Last week I shared a Greek burger recipe that I was super hesitant to make. It turned out amazing. Tasted like a gyro 100%. The 5 minute cucumber sauce was easy and delish. We added a side of Israeli couscous with herbs on the side for the kids. It was amazing. This meal was packed with Greek flavor and we will absolutely make it again! For a fast weeknight suggestion: Pat the burgers out the night before so all you have to do it grill / pan fry. The salad and sauce could be made on the weekend, just keep refrigerated.
Unsure of what to make this week? It’s my Sunday night struggle, every week. This week, I googled a bunch of stuff to make quick since we have another busy week + meals are important. Hope this helps you out too, these are some of my favorites! They should all take 30 minutes or less to prepare, some have a longer cooking time, those would be the slow cooker recipes.
Monday: Sweet and Sour Chicken with Rice and Peppers
- 1 lb chicken breast meat
- Bell pepper chopped, green and red
- 4 tsp corn starch mixed with 4 tsp water
- 1 cup canned chunk pineapple
- ½ cup pineapple juice
- 3 tbsp brown sugar
- 3 tbsp rice wine vinegar
- ¼ cup chicken stock
- Cook rice
In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
Tuesday: Broccoli Fettuccini
- Broccoli head, stems trimmed + cut to appropriate size
- Fettuccine pasta box
- Jar of your favorite alfredo sauce (I like Prego since it’s nut free)
- Make the pasta according to box
- Steam the broccoli either in microwave or stovetop
- Drain pasta + return to large pan, add broccoli and dump in the jar of sauce
- Warm through
- Add shredded rotisserie chicken if you need more protein
Wednesday: BBQ Pork Sandwiches Slow Cooker + Green Beans
- 1 tsp veg oil
- 1 (4lb) pork shoulder roast
- 1 cup bbq sauce
- ½ cup apple cider vinegar
- ½ cup chicken broth
- ¼ cup brown sugar
- 1 tsp yellow mustard
- 1 tsp worcestershire sauce
- 1 tbsp chili powder
- 1 large onion chopped
- 2 garlic cloves, chopped
- 1 + ½ tsp thyme
- Hamburger buns
- Butter, salt and pepper
- Green beans
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
- Prepare the green beans. Either open up a can and warm them up, or buy fresh, trim and cook on stovetop. I like to make 1 lb green beans + ¼ cup milk + 2 tbsp butter + salt and pepper then steam for 15 minutes on low. They turn out yummy!
Thursday: Cobb Salads + Soup
- 1 family size box organic girl mixed greens
- Mini tomato box
- Cucumber, chopped
- Shredded cheese
- Hard boiled eggs X 6
- Neuskes bacon crumbles
- Balsamic dressing
- Campbell’s Soup Selects or Panera soup in the refrigerator section
- Assemble your salad as you like
- Warm up soup
- Serve with Triscuit Crackers
Friday: Greek Burgers + Cucumber tomato salad + cucumber dressing
- 2 lbs ground beef
- ½ cup onion diced
- 2 slices bread, crumbled
- 2 small tomatoes chopped
- 1 tsp cumin ground
- 1 tsp oregano
- 2 eggs
- ½ cup wine or beef broth
- ½ tsp salt
- ½ tsp pepper
- Roll patties in flour and fry
- Stuff pita pockets with meat, tomato, cucumber, Kalamata olives, cucumber sauce
- Slice tomato , cucumber, feta and mix for salad, add sliced white onion if you like.
- Plain greek yogurt for sauce:
- 1 cup plain greek yogurt
- 2 cloves smashed garlic
- ½ cucumber very finely chopped
- 2 tbsp fresh parsley finely chopped
- Salt and pepper to taste
- Mix together and chill for 30-60 min.
Saturday: Leftover BBQ Sandwiches + Baked Beans + Watermelon
Leftover day! Just open up a can of beans, warm up and slice your watermelon + serve.
Sunday: Chili and Baked Potatoes with Fruit Salad
- 1 lb ground beef
- ¾ cup onion diced
- ¾ cup celery diced
- ¾ cup green bell pepper diced
- 2 cloves garlic minced
- 2 (10.75) oz cans tomato puree
- 1 (15oz) kidney beans + liquid
- 1 (15oz) kidney beans drained
- 1(15oz) cannellini beans + liquid
- ½ tsp chili powder
- ½ tsp dried parsley
- 1 tsp salt
- ¾ tsp basil
- ¾ tsp oregano
- ¼ tsp pepper
- 1/8 tsp hot sauce
- Brown off the beef, then combine all ingredients in slow cooker. Cook on low for 8 hours
- 1 hour before chili is done, put potatoes in a 350 degree oven and cook for 1-1.5 hours depending on how large your potatoes are. I like to coat the washed potato in olive oil and a pinch of salt, cook with a cookie sheet under to catch drips.
- When it’s all ready, eat the chili out of the potato, or serve on the side.
- Fruit salad
- Sliced banana
- Sliced strawberries
- Diced sliced oranges
- Whatever you have, mix it up, add 1 cup of vanilla greek yogurt with 1 splash of vanilla extract.
Bless her heart! My MOM! She’s amazing. She went to Whole Foods on Farwell Ave. on Valentine’s Day to scour the shelves for safe treats for our nut-allergic lady here and found these!
They contain wheat, milk, eggs and soy.
They taste like a homemade cookies, delicious.
Just one more quick option for parties, school, etc. Thanks, Mom!
It’s cold and flu season and it’s wreaking havoc on our household this year. It destroyed our vacation and is dampening our weekend family plans. Just when we think we have one virus down, another one pop up over night. This week our little man has the croup and my husband has a bug, too. Last week , I was sick with influenza, the same bug that both kids had while at Disney. Luckily, my hubs and I have been able to take turns being sick so at least one of us can keep things going. He made a TON of great recipes last week that had everyone cleaning their plates. One of our favorites was this 20 minutes, one skillet Turkey Italian Sausage recipe.
- 1 package Turkey Italian Sausage (sweet is ok)
- salt and pepper
- two cans white cannellini beans
- 1 bunch/pound of broccoli (or spinach, peas, green beans, asparagus, brussel sprouts
- In a large skillet with high sides over medium-hi heat, brown off the italian sausages until brown and crumbly.
- Remove the sausage from pan once cooked and put on a plate to the side.
- While the pan is still hot, add 1 tbsp evoo and cook the broccoli util crisp tender on high heat, about 2 minutes.
- Once the broccoli is done, add the sausage back in and dump in the two cans of beans, drained and rinsed.
- There are a bunch of extra things to add for flavor, too.
- 2 Tbsp chopped garlic (or powdered, too)
- 1 chopped fresh oinion (or powdered works)
- 1 tsp fennel seed
- 1 tsp thyme
- 1 tsp oregano
Yield is about 5
Enjoy! If your pan is dirty, just leave on the stove top and add a liquid to deglaze. I like to use Kim Cawford white wine, especially if i’m going to have some at dinner time. It makes a nice pan suace too, if you let it reduce a bit and add a tsp of flour to thicken up. Chicken stock is also a good way to deglaze if you’re worried about cooking with alcohol with kids. After a few minutes though, the alcohol cooks off, and it’s not an issue, really.
Have a great week!