Grilled Pork Chops, Paula Deen’s Corn and Frito Salad, and Steamed Broccoli

We actually ended up eating this for dinner last night since we had such beautiful weather and Scott wanted to put something on the grill.  We just marinated the pork chops in a little apple cider vinegar, rosemary and garlic grill seasoning, olive oil, salt and pepper, and it was great.  And Paula Deen’s corn salad?  YUM.  I do have to say that I cut back significantly on the mayo (calls for 1 cup, and I don’t even think I used a half a cup.  I think you could even use plain Greek yogurt or sour cream if you’re not a mayo fan), and the cheese (calls for 2 cups, and I used about 1), and it was perfectly fine.  Matter of fact, I LOVE mayonnaise and cheese, and I think any more than what I used would just be too much.  The corn salad will be a great side dish for the summertime too. Chicken Enchilada Quinoa Bake

I am so anxious to try this one!  I am a big Mexican fan, and am always good for a casserole.  I like the idea of using quinoa instead of rice, and I bought a rotisserie chicken to make dinner prep even faster.  Hoping this is a win! Crock Pot Beef and Broccoli with Rice

Another new recipe I am excited to try!  I am also a big fan of Asian food, and am always trying to duplicate our favorite takeout entrees.  Beef and Broccoli is a classic, and if I can throw everything in the rock pot and let it cook all day?  Let’s give it a shot!

Meatloaf, Mashed Potatoes, and Green Beans

Gotta be honest…I have this meal saved for Thursday night, our soccer practice night, because it’s a Stouffer’s frozen meatloaf, Ore-Ida frozen mashed potatoes, and canned green beans.  Short cuts all around.  But you know what?  I’m not going to feel bad for a second.  It’s better than fast food, and I make homemade dinners pretty much every other night.  A short cut night is still a pretty good night! Sweet Potato Chili

This is a tried and true, clean but completely delicious recipe that I have made several times now.  If you are skeptical about the addition of sweet potatoes, just don’t be.  You hardly even notice them.  They absorb so much of the cumin and chili goodness that they taste like regular russet potatoes, and lose some of their sweetness so it’s not so noticeable.  It’s supposed to rain on us all week (womp-waaa), so I’m hoping this chili will be warm and comforting during the wet weather.
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