Meal Plan: May 3rd - May 9th

I took a week off last week.  Work has been crazy busy and when I sat down to write my brain just couldn't do it.  Most of ours meals were pretty regular except we did have Kentucky Hot Browns in honor of the Derby.

Here is what we having for dinner this week:

Sunday: Chicken Scaloppine With Pesto and Cheese and Roasted Asparagus

Chicken Recipe from Weight Watchers  
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup marsala wine
2 tablespoons pesto
4 slices part-skim mozzarella cheese

Monday: Turkey Bacon Ranch Wraps

Wrap Recipe 

Cinco de Mayo Tuesday: Baked Chicken Chimichangas with Guacamole

Recipe from Six Sister Stuff (minus the green sauce)

Wednesday: Sesame Ginger Pork Tenderloin with Brown Rice

This was originally a chicken recipe put we were on a poultry roll so I changed it up.

From Weight Watchers

Ingredients

2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon sesame seeds, toasted
2 teaspoons fresh ginger, peeled, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
sliced green onions (optional)

Notes / Directions

1. Prepare Grill
2. Combine first 4 ingredients in a small bowl, stirring with a whisk. 
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. 
4. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until chicken is done, basting occasionally with sesame seed mixture. Place on a serving platter; garnish with green onions, if desired. Serve immediately. 

Thursday: Crock Pot Cheesy Ravioli Tortellini (The store was sold out of the ravioli I wanted)

Recipe from Life in the Lofthouse

Friday: Grabbing dinner after dance recital pictures.