I love the start of a new year. Fresh start, fresh schedule, fresh motivation. Getting back on track with blogging is one of my goals for 2018… Starting with our menu from a few weeks ago. Enjoy! (images via halfbaked harvest)

MONDAY //

30 Min. Garlic Butter Pasta w/ Herbed Pork Bolognese
notes: this is a frequent meal on our menu. I love finding recipes with fresh flavors that can be made in the dead of winter. The fact that this is super easy is an added bonus. I like to use TJ’s seasoned pork tenderloin. If I’m feeling lazy (which is most monday nights) I skip the pasta prep and just toss with butter and some parmesan just before serving. Definitely serve together with the kale, and you have a complete meal.

TUESDAY //

Crispy Parmesan Garlic Chicken + Zucchini
notes: I usually triple the amount of chicken for this recipe and double the breading. My preference is to pan fry just until the outside crust is golden, then stick all the chicken on a cookie sheet and bake for 15-20 minutes until cooked through. I can just never get the frying/cooked through thing right.

While the chicken is cooking, I saute the zucchini in the same pan and then serve everything together. Super easy and a good excuse to get some different veggies on the table.

On the Side : TJ’s box rice pilaf (one of our FAVS)

WEDNESDAY //

Date Night | Kids had TJ’s frozen Orange Chicken over Brown Rice

THURSDAY //

Honey Balsamic + Lemon Brussel Sprout Chicken over Feta Polenta
notes: I use feta in place of goat cheese, just for taste preference. Also, I typically omit the red pepper flakes and fresh basil. I find my brussel sprouts don’t cook very well just tossing them in at the end, so I like to half-cook beforehand. Typical Halfbaked Harvest, this is a wonderful flavor explosion for your mouth. A fav.

On the Side : Brown Sugar Glazed Carrots

FRIDAY //

Homemade Pizza + Salad

SATURDAY //

Cranberry Beef Bourguignon over Mashed Potatoes
notes: Omitted the cognac and mushrooms, and this turned out just fine. The cranberries added such a festive touch and the flavors were rich. Be aware this cooks for a few hours, so you’ll want to prep in the afternoon, which is actually pretty great for the witching hour. I like to serve over mashed potatoes (have never tried the 3 cheese ones from halfbaked, but I’m sure they are amazing). This would be great over egg noodles too.

On the Side : Frozen Peas

SUNDAY //

  

Dinner Club Here:

Winter Beet + Pomegrante Salad w/ Maple Candied Pecans + Balsamic Citrus Dressing
notes: I have a feeling this salad is one I’ll be making all winter long. I like to buy the already peeled and cooked beets in the produce section of Trader Joe’s to ease the process. Beets are just so darn messy. You can roast them, or just top as-is (they are ready to go out of the package). The glazed pecans were ridiculously easy and delicious (I omitted the cayenne). The dressing was the perfect finish.

Pancetta Wrapped Pork Tenderloin + Carrots
notes: I used proscuitto instead of pancetta and it works just fine. Keeps the meat tender and delicious. This is one of those really easy recipes that looks fancy and time-intensive. Yay.

Roasted Fingerling Potatoes

Almond Milk Creamed Spinach
notes: I know 4 bags of baby spinach seems like a ton, but trust me, you will need it all for this recipe. It cooks down and is definitely winning over the frozen alternative. I skipped the almonds and just topped with plain panko before baking and this turned out great.

Dessert : Dark Chocolate Olive Oil Cake
notes: Can you go wrong with dark chocolate? I think not. This was super easy, and although I cooked it in too small of a pan, so it didn’t cook evenly, it still managed to turn out. (I am no baker). Topped with fresh whipped cream, shaved dark chocolate and raspberries. Mmmmmm.