Menu 2/19/2017

After a long, relaxing weekend which involved a staycation in Georgetown and eating more in one 24-hour span than we usually do in 48 hours, we have launched into a new week. The weather forecast for this week is just bizarre, with most of the week in the 60s, more like spring than mid February!

With the weather in mind when making the menu, most of the meals this week are grilled meals for Zach to cook. I am not a griller, which means at least 60-75% of our spring, summer, and early fall meals are cooked by Zach. Everything from the meat to the veggies. It's a wonderful thing to have a husband who likes to cook!

Let me know which of the grilled meals you'd like to see the recipes for in the comments below!

Menu this week:

Peppercorn-Garlic Marinaded Pork Tenderloin (TJ) with grilled Brussel sprouts and baked potatoes
Pumpkin Chicken Chili (TJ)
Italian Sausage, Potato, and Baby Spinach soup
Burgers, grilled vegetables, and baked French fries (can you tell I am on a burger kick?)
Moroccan chicken kabobs with grilled peppers and onions served over rice pilaf with golden raisins and almonds

The recipe I'm sharing this week is not from this week's menu. It's one of our family favorites that I made last week Broccoli Slaw Chicken Stir Fry. Zach could eat this multiple times a week if I didn't crave other things as well, but as you've seen, I have to get my burgers in! This recipe is silly easy, it takes me under 30 minutes to make and only one pan, so the clean up is easy, too! I hope you enjoy this one!

Enjoy this week's awesome weather and let me know what recipe you'd like next!