What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Grilled chicken/Steak 
Monday: Loaded baked potato casserole
Tuesday: Quesadillas
Wednesday: Soup
Thursday: Thanksgiving
Friday: Leftovers
Saturday: Out- Go Tigers!!

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Chili 
Monday: Pasta
Tuesday: Out
Wednesday: Bible Study– out
Thursday: Hot dogs
Friday: Gyros
Saturday: Out

m4s0n501

Lunchtime Pasta Salad

Here’s a great lunchtime recipe to take with you on the go! I have the perfect tupperware container for this– it’s tall and kinda skinny so perfect for stacking of ingredients. I’ve also seen similar approaches to this using a mason jar. I’ve tried to put this in a different container and I think it definitely works better using something this shape. 

When you eat this, turn the container upside down on a plate or bowl. The idea is to have the spinach at the bottom and the pesto to get all over the rest of the ingredients when pouring out so that they are all mixed and flavorful. 

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You need to layer in an order similar to this because it helps the other ingredients from not getting soggy or ruined before you eat them. Don’t want that now do we! I serve this cold, by the way. Just pop it in the fridge the night before and put it in the work fridge when I get there the next morning. 

Okay here’s the layering technique I use:
Pesto (thinned out a bit with EVOO if necessary depending on your jarred or homemade pesto consistency)
Whole wheat pasta
Diced roasted red pepper
Chopped fresh basil
Cubed mozzarella 
Spinach

Lunchtime Pasta Salad
Serves 1
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Ingredients
  1. 1 1/2 tablespoons pesto sauce
  2. 1 cup whole wheat pasta, cooked
  3. 1/2 of one roasted red pepper, diced
  4. 1 tablespoon basil, chopped
  5. 1/4 cup Mozzarella, cubed
  6. 1 cup spinach
Instructions
  1. Cook pasta, set aside.
  2. Layer ingredients in a tall container like this: pesto, pasta, diced red pepper, chopped basil, cubed mozzarella, spinach.
  3. Serve cold (refrigerate over night or while at work for the day).
  4. Turn container upside down on a plate and eat it this way. The idea is to have the spinach end up on the bottom and be topped with the other ingredients.
Notes
  1. You can thin out pesto if needed with olive oil until desired consistency. I usually add at least 1/2 tablespoon for every tablespoon of pesto I use.
Say The Blessing http://saytheblessing.com/

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Soup
Monday: Tacos in a bag
Tuesday: Chicken and waffles
Wednesday: Bible Study– out
Thursday: Out
Friday: Homemade pizzas
Saturday: Out

Cheesy Beer Chicken

You heard me, this is not only a cheesy chicken recipe. But beer was involved.

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Did you know you can substitute beer for chicken broth sometimes? I could be making this up, but that’s what I did in my recipe inspiration and it worked. So, it’s now a fact. Isn’t that how that works?

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I used a light beer– cough Bud Light cough– but I would imagine that a darker beer could add some extra level of flavor. If you try it out, let me know in the comments!

Cheesy Beer Chicken
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Ingredients
  1. 1 lb. thin chicken breasts
  2. 1 large shallot, diced
  3. 5 oz. spreadable herb cheese
  4. 1/2 cup light beer
  5. 2 tablespoons basil
Instructions
  1. Heat about 1-2 tablespoons of olive oil in a pan on med-high. Cook chicken until cooked through. Remove chicken from pan.
  2. Add another tablespoon of olive oil to pan and diced shallot. Saute until soft, about 2 minutes. Add herb cheese and beer. Stir until creamy. Finish with basil and salt/pepper to taste.
  3. Spoon over chicken and serve.
Notes
  1. Goes great with green beans or a salad.
Say The Blessing http://saytheblessing.com/

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Sausage and pepper bake
Monday: Shrimp fried rice
Tuesday: Pasta
Wednesday: Bible Study– out
Thursday: Meatball subs
Friday: Out
Saturday: Out

Lemon Asparagus Tortellini

I’ve shared my favorite pizza recipe on here recently, now I’m sharing what I consider my favorite pasta recipe. We have had this dish at least once a month in our house– if not twice or more– ever since I found a version of it in my Rachael Ray Big Orange Book. There she describes it as “jaw droppingly delicious” and she’s not exaggerating!

She uses penne, whereas I prefer cheese tortellini in this. I also do a little more lemon than she does. Other than that, I give all creds to her. Good job thinking up this recipe, Rachael! 

First you cut the pieces of asparagus into, like, 1/2 inch pieces. Bring a pot of water to a boil and cook them in it until they are bright green. Remove from pot and add tortellini and cook to package directions.

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The next part of making the sauce goes quick so I like to have everything pre-measured out next to my pan to help it along.

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Sauté garlic in butter/oil for a minute or two, then whisk in flour and cook for another minute or two.

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Add half and half, Dijon mustard, veg stock, asparagus, and lemon juice and zest. Season with salt and pepper. If it’s too thick for your liking, add some pasta water to thin out a bit. 

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Toss sauce in with tortellini, garnish with some added parmesan on top, and enjoy!

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Lemon Asparagus Tortellini
Serves 4
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Ingredients
  1. 1 package tortellini
  2. 1 lb. asparagus
  3. 2 lemons
  4. 1 tablespoon butter
  5. 1 tablespoon olive oil
  6. 2 cloves garlic, minced
  7. 3/4 cup vegetable stock
  8. 3/4 cup half and half
  9. 2 tablespoons flour
  10. 2 tablespoons Dijon mustard
  11. Parmesan cheese
  12. salt
  13. pepper
Instructions
  1. Chop asparagus into 1/2 inch pieces, cook for about 5 minutes in a pot of boiling water. Remove.
  2. Add tortellini into boiling water and cook to package directions.
  3. Melt butter and olive oil together. Add garlic and sauté for about 2 minutes.
  4. Whisk in flour and cook for about 2 minutes.
  5. Add half and half, vegetable stock, Dijon mustard, 2 lemons juices, 1 lemon zest, and asparagus. Season with salt and pepper.
  6. Combine sauce with tortellini. Garnish with Parmesan cheese.
Notes
  1. You can thin out sauce by adding some pasta water if needed.
Adapted from Rachael Ray
Adapted from Rachael Ray
Say The Blessing http://saytheblessing.com/