Hope everyone enjoyed their weekends and spent Mother’s Day doing something special! Friday night we ended up celebrating Mother’s Day with my Mom by making a dinner of gnocchi, chicken parmesan, and focaccia- so delicious! On Sunday, our family went to Ocean City, NJ for the day to enjoy the sand and sun. I don’t know about you but for me this weekend was over in a flash. Here we are at the start of another busy spring week, packed with baseball games, a spring concert, and a couple of days of work. These menus are getting more and more important as the weeks get busier. This week I’m incorporating a bunch of favorites from past menus to keep things simple and efficient.
leftovers, spinach salad
Tuesday: (game night)
steak, baked potatoes, spinach salad
Thursday: (Spring Concert)
Pasta al Forno, caesar salad
Sunday: (Dennis & I have concert that night so eating “linner”)
BBQ-hamburgers & hotdogs, fresh veggies
What meals are on your “go-to” list for busy weeks?
Let this be a lesson… this is what happens when you don’t take the time to make a weekly menu. It’s Tuesday and everyday I’ve been struggling to figure out what to serve for dinner. I guess it’s my lesson to learn but since I haven’t seemed to master it maybe you have a shot instead? Whatever the case may be, here is my better late than never attempt to get dinner time back on track.
Monday: assorted chicken from Wegmans Asian Wokery Bar, jasmine rice, egg rolls
Tuesday: chicken quesadillas, guacamole & salsa with chips
Wednesday: Pasta al forno, spinach salad, and focaccia
Thursday: grilled cheese, soup, cucumbers
Friday: Pizza on the Pizzazz, cucumbers
Saturday: Garlic Lime Chicken, potatoes, spinach salad
Sunday: Slow Cooker shredded beef tacos
You’ll notice I’m starting on Monday. That’s because we ended up having the sliders and crash hot potatoes on Sunday due to some inevitable meal switching. Now, if you haven’t noticed- those crash hot potatoes have been on the menu for THREE WEEKS STRAIGHT now!?! Not that we ate them each week; actually, I kept putting off making them for one reason or another but I finally tried them and boy, are they GOOD. Good like, everyone was asking for more until there were none left, good. I found the recipe over at The Pioneer Woman where Ree walks you step by step making these. I think they would be a fun thing for kids to help make too because there’s smashing and brushing involved. Be sure to leave a comment and tell me what you think if you try them.
I know I just got done ranting about how I hate to cook but here’s one recipe I can honestly say I LOVE. Not only does it combine some of my favorite ingredients like tomatoes and basil
but it’s also SUPER EASY!! And as much as I hate cooking, I do love all things EASY!
This is also the PERFECT season for this recipe since fresh basil and tomatoes will be plentiful in the upcoming months. The sauce is also very light which makes it a perfect accompaniment if you want to serve it as a side instead of a main dish. So enough rambling about my love for this dish…here’s the recipe so you can try it for yourself.
- 2 cups (1 pint) cherry or grape tomatoes
- 1 clove garlic
- ¾ cup chicken broth
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 9 oz. pkg. refrigerated (NOT FROZEN) ravioli (I use Buitoni)
- ¼ cup snipped fresh basil
- ¼ cup shredded Parmesan cheese
- Place tomatoes and garlic in a blender or food processor and puree until smooth.
- Transfer to a large saucepan.
- Add broth, salt, and pepper. Bring to a boil
- Add ravioli and return to boiling.
- Cover and simmer for 6-8 minutes stirring occasionally.
- Stir in basil and top with cheese.
If you give it a try, I would love to hear what you think about it! Enjoy!!
Last week’s menu got tweaked a bit throughout the hustle and bustle of our schedule. Thursday night Chelsea wasn’t going to be home in time for the shrimp dinner so we decided to consolidate the sausage skewers and shrimp into one meal on Friday. We also added a new “toy” to our kitchen- a Pizzazz Pizza Oven. So instead, we turned Thursday night into our night to try out cooking on the new Pizzazz. I’m going to give it a week before I do a full review but it was definitely a fun and easy way to prepare dinner.
Also, the weather didn’t put me in much of a sangria mood so that will wait for another week. Last but not least, Saturdays scheduled meal was moved to Sunday so that we could finish off some leftovers and get to the field in time for the game.
This week’s menu is a bit more laid back having learned my lesson. There’s only so many nights a girl who hates to cook can be in the kitchen
Black Bean Enchiladas
Saucy One-Pan Raviolis, focaccia, spinach salad
Spicy Sausage Skillet (recipe calls this breakfast but we always serve it for dinner), spinach salad
Grilled chicken, Crash Hot Potatoes, cucumber salad
Thursday: (game night)
Hot Dogs n’ Crescents, applesauce
sliders, french fries, carrots
Saturday: (Parent’s Night Out)
dinner at Grandmom’s
I hate to cook… there, I said it. Although I try to showcase my best here in blog-land I like to try to keep it real at the same time. And the reality of my life is that if it weren’t for an amazing husband who almost never says anything negative about my cooking (actually, I really can’t think of anything) I would probably just walk away from cooking altogether- is that even possible? Okay, I may be wearing my cranky pants tonight but I think you get my point. I tend to work best with some positive feedback and with three young kids in the house I don’t get much more than “I ate most of my food… can I be done? What’s for dessert?”.
So, where am I going with this? Oh yeah- this whole meal planning thing is making dinner time a little more bearable. This way I’m not bothering my pretty little head figuring out at the last-minute what to serve, hubby can look forward to knowing what’ll be on his plate and the kids can mentally prepare for the torture that lies ahead. Win-win-win!
And although I may hate to cook, I do love to share. So, here’s this weeks menu… maybe, just maybe, I can help make meal time more bearable for you too!
Monday: (game night)
Spaetzle with leftover chicken or beef, carrots
Wednesday: (Joey’s birthday)
Chicken and Dumplings, cucumbers
Thursday: (My attempt to lure college dwelling daughter home to eat this meal with me)
Sausage Skewers (Dennis), farro, Summer Berry Sangria
Saturday: (game night)
Black Bean Enchiladas, mexi-corn and rice with the rest of Friday’s Sangria
Hope you can find some inspiration in this week’s menu! I would love to hear if you try any of the meals and welcome any suggestions to add to our menus as well!