This last week's menu went a little something like this...
Monday: Cracker crusted chicken strips with mashed red potatoes and oven roasted broccoli.
How'd ya do that? Cut boneless, skinless chicken breasts into strips. Dredge them in melted butter and dredge them in a mix of crushed crackers, salt, pepper, and garlic powder. Bake them in the oven on 350 degrees for about 20-30 minutes until done. I used Ritz crackers, but you can use whatever you have on hand.
Tuesday: Spicy Dr. Pepper pulled pork, leftover mashed red potatoes and roasted broccoli.
PS. I froze a lot of the leftover pork. That will surface again. I give it a two thumbs up. But, boy is it spicy!
Wednesday: Fox's Pizza with Caesar Salad.
How'd ya do that? Pick up the phone and call your nearest Fox's pizza right now. You won't be sorry. I promise. While your waiting, wash and tear up some Romain lettuce leaves. Toss them with creamy Caesar dressing, Caesar croutons, and Parmesan cheese. I bet you will eat one or two less pieces of pizza if you throw this salad together while you wait. A little roughage and fiber never hurt anyone.
Thursday: Gorton's Fish Sticks, steamed green beans, and Kraft Macaroni and Cheese.
Don't judge. Just don't. We do the quick and easy and totally processed diet from time to time. Especially when the 14 year old is in charge of dinner.
Friday: Pork Chops topped with mango, apple, habenero salsa, garlic and cheddar mashed potatoes, and oven roasted asparagus.
How'd ya do that? The pork chops were seasoned with a little salt and pepper and grilled stove top in my grill pan for about 4 minutes on each side. Then, I placed them in a casserole dish topped with the Mango Salsa and finished cooking in the oven. For the potatoes I boiled and mashed potatoes and added milk, butter, grated sharp cheddar cheese, minced garlic, salt and pepper to taste. Tossed the asparagus with olive oil and sea salt and roast on 350 degrees for about 7-10 minutes.
This weekend has left me with a large helping of leftover spinach and artichoke dip. I've got my thinking cap on and getting creative about how to use it and can't wait to share it with you. Hope you all have fabulous weeks planned!