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I'm back!!! Getting back into the swing of things since school started has been super busy! Then, to add on to the chaos, we got hit pretty hard by Hurricane Sally. We've got some cleaning up to do and we don't have power, but that has slowed down our schedules (again!). Everything is closed because no one has power down here, so it's a good time for me to catch up on blogging.
I've got several meals to share with you that I made before Hurricane Sally. Since then we've only been able to use the grill so I don't have any to share from this week. Also, not surprisingly, I only have 1 picture of my meals. But all of these recipes are yummy! I wouldn't share them with you if they weren't.
MONDAY: CREAM OF MUSHROOM PORK CHOPS
This meal is so easy to make and it's a hit! I serve it with mashed potatoes and a can of veggies (whatever kind I had on hand), but you could make a pasta out of it or serve it over rice or pretty much anything. The pork chops I bought weren't super thick so it didn't take them long to cook, but your cook time may vary depending on the thickness of your chops. [PREP: There is no prep for these chops! Yay! INSTRUCTIONS: 1. Put a table spoon of olive oil (or more if you have more than 3 chops) in a pan on medium heat and let it get hot. 2. Season your chops with salt and pepper on both sides. 3. Once the oil is hot, put your chops in the pan and cook for 6 mins on each side. 4. While those are cooking, mix 1/2 cup of milk and 1 can of Cream of Mushroom Soup. 5. Once chops have cooked 6 mins on both sides, add the milk/soup mixture to the pan. 6. Bring that to a boil, spooning mixture on top of the chops. 7. Cover and cook for 5 mins or until the pork is cooked completely through. 8. Heat Bob Evans Mashed Potatoes according to package. 9. Heat your favorite can of veggies. 10. Enjoy! INGREDIENTS/GROCERY LIST: 3 boneless pork chops (or more or less or bone in or whatever floats your boat), salt and pepper, 1/2 cup of milk, 1 can Cream of Mushroom Soup, Bob Evans Mashed Potatoes, your favorite can of veggies.]
TUESDAY: TUNA POKE BOWLS [& ASIAN TUNA SALAD]
Yall know I love these tuna poke bowls because I’ve blogged about them pretty much every week. I just can’t help myself. But this week I’ve got a fun add-on for you! I got 1 piece of tuna from our local seafood market and it was so big that I made 4 meals out of it! Two of them were tuna poke bowls and the two of them were Asian tuna salad. The day after we had tuna poke bowls, we had Asian tuna salad for lunch. And it was soooo good. [PREP: There is some prep for the Tuna Poke Bowls. See the recipe for more details. For the Asian Tuna Salad, there is no prep as long as you cooked tuna the night before. INSTRUCTIONS: 1. Add a tablespoon of Lawry’s Teriyaki Sauce to the seared tuna you made last night and stored in your fridge. 2. Heat the tuna for 30 seconds in the microwave. 3. Split your bagged Asian salad kit into 2 servings (for 2 people’s lunch). 4. Add the tuna on top of the bagged salad and your favorite Asian dressing (or the one that comes with the bag). 5. Enjoy! INGREDIENTS/ GROCERY LIST: For the grocery list for the Tuna Poke Bowls, see the recipe. For the Asian tuna salad, the ingredients are seared tuna, a bag of an Asian salad kit, Lawry’s Teriyaki Marinade.]
WEDNESDAY: CREAMY ITALIAN CHICKEN
This is a crockpot recipe. Need I say more!? It’s so good and you can serve it 100 different ways and there are so many left overs and did I mention it’s a crockpot meal? I assume you’re convinced. I got this recipe from a friend’s recipe exchange during COVID-19 quarantine (did yall do anything better with your time than share and try recipes? I didn’t!). It’s now in our regular rotation. I served mine with egg noodles and a can of green beans but you could serve it with rice or mashed potatoes or by itself or with another vegetable or really however you want to. [PREP: There is no prep because it’s a crockpot meal and that’s the beauty of it all!. INSTRUCTIONS: 1. Spray the bottom of your crockpot with Pam. 2. Add 3-4 boneless skinless chicken breast and pepper them. 3. Add 2 cans Cream of Chicken Soup, 1 envelope Zesty Italian Seasoning, 1 block of cream cheese diced, ½ cup of milk. 4. Cook on low for at least 6 hours or on high for at least 4 hours. 5. Shred chicken. 6. Make egg noodles or rice or potatoes or veggies or whatever else you want to serve with it. 7. Enjoy! Like I said, we made egg noodles and mixed that into the creamy chicken mixture. I stored it in the fridge like that and we ate it for several meals. I also served green beans. As far as the chicken cooking time is concerned, I set mine on low when I left for work that morning. My crockpot will cook for a max of 8 hours and then it turns on a warming setting until it’s unplugged. So my chicken cooked on low for 8 hours and on warm for 2 more hours. It was still delicious! INGREDIENTS/GROCERY LIST: 3-4 boneless skinless chicken breast, pepper, 2 cans Cream of Chicken Soup, 1 envelope Zesty Italian Seasoning, 1 block cream cheese, ½ cup of milk, egg noodles, green beans (sub the last 2 if you’re serving it a different way than I did).]
THURSDAY: POT ROAST & POTATOES
It’s another crockpot meal! 2 in 1 week. You’re welcome! If you make all of these recipes in one week, you’ll have plenty to eat as lunch the next day and still some to freeze for a later date. These are also great recipes if you have lots of people to feed. This is my favorite roast recipe! I add new potatoes and mushrooms to my crockpot when we’re having it for dinner but you could add lots of other veggies (celery, carrots, etc) and serve it with rice or mashed potatoes or really anything else. This is also a good recipe for sliders. Make this and serve it on King Hawaiian rolls with a slice of mozzarella or provolone cheese and a side of pasta salad! The sliders + pasta salad are my go-to recipe for lots of people. And since it’s a crockpot meal, I make this a lot! [PREP: None!! INSTRUCTIONS: 1. Spray the bottom of your crockpot with Pam. 2. Add raw pot roast. 3. Top it with an envelope of ranch dressing, an envelope of Au Jus, a stick of butter, and 3 pepperoncini peppers. 4. Add any veggies you want. I add new potatoes and fresh sliced mushrooms. 5. Cook on low for at least 6 hours (or as long as your need to) or on high for 4 hours. 6. Enjoy! INGREDIENTS/GROCERY LIST: Pot roast, 1 envelope ranch, 1 envelope Au Jus, 1 stick of butter, 1 jar pepperoncini peppers, diced mushrooms, 1 bag new potatoes, any other veggies you want to add.]
Grocery List if you’re making all of these meals:
3 boneless pork chops
salt and pepper
1/2 cup of milk
1 can Cream of Mushroom Soup
Bob Evans Mashed Potatoes
your favorite can of veggies
Seared Tuna
a bag of an Asian Salad Kit
Lawry’s Teriyaki marinade
3-4 boneless skinless chicken breast
Pepper
2 cans Cream of Chicken Soup
1 envelope Zesty Italian Seasoning
1 block cream cheese
½ cup of milk
egg noodles
green beans
Pot roast
1 envelope ranch
1 envelope Au Jus
1 stick of butter
1 jar pepperoncini peppers
diced mushrooms
1 bag new potatoes
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