Evening friends! Tonight I made these easy yummy sliders. The girls were in two different locations for cheer tonight, but luckily we have a carpool system going on. It is all good, but makes for a late dinner.
I bought some premade beef sliders from Publix. I doused them with salt, pepper, and a bit of Worcestershire sauce. I cooked them in a cast iron skillet on high heat; the first side for about 3 minutes. Then I turned them and cooked for 2 minutes. I added small slices of Colby Jack cheese and a tablespoon of water to the pan. I covered the pan and turned down the heat to low and cooked for one minute until the cheese melted.
They were so yummy! We put them on Pepridge Farms slider buns, which are so soft and pillowy. I served with a side of fries and corn on the cob. Everyone went nuts for these little burgers! Next time I will buy 2 packages!
The rest of this week will be even crazier, so I’ll post when I can! 😘😘😘
Hey guys! Hope your weekend is going well! Last night we all decided to go to Mexican for dinner. I got a steak quesadilla and a cheese stuffed poblano. Of course there was chips, queso, and margaritas involved!
Today has been pretty great! We had to wake up early and take Rebecca to her first game. It was long and hot and we lost in the end, but all the boys played well and the girls stuck with it and cheered with all their heart!
We all came home sweaty and tired. The hubby went and got the two of us some Chinese take-out. The girls wanted Spaghettio’s and grilled cheese, so I made that for them.
The rest of the day has been pretty lazy; naps, lounging around reading and watching TV. Now I am doing some meal planning for the week. This week is going to be crazy! Cheer practice 3 nights as well as Curriculum night for the girls school as well as mine. We will make it through! Here is what is on the menu…
Sat- Chicken & Cherry Tomato Bolognese (Blue Apron Meal)…Super yummy!
Sunday- Leftover Chinese (Shrimp Hibachi)
Monday- Teriyaki-Glazed Salmon with Brown Rice
Tuesday- Mini Hamburger Sliders, Fries, and a Veggie
Wednesday- Last week I was going to do Indian, but the girls wanted Pizza and wings, so we did that instead. This week I am getting my Indian (hopefully)!
Thursday-Clean out the fridge night/Pantry Raid
Friday- Family Night Out…this week it was Mexican, so I am thinking we may go to Greek.
Bottom to top…
Blue Cheese Dressing, leftover chicken, quinoa and brown rice combo, carrots, cucumbers, blueberries, and lettuce.
Just need to shake and eat! So healthy!
I added some chicken with this for a super healthy lunch. I was skeptical about this boxed mix, but it turned out very yummy!
Hey guys! Here is what I made for dinner last night. The family loved it! Can’t go wrong with bacon and pasta, though! See ya back here later for an easy healthy lunch recipe!
Chicken Pasta Carbonara
2 chicken breasts, cut in to bite sized pieces
1 Tbsp olive oil or unsalted butter
1/2 pound thick cut bacon, diced
1 onion, chopped
1 cup frozen peas
1 container of mushrooms
2 garlic cloves, minced
1/2 cup white wine
4 whole eggs
1 cup grated Parmesan or Pecorino cheese
1 pound pasta
Salt and black pepper to taste
Heat pasta water. Put a large pot of salted water on to boil to cook pasta.
While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook until crispy. Add the garlic and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.
Add in a bit more oil. Cook your chicken until cooked through, about 10 minutes. Take out the chicken and add in your onions and mushrooms. Cook for a couple of minutes and add in your wine. Cook down, about 3 minutes. Add in your frozen peas. Mix to combine.
In a small bowl, beat the eggs and mix in about half of the cheese.
When the pasta is finished cooking, strain the pasta and move it to the bowl with the bacon and garlic. I used one of those spider strainers to move my pasta. Reserve some of the pasta water.
Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in.
Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Top with more cheese!
Hey friends! Back from the cabin and back to reality! Went to lunch at Mcalister’s Deli with the family then on to Publix for a massive grocery trip. Here is the plan for the week…
Monday- Chicken Carbonara- made it a few ways before, but I am going to test out a new recipe
Tuesday- Beef Stroganoff
Wednesday- I have been craving Paneer Tikka Masala and Daal, so I think I will get some Indian takeout and see what spurge the girls want. I am guessing I can tempt them with some Spaghetti O’s and Grilled Cheese. They are pretty easy to please.
Thursday- Pantry Raid! I have some frozen chicken and will have some leftovers and veggies that I will need to use up.
Friday- Family Night Out- – – Maybe a local pizza joint or our favorite Mediterranean place? Only time will tell!
Check out these pretty flowers my parents picked out for Lizzie. I know she loves them!
Happy Saturday! I hope you guys are having a great weekend!
I am spending my weekend relaxing at the cabin with friends.
The girls are having a fun weekend with their grandparents.
Evening food lovers! So tonight I used the ingredients from my Blue Apron meal. I did not actually follow the real recipe for a few reasons. The actual recipe is supposed to have corn on the cob with garlic butter and pickled cucumbers. There was supposed to be 2 ears of corn, but there was only one, so I improvised with a Steam fresh bag. Only Katie and I like cucumbers, and if I tried to pickle them she probably would have cried. So I cut them up for us so we could snack on them.
The fish was treated with the standard breading procedure- FEB- Flour, Egg, and Breadcrumbs with seasoning (salt, pepper,Old Bay- my addition) and cooked on each side for about 3 minutes in a bit of olive oil.
The potatoes were chopped in medium sized pieces and boiled until soft, about 14 minutes. I added 3 tablespoons of butter and seasoned it with a healthy portion of salt and pepper. Then I took my handy dandy potato masher and mashed those beauties right up!
Hello again, friends! I hope you are enjoying your weekend. Sadly, it is my last weekend before school starts back. Since we have to go back to work, school, and cheer practice, I really need to get back in to my weekly meal planning mode. So here is what we will be eating this week…
Saturday- Crispy Cod, corn, and mashed purple potatoes (Blue Apron Meal)
Sunday- Moroccan Lamb and Beef Pitas with Farro Salad (Blue Apron Meal)
Monday- Crockpot Meal- BBQ Pork Sandwiches, mac and cheese, and baked beans
Tuesday- Something with Chicken????
Wednesday- Out with my girls (Katie’s pick)
Thursday- Leftovers/Clean out the fridge
Friday- Dinner out with Friends
What are you guys eating this week? Any ideas on what to do with that chicken?
Have a great weekend 😉