It’s Monday and I’m back again with another weekly meal plan. We survived Saturday’s snow and ice and were out and about Sunday. This week is a busy one and the last week of school for the kids before their holiday vacation. You’ve probably noticed that the colder weather has brought more comfort food to my weekly meal plan. You will be seeing lots more soups, stews and casseroles in the upcoming weeks! Here’s a look at what was on our menu this past week:
Saturday: We had our annual supper club cookie exchange. Instead of going out to eat, we decided to have all the kids come and do our annual pizza them night. It was a carb-alicious good time! I made Buffalo Chicken Pizza from Well Plated and my husband made a Deep Dish Spinach and Artichoke Dip pizza. There was also regular cheese pizza and pepperoni pizza as well as a Tuna Nicoise pizza, Chicken Piccata pizza and Chicken Potpie pizza. I was stuffed!!!
Sunday: I had some leftover buffalo chicken ingredients so my husband made calzones for us. A tasty way to use leftovers!
Monday: I made Philly Cheesesteak Grilled Cheese from Nutmeg Nanny. This recipe called for deli roast beef and sliced Italian blend cheese. I used the deli roast beef and provolone cheese. This was a tasty sandwich that was easy enough to make and the kids really liked! I served it with fries. #kidapproved
Tuesday: I made Rustic Italian Tortellini Soup from Taste of Home. Although I’m not a huge “soup is the meal” type of person, this soup is actually filling with the sausage and tortellini. I did serve it with some garlic bread….because I’m a carb-a-holic and all! This was quick and easy to make and there’s a freeze option as well.
Wednesday: I made a Chicken and Vegetable Potpie. It was adapted so much from a Cooking Light recipe that it’s basically not the recipe at all! I substituted ground chicken for the ground beef. I went to two grocery stores looking for refrigerated bread sticks and could not find them. So, I used croissants on the top instead. This pot pie has carrots, mushrooms and zucchini in it. This lacked a little flavor for me and was a little liquid-y. I served this with Caesar salad. This was fairly quick and easy but wasn’t a favorite.
Thursday: Thursday’s after-school schedule includes jazz band, piano lessons, and basketball practice. I adapted Cooking Light’s Mom’s Creamy Chicken and Broccoli Casserole for dinner. Instead of using rotisserie chicken breast, I slow cooked some boneless chicken thighs earlier in the day. And because I need carbs, I cooked some rice as well. When I got home and had to cook it was quick since everything was already cooked. This dish was alright but not one that I’d make again.
Friday: Tonight was plain pizza and salad night. It was a busy night with my husband and son at his Tae Kwon Do belt test and my daughter and I at her holiday Girl Scout meeting.