There will NOT be a lot of cooking going on this week! Here’s a peek at our most recent weekly meal plan:
Saturday – We had our monthly supper club. This month’s theme was Julia Child. I made a Zucchini Tian from RecipeTin Eats and my husband made Julia’s famous Chocolate Almond cake. We had another delicious dinner!
Sunday – We watched Harry Potter and the Goblet of Fire and shared a Pepperoni Roll, Buffalo Chicken Roll and Chicken Parm Wedge from our local pizzeria.
Monday – I made Spinach and Feta Chicken Burgers that I served with French fries and onion rings and marinated cucumbers. I adapted this recipe from Belly Full a LOT by using ground chicken, frozen spinach, added red onion and additional spices. These burgers were flavorful and even my daughter who doesn’t really like feta cheese enjoyed hers.
Tuesday – I made Breakfast Nachos. No recipe involved here, just tortilla chips topped with cooked chorizo, scrambled eggs, chopped tomato, sliced olives, salsa and shredded cheddar. I stuck the pan under the broiler until the cheese melted and then topped with sour cream. Nachos in any variety are ALWAYS a hit!
Wednesday – I know it’s hot, but I made chili in the slow cooker. It was easier to brown the meat and prepare the crockpot in the morning and not have to worry about cooking dinner later in the evening. I adapted this recipe from allrecipes, since most of us in the family prefer beanless chili. I only added one small jalapeno pepper and no cayenne pepper to make it kid-friendly. I served the chili over rice with shredded cheddar and sour cream.
Thursday – I made Summer Squash and Chicken Chowder from Cooking Light, June 2016. I cooked chicken thighs in the slow cooker instead of using a rotisserie chicken breast. This soup was very flavorful and tasty! I topped it with Greek yogurt as recommended. I served the soup with biscuits (not home-made!).
Friday – We ate dinner at my parent’s house up in Rhode Island – BBQ chicken, potato salad, tomato and mozzarella salad and marinated cucumbers!
What is on your menu this week?
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