It’s going to be so cold this week, so I’m leaning into the cozier recipes for dinner. Here’s everything I’ll be cooking up.
Monday: Fall stew (even better in the winter!) over egg noodles
Tuesday: Baked parmesan chicken with pesto noodles (I just buy pre-made pesto and toss with protein noodles)
Wednesday: Italian wedding soup
Thursday: Chicken parmesan gnocchi bake
Friday: Pizza (always Silo!)
Saturday: Out to dinner
For dinner tonight, I’m making a super easy pork tenderloin recipe my mom always used to make. Slice a pork tenderloin into medallions and cook in a skillet with olive oil until it’s almost cooked through. Remove it from the pan. Then you add a few diced garlic cloves in a little olive oil in the same skillet with the drippings and brown those. Then add a can of cream of chicken soup and a can of French onion soup and stir until well mixed. Bring to a boil and then turn down to a simmer. Add the pork tenderloin back into the pan and finish cooking, usually just another 5-10 minutes (I usually cook out all of the pink in the pork). When finished, serve over rice with a green vegetable.
Have a great week! Stay warm!
xo,
