Eating with the Armstrongs

Hi hello! First of all, the weather is SPECTACULAR here which is wonderful as the last two weeks were rainy rainy rainy.

Second, as promised, here is what we are having for dinner this week. I’m going back to a couple of tried & true recipes as well as attempting a new soup AND we are eating vegetarian for not one, but two dinners this week! (Don’t tell, Matthew).

Monday: PanRoasted Chicken & Potatoes with Garlicy Lemon Green Beans

Trying this recipe for the first time tonight! I trust Real Simple’s recipes and expecting it to be incredible.

Tuesday: Roasted Broccoli & Cheddar Soup

A lighter version than the typical soup, but so flavorful and delicious!

Wednesday: Crockpot BBQ Chicken Tacos

**For these tacos, you can follow the recipe for Dr. Pepper Pulled Pork Tacos substituting chicken for the pork as well as substituting 3 cups of your choice of BBQ sauce for the can of Dr. Pepper and omit the chipotle peppers, if desired. Otherwise, it’s the same simple steps and absolutely delicious!

Thursday: Baked Falafel

Friday: Dinner at a friend’s house

Saturday: Leftovers

Hope these recipes give you some ideas for meal planning! Enjoy!

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Eating with the Armstrongs

Hi there! Need some inspiration for your weekly meal planning? Here is what I’m cooking up this week. I hope to post my weekly menus every Monday so that you can check it out and get some ideas. As I get more organized, I also want to share some budgeting tips and hints on how to make your grocery list work really well.

This week we are having a lot of chicken! In my opinion, if you can do a variety of flavors, using one kind of meat the whole week is O.K. That’s why I’m doing a Thai inspired dish, an Italian style dish, and a down home soup dish. Another great way to save, is doing a meatless entree. Seriously, if you can pack in lots of hearty vegetables and tons of flavor, your meat-loving husband won’t notice! (fingers crossed)

Sunday: Church Dinner! (70 people)

-homemade meat sauce spaghetti, mixed green salad, garlic french bread, chocolate brownie muffins

-Mixed Greens & Tomato Salad with simple vinaigrette: mix together 1/2 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons dijon mustard, garlic salt to taste, pepper to taste. Adjust to taste, adding more olive oil if needed.

-Lesson learned: make WAY more sauce than you think, don’t try to cook all of the noodles in one pot, they will burn! yikes!

Monday: Thai Crunch Chicken Salad

-husband approved!

-adjustments: halved the recipe, used only green cabbage, deleted carrots & peanuts, added sliced avocado: totally delicious!

Tuesday: Spinach & Parmesan Stuffed Chicken with Mixed Green Salad (if this turns out well, I’ll post the recipe)

Wednesday: Supreme Pizza using Whole Foods Pizza Dough, pepperonis, mushrooms & sliced red pepper

Thursday: Wild Rice, Cauliflower, & Yellow Squash Cheesy Casserole (a creative adaptation of this yummyness)

Friday: Homemade Chicken Noodle Soup

Saturday: Eat out or leftovers

Note: the only recipe we’ve tried so far is the Thai Crunch Salad, and it is delicious! The other posted recipes are for your inspiration and I haven’t tested them yet. Remember, I taste my food a long the way and adjust seasoning according to taste! Try it!

Also, we are on a yogurt and homemade granola craze for breakfast! Recipe coming ASAP!