Weekly Menu {4/29–5/5}

Happy Monday to you! What do you have planned for this week?

IMAGE VIA PINTEREST

I’m taking my daughter to a Monarch Butterfly class on Tuesday and otherwise plugging away at homeschool. I was hoping to do some prep work in the garden, but it’s supposed to be rainy most of the week. We’ll see what I end up getting done.

Here’s what’s on the menu—

Monday—Tortellini, Peas, and Bacon with Carbonara Sauce. It’s easy and quick to put together and my kids always like it. Win-win!

I like to buy the tortellini at Costco. You get two packs for a good price, and they do not use vegetable oils. I keep them in the freezer to pull out for a variety of easy meals. In terms of the ham/bacon, I like to use a mix of both, but you can do one or the other.

Tuesday—Turkey Gouda Sandwiches and leftover scalloped potatoes. Apparently I am on a sandwich kick the last few weeks. These are a favorite, and I have half a wheel of gouda that needs to be used up.

Wednesday—Korean Beef Bowls. These are a perennial favorite around here. My daughter has been asking for me to put them on the menu for a few weeks, so here we are. :)

Thursday—Nachos. You can make these lots of different ways. My favorite is a really classic nacho—tortilla chips topped with ground beef seasoned taco meat, then black beans, then salsa, and then cheddar cheese. I like to add salsa before I bake the nachos, but you can use it as a topping after they come out of the oven if that works better for you. We always add a dollop of sour cream just before serving. Fresh cilantro is optional. If you don’t want to buy a whole bunch from the store just for this recipe, then skip it. It’s a nice to have, not a must have. They will be delicious without it. :)

This recipe from Damn Delicious looks like a great starting place, and don’t be afraid to use up things from the fridge that lend themselves to a Mexican feel—pico de gallo, bell peppers, a different cheese you need to use up, shredded chicken instead of beef. You get the idea.

Friday—Chili and Maple Cornbread with friends (because it’s probably the last batch for the season).

Saturday—Date Dinner: Marry Me Chicken with penne noodles and homemade Tiramisu. My mother-in-law sent over her tried and true recipe, and we are very excited to try making this lovely Italian dessert at home. Wish us luck!

Sunday—Leftovers.

Tortellini, Peas, and Bacon with Carbonara Sauce

This is such an easy meal that everyone likes. You can’t go wrong with pasta in a creamy sauce topped with bacon. I hope you give it a try!

Tortellini, Peas, and Bacon with Carbonara Sauce

Ingredients

• 3 slices of ham (or Canadian Bacon)

• 5 strips of bacon

• Package of Tortellini (or Spaghetti Noodles work too)

• 1 cup frozen peas

• 2 large egg yolks

• 1/2 cup heavy cream (half and half would also work if you only have that; milk will be too thin.)

• 1 cup Parmesan cheese

• 1/2 cup water reserved from your pasta water

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Directions

• Start a large pot of water boiling for your pasta.

• Cook bacon in a skillet. While that’s cooking, dice up your ham slices. Once cooked and crispy, remove the bacon strips to a paper towel lined plate. Then, toss in the ham pieces and let them cook for a few minutes, until they are warmed and a touch crispy. Remove those to the paper towel lined plate with the bacon. Once cooled, cut the bacon into small strips and mix together with the ham.

• In a medium bowl, whisk together the egg yolks, cream, Parmesan cheese, salt, and pepper. Set aside.

• Cook the pasta according to package directions. If you are using tortellini, add the peas and cook for 2 minutes, then add the tortellini. If you are using spaghetti noodles, add those first and when there are 4 minutes or so left, toss in the peas.

• Set aside 1/2 cup of pasta water, then drain the pasta/peas in a colander. Return to the pot.

• Add the egg/cream/cheese mixture to the pasta in the pot and pour in the reserved pasta water. Cook over low heat, tossing gently, until the sauce is thickened and coats the pasta.

• Add in the bacon and ham and toss gently to mix. Serve immediately.

Savoring the Season: Spring

Spring is such a funny season. It’s cold; it’s hot. It’s windy; it’s rainy. Any given day can start out chilly and get super warm, or start out decently warm and end cool and rainy. I used to chafe against the need to layer or down-right change clothes part-way through the day. But, in the last few years, I have come to appreciate spring in new ways. I love to see the progression of the grass starting to turn green. I love to see the bearded irises and tulips begin pushing through the soil. I love when my daughter points out the robins, and then I notice them singing in the morning. I love that the sun starts to feel warm. I could do without all our South Dakota wind but that’s a different discussion. I still have to coach myself through all the muddy boot prints the kids track into the house, but part of that is reminding myself that we can be outside for longer stretches again and that mud means thawing ground, soon to be planted with our lovely vegetable garden again.

Are there certain things that just scream ‘Spring’ to you? For me it would be daffodils and dresses in lighter fabrics and fun prints.

I pulled together a few different things that are inspiring me to savor the season this spring.

Each month I host a Poetry Tea Time. Two other homeschool families join us, I make a treat and some tea, and we discuss a few poems that fit with our theme for that month. One of the poems we discussed at our April gathering was “Spring” by Eliza Cook. If you haven’t read it, it is worth looking up. It is a beautiful poem and will put you in a cheerful spring mood.

I saw this Lightweight Short-sleeve Sweater recommended on another blog, and I added it to my cart in Rose Red. I also really like the Watermelon Red, and the Dark Pink…basically all of the colors. I think it would look really pretty with skirts for a dressier look and could also transition well into early summer paired with linen shorts for a casual, coastal vibe.

Speaking of skirts, I am always drawn to a loose, boho style skirt (like this Tiered Midi Skirt) for spring. Paired with fun flats, they feel so refreshing and free after boots and sweaters all winter. That said, I am also a fan of the Button-front Midi Skirt. I think it is a very classic look.

This Lace Midi Dress from the Gap has shown up in my Pinterest feed a few times, and I love the style and color.

Everyone talks about rain boots this time of year. We don’t have a high need for rain-specific boots, but I do love having boots the kids can slip on, trudge through the yard with and get muddy, and then slip off easily (ideally on the rug and not halfway through the kitchen. Ha!) These Kid’s Bogs 3 Season Boots are my favorite because they easily transition from fall through the winter snow and into spring rain and mud. They are easy to get on and off, super durable, and have nice colors/patterns. They also last well to pass down to younger siblings or sell as they are outgrown.

While pumpkin is the darling of fall, I was trying to think what is the quintessential spring food? I think maybe asparagus? Or rhubarb? I would love to hear what you think. In general, I think of lightened up dishes and meals that feel really fresh.

I’m excited to try this French Green Bean Salad from Sugar Maple Farmhouse.

With Mother’s Day around the corner, I’ve got brunch ideas on my mind. My Spinach, Bacon, Gouda Quiche is perfect for a Mother’s Day brunch, but it is also a great dinner option for anytime of year.

And speaking of Mother’s Day, I am so inspired by these Daffodil Napkin Bouquets! I am thinking about making them with my daughter. Wouldn’t they make such a beautiful addition to a spring brunch or dinner?!

What are some of your favorite spring recipes, decor items, or traditions?

Weekly Menu {4/22–4/28}

It’s a busy week around here. We are hosting dinner for our Community Group, and then I have our monthly Poetry Tea Time for homeschool, plus Dylan’s parents are coming to visit. Amidst all that, we are enjoying the tulips that have started blooming, sunshine streaming in through the curtains, and signs of spring everywhere. I hope you have a lovely week!

spring plates via Anthropologie

Here’s what’s on the menu—

Monday—Orange Sesame Chicken and Rice. I did not end up making this on Saturday so moved it to this week. I have to say, it wasn’t as simple as I remembered it being. I made a double batch, though, so we would have leftovers for lunches this week, and maybe that made it more complicated. I may search around for a replacement recipe.

Tuesday—Baked penne with Italian sausage and a big salad.

This is a really simple meal that feeds a large group well. I usually cook the penne noodles according to package directions. Drain in a colander and then put them back in the pot. Toss with a jar or two of marinara sauce (depending on how saucy you want it). Mix in the Italian sausage when it is done cooking. Spread it out in a 9 x 13” pan, and top with mozzarella cheese. Bake at 350º for 25-30 minutes, until bubbly and cheese is browning. You can use shredded mozzarella, but I really like to use the fresh mozzarella that looks like a log. Lay out slices over the top of the noodles. Add a few fresh basil leaves if you have them.

Wednesday—Grinder Salad sandwiches with sweet potatoes fries.

I came across this recipe on Pinterest a long time ago, but I think it had originally been part of the grinder salad recipes that went viral on TikTok. It is really tasty and easy to put together. My kids usually gobble them up. :) I’ve included the recipe I use below.

Thursday—Tuna Cakes with Green Beans (or roasted broccoli).

Friday—Steak Burrito Bowls. These look sooooo delicious!

Saturday—Ribs and scalloped potatoes while Dylan’s parents are here to visit us. We like to use the dry rub from this recipe and then our favorite barbecue sauce for the last step. The scalloped potatoes are a bit labor intensive, but they are very delicious. They are worth it for a special dinner at home.

Sunday—Leftovers

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Grinder Salad Sandwiches

Ingredients

• 1/2 head of iceberg lettuce, thinly sliced

• 1/2 red onion, thinly sliced

• 1/3 cup banana peppers, diced

• 1/2 cup mayonnaise

• 1 tablespoon red wine vinegar

• 1 teaspoon oregano

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• ciabatta rolls (or sub rolls)

• Salami

• Pepperoni

• Turkey

• Provolone Cheese

• Tomato slices

• Parmesan Cheese

Directions

• Preheat the oven to 350º.

• Mix the lettuce, red onion, banana peppers, mayonnaise, red wine vinegar, garlic powder, oregano, salt, and pepper in a large bowl. Set aside.

• Set out the ciabatta rolls on a baking sheet. Layer rolls with salami, pepperoni, turkey, and provolone. Bake in the oven until melty, 5-8 minutes.

• Remove from oven, top each sandwich with tomato slices and sprinkle with parmesan cheese. Then, top with the lettuce mixture. Cut sandwiches in half and serve immediately.

Weekly Menu {4/15–4/21}

Some weeks my menu comes together easily, and some weeks it takes a long time to pull together. This week felt more like the latter. I think part of the reason is that our weather is all over the map this week, and it was hard to decide what direction to go with the menu because of it.

All that to say, here’s what’s on the menu.

IMAGE VIA VERANDA

Monday—Hot Ham & Cheese Sandwiches with Spinach Salad with Bacon and Eggs

Tuesday—Broccoli Cauliflower Cheese Soup + Crusty Bread

Wednesday—Chicken with roasted cherry tomatoes served over spaghetti noodles. At the end of the summer, I made several batches of these Roasted Cherry Tomatoes preserved in oil. I still have a jar left in the fridge that I am going to use up. I cook the chicken breasts in our cast iron skillet and then add the cherry tomatoes to warm them. Serve everything over spaghetti noodles for a super easy, delicious dinner.

Here is a recipe I found that also looks tasty and uses roasted tomatoes—Creamy Pesto Chicken with Roasted Tomatoes.

Thursday—Meatball Soup

Friday—Homemade Pizza. I like to use this Bobby Flay recipe for my pizza dough, but I have also used this one from King Arthur Flour—The Easiest Pizza You’ll Ever Make—with good success. I am considering trying this Detroit Style Pizza for this time. And in terms of toppings, I like sausage and peppers, but my kids always want pepperoni.

Saturday—Orange Sesame Chicken and Rice. This is pretty simple to put together, and the kids like it. Win-win.

Sunday—Milk-braised Dijon Chicken served over mashed potatoes. I always love how this recipe turns out, and it is the perfect comfort food for a cozy Sunday night.

Have a great week!