Still can’t quite believe August is about to end and school is upon us… This week, I pulled some recipes from the archives : my three ring binder filled with magazine clippings! Old school pinterest style. Here’s what we ate!
Blackened Steak Salad
notes: I had added some fresh corn kernels, red pepper strips and heirloom tomatoes to this mix, and topped with gorgonzola instead of blue cheese. The nice thing about meals like this, is the kids can eat all the elements and be satisfied, without necessarily having a salad for dinner. The rub is a bit spicy (would probably leave the cayenne off next time). Enjoyed by all…
On the Side : Roasted Sweet Potatoes
notes: a hearty taco filler. I just use soft tortillas (skip the frying). Serve with your favorite taco toppings.
On the Side : Chips & Salsa, Watermelon + Blueberries
Date Night | Madelyn made Easy Baked Chicken Nuggets, Fries, Carrots + Ranch Dip
Open Face Chicken Pesto Sandwiches
notes: Used ground chicken for these and served open face for grown-ups (tops on for kiddos). Such a yummy combo of flavors and easy to throw together. I skipped the bread grilling and just popped everything in the oven to melt the cheese and toast the buns. So yum!
On the Side : Fresh Corn + Zucchini Salad, Watermelon + Blueberries
Sundried Tomato, Spinach & Cheese Stuffed Chicken
notes: So my chicken breasts weren’t really thick enough to stuff… I just laid them all out in a 9×13 pan and topped with the filling. Baked and then sprinkled on some shredded mozzarella the last 5 minutes to top. The kids LOVED this, surprisingly (as they are usually pretty chickened out). Definitely recommend!
On the Side : Parmesan Roasted Asparagus
notes: best asparagus I’ve ever made according to my children. I used the frozen from TJ’s and roasted on a sheet pan.