It was a bit of a crazy week here. With Lent starting, the kitchen theme became Fat Tuesday and Ash Wednesday (I wish I could claim that I planned it that way, but alas it was pretty coincidental, yet delicious)

Our Tuesday meal was sheet pan porkchops, potatoes and green beans. You guessed it: the potatoes and green beans came from our weekly Misfits box. And I love sheet pan meals, especially when things are chaotic – you want a hearty meal everyone will enjoy, but you just don’t want to fuss around with a bunch of different dishes. This one is epically easy with a great ranch flavor. I use the Pioneer Woman’s recipe as a starting point. But a couple things I’ve learned while making this recipe: heat the oven to 425 degrees instead of the higher temp, depending on the cut of your potatoes (I love using fingerlings when I have them), give them a 10 minute start before adding the pork chops, and I find that the ranch dressing means you don’t have to add any extra salt. When I made it this week, we wanted a little more crunch on the potatoes but were afraid of drying out the pork chops, so I just tossed them in the air fryer for about 5 minutes while I was plating everything else!

Wednesday, I brought the world’s easiest tomato soup back into the rotation. (I don’t know why I only make it during Lent, but that seems to be how things go!) Start with half a cup of diced onion and carrots. Sautee them in a little olive oil till soft. Add one 28oz can of crushed tomatoes, two 5 ounce cans of tomato juice and heat to simmer. If you like your soup smooth, use an immersion blender to get things all nicely blended. Add your favorite spices – my go to’s are garlic powder, oregano, red pepper flakes and a pinch of salt and pepper. Add 1 – 2 cups of vegetable or chicken stock until the soup is the consistency you like (one cup will be on the thicker side, so I lean toward two). Simmer for about 15 minutes to let all the flavors combine and enjoy! If you’re feeling fancy, garnish with a little shredded parmesan and fresh basil.

As I’m thinking about planning this week’s menu, what was your kitchen success of the week?

Eat well!


One response to “What’s Cooking This Week: Lent is Here”

  1. […] love the ease of a sheet pan supper. My usual go-to is pork chops, potatoes and green beans so I was really excited when I learned that shelf-stable gnocchi can be used for the potatoes. […]

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