I don’t know about you, but my summer has flown by. It’s hard to believe, but my kids and I are in our last week of summer vacation! Next Monday is the first day of our fifth year of homeschooling. We’re sad to see the slower pace and fun of summer go, but ready and excited to take on a new year.
Sunday: Crustless Quiche, Biscuits & Gravy, Fruit, Cinnamon Rolls
We had some friends over for dinner, and I decided to serve breakfast for dinner. It was a hit. I use Joanna Gaines’s recipe for biscuits, and just whip up a quick sausage gravy. I am forever experimenting with my cinnamon roll recipe. I used a Six Sisters recipe this time, and they were very tasty.
My basic crustless quiche recipe is:
1 cup milk
2 T parmesan cheese
1 cup grated cheese
1 cup assorted meats and/or veggies
Such a great way to use up veggies – and so quick to put together too!
Monday: Baked Zucchiti, Garlic Bread, Beans
We have a crazy over-abundance of zucchini right now. I gave a dozen away at church yesterday, and probably have a dozen more at home. Needless to say, I’ve been cooking and baking with zucchini A LOT. This recipe has the flavors of lasagna. My zucchini lasagna tends to fall apart. This gives me the flavors without the work of trying to get it to hold its shape. Win win.
Tuesday: Pancakes and Applesauce
My husband works late on Tuesday nights, so I often take advantage and make something easy for the kids and I. Give yourself permission to make the easy things. Everyone likes the easy things. There is absolutely nothing wrong with the old standbys or the quick fix suppers. We’re not cooking for the queen (although I’m sure she likes pancakes too)…we’re cooking for our family! They just need to eat.
Wednesday: BBQ Chicken, Instant Pot Carrots, Baked Sweet Potatoes
It took me a looonnnnggg time to learn to like sweet potatoes – but I’m getting there. Sometimes you just have to keep trying foods in different ways to figure out what tastes good to you. I’ve learned I like more savory sweet potatoes – served up with seasoning salt, fresh parmesan, or a good dipping sauce.
We just did basic baked chicken breasts with bottled bbq sauce. I pour about half the bottle on the chicken prior to baking, and add a little bit more during the last few minutes in the oven. I put the remaining sauce on the table, for people to add as they wish.
For carrots in the instant pot, I’ve found that cooking them for no longer than 2 minutes, and then using a quick release seems to work the best.
Thursday: Pizza Subs
My husband worked at a pizza shop in high school. Every time we visit his hometown in Ohio, we make sure to eat there. One of their specialties are their pizza subs.
You take a sub roll, split it open, and top it with your favorite pizza sauce. Next, add a layer of provolone (or mozzarella) cheese. Add your favorite pizza toppings, and bake until the bread is crusty and the cheese is melty. They’re so good and a fun take on pizza night.
Friday: Yakisoba, Egg Rolls
My daughter discovered a new favorite food this week! She LOVES yakisoba! I couldn’t believe how many noodles this tiny little girl could eat!
I typically buy the fresh noodles found in the produce section of the grocery store, but decided to try the dried version this time around. The dried noodles tasted okay, but my preference is definitely the fresh.
I used garlic, fresh ginger, and soy sauce to flavor my chicken and vegetables. I made some egg rolls just chicken, some chicken and veggies, and some with just veggies to suit all the tastes in my family.
Saturday: BBQ Hamburgers, Hashbrown Casserole, Cantaloupe, Apple Pie
My amazing husband turned 40 this past week, and honestly – this man just keeps getting better with age. I’m so lucky to have him. For his birthday meal, he requested that we grill. David also wanted hashbrown casserole. While I don’t have that recipe on the blog, I do have a “slightly” healthier version that uses spaghetti squash in place of the potatoes. Both versions are pretty darn good. Here is my recipe for the Spaghetti Squash “Hashbrown” Casserole.