Week Ten Coronavirus Hiatus: Uhhh?

Well, I am sort of at a loss here. Week TEN? Seriously? I said it last week, I have no new words of wisdom or fun projects to suggest because at this point we are all trying to just make it work right? Balance every last thing and still keep the house clean?

I have to be honest, this truly hasn’t been bad for us, not at all. I LOVE that we are all home together and we have enjoyed the baking, the crafts, the outdoor play, the family movie nights, the small home projects… but we miss our family and our friends. School, dinners out, movies at the theater and our routines. And, gasp, I am sick of cooking… just a little. And cleaning! Did you see the post last week on what has been invaluable around here in terms of cleaning? Check it out here. Where does all the dust come from?

So what to write about for Week Ten since I am kind of all out of ideas??? A good friend asked me what on earth I was cooking this week, as I said above, I’m so OVER cooking. But I threw together a quick meal plan earlier just to get the grocery list in check, so that’s what I am sharing for Week Ten! Hopefully it can inspire you in the kitchen this week!

  • Sunday: Pork Tacos with Carmelized Tomatoes
  • Monday: My Ridiculously Easy Chicken Parm Hack with Roasted Green Vegetables
  • Tuesday: Leftovers
  • Wednesday: BBQ Pulled Chicken Salad
  • Thursday: The NY TIMES Hassleback Kielbasa with Vegetables (whatever I have left)
  • Friday: French Bread Pizza
  • Saturday: TAKE OUT

Okay; here are the recipes… or basic gist of how to make everything!

  • Sunday: Pork Tacos with Caramelized Tomatoes

  1. Make the Caramelized Tomatoes.
  2. Saute 2 lbs of ground pork with a palmful of cumin, coriander, garlic powder, onion powder, coriander, chili powder and salt. (Not a palm each, but all together.) Feel free to swap ground beef, turkey or chicken here. Cook until crispy and cooked through.
  3. Serve on your favorite tortilla with the tomatoes and shredded cheddar, sour cream, lettuce & avocado- or really whatever your favorite taco toppings are!
  4. Monday: My Ridiculously Easy Chicken Parm Hack with Roasted Green Vegetables

  5. Cook three packages of Bell & Evans Chicken Tenders in a 450 oven for about ten minutes until starting to crisp. We use gluten free but obviously regular works too!
  6. While the chicken is cooking, add your favorite vegetables in a single layer to a parchment lined cookie sheet. We will do zucchini and Brussels this week. Toss with olive oil to coat and sprinkle with salt and pepper.
  7. In a large rectangular casserole pan spoon a layer of marinara on the bottom. Our favorite is Rao’s.
  8. Add the green vegetables to the lower rack in the oven when you remove the chicken from the oven  prep the next part.
  9. Add the partially cooked chicken tenders in an even layer to the pan. Then cover with the rest of the marinara. Top with shredded mozzarella.
  10. Cover pan with aluminum foil (I place mine on a cookie sheet to protect against oven spills) and place back in the 450 oven.
  11. Cook until the marinara is bubbly, about 25 minutes, and then remove foil to allow the cheese to brown.
  12. If need be turn on broiler to get that perfect cheese topping and also get the vegetables golden.
  13. Allow the “Parm” too cool slightly before portioning out! Serve the vegetable on the side.
  14. This will make PLENTY for leftovers for Tuesday!
  • Tuesday: Leftovers

  1. See above. If you have big eaters in your house make the Chicken Parm with 4 packages of Bell & Evans!
  • Wednesday: BBQ Pulled Chicken Salad

  1. Make the fabulous BBQ Chicken from this recipe here: BBQ CHICKEN.
  2. While the chicken is cooking wash salad greens and whatever other vegetable you want to throw in. This week it will be cherry tomatoes, red onion and cucumbers. If I have leftover cheddar from the tacos I will add that to the kids salad!
  3. Make this Italian Dressing.
  4. Toss greens, vegetables, cheese and whatever fun things you have to add in a bowl with dressing. Serve up individual portions and top with a few spoonfuls of the BBQ chicken!
  5. You should have enough leftover for lunches! Bingo!

bbq chicken.JPG

  1. Follow the recipe for NY TIMES Hassleback Kielbasa. I will likely add onions, some fine diced potatoes and brussels! ENJOY HOW EASY THAT WAS!

Hasselback Kielbasa

  • Friday: French Bread Pizza

  1. Cut two loaves of french bread in half lengthwise. We use a great gluten free one from Against The Grain. It is essentially made out of cheese so it brings these pizzas to the next level – ha! Place them on a foil lined sheet pan.
  2. Spoon a bit of pizza sauce, again we like Rao’s, over each section of bread.
  3. Top with shredded mozzarella and whatever else you may like! We have some pepperoni hanging in the fridge and maybe some broccoli!
  4. Place in a 450 degree oven and cook until the cheese is bubbly and it looks like the perfect pizza!
  • Saturday: TAKE OUT

  1.  Call your favorite place and order your favorite thing! You deserve it!



So, I have also been asked for more recipes… which I am working on. A post on shorts, Summer clothes for going out and what my beauty routine is. Anything else you want to read about? Let me know! Either comment below or send an email to caroline@amodernhousewife.com!


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