Last week’s menu recap:
The apple and bacon stuffed pork chops were really tasty. If it were not for all of the “meat handling” in this recipe, it would be a keeper. If you do not mind the meat handling aspect, or if you do not have minions that need attention during meal prep, than it should be something you try for sure.
The tostadas ended up being chicken sandwiches, and the irish nachos became baked potato slices and shredded chicken left overs. Both nights, I ended up having business meetings, and I was unable to complete either meal. I am SO grateful for the chicken in the crock pot though because it fed us for two nights, and made yummy stock!
The rest of the menu items were good, but do not need extra praise. They are staples. 🙂
Before getting to the items for this week, I have a quick garden update.
My monster zucchini plant met the compost bin yesterday. It was trying to take over the ENTIRE box, and the leaves were getting this funky white fungus-y looking fuzz on them. It was just better to call it a total loss. The lettuce was also pulled after fulfilling its duty to provide us with many salads.
The remaining watermelon, basil, kale, cucumber and peppers are still doing well. In fact, the jalapeno plant is producing WAY more jalapenos than this mama needs. I mean taco bell mild sauce is too spicy for my liking. Ya dig? Trevor thinks it is fun to “help” in the garden by picking the peppers. Here are some that were picked before their prime. Oh well.
I am eagerly anticipating the bell pepper harvest. I have several LARGE peppers that are looking amazing. This particular pepper grows big and green, but turns red as soon as it is ripe. I cannot imagine that they will get much bigger, but they are all still green. CANNOT wait!
Here is our plan for the week:
Sunday: Quinoa and Salmon salad
Monday: Chicken enchilada soup from the freezer
Tuesday: Chicken Marsala pasta with asparagus
Wednesday: Cheeseburgers with roasted sweet potato squares
Thursday: Cheesy broccoli orzo and a garden salad
Friday: Chicken couscous salad
Saturday: Potato breakfast casserole thing inspired by this recipe. I will change it up and use local sausage, freshly diced potatoes and just might add some bell peppers.
Happy eating everyone!
