This week, I was not the most inspired to meal plan. This is also possibly because I was hosting a baby shower with Becky last Sunday. I took no photos of that, but if you want some great egg bakes, this Prosciutto, Spinach and Feta Strata is just the best.
Saturday – Chicken Salad
We had some chicken breasts in the fridge that we needed to cook and also we needed to eat lunch.
Saturday – Steak, Roasted Broccoli, Hashbrowns
At-home date night. Also known as I wanted to cook something super-easy and for some reason hashbrowns sounded REALLY good. I don’t know why we haven’t served these as a side before.
Sunday – Butcher and the Boar Sausages, Cole Slaw, Hashbrowns
Then, in a twist, after hearing about our hashbrowns for dinner on Saturday, Dad wanted hashbrowns for his dinner instead of tots so we made the rest of them to go with our sausages – a very traditional pairing, as I am sure you are familiar.
Monday – One Skillet Steak and Spring Veg with Spicy Mustard, Potato Salad
This was basically a total repeat dinner. It was even easier the second time.
Tuesday – BBQ Chicken, Oven Roasted Potatoes, Three Bean Salad
Honestly, this was not my most inspired meal. But the chicken turned out MUCH moister than I was expecting (chicken breasts just don’t fare well without advance marination). Shout-out to Dad for that. And we got to have three bean salad for the first time in a long while.
I tore this out of the Food Network Magazine a while ago. For some reason I felt like we could survive eating salad for dinner this week.
Miscellaneous – Marinated Mixed Beans
I just made these so that I’d have them on hand as an extra lunch food. This has probably been our biggest issue with food in the multi-generational compound – having enough for leftovers the next day, simply because four adults are eating. Plus I haven’t made a bean salad for lunch in a long time.