For the first time in, I’m not even sure how long, we managed to eat all of our dinners at home this week. That is a small victory for us over here!
We also happened to have a pretty good mix of dinners this past week, along with not one, but TWO nights of homemade pizza. Talk about winning, no? Here’s a look at what we ate!
Sunday: Crispy Chicken Cutlets with Butter-Chive Pasta and Spinach Salads
I found this recipe in the May issue of Cooking Light and it ended up tasting really good. We used chicken breasts instead of thighs (couldn’t find any that looked decent at the store) and made everything else as the recipe listed it. I also added the spinach side salads for some extra veggies.
Overall, this meal was a winner AND it made leftovers that came in handy later in the week.
Monday: Cheeseburger Pizza
This was, yet again, another Cooking Light recipe (May’s issue was really good!) and as I already told you guys, it did NOT disappoint. Super easy and incredibly delicious. Will definitely be making this one again!
Tuesday: Grilled flank steak with baked sweet potatoes and green beans
No fancy recipes with this one, just a simple grilled meat, baked potato, and veggie. Sometimes, simple is where it’s at!
Wednesday: Chicken, Strawberry, & Feta Salads with leftover pasta and dinner rolls
I got the inspiration for this recipe from – you guessed it – Cooking Light (recipe HERE)! I didn’t follow the recipe exactly, because we still had some leftover chicken from Sunday that we could use. So I used up the rest of that, and added the rest of the leftover pasta on the side as well. This was simple, quick, fresh, and totally scrumptious.
Thursday: Rotini with ground turkey, spinach, and mozzarella
I decided to keep things simple again and put together our dinner around this box of Van’s rotini and red sauce pasta. We already had some ground turkey cooked up in the fridge, so all I had to do was all the turkey and some spinach to the cooked pasta and sauce, let it heat through, and voila. Dinner was served!
Friday: Homemade BBQ Chicken Pizza
I used this recipe for the pizza dough, which turned out really, really well. Then we topped it with some BBQ sauce, grilled chicken (coated in more BBQ sauce), grilled red onions, and some freshly shredded mozzarella, cheddar, AND parmesan cheeses (baked at 450 degreed F for about 15-20 mins). Holy cow, does freshly shredded cheese make a difference!
This pizza was totally fabulous.
Saturday: Chicken and Avocado Salad Sandwiches with sweet potato chips and guacamole
Sort of a weird combo, I know, but we had about 3 avocados that needed to be used up so we based things off of that. Let me tell you though…the Chicken and Avocado Salad? AMAZING! Here’s what I used:
Chicken and Avocado Salad
- 1 cooked chicken breast, diced
- 1 avocado, diced
- ~1/4 red grapes, halved
- 1 tbsp mayo
- 1/4 tsp sugar
- Generous shake (probably about ~1/8-1/4 tsp) each of seasoned salt, garlic powder, salt and pepper
Mix it all together, serve, and enjoy!
I figure that that recipe made about 2 servings, and since I’m the only one who ate it, I still have the other half left. I’m hoping that it doesn’t get too brown with the avocados and will last me until tomorrow, so we’ll see. But this was awesome and something that I’m sure I’ll likely recreate for lunches during the week. SO good.
Hope you found something good to try out this coming week! What else is on the menu for you guys??