Dive into a week of from scratch meals for my large family during the spring season. I’ll be cooking 5 simple, budget friendly, from scratch recipe inspirations to celebrate the return of the warmer weather. Don’t forget to subscribe for more homesteading, homemaking and motherhood content!
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Cheeseburger Loaded baked potato
Ingredients
- Diced onion
- 1 lb of ground beef
- 1 tablespoon of Worcestershire
- Olive oil
- Salt
Topping ingredients
- crumbled bacon
- sour cream
- Tomatoes
- Lettuce
- Green onions
- pickles
- Cheese
- Avocado
- Butter
Gather potatoes all about the same size. Preheat your oven to 425 and scrub your potatoes. Dry, pierce the skins with a fork and rub with olive oil and lots of salt. Bake in the oven for 45-6 0 minutes depending on the potato.
Cook your onion in a pan for 5 minutes, add the ground beef and cook until no longer pink, add a tablespoon of Worcestershire. Prepare all other toppings.
Serve your baked potato with toppings of your choice choice.
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Greek Style Ground Lamb and Flatbread
Ingredients
Baked Flatbread ingredients
* 1 cup sourdough starter
* 1 cup milk
* 1 cup whole wheat flour
* 4 cups all purpose flour
* 2 tablespoon maple syrup
* 2 teaspoons salt
In a stand mixer combine all the ingredients, mix for 5 minutes, cover and let rise overnight. The next day, divide into 16 pieces and roll into a ball, let rest 5 minutes. Preheat the oven to 425 degrees, flatten the balls to 1/4 inch flat disk and bake in the oven for about 10 minutes or until golden brown.
Greek Style Lamb
Ingredients
- 2 lbs of ground lamb
- 4-5 crushed garlic cloves
- 2 tablespoons of olive oil
- 1teaspoon of rosemary
- 2 teaspoons of oregano
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
In a skillet, cook garlic until fragrant, add lamb. Sprinkle with spices, cook until no longer pink.
Tzaziki
- 2 cups of Greek yogurt
- 1 cucumber, seeded and grated
- 4 cloves of garlic crushed
- 1 tablespoon of maple syrup
- 2 teaspoons of dill
- 1 teaspoon of lemon juice
- 1 teaspoon of salt
Combine all ingredients and let rest in the oven for at least an hour before serving.
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Slow Cooker Rotisserie Chicken and Black Bean Bowl
In a slow cooker, place a whole chicken and drizzle with olive oil, garlic powder, onion powder and salt. Cook on low for 6-8 hours.
When chicken is ready, use the juices as liquid for your rice (strain pieces out and top up with water for appropriate rice to liquid ratio). While rice is cooking, take apart your chicken shredding it into bite size pieces. Serve with avocado, sour cream, cheese, salsa, black beans, lettuce, tomato, green onions and other toppings of your choice.
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Honey Mustard Pork Chops
Preheat your oven to 350. In a bowl combine 1 cup of mayo, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, salt, pepper, 1/4 teaspoon of garlic powder and a 1/2 teaspoon of paprika. Brown the pork chops on each side. Slather both sides with sauce and place in a baking dish. Bake for 40 minutes or until cooked.
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Lemon Asparagus Shrimp Pasta
Ingredients
- 1 lb of asparagus
- 1 lemon
- 6 cloves of garlic, crushed
- Garlic powder
- 2 boxes of penne pasta
- 2 lbs of uncooked shrimp
- Olive oil
- 2/3 of a cup Parmesan cheese (plus more for topping)
Cook pasta according to directions saving 1 cup of pasta water before draining. Strain shrimp and clean shrimp if necessary. Combine with the zest of 1 lemon, 1/2 teaspoon of garlic powder, 2 tablespoons of olive oil, and salt and pepper. Cook on medium in a skillet about 2 minutes per side making sure not overcrowd the pan, you may need to do this in batches. While cooking cut your asparagus in pieces about 1 inch long, and juice your lemon. Once the shrimp are cooked, dump the rest of the marinade in the skillet and cook your asparagus. After a few minutes add your garlic and cook until done. Add your lemon juice, shrimp, Parmesan cheese and pasta. Stir to combine. If the pasta seems dry, add some pasta water or more olive oil. Serve immediately.