Hello Friends! I hope you had a wonderful weekend! Were you buried in snow?? Or barely dusted like we were? I have seen enough snow in my life that I would be *totally* fine if I never saw it again, but I want the kids to be able to at least get a little fun out in it! But alas, maybe next time. We stayed warm inside, and had a fun family day on Saturday, and then crafted pretty much all day Sunday after church.
So, enough catching up, and onto the post! My parents are staying with us this week, so we will be taking full advantage of my mom’s cooking talents while they’re here (Scott has already asked me if I thought she’d make his favorite Chicken Pot Pie)! But I still have a few meals planned so I can give her a rest if she needs it!
I have been dying to try this recipe for so long! I love cooking one pot meals, but they are really hit or miss. But I read the ingredients and read through the recipe, and I’m hoping this is a winner. Different versions call for different veggies, but I’m going to try asparagus, mushrooms, and cherry tomatoes. I will be doing a Pinterest recipe review post soon, and will let you know how this one fares!
Grilled Pork Chops, Roasted Potatoes, and Sauteed Garlic Zucchini
An easy one for a busy night. I think roasted potatoes are SO easy, and makes for one of my favorite side dishes. I preheat the oven at 400 degrees, and toss diced potatoes (I leave the skin on to make it easier!) with olive oil, salt and pepper, and whatever dried herbs you have on hand- oregano, rosemary, parsley, garlic salt, etc, and roast them in the oven for about 30 minutes. Toss them about halfway through so they don’t stick, and cook them until they’re golden brown and crispy. They are hard to beat! Add some quickly grilled pork chops and some zucchini, and you’ve got an easy dinner!
When you want an easy dinner, you stick with the tried and true family favorites. So I’m just going to double this ground beef and cabbage skillet, so we’ll have enough for mom and dad! We typically have juuuuuuuust enough for our family of five (PS- Ben has become a little teenager in his eating! I have no idea how we’re going to be able to afford the quantity of food he’ll consume in a few years!!!), so doubling it should be just fine. Honestly, I am really looking forward to this! So good, and really easy. And PPS- If you want more recipes that are Amanda-approved, check out my Yummy Dinner: Tried and True recipe Pinterest Board! I have made and LOVED everything in that board. Great for recipe planning!
These Brussels Sprouts have become almost a weekly standby around here, because, man, are they hard to beat. They are so delicious, and easily paired with chicken, steak, and pork, and I really think I could just eat them by themselves! So we’re going to eat them this week with a pork tenderloin and these Honey Butter Carrots that I am interested to try. The kids love raw carrots with ranch, but I have never cooked carrots for them before! I thought this recipe sounded good. I mean, how can you go wrong with butter and honey? So I’ll add this one in on the review post too.
So that’s about all I have for today! What are you cooking this week?