This week I accidentally spent two weeks worth of grocery money. So...no grocery shopping next week. Yay! It will be a great experiment in making it work. Here's what we're eating this week:
Lemon Pepper Chicken + roasted Brussels Sprouts—N8tr0n and I ate this every couple of weeks when we were first married. It was the first "new" recipes that I tried after we got married and we both fell in love. Even though we don't eat it as often now it is still one of our faves. I've posted the recipe below.
Quinoa with Black Beans—fast, tasty, and gluten free (because I love you, gluten free friends)! I top it with Feta because we usually have some on hand.
Homemade Pizza—topped with pepperoni and pineapple; my all time favorite pizza topping combo. It's what I ordered on every single Book It pizza ever.
Breakfast frittata—made with onions, potaoes, and bacon. High five for Brinner!
Spiced yellow rice with chicken and veggies—a variation on a dish we had a couple of weeks ago.
Desserts: Joy the Baker became my BFF (0nce again) this week when she posted her Tangerine Lemon Curd. Dessert became more of a mission to find a vehicle for this stuff that wasn't just a spoon. I made scones using this mix which my mother-in-law buys in bulk and brings to us whenever she visits. I know. I would be jealous too.
Lemon Pepper Chicken Pasta
2 chicken breast halves; cut into strips
1 red onion; halved and thinly sliced
1-2 cloves of garlic; minced
2-3 tsp. Marjoram
2-3 Tbsp. lemon juice
salt and pepper
zest of one lemon
penne pasta (I adjust the serving size according to the number of people I'm feeding.)
Begin by boiling a large pot of water for the pasta. Add your pasta when the water is boiling rapidly. Cook according to package directions.
Meanwhile, heat olive oil in large sauce pan on med-high heat. Add onions and garlic to oil and saute briefly. Do not let garlic burn. Add the chicken, salt, pepper, and marjoram. Cook until chicken is cooked through and the onions become tender, stirring occasionally. Add the lemon juice and use a wooden spoon to scrape any brown bits off the bottom of the pan. Turn down the heat and allow the lemon juice to cook down for a few minutes.
Prepare the pasta: In a large bowl combine 1-2 tsp. olive oil, pepper, and lemon zest. Add hot pasta to bowl and toss to coat with olive oil. Add chicken/onion mixture to pasta and stir to combine. You may add a little pasta water if necessary.
I'm so excited to see so many of you participating and sharing your menus! Keep it up and be sure to let everybody know in the comments if you're posting your menu. Thanks and have a happy weekend. February is on its way!
photo 1: Miranda Walker; 2, Martha Stewart; 3, Pinterest