October 21-27, 2018

Weekly Menu: October 21-27, 2018

Last week recap:

The only really interesting thing to report from last week is that on Friday...we had frozen lasagna. I'm not proud. I make a delicious homemade lasagna. I'm also not sad about it. The kids ate it, and that is what I call a success.

Here's what's up this week! Adam has a kamado grill, and the pizza he makes on it is out of this world. We haven't made homemade pizza any other way since he got it about six months ago. We make a simple pizza sauce out of garlic, dried oregano, canned whole tomatoes, fresh basil, salt, and pepper....and we love to use the help of our immersion blender. We love that thing!

For the fajitas - we'll plan on using a blend of peppers...both mild and hot, a red onion, some baby bellas, and some chicken. We have some hot peppers we need to use from our garden. We usually make a marinade for the chicken from some lime juice, lime zest, fresh cilantro, and some homemade taco seasoning. Sometimes Adam will grill them, and sometimes we'll just sauté. No idea what we'll do this week!

I didn't put much detail into "Salad" on Friday...but I'm thinking some deli ham, banana peppers, red onions, tomatoes, and some sort of yummy vinaigrette. 

I need to link to the tomato soup when I have some time. We make it in the Instant Pot and it makes a ton, so we always freeze some. We'll be dipping into the frozen stash this week!

October 21-27, 2018
Sunday: Leftovers
Monday: Grilled Pizza
Tuesday: Hawaiian Bacon Pineapple Chicken Kebabs
Wednesday: Fajitas
Thursday: Chili
Friday: Salad
Saturday: Chicken Pesto Paninis with tomato soup (frozen)