Thank goodness Thanksgiving break is over! Henry is back at school, but, Bitty Bird is sick. We’re both a little cranky today,
I’m just posting dinners for our meal plan. The kiddos usually have a small toasted bagel with cream cheese for breakfast along with fruit. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes with frozen bananas and PB2.
Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.
Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!
- D:Soup and grilled cheese sandwiches
- D: Salsa Chicken with brown rice, salad
- D: Spaghetti with homemade marinara, steamed brocolli
- D: cheese and veggie enchiladas (1 dish meal)
- D: Leftover fiesta (I think we’ll have lots of leftovers this week)
The menu may change, as I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first).
Brussels Sprouts have a bad rap… Stinky, weird texture, gross. All of these things can be true if you boil them whole.
I’ve got a great recipe to share than turns our poor, stinky, vilified veggie into a tasty side dish! I made these for Thanksgiving and they were a HIT!
Brussels Sprouts with Caramelized Onions and Bacon
- 2 1/2 lbs yellow or white onions, thinly sliced
- 4T. Butter
- 1/4 c water or white wine
- 2 lbs cleaned and chopped Brussels Sprouts
- 1 lb bacon, cooked, drained, and chopped
- Salt and Pepper as needed
- 1/4 C shaved parmesan cheese (optional)
Cook the bacon- I bake mine at 350 degrees for 10-15 minutes. Then I drain it on paper towels. Once it has cooled, I take my super sharp knife and chop it up.
Caramelize the onions. Cook onions in butter on low for several hours, stirring occasionally. Scrape the yummy brown bits off the bottom of the pan, adding water or wine to help loosen the brown bits.
Once the onions turn a lovely brown (about 3-4 hours on low), add in the cooked chopped bacon and combine.
Add in the chopped Brussels Sprouts and cook on medium for about 10-15 minutes. Season with Salt and pepper as needed. Pour into a serving dish and top with cheese.
We had this for Thanksgiving, but it also is great any time. If you end up with leftovers, it’s also great on a homemade pizza crust, topped with some extra mozzarella and parm baked at 450 for about 10-15 minutes.