Staying at home all the time means lots of new recipes in our weekly menu! It’s time to get creative in the kitchen again.
It’s another weekly menu! This one has some fun new recipes.
This week, since we’ve been hunkering down like everyone else, I’ve tried to be a little more creative with my weekly menu. I’ve been trying a bunch of new recipes because it’s fun to mix things up a bit. What else is there to do when you can’t leave the house???
We had these PORK ENCHILADAS (recipe in THIS WEEKLY MENU) for Sunday dinner last week and they’re some of my very favorites. The recipe calls for beef, but I had a pork roast so I used that and left the rest of the recipe the same.
They’re simple and SO delicious, and everyone gobbles them up (except my 4 year old who is in a really terrible picky stage).
This AVOCADO TOAST is a quick and easy dinner idea that’s a spin on a classic. Everyone loves avocado toast (except my 4 year old…::eye roll::) and the crunchy chickpeas on top were a hit. They were flavorful and unique, and added a fun twist.
Definitely recommend this one as a quick dinner idea.
Changes I made to the recipe:
- I left off the tahini dressing cause I didn’t have tahini. It was delicious without!
I’ve had plenty of taquitos in my life, but they’re always the frozen kind. These HOMEMADE TAQUITOS were actually so easy to make (I used her recommended rotisserie chicken), and they turned out amazing. Everyone gobbled them up and asked for seconds….except my 4 year old.
My friend’s famous CHICKEN NOODLE SOUP recipe never lets us down. Simple and comforting. This recipe is a classic.
If you want to make it even easier, just use chicken broth and store-bought rotisserie chicken!
I don’t think I’ve ever made BAKED ZITI in all the time we’ve been married. But it’s a classic and super easy. This one was a hit with the boys…except for my 4 year old 😉
This CHICKEN MARSALA is a really insanely delicious dish I haven’t made in several years! It’s a recipe from my friend Kayla’s recipe instagram. The combination of the sauce, bacon, and mushrooms over the chicken is incredible.
I served ours over angel hair pasta and served it with steamed broccoli and crusty bread.
I’ve never made artisan bread, so this weekend I decided to try it. I used THIS ARTISAN BREAD RECIPE and although it took a full day (it sits in the refrigerator overnight), it was actually really, really easy. Just four ingredients!
Philip said it tasted like it was from a restaurant, so that was basically the best cooking/baking compliment I could ever receive.
When I was looking at the recipe for the artisan bread, a little pop up came up on the website, and had a picture of HOMEMADE POP TARTS. Immediately I knew we had to make those.
It was a fun project to do with the boys, and we made both cinnamon sugar filled ones AND nutella filled ones. We just subbed the cinnamon sugar filling for 1 TBSP of nutella. Super delicious!
We made these FRIED SCONES on Saturday morning for breakfast and they were a huge hit. I used to make these all the time with my sisters so it was fun to introduce them to my kids.
They’re amazing with honey and butter, but we also tossed some in a brown sugar/cinnamon mixture immediately after taking them out of the fryer and those were delicious.
We don’t have a deep fryer — we just used a smallish pot and melted one stick of Crisco shortening in it. We heated it over medium-low heat and it worked perfectly.