Started with the SuperBowl, got hit with the stomach flu and ended with Olympics. Not one of my favorite weeks, but we made it through. Thank you, Jesus. Here’s what we ate…

SUNDAY //

SuperBowl! : Easy Spinach Artichoke Dip/Chips, BBQ Meatballs in the Crockpot, Hot Dogs in Crescent Rolls, Loaded Tater Tots (topped with cheddar cheese + bacon bits), Veggies + Dip, Hummus + Pita Chips

MONDAY //

Tomato Glazed Meatloaves w/ Mashed Potatoes, Peas
notes: Used gluten free bread. Skipped the whole recipe/brown butter part of the mashed potatoes, and just made them as I usually do. Honestly, I was underwhelmed by the tomato glaze. While I did like the sneaky addition of the veggies in the meat, I would probably make this with the brown sugar glaze from my other meatloaf recipe instead.

TUESDAY //

Chicken Broccoli Skillet Bake, Applesauce
notes: This was a surprisingly delicious recipe for the simple ingredients. I used half zoodles from Trader Joe’s and half broccoli florets. Served it over TJ’s frozen brown rice for a really quick and easy starchy base. The zoodles with all the chicken and cheese totally gave you the illusion of pasta 🙂 Will def make this again…

WEDNESDAY //

Date Night | Kids were recovering from the flu 🙁

THURSDAY //

Pork Tenderloin (marinated in TJ’s Soyaki Sauce)
notes: If you have not yet been turned on to the goodness that is Trader Joe’s marinades, let me encourage you to check them out. The soyaki with pork tenderloin is one of my all time favorites.

Fried Rice w/ Zucchini, Tomato + Parmesan
notes: Second Smitten Kitchen recipe of the week, and I have to stay I much preferred this one to the meatloaf from Monday! Again, the TJ’s frozen rice simplifying the recipe prep. I added 1 1/2 bags of rice. This was such a wonderful taste of summertime, which is always welcome in the dead of winter. A great simple side dish.

FRIDAY //

Baked Gluten Free Sweet + Sour Chicken over Rice, Broccoli
notes: Not gonna lie, definitely made some adaptations to this recipe and not sure I’ll make it again. The double breading of the chicken was a little time-intensive. I used the gluten free flour (from TJ’s), and probably could have cut back to 1 cup of flour and cornstarch each. Stuck the baking dish in the oven while it was preheating with the coconut oil to melt it. I found it did not need to cook for nearly as long as the 45 minutes recommended. I would say I maybe baked it for 20-25 minutes. I was short on time anyways… and didn’t notice a difference. My main issue with this recipe, though, is the sauce : 1 cup of sugar?! I used 1/2 cup of sugar and it was still too much in my opinion… You could probably go with 1/4-1/3 cup and still be fine. This might be good with some diced pineapple thrown in with the sauce and baked for an additional 10-15 minutes (again cut back on the time). Might try this again, because I do feel like it could be improved and the chicken was delicious… It just needs some tweaks to make it right.

SATURDAY //

Tacos