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!
- Greek Yogurt with Strawberries & Peanut Butter Granola
- Avocado on Toast
- Scrambled Eggs, Bacon & Toast
- Kale and Quinoa Refrigerator Salad
- Leftover Chicken Gnocchi Soup & Copycat Red Lobster Cheddar Biscuits
- 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!)
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!