Monday – Quinoa fiesta bake. This is one of my favorite quinoa recipes! It’s filling, tasty, and there’s enough for left overs the next day!
Tuesday – Beef Tenderloin with baked sweet potato and green beans. Season steaks with salt and pepper, preheat oven to 300 degrees, heat 1 table spoon olive oil in a cast iron skillet on stove, sear steaks for 2-3 minutes per side. Place in preheated oven and cook for additional 5-6 minutes.
Wednesday – Crockpot chicken thighs.
Thursday – Chicken parmesan with pasta. I used homemade chicken cutlets that were in my freezer – click here for the cutlet recipe. I heated the chicken in the microwave, then topped it with sauce and shredded mozzarella cheese and baked at 350 degrees until the cheese melted.
Friday – Chicken minestrone soup.
This week I made mini meatballs and mini cheese ravioli.
Mini meatballs – These freeze great!
In large bowl, mix together 1 lb ground meat, 1 minced glove of garlic, 1 egg, 1/3 cup breadcrumbs, 1/4 cup Parmesan cheese, and chopped fresh parsley. Scoop up tiny section and roll into 1 inch ball. Place on a sprayed cookie sheet. Bake at 350 degrees for 15 minutes.
Mini cheese ravioli – I used Trader Joe’s brand, cooked 1 cup ravioli according to package directions. Seasoned with olive oil after cooking to prevent sticking.