So, we survived this past week with busy schedules and far too many evening obligations. Friday always feels good, but this week it was especially sweet. I love when the college kids bring their friends home for a visit.
So, because the week completely got away from me, I didn’t actually prepare all of my planned meals. Exhaustion outweighed hunger. The nice part of that is that this week’s plans are half-way done!
We will be having a “feed the starving college students” dinner on Sunday before they head to Spring Break, and of course we will have to have Corned Beef and Cabbage in honor of St. Patrick’s Day on Thursday. Other than that… we can use the uneaten meals from last week.
As a bonus, I will share a college student tested and approved Overnight Oats recipe that is easy Sunday prep and great weekday breakfasts that provide some great protein as well as craving crushing chocolate and peanut butter flavor.
So.. Here’s this weeks menu:
Sunday: Grilled Pork Chops marinated in Soy Sauce, Roasted Sweet Potatoes and Pan-seared Green Beans.
Grilled Pork Chops:Marinate 4 pork chops in about 1/2 cup Soy Sauce for about 30 minutes. Move to grill and cook first side about 9 minutes and second side for about 7 minutes. (Cooked to desired temps)
Roasted Sweet Potatoes: Preheat oven to 425. Peel and chop 4 sweet potatoes into cubes. Toss with Olive Oil (or preferred oil), about 1 tsp sea salt and Italian Seasoning. Place sweet potatoes onto jelly roll pan covered in tin foil and sprayed with cooking spray. Cook for about 20-30 minutes to desired doneness.
Pan-Seared Green Beans: Snap the ends off fresh green beans. Heat large saute pan with olive oil (or desired oil). Add beans and saute on med-high heat. When beans are nearly tender, add about 1 tsp sea salt and a couple of cloves of minced garlic. Saute until done to desired tenderness.
Monday: Chicken Tortilla Soup
Tuesday: Cabbage and Sausage – This is an adaptation of a recipe my mom cooked when we were little. I am sure it was great on the budget! Preheat oven to 425. Quarter cabbage and cut out the core. Place cabbage in 9 x 13 glass pan. Cut one package of Kielbasa into 1/2 inch slices and sprinkle over the cabbage. Bake for about 30 minutes or until sausage is browned. We always serve this with some unsweetened applesauce.
Wednesday: Crockpot Chicken
Thursday: Corned Beef and Cabbage
Awesome Breakfast Recipe: Make enough for the week on Sunday and then you can grab and go out the door!
Have a fantastic week. Love, laugh and eat well!