This will be a big week of cooking with my college kids coming home and Easter on the horizon. And with it being Holy Week, we’ll have a few meatless dinners in the mix. Here’s what I’ll be cooking up this week.
Monday: Jimmy’s 17th Birthday! My husband is traveling and Jimmy has a track meet. I have a hunch our celebratory dinner will be a wings and tiramisu situation. (We actually had his real birthday dinner BBQ on Sunday.)
Tuesday: Living with Landyn’s Crockpot Carnitas (Brown a bone-in pork shoulder and then place in crock pot with a sliced white onion, an orange quartered, minced garlic, and 3 bay leaves. Use a carton of stock with the shoulder. Let cook 8-10 hours on low. Shred. Then, transfer to baking dish and broil in oven until the edges are crisp.) Serve on tortillas with lime, chopped white onion, diced pineapple, and cilantro. I’ll put some Mexican rice and green beans on the side. (This will make for great leftovers for my kids later in the week!)
Wednesday: Roasted pork tenderloin (just season with your favorites and cook until it reaches 160 degrees with a thermometer (about 30 minute) and sheet-pan veggies
Thursday: Abby Thome’s amazing meatballs (my college kids’ favorites–more great leftovers, too!)
Friday: Grilled cheese on Hewn sourdough bread and A Life From Scratch roasted tomato soup
Saturday: Silo’s veggie pzza and house salads
Sunday: Easter Brunch Menu
Enjoy this special week!
xo,
