Family · Health/Fitness · Recipes

Weekly Dinner Menu 1/23-1/27

This week’s menu has one change to it. And it’s on Wednesday’s “breakfast for dinner” menu plan. I will say that I gave spaghetti squash hash browns my best effort, but we just couldn’t do it. One, they fall apart like crazy unless you load the pan up with a layer of oil, which defeats the purpose of trying to make them better for you. Two, for someone who loves spaghetti squash, I did NOT like the taste of these. Once spaghetti squash is browned, the flavor changes pretty drastically in my opinion. So we ended up having a slice of whole grain toast instead. If you make an attempt at the spaghetti squash hash browns and they turn out good, I would love to hear how you did it!


Roast: I used a 2.5 pound chuck roast for this. I placed it in the crock pot and seasoned it heavily with a garlic and herb salad dressing seasoning packet. I then poured about 2 cups of beef stock and 2 cups of water in. Put the lid on and cooked on high for about 5-6 hours. Mine took about 6 hours I believe until it was really “pull apart” ready.
Veggies: If adding potatoes and carrots to your crock pot with the beef would be easier for you (it most likely is), I say go for that option. Less clean up and no real cooking happening. I personally am not a huge fan of when the vegetables get mushy after cooking int he crock pot for so long, so when the roast was done, I turned the crock pot to “warm” and roasted some vegetables instead. I used carrots and red potatoes. Preheat the oven to 400 degrees and cut the veggies into about equal size. Place them  in a large mixing bowl and season with olive oil, salt, pepper, and garlic powder. Dump them onto a large roasting pan and roast for 25-30 minutes, or until the potatoes are fork tender.

Pour some juice from the crock pot over everything before serving.

Beef: Using leftover shredded beef from Monday night, reheat in a saute pan with about 1/2 cup of water to bring moisture back to the meat. Add cumin, chili powder, and a dash of cayenne pepper to the pan and mix well.
Slaw: In a mixing bowl, combine shredded red cabbage (I bought this in a bag at the grocery store already shredded, so I ditched the addition of green cabbage), one diced avocado, handful of chopped cilantro, 1/2 tsp. of apple cider vinegar, the juice of one lime, and a sprinkle of garlic powder. Stir to mix well.
Tortillas: I always prefer corn tortillas for tacos, but use what you prefer. Spray a pan with cooking spray and put over medium-high heat. Once the pan is hot, toast the tortillas on each side until lightly browned. This enhances the taste and gives them a little crunch.

The tortillas were small so we each had 3 tacos! Squeeze fresh lime juice over the tacos for an added kick!

This post would have been to tell you how I made spaghetti squash hash browns, but as noted above, they were a failure. LOL. So I say make this “Breakfast for Dinner” night however you want to make it! We had eggs, turkey bacon, and toast. My kids would have probably preferred pancakes, but that’s okay.

Again, if you attempt the hash browns, please let me know how they turn out! Pinterest has several recipes for these, so just pick one of those!

Tip to making eggs WITHOUT the crunchy outside: spray the pan with cooking spray and put it on medium-high heat. Crack the egg directly into the pan and once it starts to cook through and set up, pour enough water into the pan to cover the egg. Cover with a lid and summer until the top is white. In my opinion, it’s almost the perfect egg. 

Spaghetti squash: I cooked my spaghetti squash in the slow cooker for this one. I had a busy day and knew I could set it and forget it for at least a few hours and it would be good to go for dinner. To cook it in the crock pot, poke about 15-20 holes with a paring knife all over the squash. Place it in the crock pot and pour about 2 cups of water over it. Cook on low for 6 hours, or high for 4 hours. Remove it from the crock pot and let it cool until you can handle it. Then cut it in half, remove the seeds, and scrape out the flesh with a fork. Turns out perfect without the fear of cutting your finger off 🙂
Alfredo sauce: I used this recipe. It was light and delicious.

Want to make it even better? Top it with more shredded or grated Parmesan cheese. 

{Pizza} Friday:
Crust: This week we used an artisan flatbread pizza crust we have in our grocery store. It is much thicker than the Flat Out wraps. My husband has been missing our take out pizza nights, so I changed it up a little bit. I pre-baked these crusts in a 425 degree oven for about 8 minutes before adding toppings to avoid any sogginess.
Toppings: As usual, whatever you choose! I was in the mood for spinach and ricotta, so that’s what I have on mine! I just sauteed the spinach in a little olive oil first, layered it on, and topped with garlic powder, black pepper, and a sprinkle of mozzarella cheese. My hubby’s had spinach and pepperoni with mozzarella cheese. The nice thing about making your own pizza is you can make them however you want!


No-Guilt Protein Ice Cream

1 large banana, cut into slices and frozen
2 scoops of vanilla Shakeology (or other vanilla protein powder, without artificial flavors or sweeteners would be best)
2 heaping T. of peanut butter
1 cup of nonfat or nut milk
4-5 ice cubes

Place all ingredients into a blender and blend until smooth. Pour into a glass bowl and cover with plastic wrap. Place in the freezer for 3.5-4 hours, stirring the ice cream every half hour. Scoop into bowls and top with some dark chocolate chips, fresh strawberries, chocolate or caramel sauce, or just eat as is!


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