Sheet pan pork tenderloin and potatoes, creamy taco soup, busy weeknight pasta sauce and double stuffed taco potatoes
Around here, we are totally loving that spring has arrived at last, although to be honest, it feels a bit like we skipped spring altogether and went straight into summer. That said, I am not complaining! The trees are leafing and blossoming, the flowers are blooming and everything is such a beautiful shade of green. I always say fall is my favourite season, but I adore spring.
With the arrival of a new season, I start to think about cooking differently, too. I tend to move away from casseroles and stews and soups, and think more about salads and fresh produce. I'm excited to start that in the next few weeks.
On the menu May 17 - 23, 2020:
Sunday Sheet Pan Pork Tenderloin and Potatoes with stir-fried veggies
Loved this recipe!! The pork was really tasty and moist (although it might have been even better if it had marinated for a few hours), and the potatoes were amazing. It cooked quickly and the prep was pretty minimal. Any veggies would work well with this dish, but I wanted to use up some baby bok choy so I stirfried it along with a little red pepper. Yum!
Monday Creamy Taco Soup with green salad
This low carb soup would also work on a Keto diet, and was totally yummy! I used regular Rotel, but if you don't like spicy foods, you might prefer it with the mild version. Rotel is something that has shown up at my local grocery store only recently, and I'm always happy to have a chance to use it. Since I had cream cheese in the fridge, I used that in this soup but found that you really had to stir in order to get it to melt. I'm sure whipping cream would also be delicious. I was surprised that the cream cheese didn't melt easier, but I loved the creaminess it added. Shredded cheddar and cilantro were the perfect toppings - I just wish I'd had some ripe avocado.
Tuesday Best Weeknight Pasta Sauce with garlic bread and Caesar salad
My son requested pasta this week, so I thought I'd give this recipe a try tonight. We liked it a lot, and it's sugar-free which is a bonus (and different than many purchased pasta sauces). It came together in less than an hour and used simple, everyday ingredients. I doubled it so we would have lots of leftovers (and so I could use an entire pound of Trick's Creek Farm ground beef), but half would have been more than enough for our family. Has anyone else noticed that the price of ground beef has gone up a lot? I realize it's because of COVID-19 and the closure of some meatpacking plants, but I am so, so grateful to be able to buy local, organic, grass-fed beef from a great local farm. Always good!
Wednesday Double Stuffed Taco Potatoes with green salad
Honestly, I don't know why I don't make twice-baked potatoes more often. I love them! They are a tiny bit more work than regular baked potatoes, but totally worth it! (And actually easier than mashed potatoes because no peeling is required.) I used ground turkey in these tonight, but ground beef would have been great, too. There was lots of filling as the recipe said there would be, but I don't think anyone minded! This was a fun twist on taco night.
Thursday Leftovers / takeout
Friday Leftovers / takeout
Saturday Roasted Cauliflower Taco Bowls
I know I've made this recipe a few times over the last couple of months, but I just can't get enough of it. It's that good! If you wanted to skip the rice for a carb less meal, that is totally an option. My family is happy to eat it anytime. It's a great way to use up a head of cauliflower (especially one that you thought you might eat some other way but didn't). For some reason, I thought I needed to double the Cilantro Lime Ranch sauce (because I totally love it and thought more would be good), but the recipe is perfect as is. I'm hoping that it still looks good tomorrow and I'll use it to dress a salad.
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