This is a short week for meal planning since we’re heading out of town for a quick family vacation with all of the kids. The older they get, the more we realize if we’re going to get the family time we want–we really need to take the crew away. So we’re heading to Charleston–a family favorite–and I can’t wait.
This week, I only have to make three dinners (wahoo!):
Monday: Marinated Garlic Expressions Chicken and Arugula & Blistered Tomato Salad (recipes below)
Tuesday: Annie’s Famous Ground Beef Tacos (aka, Trader Joe’s Taco Seasoning with lean ground beef and all of the taco fixings. Her secret favorite topping is shredded iceberg lettuce.) She’ll serve with a side of broccoli and Rice A Roni’s Cilantro Lime Rice
Wednesday: Leo’s Favorite Pasta
Garlic Expressions Marinated Chicken and Arugula & Blistered Tomato Salad
Garlic Expressions Marinated Chicken
Marinate 2 lbs. of chicken tenders for 30 minutes in Garlic Expressions Dressing. Then, place chicken on a cookie sheet and bake for 30 minutes at 350 until cooked through.
Arugula & Blistered Tomato Salad
What You Need:
Salad
- 1 tablespoon of olive oil
- 2 cups cherry tomatoes
- Kosher salt
- Fresh crackled pepper
- 6-8 cups arugula salad washed and patted dry
- 1 15 oz. can white beans drained and rinsed
- 1 large shallot sliced thin
- Truffle salt, optional for finishing
Dressing
- 1 clove garlic minced
- 1 tsp. Dijon mustard
- 1/4 cup balsamic vinegar
- 1/4 cup mayonaise
- 3 springs fresh thyme, leaves removed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
What You Do
Assemble salad and mix dressing together. Combine and serve immediately.
Have a great week!
xo,
