We’ve got a little of a breakfast-y theme going on this week. Not quite sure how that happened, but it’s a great example of how BFD (Breakfast for Dinner) can be more than pancakes and eggs, which is what we normally do. Also, some of what we’re having is also a result of leftover ingredients from last week’s meals. That’s a great way to make sure you’re using up everything you buy. I don’t know about you, but it drives me nuts when I have to throw away food!
THIS IS HOW WE DO IT:
SPAGHETTI AND MEATBALLS WITH SALAD
Use your favorite spaghetti sauce. Put some frozen meatballs in the sauce while you’re cooking it. Make the spaghetti. Don’t forget to finish off with some Parmesan cheese. Our go-to side salad is lettuce, tomato, black olives, cucumber, avocado, and easy homemade croutons.
SWEET POTATO BACON HASH
SPINACH MUSHROOM PESTO PIZZA
ASIAN CHOPPED CHICKEN SALAD
Hollow out the bell peppers. Cook in boiling water for 2 minutes. Meanwhile, saute ground beef, diced onion, 8oz tomato sauce, and a few dashes of Worcestershire sauce. I like to mix some shredded cheddar cheese and about a 1/2 cup of breadcrumbs into that mixture as well. Combine with cooked rice. Stuff the peppers and stand up in a baking dish. Bake at 350 degrees for about 20 minutes.
BBQ RIBS, CORN, AND WATERMELON
Just because school is starting doesn’t mean Summer’s over yet! A lot of the produce is just now getting good, too. Corn is so sweet this time of year. This meal is easy on the kitchen as well since you can grill both the ribs and the corn.