Hi, Friends! I wanted to share a few notes on last week’s meal-plan. I tried a couple new ones, and they were both winners! The Garlicky Alfredo Shrimp Bake was delicious. (The hubs was making all kind of yummy noises!) I prepped the ingredients during the boys’ rest time, so that was helpful when it was time to put it together. I was really concerned about the Eggplant Parmigiana recipe that was included in Dan’s and my “Date Night In” box. The recipe had “sketchy” written all over it. To begin with, “Parmigiana” was misspelled in the title, and the sauce recipe called for one TEASPOON of chopped onion. What?! Why even bother putting in any onion if it’s only going to be one teaspoon?! “1 can of tomatoes” was listed in the ingredients. Umm… Do you know how many kinds of tomatoes there are? Whole, stewed, diced, etc. (I went with “crushed.”) At the end of the recipe, it told me to sprinkle the “reserved” mozzarella on top, but nowhere in the recipe did it tell me to actually reserve mozzarella, or how much. Welp. I’ve made enough of these types of dishes, though, that I was able to make a few adjustments and wing it, and it turned out really well! One 6-year-old critic declared, “It’s a keeper! … I just don’t like this stuff.” [He held up his fork, which was topped with a piece of eggplant.] Bahahaha!
I usually try to do at least one slow-cooker recipe a week. (In the comments from last week, Nicole highly recommended a slow-cooker cookbook, which I borrowed from the library and am excited to dig into! Thanks, Nicole!) I also want to start using my Instant Pot for more than hard-boiled eggs. (Let me tell you, the Instant Pot makes the best hard-boiled eggs. They are ridiculously easy to peel… every time. I boil 18 eggs a week in my Instant Pot, and they always get gobbled up before the week’s end.) I tried to make Pot Roast in the Instant Pot, and it turned out horribly, so I’m a little scared. I will pursue that goal… next week!
Oh! And a couple notes on this week’s local sales: Festival Foods has a sale on “The Greek Gods” Greek yogurt (2/$6). You guys. The “black cherry” flavor is ah-mazing. I always keep a tub of this in the fridge for those evenings when the boys dive into big bowls of ice cream for dessert. This yogurt tastes like ice cream, but it actually has some nutritional value. 😉 And for an even more decadent treat, try drizzling a little chocolate syrup on top. Yum! Also, Pick ‘n Save has a sale on their Ground Sirloin (90% lean) for $3.99/lb. I always buy the leanest ground beef I can, because otherwise I feel like I’m paying for fat, which just gets drained away. Working with leaner meat also makes cooking a bit easier, in my opinion.
Here’s what we’re having this week!
White Sloppy Joes and Salad
(Does this look familiar? I goofed when I posted last week’s meal plan. I was actually planning on Leftovers/PC&A for Sunday, 3/5.)
Tacos with Refried Beans and Rice
Salmon and Couscous Packets with Steamed Broccoli
Baked Potato Soup, Salad, and Breadsticks
Leftovers/If we don’t have enough leftovers, PC&A (Popcorn, Cheese and Apples)
Confession: None of my children like tacos. Isn’t that strange?! I just keep trying anyway, because I feel like their acceptance of tacos will eventually improve the overall quality of their lives. Ha! Do your kids reject anything that is typically a kid-favorite?