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Easy Oven Roasted Pork Chops

I swear this is the easiest pork chop recipe ever. It takes literally a few minutes to prep and then it just bakes in the oven without needing anything further done to it! Those are my favorite kind of recipes! My kids love this one. It was originally a recipe based on a pork loin but I had boneless pork chops on hand so that’s what I used. They came out juicy and so very flavorful. 

Ingredients:
8 boneless pork chops
1 Tbsp olive oil
2 tsp salt and pepper
2 tsp garlic powder
1 tsp onion powder

Directions:
1. Rub pork chops with olive oil.
2. Season with salt, pepper, garlic powder and onion powder and rub to coat.
3. Lay in sprayed baking dish.
4. Bake at 375 for 25-30 minutes.

I stock up on boneless pork chops when they go on sale and freeze them. On busy nights when I need a fast and easy recipe to throw together this is my go-to!



Meal Prep Monday {11.18.19}

 Each Monday I share a weekly menu plan and what I’m prepping for the week. I plan 4 dinners a week, we have 2 leftover/Fridge clean out nights, and we make Take ‘n Bake pizzas on Saturday nights. My kids take lunch to school 5 days a week. You can read more about my meal planning and prep HERE. Please feel free to share with anyone you know who needs some dinner or lunch inspiration and don’t forget to pin on Pinterest for later! 

Dinner #1:

Crockpot Loaded Baked Potato Soup, French Bread

Dinner #2:

Crockpot Beef & Broccoli, Jasmine Rice

Dinner #3:

Cheesy Fajita Stuffed Chicken Breasts, Potato Slices

Dinner #4:

Parmesan Baked Pork Chops, Yellow Rice, Roasted Green Beans

 

Each week I prep all the produce and fruits ahead of time for the week. I also stock the lunch prep fridge and pantry for the kids’ lunches. I have specific containers that I use for food prep that are designed to maximize the life of the produce which helps when I only shop once a week. You can read more about my process and see pictures of my fridges HERE

This week for the meal produce I transferred the fresh broccoli, bell peppers, and green beans to the veggie containers. For fruit I prepped apples, blueberries, red grapes, clementines, and pears. I added baby carrots, cut celery, and mini cucumbers as well for lunches.

This week I prepped a large container of chicken parmesan pasta, a large container of macaroni & cheese with turkey dogs cut up, a large container of taco meat, a large container of white cheddar shells, a large container of tossed salad, 24 mini corndog muffins, and 24 mini pancake muffins. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.



Creamy Spinach Parmesan Baked Salmon

I love salmon and I could happily eat it for dinner 5 nights a week. Unfortunately I live with a bunch of small people who would probably go on a hunger strike. They much prefer pasta or pizza or anything cheese filled. I have to work to find recipes that combine my love of salmon with their love of cheese. This recipe was originally intended to be Spinach stuffed salmon but I was short on time so it became cheesy spinach topped instead. And it was delicious!

Ingredients:
8 Salmon Fillets
4 Tbsp lemon juice
2 Tbsp olive oil, divided
8 oz cream cheese at room temp
8 oz frozen chopped spinach, thawed and drained
1/2 cup shredded Parmesan
1 Tbsp minced garlic
salt and pepper to taste

Garlic butter:
2 Tbsp butter
2 Tbsp minced garlic
2 Tbsp lemon juice

Directions:
1. Place salmon on surface and season each side with salt, pepper, olive oil, and lemon juice.
2. In small bowl, combine spinach, cream cheese, and garlic.
3. Lay salmon fillets on sprayed baking sheet.
4. Top each evenly with spinach mixture.
5. Sprinkle with Parmesan cheese.
6. Bake at 350 for 15 minutes.
7. Add ingredients for garlic butter to microwavable dish and heat until butter melts.
8. Pour over salmon and broil for 3-5 minutes.

I don’t think I’ll bother trying this recipe stuffed when I make it again, having the broiled cheese on top was amazing! My kids ate every bite and were disappointed that there were no leftovers. 



Favorite Costco Products

This month I want to share some of our favorite products from the stores we routinely shop at on a monthly basis. This week I’m sharing favorites from Costco. Most of these items are our lunch box staples. 

1. Nature’s Bakery Fig Bars- the kids love these! They’re big fans of cookies but I’m a big fan of healthy options. This is our compromise. The variety pack includes 3 flavors and they’re all delicious.

2. Pop Corners- another compromise product! I buy these instead of chips and after some initial griping and whining, the kids have decided they love them! I’ve tried them and they really are very good!

3. Nature Valley Almond Butter Biscuits- these are perfect for the lunch box, breakfast on the go, or a quick snack before sports. The kids love both the Almond Butter and the Coconut Butter flavor but were not big fans of the Peanut Butter ones. 

4. Pure Organic Layered Fruit Bars- these are what I buy instead of fruit roll ups. It took a few tries before the kids got on board but now they love them! And I love not buying those gross fruit roll ups anymore.

5. Kind Bar Minis- these are staple in our house. All the kids love them and eat them as snacks and breakfast when time is short. Both of these flavors are delicious!

6. Power Up Trail Mix- these individually portioned packs are perfect for days when the kids are going to be really busy. They’re delicious and packed with protein!

7. Stonefire Naan Dippers- these are another staple in our house. The kids eat these with chicken, tuna, or egg salad, with hummus, and with pimento cheese! I buy the big package and then split them into snack size ziplock bags.

8. Palmetto Cheese Pimento cheese singles- I randomly picked this up one time because I made the mistake of shopping hungry. And to my shock- the kids loved them! They eat this on Naan bread, on Melba toast, or they dip with breadsticks, crackers, or celery.

9. Kirkland Organic Hummus- I really only have 1 kid who loves hummus but she’ll happily eat it 3 days a week! This brand of original flavor hummus is her favorite and I also buy other varieties from another store. She eats this on Naan bread, Melba Toasts, dips carrots and celery, and spreads it on crackers. 

10. Bakery Croissants- I adore these. I’ve never found croissants that are this delicious. They’re moist and fluffy and so very yummy. The kids eat them with chicken, egg, or tuna salad or spread jam in them. They’re even delicious stuffed with cheese and bacon!

11. Kirkland Breadcrumb Crust Cheese Pizzas- I don’t buy frozen pizzas much but these are really good. I keep them in the freezer and the kids take pizza once a week or so. I make one and split the slices between the 3 kids for lunch. The trick to them is to bake them as directed and then broil them at the end to crisp and brown the cheese!

12. Mini Chicken Egg Rolls- My kids are fans of Asian food and these mini eggrolls are so good! They’re easy to make and send in a thermos for lunches. I toss them in the air fryer to crisp them and the kids say they are amazing. 

Those are some of my main staples from Costco. I have more but these are the ones that are on my list every single month.



Meal Prep Monday {11.11.19}

 Each Monday I share a weekly menu plan and what I’m prepping for the week. I plan 4 dinners a week, we have 2 leftover/Fridge clean out nights, and we make Take ‘n Bake pizzas on Saturday nights. My kids take lunch to school 5 days a week. You can read more about my meal planning and prep HERE. Please feel free to share with anyone you know who needs some dinner or lunch inspiration and don’t forget to pin on Pinterest for later! 

Dinner #1:

Crockpot Lasagna Soup, French Bread

Dinner #2:

Crockpot Cajun Chicken Fettuccine, Cheddar Biscuits, Bacon BBQ Brussel Sprouts

Dinner #3:

Crispy Dijon Baked Tilapia, Jasmine Rice, Ranch Roasted Carrots

Dinner #4:

Italian Sausage Stuffed Zucchini

 

Each week I prep all the produce and fruits ahead of time for the week. I also stock the lunch prep fridge and pantry for the kids’ lunches. I have specific containers that I use for food prep that are designed to maximize the life of the produce which helps when I only shop once a week. You can read more about my process and see pictures of my fridges HERE

This week for the meal produce I transferred the fresh brussel sprouts, carrots, and zucchini  to the veggie containers. For fruit I prepped strawberries, blueberries, green grapes, clementines, and peaches. I added baby carrots, cut celery, and mini cucumbers as well for lunches.

This week I prepped a large container of spaghetti, a large container of macaroni & cheese with turkey dogs cut up, a large container of taco meat, a large container of Alfredo pasta, a large container of tossed salad, 24 mini egg quiche muffins, and 24 mini pancake muffins. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.