Sorry about skipping the dinners post from last week. We had something to do every day after work. From getting nails done, play date at Chick-Fil-A, summer tumbling, bridal dress appointment, an Alice in Wonderland play featuring Addi the green mushroom, and date night with the kids on Friday.
We even went to Schlitterbahn Galveston yesterday. We packed a picnic lunch and rode all the rides. The kids had a great time. We were actually able to check off everything on our summer to-do list. Yipee!! Now time to get serious about back to school.
I feel that being busy is a running theme since I have restarted this blog. I don’t think it will slow down any time soon. Just gotta roll with it. 🙂 This week is no different. Even though we are busy I try to have a plan of some sort to keep us all sane. It’s easy for me to get off track and overwhelmed if there is not a routine in place. Right now we our routine = busy but having a outlook on what to expect makes it easier to handle. This is the perfect someecard for me!!! Ha!
This is the breakdown for dinner plans for this week.
Sunday: Somewhere in Houston. The kids are going to record voices on a music track I am putting together for work.
Monday: Homemade Cheese pizza on whole wheat crust + tumbling
Tuesday: Spaghetti Carbonara and Spaghetti Marinara
Wednesday: FFY + tumbling
Thursday: Mom’s bringing over Mexican Chicken for the whole fam. Sisters and their families are also coming over to celebrate CJ’s life. We are having rice crispy treats and strawberry cake too. Some of his favorites.
Friday: Winging it!
Hope you have a great and stress free week!!!
Really great dinner tonight. Rosemary never fails!! I love this herb. It has such a great aroma and can hold its own in a recipe.
Tonight’s dinner was Rosemary Grilled Chicken with Avocado & Tomato Salad. This salad is to die for. Sooooo good, not kidding. I love, love, loved it!
(adapted from Cooking Light)
2 tbsp Rosemary, fresh, chopped
2 tbsp Garlic, minced
2 tbsp Olive Oil
2 tbsp Red Wine Vinegar
1 and half pounds chicken tenders
Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Place chicken in bag and seal. Mix around and marinate for about 30 minutes. Prepare grill. Spray grill rack with cooking spray. Remove chicken from marinade, place chicken on rack and discard marinade. Grill ~3 minutes on each side or until done.
AVOCADO and TOMATO SALAD
(adapted from Cooking Light)
1 tbsp dried Italian seasoning (or oregano)
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 cups cherry tomatoes, halved
2 ounces feta cheese, tomato and basil flavor
1 ripe avocado, peeled and diced
Combine first 4 ingredients in a bowl, stirring with a whisk. Add tomatoes, avocados, and cheese. Toss to coat.
Servings: 3/4 cup – 4 servings
Dinner was fantastic. We will definitely be making this meal again, especially the salad. I added whole grain and brown rice medley for a small amount of grains. Addison liked the salad too. Brent opted for raw carrots for his veggie, not as adventurous as others at the table. 😉
On a side note, always something ridiculous happens during my day. Today it was a quick, stealth ant attack on the pantry. I hate it when this happens!!! Todd and I had to totally unload the pantry during the middle of preparing dinner. The only explanation for the ants is “summer time” I guess… On a positive note, I bet I have the cleanest and most organized pantry in the neighborhood now.
I tried a new recipe for dinner courtesy of one of my Pinterest pins. If you haven’t been on the pinning craze don’t worry, there are lots of ways to research healthy recipes. Here are a few sites I like for there selection and always free recipes. 🙂
Even though I am not a chef or anywhere close to being a chef, if you give me a recipe I can make it! Sorta. It never fails that I modify the recipe somewhere and I usually don’t make the same thing twice.
My recipe tonight from SkinnyTaste.com
I really liked this recipe for being a one-pot wonder if you know what I mean. 😉 Adding all the ingredients in one pot makes things a little easier for prep and cleaning. I also liked the bright colors of the peppers used but for budget reasons you could probably use green peppers as well or maybe even strips of zucchini or squash.
My kids don’t really like too much hot spice so I took it easy with the creole seasoning on the chicken. I added it at the end to my bowl for some heat, but when I tasted a bite of the kids I thought theirs tasted rather dull.
And I don’t think my sauce came out quite a thick as it could have because I substituted plain greek yogurt for the cream cheese, but overall still okay.
I didn’t have green onions so I used some flat leaf parsley I had on hand. I think I would make this again but maybe try some other herbs/spices so it won’t be as bland for the kids.
I guess I would give it 2.5 out of 5 stars. 🙂
Until my next recipe experience,