Beef Burgundy is a recipe I grew up on and it’s a favorite of mine.
It’s hard to believe that it’s already February. The month of January seemed forever long, mixed in with a couple of cases of the flu at our house, and I was more than happy to turn the calendar page over. Bye-bye January, nice to see you come, nice to see you go.
Now, it’s midweek and we’re about to wrap up our two-week menu, so I thought I’d share it here today to give you some meal inspiration for the weeks ahead. Whenever I can, I include the link to a recipe for you and I even treated you to a brand new recipe which you can find at the end.
Sunday: Chicken Parmesean and pasta
Monday: Sloppy Joe sandwiches and french fries (this is nothing fancy, and out of a can, usually slated for a night I’m not home for dinner.
Tuesday: Beef Burgundy
Wednesday: Teriyaki Chicken Thighs with baked potatoes and snap peas using this recipe for the sauce.
We buy boneless, skinless thighs to make them a little bit healthier.
Thursday: Creamy Avocado Pasta with chicken and grape tomatoes (This was a new recipe for us. See recipe below.)
Friday: Homemade chicken burgers with salad
Saturday: College kid visit, dinner out
Sunday: Superbowl Sunday (Our contributions: potato skins, chicken wings, Buffalo chicken dip, and chili)
Monday: Soup and sandwiches
Tuesday: DIY Spinach salad (Toppings included chicken strips, pecan halves, Craisins, bacon, Feta cheese, grape tomatoes
Wednesday: Pizza dinner fundraiser night at Blaze Pizza (We love Blaze, it’s one of the only places nearby where we can get gluten-free crust AND vegan cheese on a pizza for our daughter.)
We put out all of the ingredients and everyone adds what they want to their salad.
Thursday: BBQ Ribs, oven-roasted baby bliss potatoes, and veggies
Friday: Pesto salmon (Salmon coated in pesto and baked in foil in the oven)
NEW RECIPE
Here is the new recipe for the Creamy Avocado Pasta along with our minor modifications to the ingredients. We also added chicken to our recipe. This recipe is a clean eating recipe and I found it here as part of a four-week meal plan. This recipe is from week three but you can find all four weeks here. Thanks so much to Homemade for Elle for the free recipes and meal plans. We have gotten a great deal of inspiration from them.
This recipe was new and it was given a thumbs up from all of us.
Ingredients:
`12 oz. whole wheat spaghetti (we used gluten-free and regular pasta)
2 avocados, ripe, halved, seeded and peeled
1/2 cup fresh basil leaves (we used dried basil)
3 cloves minced garlic
Juice from one lemon (we used bottled)
1/3 cup of olive oil
salt and pepper to taste
1 cup cherry tomatoes, halved
Directions
Bring pot of salted water to a boil. Add pasta and cook until al dente. Drain and transfer to a large bowl.
In a food processor, combine avocados, basil, garlic, and lemon juice. Turn food processor on and slowly drizzle in olive oil.
Season with salt and pepper to taste.
Add avocado mixture to your warm pasta and toss until mixed well.
Add in cherry tomatoes and serve warm.
