The week was insane. As such, the menu this week was a little nuts. Here it is though:
Sunday – I made Sunday Chili and enjoyed the leftovers throughout the week. Hot and comforting. it was perfect for this cold week.
Monday I was on my own and had some leftover chili and sliced cheese.
Tuesday – I heated up a Smithfield Pork Sirloin marinaded in peppercorn and garlic. The pork was absolutely delish, but the instructions said to heat for 20 minutes per pound. My sirloin was 1.4 lbs so I put it in for 30 mins. When the timer went off I stuck the meat thermometer in. Yeah…it wasn’t even close to being done. I ended up having to cook it for almost an hour. So be aware of that. To go with the sirloin I made some roasted asparagus. I just tossed the asparagus in evoo then sprinkled them with garlic salt and Parmesan cheese. I stuck them in the oven until they crisped up a bit. Mike really loved the asparagus.
Wednesday – Neither Mike or I were home
Thursday – Taco Pie. This is so easy. I just browned some beef and added some taco seasoning. As the beef was cooking I rolled out some Pillsbury dough into a pie dish. I then poured the cooked meat into the pie, sprinkled it with a lot of cheese, and baked in the oven at 375 for 12 minutes. I served it withe some avocado, salsa and sour cream. Fast, simple and yummy.
Friday – Mike worked late and I went to happy hour so we were once again on our own.
Saturday – I made this delicious crockpot roasted chicken. I just put carrots and celery on the bottom of the pot, seasoned the chicken and plopped it down on the veggies and cooked it on high for 5 hours. I served it with some roasted cauliflower and broccoli (made much like the roasted asparagus). It was great and I’m using the original veggies and chicken carcass to make stock for chicken noodle soup.
And that was our week. If you’re interested in the exact recipes I used, please feel free to shoot me a message. I’m always happy to share.