What’s Cookin’ Week of April 14th
After weeks and weeks of travel, I feel like I am getting back into the groove. I was successful at making all the meals on my menu last week and I always feel great when that happens. If it does not, I do not beat myself up over it but, it is nice to set a goal and meet a goal.
This week, I got my new popsicle holders in the mail and I am so excited to use them next week. I am anxious to give them a try. My one question is how long my kids will fight over which color they get!!! I am going to start off with these Strawberry Shortcake pops but will simplify the recipe. I think I will use vanilla extract in place of the vanilla bean and vanilla wafers instead of the shortcake. The simplification is due mainly to time purposes. I am always trying to find ways to do that. I will let you know how they go.
My other great purchase this week is a book called Feed Zone Portables. This is a book geared towards athletes and fueling naturally during long distance racing, however, I find that it is going to be very useful in creating fun bite-sized meals for the kids. It is broken down into savory bites and sweet bites. Some of the recipes look a bit difficult, but as stated in the last paragraph, I will find shortcuts!!
Have a great week….Here’s some menu suggestions…
Meal 1: Slow Cooker Parmesan Honey Pork Roast with oven roasted green beans, asparagus, and tomatoes and small new potatoes
** This is a family favorite. Super easy and super yummy!**
Tip: Make two at one time and freeze one of them.
Meal 2: Lemon Herb and Garlic Baked Shrimp served with basmati rice and steamed broccoli
Meal 3: Parmesan Garlic Chicken served with side of steam carrots and salad
Meal 4: Pan Fried Tilapia with Crispy “Fried” Parmesan Asparagus Sticks
The bonus recipe this week is to make and use as a snack for kids when you are driving around town between events and you need something quick for them to snack on.
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