Hi there! I’ve got a week of meals for you, and I’m also happy to announce that I filled half of my new cabinets with kitchen things today and officially have an island with a countertop!
The countertop looks really neutral in this photo but it’s actually white with lots of flecks of grey in it, so it pulls the room together nicely. We wanted a very “clean” look that we didn’t think we’d get tired of, but I know everyone has different styles!
We are pretty sure at this time next week the kitchen will be FULLY functional…new sink, cooktop & dishwasher will be up and running!! I am beyond excited for everything to be back to normal just in time for Thanksgiving, which we are hosting… yikes!
Although it was significantly more aggravation then we anticipated, I still feel like it was so worth it, and it has greatly increased the value of our home. While we bought the house with the intention of it being a forever home, I always feared that the kitchen would never get done and I couldn’t be happy here. Now that the worst renovation is over, I feel like this actually is the perfect home for us long term.
Enjoy the weekly meals, I hope they can provide some inspiration!
WEEKLY DINNER MENU:
Sunday- I was really sick with a head cold so we actually didn’t really eat dinner. Dan scrounged up random stuff around the house and I had a bowl of soup.
Monday- Crockpot Southwestern Mac & Cheese with big side salad (mixed greens, shredded carrots, green onion, chopped walnuts, avocado, chickpeas and diced tomatoes)
Tuesday- I deemed tonight “freezer food” night– an assortment of random things in our freezer that I wanted to get rid of to make room for other things. So we had.. breaded chicken fingers, green beans, brown rice, and veggie egg rolls.
Wednesday- One Pan Lemon Parmesan Pecan Crusted Chicken with Asparagus– I know I just had this on our menu, but we love it so much that I made it again. SO good.
Thursday- Roasted turkey breast (I bought the split bone-in breasts and tossed them with olive oil and various seasonings) with roasted vegetable medley (purple cauliflower(!), sweet potatoes, butternut squash, and a bell pepper)
Friday- Beef Tacos (his) + Bean & Quinoa Taco Salad (hers)- I cooked the beef tacos in the crockpot on LOW for about 2-3 hours, it doesn’t take long. I love this meal because it’s so easy and so tasty. On my salad I put whatever vegetables/toppings I have on hand. This time was shredded carrots, chopped tomato, avocado slices, bell pepper, walnuts, kalamata olives and shredded cheddar.
Saturday- French bread pizzas. His– onion, bell pepper, turkey pepperoni, spinach. Hers– onion, bell pepper, black olives, spinach