My family wants to thank all of you! Since I’ve started this series, they have loved the more intentional cooking that I’ve been doing for them. And, since I’ve also tried to share new recipe with you each week, we’ve had the opportunity to try some recipes I might not have tried before this series. So, big hugs and thank yous from our little family!!
Southwestern Stuffed Bell Peppers
This was our delicious meatless pick for the week. These peppers were a very kid-friendly meal. My son, however, ate only the filling of the pepper. I loved that the peppers were an all-in-one meal, but one pepper wasn’t quite enough for adults. For adults or teens, you should probably plan to make at least two peppers per person.
We got home from my parents’ house at about 5:30 this evening. Dinner was on the table by 6:00 and my daughter exclaimed, “You made this fancy meal that quickly?!?” I’m not sure about fancy, but certainly was yummy! The addition of the lemon sauce with capers and parsley definitely added a lot of flavor to breaded chicken cutlets. And, how quickly this could be made was a big plus for me.
Crock Pot Honey Sesame Chicken
I am still not completely convinced on crock pot chicken. Pork in a slow cooker is fantastic. And, some beef dishes are also delicious. However, I’m still not 100% sold on chicken in a crock pot. It just does something to the taste and texture. The sauce on this chicken was sweet and salty. Of all the chicken slow cooker dishes I’ve tried, this is probably one of my favorites. We served it with steamed rice and sugar snap peas.
Rosemary Crusted Pork Tenderloin
Actually, we had thyme crusted pork tenderloin. At the beginning of the week, I make a list and shop for all the ingredients at once. When I went to make this pork, I realized I never purchased the rosemary. Since I had thyme on hand, I substituted it for the rosemary. Thankfully, it worked. We also had roasted golden potatoes with this dish.
Here are the links to menus from previous weeks: