MONDAY
Ham steaks with Roasted acorn squash:
Preheat oven to 350. Cut acorn squash in half and scoop out seeds. Set squash halves cut side down on baking sheet. Bake for about one hour or until the skin is easily pierced with a fork.
Heat up ham steaks in a skillet on medium about 7 minutes on each side or until heated through.
TUESDAY
Cauliflower Taco Bowl
WEDNESDAY
Slow Cooker Pepperoncini Brisket
Place brisket in large slow cooker. Pour 16 ounce jar of pepperoncini (whole or sliced), including juice over the top. Cook on low for 8-10 hours.
Serve with roasted garlic mashed cauliflower
THURSDAY
Instant Pot Southwestern Chicken Nachos
2 boneless skinless chicken breasts
1 can black beans (15-1/2 ounce, drained and rinsed)
1 cup frozen corn1 jar medium or hot salsa (15 ounce)
8 ounces cream cheese
Tortilla chips
Place chicken breasts in Instant Pot. Add black beans, corn, and salsa (in that order). Lock lid and close pressure valve. Cook for 15 minutes. Allow to naturally release for 5 minutes then quick release. Remove lid and shred chicken with two large forks. Stir in cream cheese. Serve over tortilla chips.
FRIDAY
Spaghetti (or spaghetti squash) and meatballs and marina
SATURDAY
Peach bbq short ribs in the slow cooker with peach bbq sauce (I use frozen peaches). Tip: Make the bbq sauce ahead of time!
SUNDAY
Leftover brisket sandwiches with provolone cheese. If you eat bread, get a nice hearty crusty bread for this one!
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