Helping you answer the question: “What’s for dinner?” This week we are making crock pot balsamic and brown sugar glazed pork roast, roasted broccoli, Boursin mashed potatoes, and Neiman Marcus cake for dessert.
And The Weekend Spread, to help you relax with friends and family, featuring: Waldorf chicken salad, the best meat marinade, lemon poppy seed muffins, and deviled egg pasta salad.
How to Print Shopping List
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Meal Prep & Leftover Tips
Crock Pot Glazed Pork Roast: You can also use pork shoulder or pork tenderloin. Both cuts work wonderfully so the tender pork roast can soak up the delicious glaze.
Boursin Mashed Potatoes: You can absolutely make these ahead, and honestly, they reheat beautifully. Warm slowly over low heat on the stove top, stirring gently with a bit more butter or milk if too thick.
Neiman Marcus Cake: Use a good-quality yellow cake mix. A standard 15.25-ounce yellow cake mix gives you the best texture and flavor for that classic buttery crumb.
Waldorf Chicken Salad: Swap the walnuts for pecans or slivered almonds, use yogurt instead of sour cream for a lighter option, add a bit of Dijon or a dash of cayenne for some added zip, and toss in some red or green onion for some savory flavor.
Best Meat Marinade: This mix keeps really well in the fridge so you can double or triple the recipe and then use it when needed. This marinade is delicious for pork chops, chicken, steak, and so much more.
Lemon Poppy Seed Muffins: You can freeze these muffins for up to three months in a freezer bag or wrapped in plastic. To thaw, simply leave them at room temperature for a few hours or microwave them for a few seconds.
Deviled Egg Pasta Salad: Use eggs that are at least a week old for easier peeling. Fresh eggs stick to the shells, making peeling a bit more challenging. You can lighten up the dressing by subbing Greek yogurt for the mayo.
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
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