I go through phases where I just don’t feel motivated to plan, cook, plan to cook…well you get the point. But when I don’t plan, I tend to stick with frozen pizzas and hamburger helper, so I’m thinking I need to get back into my planning mode starting this week (keeping my fingers crossed that I can stick with it.)
Monday
Dinner – Spaghetti with Meat Sauce and Garlic Breadsticks
Tuesday
Dinner – Creamy Basil Parmesan Chicken Pasta
Ingredients:
1 cup of olive oil
1/4 cup grated parmesan cheese
1 tsp. garlic salt
4-6 Yukon gold or russet potatoes, cut into thin wedges
Directions:
Preheat oven to 425ºF.
Slice potatoes into wedges. The thinner you make them crispier they will get.
Put in bowl with olive oil. Make sure all pieces get coded in the oil.
Drag potatoes through parmesan cheese. Flip to make sure all sides get covered with cheese.
Place on non-stick cookie sheet and place in oven for 30 minutes or until they reach the crispiness that you desire.
Ingredients:
1 lb. lean ground beef
4 pieces of chopped bacon
1 small chopped onion
1/2 lb. (8 oz.) Velveeta Cheese, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust (I used my homemade dough)
Directions:
Preheat oven to 400°F.
Brown ground beef with bacon and onions in large skillet on medium-high heat; drain.
Return meat mixture to skillet.
Add Velveeta; cook until melted, stirring frequently. Cool 10 min.
Roll out dough
Ingredients:
4 ripe avocados
½ red onion, minced (about 1/2 cup)
3 tablespoons cilantro leaves, finely chopped
2 tablespoons of fresh lime or lemon juice
1 can of chopped tomatoes
salt & black pepper (to taste)
Directions:
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Mash the avocado with a fork. For a smoother guac put in food processor and blend quickly.
Add ingredients and stir.
Cover securely with siran wrap to prevent discoloration.
Refrigerate until you’re ready to serve.
Serve with tortilla chips
Servings: 4
Prep Time: 5 minutes plus marinade time
Cooking Time: 10 minutes
Ingredients:
3 tbsp red wine vinegar
3 tbsp olive oil
Lemon zest from half a lemon
1 clove of garlic, minced
1/4 tsp dried oregano
Sea salt and fresh cracked pepper, to taste
1 lb. Flank Steak, cut into strips
Directions:
Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at 24 hours.
After allowing steak to marinade, grill. Place meat on flatbread with Romaine lettuce leaves, feta cheese (mozzarella if you don’t care for feta), and chopped tomatoes.
I'm a busy mom of preteen and preschooler boys. I try to stay away from Hamburger Helper and Pizza Rolls as much as possible. This blog is my collection of recipes that I like or at least want to try. Please let me know you stopped by. :)
