It’s been awhile since I’ve done one of my Recipe Round Up posts but I made a point one week back in November to track all the recipes I made during the week so I could do one. And honestly, I kind of picked a doozy of a week to do it but I made it through!
Few things to know about the week and how I managed to actually make meals 5 days in a row. Not easy, honestly, and while it did involve some prep it wasn’t such extensive prep to be impossible. I basically tried to make sure I had all the ingredients for everything at the beginning of the week but I wasn’t quite that prepared. I did my usual grocery shopping on Saturday and made the meals Monday – Friday. BUT, I did go back to the grocery store once during the week (I also grabbed some peppers when I was Target one day that week) because I hadn’t planned everything out just yet when I had gone to the store on Saturday. When I went back to the grocery store, I grabbed another vegetable and ground turkey. Plus, I had my husband grab mushrooms at the last minute on that Friday afternoon when I finally decided to make a pasta recipe for that night that called for button mushrooms, which I didn’t obviously have on hand.
Meanwhile, it was a crazy week between 2 early evening meetings at school plus a carpool pick up one of those nights. I actually thought I had everything well planned for that night with the meeting and carpool pick up at 6 but in the end, when my husband offered to do the carpool pick up for me, I graciously let him do it so I could finish up cooking dinner and shoved food in my mouth before running out the door to the meeting. Oh yeah, and the other night I had a meeting, well, I didn’t plan well enough to have enough food and didn’t even get to make the planned vegetable. #reallife
Sadly, I couldn’t get my kids to eat any of these meals. Sigh……don’t think I am not trying. I definitely am. #goalfor2018 Just some nights its not worth the fight. But, the good news is that most of the meals I made other kids WOULD eat. Oh, the one food my kids do consistently eat is roasted broccoli. So thank goodness for that!
One more thing to know – I do aim to make healthy meals that aren’t complicated. I eat pasta very rarely at home but decided with the cold and long week, it was worth it to make something yummy at home.
Without any further ado….here’s the rundown of what I made:
- Monday: One pot meal of sausage, potatoes, and peppers – Skinny Taste recipe
- Tuesday (that night with the carpool pick up and a meeting): Taco Tuesday with side of roasted broccoli
- Wednesday: Honey Shrimp with a side of farro (parmesan) and roasted hericot vert (I made half the package)
- Thursday: Crockpot BBQ Chicken
Note: I planned to make sauteed peppers to go with the chicken but this was the night I didn’t plan quite well enough and ran out the door. I didn’t realize until I was putting the chicken in to the crockpot that it was one and a half breasts so not enough to feed 2 people. Plus, I ended up doing work so I didn’t prepare or make the peppers to go on the side like originally planned. I ate leftovers from Monday and left the meal for my husband to eat with the instructions to eat with some leftover roasted broccoli and farro in the fridge.
- Friday: Penne Rosa with mushrooms and spinach (plain tri colored pasta for one of my daughters)
Summer Vegetables with Sausage and Potatoes – Just followed the recipe, no substitutions necessary!
No recipe here, just followed directions on the packet. Lean Ground Turkey (not extra lean or there would be no taste!). Then, I added low fat cheddar cheese, sauteed onion and avocado as toppings. Roasted broccoli – tossed with olive oil and kosher salt, roasted 20 minutes at 400 degrees (I do sometimes use the ‘convect’ setting for the broccoli so if I do, I roast for 12 minutes)
Honey shrimp with parmesan farro and roasted haricot vert – I followed package recipe for the farro but used broth instead of water and added parmesan. To roast the haricot vert I simply added some olive oil, salt, and a little garlic powder and roasted for 15-20 minutes.
Crockpot BBQ chicken – I improvised the amounts for what was about 1 1/2 chicken breasts. I truly guessed because I was in such a rush.
Penne Rosa – So I skipped the shrimp but added the amount of spinach I had left in the refrigerator. I also used Barilla Plus pasta instead of regular or whole wheat. I find it to be somewhere in the middle for health but has more flavor then complete whole wheat pasta. As I mentioned above, I don’t eat pasta very often so when I do, I really prefer it to have some taste.
So, that’s my latest Recipe Round Up! I hope to do this again but maybe a kids version? Lol. I don’t want to get too ahead of myself but I have made a mental goal of finding more recipes to make that my girls will actually eat. Even if it’s separate from what my husband and I eat.
Also, just wanted to use this post to remind people despite how busy we all can be, you can still get a meal on the table for your family and even keep it on the healthier side, too!