Weekly Menu - May 28 - June 3

Well it's the end of May and Memorial Day weekend. We are getting summer kicked off! I hope everyone has some fun and safe plans for this weekend. We will be going to a barbecue at my sister-in-law's house with friends. Really looking forward to spending time with them! There were a few things that just didn't get made last week. Between night shift and the pregnancy, I was just too tired to actually make dinner so we had pizza instead. So I've put them back on the menu for this week.

Hash Brown Casserole 

Open Faced Thanksgiving Sandwiches

Slow Cooker Tex-Mex Chicken & Beans

Slow Cooker Pork Tenderloin

Lime Chicken Soft Tacos

Slow Cooker Cheesy Chicken

This was really good. I didn't get to eat it the night I made it, but it does reheat well. Hubby said it was yummy and gave it a thumbs up. I don't have a picture since I forgot to take one before I left for work. Next time I make it I will add a pic!

Slow Cooker Cheesy Chicken

adapted from AllRecipes.com

Prep Time: 15 minutes

Cooking Time: 8 hours

Servings: 4-6

Ingredients

1 1/2 lbs of chicken breasts

2 TBS unsalted butter

1 packet of dry Italian dressing

2 can cream of cheddar soup

1 can cream of chicken soup

8 oz light sour cream

1/2 cup of milk

Hot, cooked rice

Directions

Cut the chicken into cubes and place in crockpot with butter. Sprinkle with Italian dressing. Cook on low for 6-8 hours.

 

In the last 30-45 minutes of cooking, add in the soups, milk and sour cream. Serve over hot, cooked rice (or noodles - whatever your preference!). 

 

Enjoy! 

Stovetop Mac & Cheese

This was so easy and yummy! Very versatile and you could easily change up the type of cheese that you use for a more sophisticated taste. We gobbled it down. 

Stovetop Mac & Cheese

adapted from Alton Brown

Prep Time: 10 min

Cook Time: 15 min

Servings: 6-8

Ingredients

1/2 lb elbow macaroni

4 TBS unsalted butter

2 eggs

6 oz evaporated milk

1 tsp Kosher salt

1/2 tsp ground black pepper

3/4 tsp dry mustard

10 oz shredded sharp cheddar (or whatever other cheese you might like!)

Directions

Boil water and add the macaroni. Cook according to the box (usually about 10 minutes) and drain. Return to the pot, add the butter and toss to coat. 

While the pasta is cooking, combine the eggs, evaporated milk, salt, pepper and mustard. Whisk until well combined. Pour over the macaroni and stir to combine. Add cheese and stir. Over low heat continue to stir as cheese melts about 3 minutes or until creamy. 

Enjoy!

Weekly Menu - May 21-27

As some of you might have heard, I'm pregnant! This has been quite a challenge to keep the blog running while battling aversions and cravings. Not to mention the fatigue, too! I'll soon be moving into the second trimester so I'm hoping that some of the aversions and cravings will go away so I can eat and function like a normal person. I'm excited about this week's menu and I hope that it doesn't look like it is coming from the kitchen of a preggo lady!

Marinated Flank Steak

Cheese Conies & 3-ways

Lime Chicken Soft Tacos

Slow Cooker Cheesy Chicken

Open Faced Thanksgiving Sandwiches

Wheatberry Salad

I've been making this for a couple of years and every where I take it people love it! It's so fresh, healthy and yummy. You're probably wondering, what's a wheatberry and where do I get them? Wheatberries are the entire wheat kernel except the hull. They also are a great source of fiber. I usually pick mine up at Fresh Market or Whole Foods. This is great with some grilled chicken on the side or roasted chicken mixed in with the salad. 

Wheatberry Salad

from Ina Garten

Prep Time: 20 minutes

Cooking Time: 45 minutes
Servings: 6

Ingredients

1 cup hard winter wheatberries

1 cup finely diced red onion

6 TBS olive oil

2 TBS balsamic vinegar

3 green onions, white and green parts minced

1/2 red bell pepper, small diced

5-8 baby carrots, thinly sliced1/2 tsp ground black pepper

1/2 tsp Kosher salt

Directions

Put wheatberries in a saucepan with 3 cups boiling water. Cook uncovered on low for 45 minutes or until soft. Drain.

Saute the red onions over medium heat with 2 TBS of olive oil until translucent. Turn off the heat, add remaining olive oil and balsamic vinegar.

In a bowl, combine all ingredients. Let the salad sit for at least 30 minutes before serving. Serve at room temperature. 

Enjoy!

Weekly Menu - May 7-13

So excited that school is finally over and I am back in action! Only in a couple of weeks, I will start an internship where I work 7am-7pm or 7pm-7am three days a week - not very conducive to menus and dinner. We'll just have to play it by ear. 

 On the menu this week:

Wheatberry Salad
Fluffiest. Pancakes. Ever.

Stovetop Mac & Cheese

Salmon Patties

Chicken Tortellini Bake