I am back home in Washington and ready to start making some homemade meals so I can get back to eating healthier. I ate out a ton when we were in Georgia since I had to get my Chick-Fil-A and Zaxby's fix while I was in the south. Plus, my mom and I spent Monday morning making Pioneer Woman's cinnamon rolls from scratch. And they were divine. Oh mercy. Just to give you an idea of how decadent these are, I think the phrase, "Can you melt a stick of butter?" was uttered at least four times.
So here is what we'll be eating this week. It's a mixture of few brand new recipes, a couple old favorites, and a new favorite. I can't wait to get back into my kitchen!
Thursday: Leftover chili. This is some leftover chili that I left for Tim to eat while I was out of town. He never finished everything that I had planned for him to have for dinners, so we'll eat it tonight.
Friday: Chicken rollatini stuffed with zucchini and mozzarella. I made this the week before I went to visit my family in Georgia. It was such a yummy recipe and so cheap to make. I had most of the ingredients on hand already, so I just had to buy chicken, zucchini and mozzarella cheese. And because the recipe uses chicken cutlets, I had my butcher at Albertson's cut them fresh for me and got three for just $2.15. What a way to still be able to eat meat, but not have to spend a fortune!
Saturday: Crock pot turkey white bean pumpkin chili. This is a recipe from one of my favorite blogs to find new recipes, Skinnytaste. I mentioned it the week before I went to Georgia. This recipe seems very easy and I just love anything I can do in the crock pot. It frees up time for me to spend with my two favorite boys. The recipe uses pumpkin puree, but the blogger says that you can't really taste it, but it adds an extra vegetable to the meal.
Sunday: Chicken and rice pot pie. This is a recipe that I got out of a magazine a couple years ago. I can't remember what magazine I found it in and I copied the recipe into my recipe book, so I don't even have the page I ripped out of the magazine. The recipe doesn't have a crust like most pot pies and uses rice in the pot pie mixture instead. I add some fresh thyme to the recipe and it is so warm and delicious.
Monday: Beef stew with paprika. This is a wonderful Pioneer Woman recipe. It calls for beer, but I don't use it because I don't like the taste. It will be a great Halloween night dinner. I can throw everything together in about 10 minutes and let it simmer for a few hours while we hand out candy to the neighborhood kiddos. We're really excited about Halloween this year for two reasons: No. 1, it's Owen's first Halloween, and No. 2, it's also the first time we've ever celebrated Halloween at home handing out candy to kids. Hopefully, people actually Trick or Treat out here. We have plenty of kids in our neighborhood, so maybe we won't be stuck with a bunch of leftover candy at the end of the night. And just in case we do, I've only been buying the good stuff. No yucky Mary Janes at the Rumely's house.
Tuesday: Leftovers of the beef stew.
Wednesday: French onion beef roast. I have a beef roast in the freezer and have decided that this is what I will make with it. The recipe is very easy to make in my slow cooker and tastes wonderful. We will have it over white rice and with green beans or some other vegetable.