Life is returning to some semblance of normal, and it feels so good… spring feels like it’s just around the corner. I. Can’t. Wait. Here’s what we ate last week…

SUNDAY //

Slow Cooker Potato Soup / Cheese+Crackers / Veggie platter
notes: I LOVE coming home to lunch in the crockpot after church on Sunday. This was one of those recipes with very few ingredients that ended up being so surprisingly delicious! TIP: I like to use the frozen cubes of garlic in the frozen veggie section at Trader Joe’s. Makes 10 cloves in a recipe like this super easy. The garlic is frozen in little trays and you just pop out what you need. Definitely top with all the fixings : bacon bits, shredded cheddar and green onions! This is a satisfying bowl of goodness.

MONDAY //

Sweet Potato Enchilada Skillet / Chips+Salsa / Salad
notes: We are trying a new thing around here : Meatless Monday. So far so good. Again, I used the sweet potato “noodles” in the produce section at TJ’s… As I was making this, I was thinking I should have added some ground turkey or beef, but once we ate it, I honestly have to say we didn’t even miss the meat. Even the kids! Cover something in cheesy and avocado goodness and it can make a lot pass 😉 Will make this one again!

TUESDAY //

Date Night | Kids had Easy Baked Chicken Nuggets + fries (TJ’s frozen section)
notes: these chicken nuggets were one of the first recipes Madelyn ever made for dinner, and they’ve remained a favorite. GF too!

WEDNESDAY //

Crispy Thai Pork w/ Cucumber Salad / Rice / Egg Rolls
notes: give me all the fresh food in winter! Omitted the thai chiles and didn’t miss the spice, although it probably completely changes the recipe! Word of warning : fish sauce is stinky. Ventilate well. Definitely top with the fresh herbs — the basil at minimum, although the mint adds an amazing layer of flavor too. I doubled the meat for our crew and had some leftover. You can make these as lettuce wraps, or simply serve the meat over rice (the kids preferred method). The flavors of the cucumber salad with the crispy pork and base of rice is such a flavor explosion in your mouth. Love this simple recipe.

THURSDAY //

One Pot Greek Chicken + Lemon Rice / Roasted Broccoli
notes: used boneless skinless chicken breasts here and it was DELICIOUS. Perfect pot of goodness on a cold windy day. Be aware that this cooks for almost an hour and you want to make sure it stays in the oven that long. Rather than covering with foil, I used her tip to put a baking sheet over the 9×13 pan and it worked perfectly. I reversed the order and cooked the rice first and then the chicken while the rice was already started in the oven. Because I doubled the meat quantities, I put everything in a 9×13 pan rather than a skillet. Either would work well here. Definitely will be adding this to the winter menu rotation.

Best broccoli I’ve ever had! The lemon and the asiago and almonds were the perfect topping.

FRIDAY //

Power Outage : Out to Dinner. Pioneer woman I am not.

SATURDAY //

Breakfast Casserole / Oatmeal Muffins / Fruit Salad
notes: I used the pre-shredded hash browns from Trader Joe’s frozen section as the base for this which made prep a breeze. It will not seem like a lot of eggs.. and that’s ok. They really serve to bind everything together rather than being a big part of the casserole. Kids loved this.

Muffins were not as big of a hit. Maybe my proportions were off? They were gummy in the middle and stuck to the wrappers. On a mission to find a good GF muffin recipe… let me know if you have one!

Have a wonderful week friends!