We’ve had a couple of weeks of cold weather and snow, which is to be expected this time of year. After all, It is winter.
We enjoy the four seasons. Still, I enjoy staying outside longer without developing frostbite and icicles in my beard. It is not the sub-zero temperatures that bother me, but the wind chill.
I’m so happy with our investment some years ago to get a UTV with a plow attachment. It allows us to clear the driveway efficiently, and we (I) have it down to a science.
My limbs started defrosting Sunday morning after a frigid few days and a bit more snow, and it was just in time to spend Sunday cooking food outside. Of course, I’m cooking outside, especially as I’m preparing meat. When cooking meat, the best results are always on the Traeger or the firepit.
Week Four Meals
I’ve had enough of the casseroles. While they are easy and handy, I’m not overly impressed with the flavors and consistency.
I want to prepare some exciting meals again this week, so I selected several international cuisines. I love exploring and tasting new dishes and learning whenever I try something new.
I adjust all recipes to suit our tastes and dietary needs. It is not as if our family has too many nutritional issues. Still, I avoid salt where possible, substitute spices to reduce sodium intake, and limit the use of heavy cream. These are just a few examples.
I made simple lunches for the kids using the crescent rolls: pizza hot pockets, meaty pinwheels, and an excellent breakfast casserole. YES! I made a casserole again.
I also made delicious chocolate and Rice Krispies snacks. It only contains three ingredients that were cooled down in the freezer.
I’ll melt the chicken burrito tonight using the chicken souvlaki pieces, red onion, and grated cheese. I’seal” the burrito on the pan.
As you’ve read, we serve chicken souvlaki with pita bread and tzatziki, a wonderful light dinner. I marinated and grilled the chicken on the Traeger during the cold snap on Sunday.
While talking about the Traeger. I also grilled several (six) juicy chicken thighs. A few for the sticky chicken dish inspired by Jamie Oliver and a few thighs for the missus’ lunch during the week.
Lastly, I made a killer protein bomb – Chili con Carne. Plenty of meat chunks, onion, garlic, chili con carne spices I “imported” from Arizona, and a few Poblano peppers. It simmered for 3-4 hours until the meat was super tender. I might have added some bacon, too, for extra flavors.
Meal Prep Party Pictures
Meal Plan
| Lunch | Dinner | |
| Monday | Crescent Roll Breakfast Casserole | Chicken Souvlaki with Pita |
| Tuesday | Chicken Burrito Melt | Ground Beef Orzo with Tomato Cream Sauce |
| Wednesday | Pinwheel Sliders | Sticky Chicken with Noodles |
| Thursday | Hot Pizza Pocket | Chili Con Carne – El Real’s |
| Friday | Crescent Roll Breakfast Casserole | BBQ and Leftovers |
One Day, I might get so organized that I will link the meals below to my recipes. We can only live in hope!
Have a fantastic week, my friends. I hope you enjoy these meal plans. It is much easier to make food in advance, although you must invest several hours preparing meals during the weekend.
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