Happy Sunday! I can’t believe we’ve already done 10 of these little roundups :) It’s honestly been really fun for me to document new recipe ideas and notice how often I cook (4-5 is my sweet spot with at least 1 night out and 1 night with leftovers!) and what we repeat week after week.
So let’s get into it!
Monday, April 8 - Salmon with Veggies and Potstickers
If you’ve been a subscriber for a while, you’re familiar with this staple. Add salmon to an oven pan and spread Little Goat Chili Crisp over the top. Chop up some broccoli (I added mini peppers because I had them this time too!) and add that to the pan with a little oil, salt and pepper. Bake at 425 for about 20 minutes - that’s it! I served this with a little rice, “quick pickled” cucumbers (just thinly sliced cucumbers and rice vinegar) and a few potstickers. So good.
Tuesday, April 9 - Cauliflower Gnocchi Bake
I’ve been making variations of this for the past few weeks because it’s just so easy and delicious. All you need is cauliflower gnocchi, fresh tomatoes, thinly sliced zucchini, and chicken sausage. You can find the full recipe here!
Wednesday, April 10 - Pork Tenderloin, String Beans and Carrots
This meal wasn’t perfect but it was SO GOOD. And, you guessed it, I used my sheet pan again 😂 I coated petite carrots and green beans in olive oil, garlic powder, onion powder, salt, pepper and a little dusting of breadcrumbs. I cooked that for about 15 minutes (I think?) at 400 degrees.
Then I lowered the heat to 350 and put the pork tenderloin in the middle of all the veggies and cooked for another 25-30 minutes, until the pork was done. The green beans were a little overcooked but overall, we loved this meal.
Thursday, April 11 - Caprese Salad
I had plans to add Trader Joe’s Pesto Chicken Breasts to this salad but when I opened up the package, it smelled funky… and we don’t mess with funky chicken. But the salad itself is still great, and luckily we had some chicken nuggets in the freezer!
All you do is cook up some pearl cous cous and toss that with arugula, Trader Joe’s Bruschetta, mozzarella cheese, extra virgin olive oil, salt, pepper, and balsamic vinegar. I added a little balsamic glaze on top too. YUM.
PS. Did you read yesterday’s Girl Talk post yet?