Last week was a mother f’n doozy. My mom is currently here cleaning my house like the saint that she is. Praise jesus for my mom. My floor is no longer covered in breastmilk, regular milk, dirt, dog crap, who even knows at this point. She also brought me a Roomba and I have to admit I haven’t been this excited since Santa brought Luke a Nintendo 64 and me a light-up keyboard.
I wanted to note that a grocery list and prep plan is included at the bottom of the recipe cards if you didn’t catch that last week. It should be helpful. At least that’s what we’re going for there.
We did a big crockpot meal this Sunday, so that is included this week along with 5 other easy recipes for your week. May God bless you with no sick kids and at least some sleep. Now, go get ’em.
We got this phenomenal and EASY recipe from my bestest friend Jenna. She currently is doing things like crossfit workouts, eating healthy, and blowing my mind. We used to do things like eat entire bowls of cheese together and binge watch Grey's Anatomy. Traitor.
But anyhoo, this is shockingly delicious and super duper easy on the wallet. You can add a side if you like, but it makes enough for us without needing more food.
Turn crockpot on low. Put a layer of salsa on the bottom. Place chicken breasts on top. Sprinkle the taco seasoning and the remainder of the salsa on top of the chicken.
Put the lid on and let it sit for the day. Like 5-6 hours. Chicken is done when it is shreddable.
Assemble your tacos with your preferred toppings and tortillas. Enjoy.
This recipe is for people who can fathom a kabob without steak. It took me awhile to come to terms with it, but now I love these.
This can make a lot for very little dinero. And if you show a toddler how to dip vegetables in sauce, I'm convinced they will eat any veggie.
Wash, stem, chop, chunk all vegetables. Throw into a bowl.
In a separate bowl, add olive oil, lemon, garlic, oregano, basil, salt, and pepper. Stir to mix. Pour mixture over vegetables.
Skewer up the kabobs in any veggie order that makes you happy. Set aside.
In another bowl, throw your yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper together to make a sauce. Set aside in fridge.
Make couscous according to the instructions on the box.
While couscous is cooking, turn on that grill. Cook skewers on the grill until lightly charred. About 10 minutes.
Plate up with the kabobs, sauce, and couscous. Disfruta!
This is a really delicious recipe, but it is admittedly not very filling. If you have more than 2 adults and a toddler, you will most likely need a side. We usually skip the meat on this one because we don't miss it, but feel free to add it if you like.
Also, if you have a toddler, put some ketchup on top of it and you'll have greater chances of getting the actual food in his/her mouth.
Add the chicken to the skillet. Sprinkle with salt. Let all of those things sizzle up for a few minutes.
Chop up onion and bell peppers. Add some butter or olive oil to a cast iron skillet or non-stick skillet over medium heat that will hold all of these ingredients.
Throw the onions and bells into the skillet and let them soften up for about 5 minutes. Shred your chicken while they do their thing.
Add in your chopped cilantro, jalapeños, taco seasoning, salsa, and black olives. Let simmer with the others for another few minutes.
In a separate bowl, whisk up your eggs and add just a pinch of salt to them.
Throw the eggs into the skillet and let the sides start to cook and crust. This usually is about 5-10 minutes for me.
Throw the skillet into the oven for about 10 minutes or until the eggs are cooked through.
Remove skillet using a TOWEL! It is so easy to forget that the skillet is hot as balls.
Plate the frittata and top with goodies. Enjoy.
I told you I eat this a lot. Sorry for the repeat.
I love, love this recipe. I use it religiously for work lunches and we have it for dinner on the reg. It is a little spicy, but we like spice around here. The heat from the pepperoncinis makes me feel alive when I usually feel near-death exhaustion.
Preheat oven to 400 degrees.
Peel and dice potatoes. Get the cauliflower nicely cut up as well.
Toss those veggies together and add olive oil, salt, and pepper to your liking.
Put veggies on a baking sheets and toss into the oven for 35-45 minutes depending on how small you chopped everything.
While that cooks, put a skillet on medium-high heat and add in some olive oil and the diced chicken.
Cook the chicken through.
Add garlic, pepperonicinis, and oregano. Saute for about 2 minutes, letting the garlic brown up.
Add in the lemon juice, zest, chicken stock, and I usually sneak in some of the pepperonicini juice as well.
Stir everything around and let it simmer until it looks more like a thick-ish sauce and less like liquid. Season with salt and pepper.
Once veggies are done, pour the liquid mixture over a serving of the veggies. Eat!
Middle Eastern Salad
We just recently tried this recipe a few weeks ago. WINNER. You can make it an entire day ahead of time. And I recommend that because it just gets better as it sits.
We have tried pita chips instead of bread, but they don't hold enough of the veggies for our liking. You end up eating more chips than dip and I'm not a fan of that ratio. You can use the pita pockets as they are intended or tear them up into pieces.
We reserve this for Fridays because I can just grab it out of the fridge and we can all roam around and graze on it as we heavily drink wine or milk depending on your age.
Chop up all veggies, herbs and add to a bowl. Add in chickpeas and cheese. Stir to mix.
I just squeeze the lemons on top of the veggies, add in garlic, sprinkle with salt and pepper, and set it in the fridge for later.
Tear up pita bread when ready and take the salad out of fridge. Voila.
Blue Cheese Salad
This recipe won't knock your socks off, but it is reserved for Saturdays because it is easy and healthy and no one really cares in our house on Saturdays. Would be good with a very cheesy, unhealthy pizza.
Wash, cut, and tear up the kale and put into a big bowl.
Chop up tomatoes and cucumbers and toss into your big bowl.
Sprinkle with sunflower seeds and chopped turkey meat.
Pour on a healthy amount of dressing and toss the salad.
Serve into bowls and eat.
Slow Cooker Cuban Beef
We ate the leftovers of this on Monday of last week. If you bowl them up with rice, sour, cheese, hot sauce, and tomatoes it tastes very similar to Chipotle bowls. Yum.
Cut slits in your roast and put 3 cloves of the minced garlic in the meat. Cover meat with salt and pepper. Get a non-stick skillet going and add enough olive oil for your roast.
Sear the meat 5 minutes on each side. You want each exterior just to brown.
Get your slow cooker out and on a low setting. Put meat in the crockpot. Add the remaining 3 cloves of minced garlic to the crockpot along with all the remaining ropa ingredients. Let cook on low for 7-8 hours until the meat falls apart.
Shred the meat and taste. If it needs more salt and pepper, you know the drill.
Make the rice or quinoa according to the package. Serve the meat and liquid over your choice of rice or quinoa. We have had the meat with both and they are equally as good. The meat also makes great burritos, quesadillas, etc. Enjoy.
Get the grocery list for the entire week!
Grocery & Prep List