Not Nice Spice
A week with littles can go by fast and being a SAHM dinners can easily become mundane. We have our favorites but changing things up helps to end even the craziest days with a good time around the table. Here are a few current loves. Since I'm doing dairy free these days, I only change out the recipe when it effects the whole recipe (i.e. roast chicken I swap out the butter for olive oil). Sunday: Taco Salad Monday: Mediterranean Burgers Tuesday: Cuban Sandwiches & Soup Wednesday: Herbed Chicken Thursday: Blackened Swordfish Steaks Friday: Gluten Free Pizza & Salad Saturday: Organic Roast Chicken #1: Taco Salad If there's one thing the kids love it's tacos! They're always very excited but we cringe a little because it is a fiesta all over the floor. Lately, I've taken all the taco bits and make it into quesadillas for them. There is little to no mess after dinner, which also means more veggies in their tummies. Stud is not a fan of the gluten free tortillas (sometimes a little gluten goes a long way!). Thankfully it's easy enough to change tacos into a salad that's just as delicious- hello, salsa verde and loads of lime! #2: Mediterranean Burgers We tend to stick to the same ingredients at the grocery store, so changing up the recipe every now and then helps to keep things from becoming a broken record. Instead of making a traditional burger we went Greek! Best decision EVER!!! Typically Chickadee and Little Dude aren't huge burger fans. We just about passed out when we saw their plates were completely clear without us having to nag them! Noble Pig has a FAB recipe for Mediterranean burgers, but I kept it pretty simple with ingredients I normally have on hand. #3: Cuban Sandwich Per usual I forgot to take something out of the freezer for dinner. We were going to order pizza, then Mexican, and then Vietnamese, until I thought about how much takeout takes just as long to wait for the order as it would be to cook something. Sadly, for Stud, we sacked his delivery ideas and I snagged the ingredients from Nutmeg Nanny for Cuban Sandwiches for about ten bucks. And it was the absolute BEST!!! We had them with a side of Trader Joe's roasted red pepper and tomato soup. Both kids ate all of the inside of the sandwich and soup, but they aren't a fan of crispy bread. Even so, we'll definitely serve these up again! #4: Herbed Roast Chicken Breast We always seem to have plenty of chicken on hand and a cupboard stocked with ample amounts of herbs. Creme de la Crumb has a deeeelicious chicken breast recipe! I never have a specific Italian seasoning blend, so I mix together oregano, basil, rosemary, garlic (minced or powdered), and a little parsley. Usually there is extra juice and oils in the pan. We use that to make a simple sauce to pour over gluten free pasta. The kids always gobble every bite! #5: Blackened Swordfish Steaks If there is one food I overuse, it's definitely seafood. We get into a kick of having it often during the week that I have to take a little vacay from it for a few months. But there is nothing quite as good as blackened fish. I love that crunchy crust! The Good Life Gourmet has a recipe that'll be on the table in under TEN minutes- can't beat that! #6: Gluten Free Pizzas & Salad My husband grew up with pizza Fridays and I'm sooooo glad, because the last thing I want to do after a week of baby barf & toddler tantrums, shenanigans and silliness is muster up something yummy. I just want to go into the weekend without the stress of a kitchen full of dishes. We do pizza different every week. Most often we get Trader Joe's cauliflower crust and make our own (so good, I swear!) or buy their pre-made gluten free pizzas. By chance we're out of sorts a local pizzeria makes an incredible pie! #7 Organic Roast Chicken
The kids and I think that a roast chicken is to die for- so juicy and tender with the crispiest skin! Stud isn't a huge fan, but will definitely cave when I recommend just buying a pre-made organic roast chicken from Wegmans. But really what isn't heaven from Wegmans? When I roast them at home I always stuff the inside with a citrus (lemon or orange) to keep the roast nice and tender. Then I add garlic, onion, carrot, celery or whatever goodness is on hand at the moment. The outside I rub with butter (or olive oil) and loads of minced garlic, oregano, rosemary, salt & pepper. We pair it with lots of green veggies (Brussels sprouts, fresh green beans) and quinoa or rice. Just A Taste has a recipe that'll lead you to roast chicken perfection!
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Kate FrancesWhen you don't know what else to do, then it's time to write. Then write a little while longer for good measure. Archives
February 2020
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