Each Sunday, I’ll use Playdates and Prosecco to record our dinner plans for the week, including anything made during Sunday prep. I’ll link any relevant recipes and include some of my favorite products/staples in case you want to use ’em!
Another week already! How is time going so fast?! Another crazy week over here: we’re getting our floors redone (THANK THE LORD), which means that we basically can’t use our house/kitchen Monday-Wednesday. Top that with Kyle being out of town during that same time, my mother-in-law coming to visit on Thursday from Ohio, AND McKenna’s birthday party on Saturday and… yeah, it’s about to be nuts. Would it really be our life if it wasn’t busy as can be and just on the verge of chaos? Sure do love this crazy little life <3.
Here’s what we’re working with this week:
Seasoned Chicken Breast: My mom taught me how to cook chicken and it literally changed my life. Super, super easy. 1. Season. 2. Sear both sides in a super hot pan with a little olive oil. I’d say 3-4 minutes per side, until it’s developed a rich golden color. 3. Pop it in the oven for 15-20 minutes, depending on the size of the breast. 4. Remove the pan from the oven and pat yourself on the back as it rests/cools. I kid you not, this simple recipe yields perfect, juicy chicken breast every dang time.
Bacon: I just pop a whole cookie sheet of bacon in the oven and then store in a tupperware container in the fridge. I’ll use it for salads, to throw in eggs, and in my quesadillas later in the week.
Bread: Trying a new beer bread recipe this week: Honey Beer Bread. Since becoming basically obsessed with all Nature Nate’s products, I’ve been finding ways to sneak them into everything! I haven’t had a chance to bake this yet, so we’ll see if it’s a crowd-pleaser later tonight.
This week we’re having:
- Turkey and Bacon Quesadillas: self-explanatory.
- Baked hoisin chicken with brown rice/quinoa blend: I’ll be using my pre-prepped chicken, so instead of baking for the full time, I’ll make the sauce, coat the chicken, and just pop into the oven for a few minutes to heat it all up.
- Chicken and artichoke pizza: YUM! I haven’t tried this one yet, but the recipe sounds soooo good. Plus, I’ve had frozen artichokes in the freezer forever. I am going to use the spread on some whole-grain Flatzzas from HEB.
- Our weekly Hat Creek date
- Brekky for dinner if I need a filler
I’ve linked recipes I plan to follow or at least use as a guide, so feel free to steal ’em!