Hi everyone! I hope you all had a great 4th of July! The holiday has gotten me in the mood for grilling, so I’ve got a little of that on the menu for this week. I’m also planning to attempt a new recipe that I’ve wanted to try forever – I recently saw a Food Network show highlighting how easy it is to make this dish, so I am going to get brave enough to give it a try! What dish, you ask? Gnocchi. Have you ever tried making this before?
Monday Burgers! We are pretty basic when it comes to burgers. We usually put in some seasoned salt, pepper, and Worcestershire sauce. This time we want to try some steak/burger seasoning we bought. We will have baked onion rings and some fruit with it. I bought a watermelon at the farmer’s market last week that is one of the best we have ever had! I am sold on buying fruit locally when we have the opportunity.
Tuesday Chick Fil A Night! I really think this will be a weekly staple for us until we get tired of it. I love that you can get fresh fruit as a side option to provide a little healthier aspect to the meal. It is a fun time for our family each week.
Wednesday More grilling! This time it will be chicken for fajitas – one of our favorites! We like to do sauteed onions and peppers, and have homemade guacamole. Yum!! Whenever we have fajitas I also like to get fresh tortillas. HEB makes them, or sometimes we buy them at Rosa’s (which is like a Taco Cabana, if you haven’t heard of it before).
Thursday Gnocchi! I am going to use the recipe I found on Secrets of a Restaurant Chef. I don’t plan to make her sauce, but I haven’t figured out what I want to do instead. Any ideas?
Friday Grilled chicken, sauteed squash/zucchini mix, and brown rice. This is a really simple meal, but we like it a lot. You could also serve the chicken on a bed of lettuce to make it into a mini-salad. We are hooked on using baby greens when we have salad now!
Saturday Creamed chicken pasta. This is a super-easy recipe, which is nice to have at the end of a week!
Cream of mushroom soup (I get the 98% fat free)
Large can of chicken
One cup of sour cream (we use reduced fat here, too, and can’t tell a difference at all!
1. Cook the egg noodles according to package directions. In the meantime, sauté chopped onion in a large skillet until it is tender and translucent.
2. Add the drained chicken to the skillet, breaking up any large pieces. Add in the can of soup and cook until heated through, then do the same with the sour cream.
3. Voilà! You’re done. Just serve the sauce on top of the egg noodles, and if you want to make it a little prettier you could sprinkle some fresh parsley over the top.
Have a great week! Don’t forget to check out the giveaways I have going on – a stay at the Hotel Valencia, an EatSmart digital scale, and a V.Reader from VTech! I will be posting at least one more giveaway this week, too, so stay tuned for that. :) Take care, everyone!