This Week for Dinner

Happy Easter, Peeps (see what I did there? Just a little holiday humor!). I hope that everyone got their fill of Cadbury Crème Eggs and other assorted goodies. I’ll be at the CVS tomorrow looking to stock up on chocolate at 50 percent off. I just hope I make it there before they start packing it away for next year. That’s what happened with the Valentine’s and Halloween candy. By the time I got there around lunchtime, it was all boxed up. Disappointing.

We usually cook at home for the holidays, but my aunt is still in the hospital, and it wouldn’t have seemed right not to have her there. So, we brought the party to her for a bit at Pennsylvania Hospital and then headed out to dinner afterwards at Spasso Italian Grill in Old City. We went there for my bachelorette dinner two years ago. I remember liking it at the time, but the details of that night are a bit sketchy. After today’s meal, I’m wondering why we haven’t gone there more often. So delicious. You should go. And, get the crab ravioli. Trust me.

If you don’t happen to have any leftover ham from your Easter feast, here are a few good ideas for the week ahead. While I was out crafting my butt off last weekend, Chester picked out some pretty good recipes to make up for our previous lackluster week:

Linguine with Sausage and Peppers

From: Everyday Food

I made this before, but Chester’s attempt was better because he used a thicker pasta. I’m a fan of all of the colors in this dish. It’s so pretty.

Stir-Fried Chicken Salad

From: Cooking Light

This reminds me of the Warm Chicken Salad from Pod, one of my favorite salads ever. The warm chicken wilts the greens ever so slightly and the peanuts add a nice bit of crunch. The marinade from the chicken doubles as a light dressing, but I liked it even better with a squeeze or two of lime.

Open-Faced Hummus Sandwiches

From: Cooking Light

This sandwich has the best combination of ingredients, ever. We added thinly sliced chicken breast to it for a bit of protein, but it would still be pretty substantial without it. This would make a great summer meal—it’s light and if you left out the chicken, there would be no cooking required.

Parmesan and Sage Crusted Pork Chops

From: Cooking Light

This recipe calls for homemade breadcrumbs, which is a good way to use leftover bread. They made for a thicker coating which kept the pork pretty moist. Also, I’m becoming a huge fan of polenta. It’s a nice change of pace from the rice we usually have as a side.

Lemony Orzo-Veggie Salad with Chicken

From: Cooking Light

I like orzo because it’s pretty versatile. You can add some spices and veggies and have a nice side dish, or you can make it into a substantial meal, as in this salad (We’ve made a similar version of this dish with salmon, too). This recipe makes pretty substantial amount of food, so you’ll have leftovers for lunch the next day.

Enjoy the week ahead, friends! I’ll be starting my countdown to vacation in Italy as of tomorrow–one month to go!

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