The Steak Salad from last week was delicious! I will make this again for sure, possibly even trying it with grilled chicken. The dressing was very simple to make (olive oil, lemon juice & sea salt) and not too lemony.
For anyone interested in making the 3 Cheese Spaghetti which was on the menu last week, it’s a VERY easy recipe to double and freeze. While looking at the ingredients I noticed that many of the ingredients called for just half of something, 8 oz of spaghetti, half of a carton of cottage cheese (I used ricotta), 1/2 lb ground beef etc… I figured that if I were doing the work to sauté the onions, cook the noodles and brown the beef I might as well double the recipe and not let anything go to waste. We ate one pan and the second pan was put in the freezer for another night.
Summer break is truly over as the other three boys head back to school. This week is full of back to school night, mandatory sport parent meetings, cross-country and flag football practices, church groups and general mayhem. I try VERY hard to make sure the kids aren’t overscheduled and that we eat dinner as a family. But with all the back to school meetings that happen at the beginning of the year I know this week will be nutty. I’m going to do my best to prep ahead of time (in the morning), use my crock pot and make meals we’ve had before (only 1 new meal on the menu this week). Don’t tell the kids, but I wish summer had been a bit longer!
This week’s menu:
- Chicken Fingers w/mustard dipping sauce, sautéed green beans, pasta
- Grilled cheese, tomato soup, carrot & cucumber sticks
- Salsa Chicken (Crock pot), rice & fruit salad
- Crock pot chicken chili & cornbread
- Beef tacos & toppings
- *Chicken, Zucchini and Spinach Enchiladas with Skinny Avocado Cream Sauce
*denotes a new to me recipe I’m trying for the first time.
I’m sharing my meal plan at I’m an Organizing Junkie.