This week will be short and sweet as I’m traveling for business. I’ll likely eat too much and regret it when reality comes crashing in on Monday. On a side note, the older two minions and I are planning on doing the i5k in April. I hate, loathe, and despise running, but I’ve got to start doing something and it’s what fits with my schedule. To get ready for this, the kids and I are using C25K, the older two jog and the younger one rides her bike. With 15 weeks to go we’ll repeat the first week this week, if anyone is interested in playing along I can start a Facebook group. Just leave a comment and I’ll put it together.
Hits from last week’s menu:
Buffalo chicken tacos – I thought the kids would maybe tolerate this, but I was blown away by how quickly they disappeared, I’ll need to make more for next time. I just used frozen chicken breasts brushed with wing sauce and baked until done. I diced the meat and served with tortillas and diced, peeled cucumber. The kids could add cheese and ranch if they wanted, I went for a just a little blue cheese dressing. Easy peasy, definitely getting added to the rotation.
BBQ chicken sandwiches – Before I took the kids to school in the morning I put frozen, split, chicken breasts into the slowcooker and added a little bit of bbq sauce. I set it to low and went about my business, dinner time rolled around and I toasted buns, shredded the chicken (removing bones and skin) and stirred in with a little more BBQ sauce. There was a fair amount leftover, but this was on purpose. The chicken also really worked well in taco form.
BBQ chicken salad on Saturday took advantage of the leftovers. Pro-Tip when making a giant salad for several adults, a sheet tray makes a great serving dish.
Monday: Ground pork tacos and salad
Tuesday: Pork loin with sun dried tomatoes and Parmesan, sauteed kale, sweet potato, and onions
Wednesday: Red beans and rice – I froze the leftovers from last week.
As I said, I’ll be traveling this week, so it’s a short one from the planning side of things. What worked for your family last week —feel free to share a link to a recipe— and what didn’t?
What will you be making this week? Anything new to you?
Photo Credit: Ray Bergman