Spring is arriving in fits and starts around here. I was very glad that my furnace was back up and running this weekend, with temperatures in the mid forties.
But I know summer will be here before we know it. Already, I have that buzzing-beneath-the-skin feeling of anxiety and anticipation that accompanies the end of the school year and the shift to a new season.
It’s a call week, so we are going for delicious and simple. Except for the night we have salad; that is a bunch of steps. But it’s worth it.
Dinners for the Week of April 22-April 28
- Honey Chipotle Chicken Bowls: Even though I normally skip this step, I plan to make quinoa; I’m not going to make the cilantro lime quinoa from the recipe, though, instead opting for crispy quinoa. Yum.
- Chicken Paprikas: I am sure it’s the chilly weather, but I’m really in the mood for this creamy, hearty stew-like concoction over buttery noodles.
- Crockpot Pulled Pork with Coleslaw: Easiest ever recipe: pork tenderloin in the crockpot with a chopped up onion and some minced garlic. Slather in barbeque sauce and a drizzle of sriracha. Heat on low for eight hours; shred and serve. I like my shredded pork on top of a baked potato. My husband prefers his on a roll with coleslaw.
- Tacos: We haven’t had tacos in a minute, so let’s throw them on the menu.
That’s it for today, internet. Happy Pesach to all who celebrate.