• Ashleigh Byrne

Byrne Family Weekly Menu: 5/4




I'm just going to keep this short and sweet, here's the menu for this week!

On Monday, we are firing up the grill and having this delicious grilled lemon chicken served with grilled zucchini and quinoa. We are making a big batch of it, so I can make chicken salad with the leftover chicken and serve it over greens for lunch the next day.

Tuesday, it's veggie quesadillas for Cinco de Mayo. I made this last week and I love that it's all done in the oven. No mess, and hardly any clean up if it's served outside. Here's how I make them:

Preheat the oven to 425

You will need:

- 5 tortillas

- shredded cheddar cheese

- 1 can of black beans drained and rinsed

- 1-2 bell peppers chopped

- small bunch of spinach or swiss chard chopped

- aluminum foil + parchment paper

Serve with:

- guacamole (I make an easy guac by mixing one-two avocados with sea salt and lime juice)

- salsa

- greek yogurt or sour cream

Cover two sheet pans with aluminum foil and parchment paper. Lay out each tortilla on the pan. On each tortilla, cover half of the tortilla with the ingredients (My kids only like cheese and black beans, and I leave some raw peppers on their plate). Sprinkle with salt, pepper, and red pepper flakes if you like. Place in the oven and bake for about 10 minutes until the cheese starts to melt. Take them out of the oven and fold over each tortilla to make a half moon. Cook for a few more minutes, maybe 5. Watch them closely! You don't want the tortillas to burn. Take them out, let them sit for a minute, slice and serve with the toppings.



On Thursday, I'll be making our favorite way to cook sweet potatoes, slow roasting. It's the only way I'll make sweet potatoes now. I don't cook them at a super low temperature like the recipe states just because I'm usually making other things with it. I'll be making roasted broccoli and a simple green salad to go along with it tossed with pumpkin seeds, cheddar and apples.

Friday is Pizza Night and serving it on Naan bread is the easiest thing ever. I just put whatever toppings we have on hand and bake them at 425 for about 15 minutes. This pizza below from last week though was one of the best we had though, and so nice that I didn't have to make the dough thanks to S+J's Woodfired Pizza.

I hope everyone has a sunny week!

- Ashleigh






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