Meal Plan: April 5th - April 11th

What a great weekend.  Easter, warm weather, opening day of baseball (Go O's), last day of Spring Break.  And the food!...  New recipes for the Easter Egg Hunt, brunch and Easter dinner.

Here is what we are having this week:

Sunday: Brown Sugar Ham, Asparagus Bundles and Cheesy Scalloped Potatoes

Asparagus Recipe from Trisha Yearwood
Potato Recipe from Better Homes and Garden Cookbook - same

Monday: Hot Dogs for Baseball's Opening Day

Tuesday: Hawaiian Roll Ham Rolls

I admit this is an odd dinner but we have left over ham and hubby requested them.  There are tons of recipes for these on Pinterest.  This is a good one from All Recipes.

Wednesday: Cashew Chicken

Recipe from Wegmans

Thursday: Chicken Salad Croissants

Friday: Pizza

Saturday:  Dinner at the girls Company Showcase

Easter Egg Hunt Dessert: Egg Hunt Dirt Cake

Recipe from Food Family Finds

Easter Bunch: Blueberry Croissant Puff

Recipe from The Girl Who Ate Everything

Meal Plan: January 4 - January 10

New Year; New Recipes

Well Christmas has been packed away.  The house is back to normal and we are heading back regular routine.  I am starting this year with trying new recipes.  I'm so excited I'm almost giddy about cooking dinner this week.

Exported from Mealboard

Sunday: Beef and Vegetable Potpie

This recipe was good but needs so tweaking.  I used cubed potatoes instead of zucchini.  It needed salt and I wouldn't use thyme again.

Recipe from Cooking Light

Monday:  Kielbasa, Pepper, Onion and Potato Hash

Recipe from The Two Bite Club

Tuesday: Toasted Penne with Chicken Sausage

Recipe from Cooking Light

Wednesday: Left-Overs

Thursday: Sriracha Lime Chicken Chopped Salad

Recipe from Lexi's Clean Kitchen

Friday: Pizza

Saturday: Making Freezer Meals - Lasagna, King Ranch Chicken, Chicken Spaghetti Casserole

Lasagna Recipe Coming Soon

King Ranch Chicken Recipe from Cooking Light

Chicken Spaghetti Casserole from Cooking Light

Kids in the Kitchen: Chicken Salad with Grapes and Walnuts

Thanks to the Food Networks Kid Cook-off and Master Chef Junior with some inspiration from her cooking friends, my oldest has caught the cooking bug. She is very excited to help and learn her way around the kitchen. Today, she made her favorite chicken salad. She loves when I make chicken salad and tries to bogart the leftovers for her lunches.

Chicken Salad with Grapes and Walnuts

adapted from Myrecipes.com Chicken Salad with Grapes and Pecans.  

Ingredients 

1/4 cup light mayonnaise 

1/4 cup light sour cream 

1 teaspoon salt 

1/2 teaspoon pepper 

2 skinned and boned chicken breasts, cooked and chopped (Rotisserie chicken works too)

1 1/2 cups red and white seedless grapes, halved 

1/4 cup chopped walnuts, toasted 

Lettuce leaves (optional) 

Directions

Stir together mayonnaise and next 3 ingredients in a large bowl.  (If you season with salt and pepper when cooking only add salt and pepper to taste when making salad.)

Add chopped chicken and grapes, tossing gently to coat. 

Cover and chill at least 1 hour. 

Stir in pecans just before serving. 

Serve in stemware lined with lettuce leaves, if desired.

Meal Plan: September 28th - October 2nd

Sunday:  Fast Food
This past weekend we were in Va Beach for my brother and SIL BBQ, Beer and Baby Talk Baby Shower.  We got back to town a little on the later side so fast food it was.

Monday:  Walking Tacos
Monday Night Football! Go Pats!!

Adapted from Dine and Dish Walking Tacos.
1 pound lean ground beef, crumbled, browned and fat drained
1 package taco seasoning
3 Tbs water
1 can Black Beans, drained

With your browned grown beef still in the skillet, add the Bush’s black beans, 3 Tbs of water and your taco seasoning. Heat through.
  
Tuesday: Sesame-Ginger Chicken and Rice
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.

Wednesday: Mac and Cheese Ravioli for the Kids.  Date night at home with Cavatappi with Browned Brussels Sprouts
Mac and Cheese Ravioli - Wegmans Frozen Foods
Cavatappi with Brussels Sprouts from Cooking Light

Thursday: Chicken Salad Croissants  from Southern Living

Friday: Frozen Pizza - Working a Wedding Rehearsal

Saturday:  Hot Dogs and Baked Beans - Working a Wedding and Hubby has a Flag Football Game