If you are really paying attention, and of course I hope you are, you will notice two recipes that were on last week’s plan are re-appearing this week. There are two reasons for this: 1) I realized on Tuesday that I had WAY too many leftovers on-hand. Unless I made a complete glutton of myself everyday for lunch (not that hard for me, but NOT ideal for weight management), there was no way to get through it all unless we invoked a leftover night. The husband isn’t a big fan of leftovers, but I think I’m more not a fan of wasted food, and since I prepare the meals, Tuesday became leftover night. I really, really, really don’t like to throw food out. This is one factor that leads to me over-eating on a near-nightly basis, BUT that’s a topic for another time. 2) The husband had an evening seminar come up Wednesday he wanted to attend.
So, I apologize that means there is only one official “new” dinner recipe for your reference on the plan this week.
Friday: There is a 7th and 8th grade school dance and we are the lucky hosts of 8 tween girls “getting ready” prior to the dance. Serenity now… Anyway, I’ll be taking the easy route and providing pizza. Our 12yo is gluten sensitive and can’t enjoy traditional pizza without potential negative impact. I recently discovered that our local bakery Blue Moon Bagel Co. makes gluten free dough on Fridays that you can purchase. They sell the shells in bags of three. We purchased a bag a few weeks ago and have one shell left in the freezer. They’re pretty good. We’ll be purchasing them again in the future.
Saturday: We are heading into Boston and who knows where we will find ourselves for dinner!
Sunday: Pan Roasted Chicken with Spicy Chickpeas – This is a recipe my good pal Debra recently posted on her blog. The recipe comes from Epicurious originally, but this link reflects the adaptations she recommends. I’ll also serve Garlic Roasted Kale and GF pasta (wilted greens for me).
Monday: Tuscan Chicken Skillet – This is a new recipe. I’ll omit the mushrooms and sugar! I’ll also serve brown rice and roasted brocolli.
Tuesday: The husband will be at a BC game and our 12yo goes from soccer practice directly to dance which leaves the 9yo and I on our own. Maybe breakfast for dinner?
Wednesday: Artichoke Lemon Pesto Chicken which was recently recommended to me by a participant of the 4-Week Fitness Challenge I facilitated at Reebok CrossFit Medfield. I’m going to use my fun new kitchen tool, the Veggetti, to make zucchini spaghetti rather than use spaghetti squash. I’ve used spaghetti squash a couple of times over the last couple of weeks.
Thursday: As always, the husband will not be home. The girls and I will have leftovers OR I’ll enjoy leftovers and they will luck out and get a treat of Bell & Evans brand chicken fingers.
SCHOOL DAY BREAKFAST & LUNCH:
Forever on a quest to find new lunch choices for our gluten sensitive 12yo, who btw, is the pickier of my two children. Not a good combination… More often than not, my 9yo and I end up eating the things we make. Good grief…