Happy Monday! Gosh, how is the first quarter of this year already gone? I checked and my last Menu Monday post was in January. Oops.
I thought I’d hop on here and share what we’re eating this week. It’s nothing special or fancy, but, if your family is like ours, it’s getting crazy busy as we near the end of school. The easier the prep and the quicker I can get supper on the table, the better!
Monday: Crockpot pulled pork, quick slaw, corn on the cobb
This is hardly a recipe. I season a 4-5 pound pork shoulder generously with salt, pepper, and garlic powder, place in the crock pot, and pour root beer or Dr. Pepper about halfway up the roast. Cook it on low all day or high about 6 hours. Shred the meat, drain any extra juices, top with BBQ sauce, and serve on buns (Julia and I like our pork topped with the slaw). Easy peasy.
Tuesday: Easiest ever chicken stir fry, brown rice, edamame
I like to make stir fry when we have veggies that need to be used up. This recipe looks super simple and can be made with a bag of frozen stir fry veggies, which is even easier. I’m all about the easy. And my kids LOVE edamame. I buy the frozen steamer bags, microwave them, cover in kosher salt, and the kids go to town.
Wednesday: Spaghetti and meatballs, salad
I’m totally cheating here. My mom makes the best meatballs (by the hundreds) and loads our freezer with them. So I basically heat up sauce, drop in the partially cooked meatballs, and simmer away while the pasta boils. Thanks, Mom!
Thursday: Pizza, salad
I’m cheating again! We had so much pizza leftover from Mac’s birthday party that I froze a bunch. I’m going to pull out of the freezer, stick in the oven, and pat myself on the back while I have a glass of wine.
Friday: Boiled shrimp, corn on the cobb, roasted potatoes
This is like a deconstructed low country boil. We always have fresh, local shrimp in our freezer. Shrimp cook in no time at all so they are the perfect weeknight meal. I’ll boil a batch with some Zatarain’s seasoning, boil some corn, and roast some potatoes (I cut into 1 inch chunks, toss in olive oil, salt, pepper, garlic powder, onion powder, and roast at 425 for about 25 minutes). Again…crazy easy.