I thought I’d share my meal planning for this upcoming week in case anyone’s looking for ideas and as a way to store recipes I try so I can easily find them again 🙂
Monday: Chicken Paella
Side note: I’ll probably tweak this recipe a bit and use kielbasa instead of chorizo because it’s a little less fatty and the kids prefer it. I’ll also probably sub the green beans with peas as well, just preference, no other reason.
Tuesday: Cheddar Beer Burgers and Sweet Potato Fries
Cheddar Beer Burger Recipe
I like these sweet potato fries the best!
Wednesday: Oven Baked Steak Kabobs and White Rice
Thursday: Zupa Toscana and Cheddar Bay Biscuits
Zupa Toscana recipe here
CB Biscuits recipe here
Friday: Homemade Chicken Tenders and Rissoto
Chicken tender recipe from the Fabulicious cookbook. Yes, the Real Housewives one lol, don’t knock it till you try it y’all 😉 The recipe is really for drumsticks, but I’ve found it works just fine for tenders as well 🙂
- 1 cup plain yogurt
- 1/2 cup milk
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 1/4 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons crumpled dried rosemary
- 12 skinless boneless chicken tenders
- 3 tablespoons extra-virgin olive oil
- Position rack in top 1/3 of the oven and preheat to 375 degrees. Lightly oil a large rimmed baking sheet.
- In a shallow bowl, mix together yogurt, milk, garlic, salt, and red pepper flakes. In a separate shallow bowl, mix together the panko, grated cheese, oregano and rosemary. Dip each tender in yogurt mixture, letting excess drip back into bowl. Add yogurt covered tender to the panko mixture bowl. Turn to coat. Place on the baking sheet. Drizzle with the oil.
- Bake for about 15 and then turn tenders over to crisp other side and bake for about another 15 mins.
For the rissoto, I’ll probably use this recipe again but switch out the mushrooms for something different like sun dried tomatoes and corn or something like that.
And there ya go, a full work week’s worth of meals planned! Happy Sunday y’all!
I would have held my babies longer (although my mother always jokes I held Joaquim for most of my maternity leave) , I would have put my phone down more often and said “I don’t have time” less. I would have spent a million more hours soaking in those newborn days. Staring at their little fingers and toes, their little noses and eyes and memorized every detail. I would have taken them out and about more, spent time outdoors more…slept more. I would have worried less, let go and trusted my intuition more, and loved on them even harder. I would have counted the hours awake with them, just the two of us, but as if they were my last, not as a burden.
But….they are still young, and there’s still so much time ahead…so I’m going to really try and focus on those years, the ones still to come, and think ” what do I NOT want to be looking back on and say if only I could turn back time I would _” and instead, make sure I do those things, soak in the moments that count and let go of the ones that really don’t matter much in the grand scheme of things. Because life is short, babies don’t keep, and we only have this one life that is ours to live. Choose joy, choose peace, choose to be present, because after all, we can’t turn back time.