• Ashleigh Byrne

Byrne Family Weekly Menu: 4/20



I have to admit, I had a little trouble coming up with a menu this week. I love to cook, but I'm losing some motivation. After texting with my sister though, she gave me some inspiration on what to cook. I'm only trying to do a grocery order every week and a half, so I did some searching through my pantry + fridge to come up with a menu. Needless to say, I feel like this week's menu is one of the easiest ones I've posted. So in keeping up with my menu routine here's the menu for this week:

Also, I got many messages for the Paloma recipe I put up in my stories, so at the bottom of the page, you can find that as well.



This chicken salad with greens, cheddar + apples is a combination of two recipes I've made. We made roast chicken last night and we had leftovers, so I thought why not make chicken salad. An easy way to start the week. I'll make my simple lemon dressing: In a large bowl, squeeze the juice of one lemon, a few tbsp. of olive oil, and salt + pepper. Whisk until emulsified. Add in some chopped apples and cheddar with the greens and serve with the chicken salad.

Chicken Salad:

- shredded or diced chicken (enough for 2-4 people)

- 1/2 cup of plain greek yogurt

- 1 tablespoon of dijon mustard

- 1/2 lemon squeezed

- salt and pepper

- 1/4 cup of toasted slivered almonds (stir over low heat for 5-10 minutes until slightly brown)

Stir together the yogurt, mustard, lemon + S&P. Add in the chicken and almond. Done!


My sister is a genius. She came up with Kids Choice, and while my kids are younger than hers, they are fully capable of telling me what they want to eat. One rule, it has to be easy. Caroline loves a cheese plate and thats what she choose for Tuesday night. I put it all on one big board, we will eat it on a blanket in the front yard, lovely. Some of the things I'll put on it:

- a creamy brie

- hard cheese

- olives

- nuts

- oranges or apples

- carrots

- crackers

- chocolate

- A mocktail for the kids and a drink for us.


Wednesday night, Troster is cooking and he'll be making us burgers and grilled veggies.

Thursday and Friday, we are having baked ziti. Friday night is supposed to be pizza night, but I'm sure we will have leftovers of the ziti, at least I hope we will.

I'm sure we will be making this paloma again sometime this week. It was refreshing and the perfect way to end a busy day. It took me less than five minutes to make and you don't even need a cocktail shaker. I put a little fresh mint in after I took this picture and that really made it.

Paloma Recipe: (Recipe from Bon Appetit)

  • Kosher salt

  • 1 grapefruit wedge

  • ¼ cup fresh grapefruit juice

  • 1 tablespoon fresh lime juice

  • 1 teaspoon sugar

  • ¼ cup mescal or tequila

  • ¼ cup club soda

Pour some kosher salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt. Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved. Stir in mescal, add ice, and top off with club soda. Garnish with grapefruit wedge.


I hope everyone has an easy week ahead. Let's keep our chins up!




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