Helping you answer the question: “What’s for dinner?” This week we are making crock pot Mississippi meatballs, creamy cucumber salad, savory mushroom rice, and blueberry cobbler for dessert.
And The Weekend Spread, to help you relax with friends and family, featuring: spinach artichoke dip, banana nut bread, crock pot buffalo chicken and pimento cheese sausage quiche.
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Meal Prep & Leftover Tips
Crock Pot Mississippi Meatballs: I use beef meatballs, but you can use chicken, pork, or turkey. You can also use my homemade meatballs recipe.
Creamy Cucumber Salad: Feel free to add other fresh herbs like chives, basil, or parsley to this salad too! A sweet onion can be used in place of red onion.
One Pot Mushroom Rice: The secret to fluffy rice is cooking on low and those last 5 minutes off the heat are crucial. This allows the rice to absorb any remaining liquid
Blueberry Cobbler: Fresh peaches, raspberries, apples, cherries, or blackberries are great to use instead of blueberries.
Spinach Artichoke Dip: Using fresh spinach is best, but you can substitute frozen if needed. Thaw the spinach, drain it well, and squeeze out as much liquid as possible.
Banana Nut Bread: To soften butter, allow it to sit out on the counter for 1 to 2 hours before using it.
Crock Pot Buffalo Chicken: Always use thawed chicken. Frozen chicken is not recommended in the crockpot. The chicken will spend too long in the “danger zone” at room temperature as it thaws and can grow bacteria.
Pimento Cheese Sausage Quiche: Assemble it the night before — Layer the sausage, pimentos, and cheese into the pie crust, cover tightly with plastic wrap, and refrigerate overnight. In the morning, whisk the custard, pour it in, and bake.
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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