Menu Monday + A New Recipe Win/Fail {2.4.19}

This is what we ate last week – it was such a delicious one! I spent a couple hours in the kitchen doing meal prep at the beginning of the week and it made a huge difference.

I prepped the homemade granola and the salad that I took for my lunches at work. That salad recipe will stay fresh in the fridge all week, so all you have to do is grab a container and you’re set!

Breakfast: 

• Greek Yogurt with Strawberries & Peanut Butter Granola
• Avocado on Toast
• Scrambled Eggs, Bacon & Toast

Lunch:

• Kale and Quinoa Refrigerator Salad
• Leftover Chicken Gnocchi Soup & Copycat Red Lobster Cheddar Biscuits

Supper:

• The Best Sunday Roast/Mashed Potatoes/Peas
• BBQ Topped Baked Potatoes (with leftover roast beef, reheated on the stove with BBQ sauce)/Broccoli
• Chicken Gnocchi Soup/Copycat Red Lobster Cheddar Biscuits/Tossed Salads
• Oven Fried Pork Chops with Potatoes and Green Beans (see note below)
• Slow Cooker Chili/Greens and Apple Salad with Dijon Vinaigrette
• Date Night at Carolina Ale House (one of our favorite date night destinations!)
• Leftovers

The Oven Fried Pork Chop recipe was a new one I found in my Southern Living magazine. Their recipes are usually so reliable and amazing, but this one was WAY too salty. I am fairly confident that I followed the recipe correctly and didn’t oversalt it on my own. There was just too much salt on the pork chops – we ended up scraping the breading off and eating them plain.

However. We loved the flavor of the mustard mixture on the beans and potatoes – I’ll be doing that part again for sure. I used russet potatoes instead of the sweet potatoes that the recipe called for (we do not like sweet potatoes) but they were delicious. It’s a really nice change from the regular garlic or rosemary seasoning I use on potatoes and beans!