Let's start out with a moment to remember
It was also the first day of school this week:
And back to prep-ahead meals since all my cooks have been taken away on the school bus!
So here is the menu for this week: 09.05.21-09.11.21 Weekly Menu
Greek Chicken with Dill Yogurt Sauce: in large gallon bag prep chicken thighs with olive oil and greek seasoning all over. Prepare 1 container of plain greek yogurt (d/f for me) and 3 tbsp dill in small container. At dinner time put chicken on sheet pan to cook at 350 for 30 minutes with two lemons cut in half (put half side down on sheet pan). When chicken is done squeeze 3 cooked lemons all over the chicken and add last 1/2 half lemon to your pre-prepared yogurt sauce. Serve with romaine salad and warm pitas.
BLT pizza: cook bacon night before or at beginning of week to have crumbled bacon for recipes. Day of unroll refrigerated pizza crust (Pillsbury is my favorite) brush with olive oil, italian seasonings and garlic powder. Top with baby spinach, thinly sliced roma tomatoes (about 2-3) and crumbled bacon and mozzarella cheese (I use d/f). Bake at 425 for 8-10 minutes.
Korean Venison Bowls: in large gallon bag put 1 lb browned venison, 6 tbsp soy sauce, 1/4 cup brown sugar, 1 tbsp sesame oil, tiny bit of crushed red pepper, ginger, 3 cloves minced garlic, and 3 green onions sliced. At dinner time, pour bag into skillet, bring to warm simmer. Cook rice and steam broccoli. Pour venison mixture over rice.
Crispy Ranch Pork Chops: prepare sheet pan of dredged pork chops (panko bread crumbs mixed with ranch dressing mix (I make my own d/f kind) in one plate, ranch dressing (I use d/f) in another plate) Cover with saran wrap and then at dinner time bring to room temp and bake at 400 for 20 minutes. Serve with angel hair pasta with herbs and peas.
Meatloaf: Here is my mom's recipe for meatloaf that I love. I usually add 1/2 jar of salsa to the meat instead of chopped onions and ketchup tho. Just make meatloaf ahead of time and wrap in saran wrap.
At dinnertime, add glaze and bake at 400 degrees for 45 minutes.
Non-Prep Weekend Meal:
Lemon Artichoke Chicken and Orzo: Cook orzo according to package. Cook chicken thighs and 2 cans of artichoke hearts with liquid on sheet pan in oven at 350 for 35-45 minutes. Zest and juice lemons. Add to orzo along with a handful of spinach. Serve with cooked chicken.
**BONUS**
Tequila Sunrise:
1 1/2 oz tequila (I like vodka better)
3 oz orange juice
1 oz grapefruit juice
2 oz tangerine or orange flavored sparkling water
1 tsp grenadine
