Meal Plan: May 24th - May 30th

I hope you had a good Memorial Day yesterday.  Our weekend was spent at our daughter's last dance competition of the year and a old school day of playing in the hose and going to the playground.  My daughter dances to the song Imagine and ends with Taps. It is a wonderful tribute to those that have returned from war and those that have not.  The audience always gets emotional but it meant more to watch it this weekend.

This is what we are having for dinner this week:

Sunday: Dinner on the road
Side note: Wawa has an awesome Kale Quinoa Salad.

Monday: BBQ Chicken, Corn, Dijon Mustard Potato Salad, and Cucumbers and Tomatoes

Tuesday: Pulled Pork and Cole Slaw
Instead of making the BBQ sauce we are using an organic one from Wegmans.
Recipe from Clean Eating Magazine

Wednesday: Clean Eating Loco Moco
I'm cleaning this family favorite by making my own gravy and using brown rice.
Recipe Inspiration from The Gracious Pantry

Thursday: 21 Day Fix Mac and Cheese with Copycat Cracker Barrel Chicken Tenderloins
Mac and Cheese Recipe from Beach Ready Now
Chicken Recipe Inspired by Thus Silly Girl's Life

Friday: Girls Night Out
AKA I have plans + my daughters have a party = Dad's on his own

Saturday: My Birthday
My daughter has company auditions that evening so I'm not sure what we are doing.

Be Inspired.

With love, Alli

Meal Plan: January 25 - January 31

It looks like the snow season is upon us.  Our church State Dinner got snowed out this weekend so we are going to try again this Saturday.  Are you a snow fan?

Sunday - Chicken Kelley, White Rice and Steamed Broccoli
This is a childhood favorite of mine.  There are probably a lot of recipes just like this.  This one is named after a my parents friend are her chicken dish.  It's delicious and my girls LOVED it.

Ingredients:
4 Chicken Breasts
Pepperidge Farm Stuffing Crumbs
2 cans Cream of Mushroom Soup
Fresh Mushroom
1/2 Cup White Wine
Milk, as needed
Butter, melted

Directions:
Heat oven to 350.
Place chicken breasts in a casserole dish.
Mix soup, wine and mushrooms.
Pour over chicken.
Bake for 30 min.
Stir melted butter and stuffing together.
Place stuffing in mounds on chicken breasts.
Continuing baking for 30 min.

When plating spoon sauce over the chicken.  The sauce is good on the rice too!

Monday - Hawaii Loco Moco

Tuesday - Honey Ham and Maple Butternut Squash
Butternut Squash Recipe from Skinny Taste

Wednesday - Aunt Liz's Chicken Spaghetti Casserole - Frozen Meal
Recipe from Cooking Light

Thursday - Tuna Melt

Friday - Pizza

Saturday - State Dinner - Virginia and Connecticut Representative