I have been in a cooking rut for awhile now. I have not been going by my menu plans at all, just throwing something together last minute (often making for a late dinner) and taking any opportunity to eat out. It is awful, and with Matt leaving town again for work I think it isn't going to solve itself anytime soon. I am determined to do better this week.
This is from 1 yummy meal I made last week. Chicken Stuffed Shells with Roasted Asparagus.
Here is a look at our meals for the week.
Monday- Beef Tips with noodles (in the Crock Pot) and Asparagus
Tuesday- Stromboli (these never got made last week, but I did prep them and freeze them so it should be a quick dinner) with Penne.
Wednesday-Stuffed Pork Chops with make ahead mashed potatoes (recipe below) and veggies
Thursday- Make your own pizza night (just the kids and I)
Friday- No Meat, so we are having Shrimp Scampi with Salad
Saturday- Beef and Pepper Fajitas with rice pilaf
Sunday- Pot Roast in the Crock Pot
Make Ahead Mashed Potatoes
4-6 Potatoes (depending on the size)
4 Tbsp. Butter
2 Tbsp. Sour Cream
3-4 strips of bacon
1/2 bag of shredded cheddar cheese
1. Peel, Boil, and drain potatoes, then mash and add milk, butter, salt/pepper and sour cream.
2. Spread in a sprayed 9x13 in pan and top with cheese and cooked chopped bacon. Cover and refrigerate. (you can bake them off right away as well.)
3. Bake in a 350* oven for about 30 minutes until warmed through. Then uncover add the green onion and bake an additional 5-10 minutes.