We had beautiful weather yesterday and finally were able to take C and E hiking on Kennesaw Mountain. I love being on the trails with my children and we are lucky to have the mountain so close. Finding fun ways to be active as a family is so important as I want my children to grow up with physical activity being second nature.
And after our hike, we came home to an impromptu steak dinner with green beans and mashed purple sweet potatoes. Yes, purple sweet potatoes. I was at Whole Foods this past week meeting with a client and when I came across these, I just couldn’t help myself. I had to try them. I’ve had purple potatoes before but not purple sweet potatoes. They were very good and have a unique flavor that I can’t quite put my finger on, except to say a more earthier flavor than sweet potatoes. I bought 3 large ones and originally cooked them in my slow cooker several days before.
I’ve never tried baked potatoes in the slow cooker before, but this was so simple and so good! I just pricked each potato all over with a fork, rubbed with olive oil and then wrapped in foil. I then placed them in the slow cooker insert and cooked on low for 8 hours. That first night, we had them with Madras Lentils – a wonderful lentil dish that I buy in a packet from Costco – my version of fast food! Perfect for an evening where we have after school activities and no time to cook.
Here is what is on tap this week, with lots of fresh fruit added (strawberries, blackberries, pineapple, apples and clementines):
Monday: Tofu and Vegetable Stir Fry with Rice
Tuesday: Split Pea Soup with Red Wine and Ham with Pao de Queijo
Wednesday: Vietnamese Ginger Scallion Fish with Freekeh and Roasted Butternut Squash
Thursday: Leftovers
Friday: Crispy Oven “Fried” Chicken with Roasted Sweet Potatoes and Brussels Sprouts
Saturday: Evening Out
Sunday: Simple Supper
Have a wonderful week. For more menu planning ideas, go to Menu Plan Monday on I’m an Organizing Junkie!
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