Menu Monday: Nourishing Body and Soul

 

                We had a good week of cooking here in Shafferland! I was pleased with the things we had – some new things and some tried-and-true favorites. If you’re looking for some ideas for this week, here you go!

Monday: Sheet Pan Sausage and Veggies

What I Changed: I did not add the tomatoes (Ryan doesn’t love roasted tomatoes) and added mushrooms instead.

What I Loved: This was pretty easy to throw together…the chopping took the most time. The flavor was excellent! Here is a similar, free recipe.

Tuesday: Sheet Pan Breakfast Hash

What I Loved: This is an easy-to-assemble recipe that is also very filling. We’ve had it several times before, and it’s always a win, especially if you use frozen cubed sweet potatoes. (Here is a similar, skillet version, sans the Brussels Sprouts.)

What I Changed: I added avocado to it before serving. It was kind of like having avocado toast – without the bread.

What I Didn’t Love: We love eating Brussels sprouts, but WHOA. They really stink up the house. We left for a walk after dinner and when we came back home – ugh!

Wednesday: Chicken Salad and Carrots

What I Loved: I had made this before and chose it for this week so Ryan could eat on the go while leading his small group at church. It has a dill flavor to it (both from dill pickle chunks and dried dill) and that makes it just perfect in my opinion. He ate it on bread and I had mine on a bed of mixed greens. (Here is a similar, free version.)

Thursday: Grilled Chicken Thighs and Coleslaw

What I Loved: This is one of our favorite meals to make, but we tend to only make it in warmer weather, because the chicken really is the best on the grill. We’ve made it for lots of company, but this time it was just for us.

Friday: Date Night at Bob Evans

What We Chose: We ended up choosing the same entrée with different sides! We opted for steak tips with mushrooms and onions, and it was so good. I had mine with green beans and fruit and Ryan went for mac n cheese and potatoes with his. It was the first time we’d ever had the steak tips, and we would both get them again. Also – three cheers for a gift card!

Saturday:  Tossed Salad + Homemade Croutons

What I Changed: We had small group Saturday night, and we had a Seder meal together. We signed up to bring salad, so I just did this tossed salad. I made a few adjustments from the recipe: I used mixed greens, because that’s what I always have on hand. I skipped the radishes, because I know not everyone likes them. I also skipped the apple since I wasn’t serving the salad immediately and didn’t want it to brown. I skipped the onion because I wasn’t sure if the group wanted onion breath. I swapped out the cheese for cheddar because it seemed more crowd friendly, and I skipped the bacon because I didn’t have any on hand.

What I Loved about the Croutons: I haven’t made these in YEARS, but I brought it back for the salad, and they were a hit! I used our freshly milled sandwich bread, and I thought that was perfect for these.

Sunday: Chicken Fajita Bowls + Guacamole

What I Loved: I actually made the chicken fajita bowls on Saturday and knew my Sunday self would be so thankful that my Saturday self planned ahead. (I was right!) I had mine over spinach and Ryan had his over chips. I did make the guacamole fresh on Sunday, and it was good! (Here is a free fajita recipe.)