Week 2 of posting my menus for the week! The end of this week has a better forecast for grilling so we will be taking full advantage of that.
Sunday:
Grilled Pork Chops & Veggies with Cheesy Potatoes
Grilled Pork Chops Ingredients:
3-4 thawed pork chops
2 cans of pineapple juice
3 tbsp of granulated garlic
Take thawed pork chops and place in a contain to be marinated. Pour pineapple juice over the pork chops and then sprinkle the granulated garlic over the pork chops as well. Place in fridge to marinate for at least 6 hours.
When ready to grill, take out for 30minutes and let sit. Then place on grill and cook to temperature of 165 degrees.
Cheesy Potatoes Ingredients:
2 lbs. frozen, cubed hash browns
1/2 cup butter
1 can cheddar cream soup
1 cup of sour cream
1 cup of milk
8 oz. shredded cheddar (I usually use more)
1 tsp. salt
1/2 tsp. pepper
*When it is just Dave and I, I only make half of the recipe.
Mix all ingredients well and spread into casserole dish. Bake at 350 degrees for 1-1/2 hours covered with foil. Remove foil for last 1/2 hour.
Grilled Veggies Ingredients:
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red onion, chopped
1/4 cup of Newman's Own Light Balsamic Dressing
1/4 cup of Newman's Own Classic Oil & Vinegar Dressing
Mr. Dash Garlic and Herb Seasoning
*When it is just Dave and I, I cut up all the veggies but only make half. I store the rest of the veggies without dressing or seasoning in an airtight veggie container in the fridge for later use in the week. Dave is my 32 year old man child and refuses to eat veggies :)
Place chopped veggies in a mixing bowl, add dressings and seasoning. I just sprinkle the seasoning so that the top in thoroughly coated and then mix everything up. Line a grill basket with foil and then add veggies to the lined grill basket. Place on grill with pork chops.
Monday:
Spaghetti & Homemade Meatballs
Meatball Ingredients
1.5 lbs of ground meat (turkey, chicken, Italian sausage or beef all work)
1 large egg
1/2 cup of bread crumbs
1/2 cup of shredded Italian blend or parmesan cheese, finely shredded
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. of red pepper flakes
1 cup of marinara sauce (or more if you like)
1 cup of shredded cheese of your choice (we use shredded Italian blend)
Mix ground meat, egg, bread crumbs, 1/2 cup of cheese, onion powder, garlic powder, Italian seasoning and red pepper flakes in a large bowl. I use my hands to mix it all. Then form the meatballs all the same size using your hands or a cookie scoop and place into a casserole dish. I usually use a dish that is 12x12 and make 9 meatballs. However you can make more by just making them smaller. Bake meatballs for 15-20 minutes or until fully cooked (when I make the meatballs a little larger they usually take 25-30). Once fully cooked remove from oven and drain the grease. Then top with the marinara sauce and shredded cheese. Place back in oven for 10 minutes or until cheese is fully melted. Serve with spaghetti noodles (or any other kind of noodle) and enjoy!!!!
Tuesday:
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
10 small soft flour tortillas
3 tbsp flour
2 cups chicken broth
1 cup sour cream
2.5 cups shredded and cooked chicken (I do this using our instant pot - I cook about 2-3 (two larger or 3 smaller) chicken breasts and then shred with a hand mixer)
3 cups of shredded mexican cheese
3 tbsp butter
1 can of Rotel
Preheat oven at 350 degrees. Combine shredded chicken and 1 cup of cheese. Fill tortillas with the chicken and cheese mixture and roll each one and place in a greased 9x13 pan. Melt putter in pan over medium heat. Stir in flour and whisk for 1minute over heat. Add broth and whisk together. Cook over heat until it's thick and bubbles up. Take off heat and add in sour cream and Rotel - make sure that it is not too hot so your sour cream does not curdle. Pour mixture over enchiladas and add remaining cheese on top. Bake in the oven for 20 minutes and then broil for 3 minutes to brown the cheese.
You can serve with salsa or taco sauce.
Wednesday:
Pizza Night (we either make frozen ones or support a local business)
Thursday:
Grilled Buffalo Chicken Breasts with Grilled Veggies & Air Fryer Sweet Potato Fries
Grilled Buffalo Chicken Breasts Ingredients
3-4 chicken breasts, thawed
2 tbsp avocado or olive oil
2 tbsp Weber Kick'n Chicken Seasoning, divided into two
Slices of cheese, your choice, we use Swiss and Pepper Jack
Coat thawed chicken breasts with oil and lay out on a baking sheet with sides. Sprinkle 1 tbsp of seasoning over one side of all the chicken breasts, then flip and do again with the other 1tbsp of seasoning - you can use more seasoning if you wish.
Place on grill and cook until done - before removing from the grill add a slice of cheese to each piece of chicken and melt.
Grilled Veggies - this is me using up my veggies from Monday's meal - see above for full ingredients and cooking instructions
Air Fryer Sweet Potato Fries
1 large sweet potato or 2 medium sized sweet potatoes
2 teaspoons avocado or olive oil
1 tbsp cajun seasoning
2 tsp corn starch
Preheat air fryer at 400 degrees for 5 minutes. Cut sweet potatoes into fry strips of 1cm thickness. Place in mixing bowl. Coat with oil, seasoning and corn starch. Mix throughly. Place fries into air fryer basket in batches - make sure to leave space between the fries for the air to circulate. You may have to cook your fries in batches. Cook for 8 minutes and mix them up half way for best results.
Friday:
Left overs OR order out
Saturday:
Left overs OR order out
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