This week of dinners post was focused around making use of the ingredients we already had in our house. We took inventory of what was in our fridge and pantry and planned our meals from there. Our meals this week were still yummy and our grocery bill wasn’t out of this world.
Monday: We whipped out our Instapot cooking book and made a chicken marsala recipe, minus the mushrooms. As I was sautéing the chicken in the Instapot, it got me thinking ‘why aren’t we just using our stove for this?’ I feel as though a lot of the recipes in this book are for people who don’t have a stove, but I guess cooking everything in the Instapot minimizes the amount of dishes? Not too sure, but overall it did turn out well. And we had all of the ingredients already in our house besides the chicken and shallots.
Tuesday: I am surprised this is the first time we made jalapeño bun-less burgers during the Q. This past winter I was obsessed with this meal and would make it weekly. Paul chopped up jalapeño, mixed in dried onion, an egg white, then grilled these bad boys on the BBQ. We added some red onion and a Brenda salad on the side and enjoyed on our patio.
Wednesday: Another week, another Chipotle-inspired chicken bowl. Nom.
Thursday: This was technically our Friday evening because both Paul and I had a 4-day weekend. We decided to kick off the long weekend with a not so healthy meal, Velveeta mac and cheese. We came up with this meal idea because we didn’t want to waste the giant block of Velvet cheese we bought a couple weeks ago when we made the chicken spaghetti recipe from Magnolia Table. We also had everything else the recipe calls for except breadcrumbs, which we picked up from the grocery store last week in preparation. We followed this recipe and added in some mild green chilis for an extra kick.
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xoxo Olivia
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