Hey, friends! It’s almost the end of July and I’ve got another summer roundup of Our Week in Meals to share with you! Plus, don’t miss the new granola recipe later in the post, as well as an exciting invitation for all of you (scroll to the bottom for that)! But first, how about some mealtime inspiration?
For those of you who are new to the blog, Our Week in Meals is where I share a little bit about what we’ve been up to over the past week — as it relates to our meals each night. This series gives you a glimpse “behind the scenes” at some highlights from our life, shows you how I balance a busy schedule with feeding my family, and offers a few new ideas for your own weekly meal plan. Now let’s back up to last weekend…
It rained most of Sunday morning, so by the time the sun came out after lunch we were all ready for some fresh air.
We drove over to Berry Hollow for a short hike in the woods.
The trees gave us some nice shade, but OH MY gosh — it was so darn humid!
It felt like we were walking through a Florida swamp! Seeing those leaves on the ground makes me excited for fall!
Spencer requested Marinated Grilled Shrimp for dinner, so that’s exactly what we had!
I served the shrimp with a salad, sauteed mushrooms, and a box of good old Rice-a-Roni! I also took a photo of this salad dressing bottle as I was making the marinade so that I would remember to tell you about it. I use this bottle all of the time! While mason jars work well for shaking together homemade salad dressings, this bottle has the added advantage of measurement lines on the side, as well as an easy to open and close pour spout. It works well for salad dressing, sauces, and marinades. Plus, it goes in the dishwasher for easy clean up, which is mandatory around here! (affiliate link)
The boys and I spent a beautiful Monday morning at the pool,
and had a picnic lunch before heading home.
We hosted the kids’ friend Henry for a play date that afternoon, and I threw together an easy dinner recipe with 5 minutes of prep! This Dump-and-Bake Smothered Parmesan Chicken dates all of the way back to the early days of the blog (2013, to be exact — before Spencer was even alive!). It’s still delicious!
I served our chicken with a loaf of Italian bread, as well as the leftover Eggplant, Zucchini, and Tomato Casserole from a few nights before (you can find the eggplant recipe in this post).
I dragged the kids to Costco on Tuesday morning, which is a chore that I had put off for as long as possible. It’s not close, the boys don’t like to shop, and I just didn’t have the energy to hassle with it. Alas, we finally needed to restock paper towels, dish soap, and other household items, so off we went. The kids definitely thought that they’d hit the Costco Sample Jackpot when they came across these double chocolate chip muffins in the bakery section. The samples were sliced from “jumbo” muffins, so each “sample” was basically the size of a standard muffin. Costco’s not so bad after all, right boys?!
In spite of the snacks, everyone was still hungry by the time we finished our shopping. That meant lunch in the Costco cafe!
Once we came home and I got everything put away, I threw dinner in the Crock Pot so that it could cook all afternoon while I took the boys to their swimming lessons. By the time we get home from the pool at 5:45 on Tuesdays and Thursdays, everyone is famished and wants food instantly. Slow cooker to the rescue!
This was a new recipe that I was testing for Slow Cooker Cheesy Salsa Chicken. I’ll share it in a blog post soon. I had the chicken over a salad, while the boys had their meat wrapped in tortillas (taco-style). I also served tortilla chips with guacamole and salsa on the side. So easy and so delicious — this meal was a big hit with the kids!
We stayed close to home on Wednesday morning, while the boys enjoyed some cooler (less humid) outdoor temps.
After lunch I dropped Gibbs off at a friend’s house and then headed into Charlottesville with the younger two boys for Casey’s annual well-check at the pediatrician.
We picked up Gibbs on the way back from the appointment, and then came home to an AMAZING dinner that I cannot WAIT to share with you. These Dump-and-Bake Boneless Pork Chops with Apples and Stuffing are just perfect for fall, so they will be on the blog next month. Yes, we’re eating comfort food in July just so that I can test recipes and have them ready when you need them in a few weeks! Let’s just say that these particular pork chops surpassed even my own expectations and tasted incredible. Love easy one-dish dinners like that!
The boys and I have been eating Greek yogurt with granola for snack a lot recently, so on Wednesday morning I decided that we were due for another batch of the homemade version. I used the recipe for 10-Minute Cinnamon Almond Skillet Granola from my cookbook, but modified it to create a peanut butter granola instead.
This is salty, sweet, crunchy, delicious, and FAST. I don’t have time to worry about baking granola in the oven (and trying not to burn it), so the 10-minute skillet method is the way to go. If you love peanut butter cookies, you’ll love this granola. Here’s the recipe if you want to make your own batch!
10-Minute Peanut Butter Skillet Granola
Prep 5 mins
Cook 10 mins
Total 15 mins
Author The Seasoned Mom
Yield 10-12 servings
- 1 tablespoon oil (I used avocado oil, but coconut oil, canola oil, or vegetable oil are all fine substitutes)
- 3 tablespoons maple syrup
- 2 tablespoons salted peanut butter
- ½ cup chopped unsalted roasted peanuts
- 2 tablespoons brown sugar
- ½ teaspoon salt
- 2 cups Old-Fashioned rolled oats