January 19, 2019

Weekly Menu 01.20.19

Baby Boy is turning 18! Birthday Party coming up ♥

I’m not sure how that happened. It seems like just yesterday that he was able to sleep with his head tucked under my chin at 3 am. With two older brothers, it was the only quiet Mommy/Baby Boy time I got – and I treasured it then. I remember it now with awe. Happy Birthday Baby Boy.

Our Weekly Menu 01.20.19 references the fact that we’re having a busy week between celebrating the birthday, events and sports games & practice. So I’m doing something that is only possible if I plan it: we’re having leftovers twice.

We’re starting out the week with an absolutely wonderful Guinness Braised Beef. I’ll be posting the recipe later this week and will make sure to link it here.

UPDATE: GUINNESS BRAISED BEEF RECIPE

We’re using it again on Wednesday by mixing it with the (leftover) potatoes from Sunday, adding some mixed veggies and topping with a store bought pie crust. Yum. Sunday we’re using some red pepper jam to make crostinis too. They’re a super easy appetizer you can make as many or as few of as you want.

Baby Boy has requested a veritable Italian feast for his Birthday Dinner.

If you don’t have a birthday party to overindulge with, spaghetti and sausage would make a fine, fast Tuesday night meal. I’m making enough meatballs and sausage that we can use them again on Saturday in hoagies.

Everybody is in and out on Thursday, so we’re having a super easy (and delish!) meal of crock pot Shredded Chicken Joes and Roasted Red Pepper Pasta. We can make sandwiches and scoop up some room temp pasta as we come in.