Hello Friends! I hope you had a wonderful long weekend! We made the most of ours- we went to our local Farmer’s Market and out for Pizza, I made a solo trip to Trader Joe’s (seriously- HEAVEN), and we made a fun family trip to the zoo! So forgive me for being a day late on my Meal Plan Monday post- but I have my plan to share this week!
Last week we ate off Scott’s birthday party leftovers pretty much all week long, and though we are STILL using up rice and barbeque, I am using those leftover ingredients and incorporating them into totally new meals. So here’s what we’re eating this week!
I made this a month or so back, and it is SO DELICIOUS. The recipe calls for you to cook a pork tenderloin in the slow cooker with a delicious soy sauce and brown sugar mixture, but this time, I’m going to just reheat some of our leftover barbeque in the sauce, and be good to go! This recipe is seems like it would be complicated, but I promise you, it comes together so quickly, and is so easy. I am a huge fan of rice bowl dinners, and this is one of my faves.
I have been wanting to try this salad for a while, I think it looks so good! I love salads with about a thousand toppings, so this one ought to fit the bill. Plus, the kids love salads like this too, because they can pick and choose which toppings they want. If I cook the chicken early in the day, this will come together really quickly at dinnertime, which will make it perfect for one of our busy weeknights.
Chicken, Mushroom, and Bok Choy Stir Fry with Fried Rice and Egg Rolls
I found so many wonderful treasures on my Trader Joe’s excursion, but I really love going through their pre-made frozen dinner section! Trader Joe’s has so many convenient freezer foods and dinners that are actually really good. Since we still have SO MUCH RICE still left, and I have been making a bunch of fried rice, I grabbed their Chicken and Shitake Mushroom Stir Fry kit. I actually made it last night and loved it! I made some fried rice, and we had some frozen egg rolls that we baked while I quickly made the stir fry. I added some bok choy to the stir fry mix, and it was perfect with the chicken, mushrooms, and asparagus in the mix.
I love making quiches for dinner since they usually use up the leftover veggies we have, and are pretty inexpensive to make. We currently have TONS of eggs on hand, and an extra refrigerated pie crust, so all we needed to add was the veggies and the bacon. Since it’s a brunchy-breakfasty entree, I figured that some scattered, smothered, and covered hashbrowns would be the perfect side dish.
Cuban Sandwiches and French Fries
Again, Mission-Use-Up-the-Leftovers is on. I LOVE Cuban sandwiches, and thought the barbeque would be great as the pork element in the sandwich! So instead of traditional cuban crusty bread, we’ll be using leftover hamburger buns (I froze like 4 packages of them after the birthday party), and layering the barbeque, deli ham slices, swiss cheese, and dijon mustard, and heating them up on our big electric griddle until they’re melty and delicious. Throw some french fries on the side (I got the garlic fries from TJ’s), and dinner will be ready super quick.
I made these meatballs on Sunday night, and they are PERFECT for a Sunday night family dinner. I used ground turkey instead of beef (you can use ground chicken too), so they weren’t quite as heavy as they could be. They were delicious, and thankfully we have at least one lunch serving leftover! These meatballs were great with spaghetti, but would be KILLER on a hoagie with extra marinara and mozzarella as meatball subs. Bottom line, these really didn’t take a ton of time to make (certainly a weekend dinner though- too time consumng for a quick weeknight dinner), were easy, and were so good!
So that’s what we have planned for sinners this week. Anyone have any great weeknight ideas or indulgent weekend dinners? I love new ideas!