I love cooking for my family, I really do, but it was so nice to have a break from the prepping, making, and cleaning up. My kiddos were on "vacation" all last week, and Matt and I ate out most of the time. I was able to plan out the next two weeks in a completely quiet room with no distractions, go shopping with no rush or time limit, and put away/prep foods by myself (although I did miss my little ones taking the bags up to the kitchen). It was nice, but oddly quiet. Anyway, we are all back together, so my life is back to revolving around meals!
Here is what things look like this week.
Monday- Chicken Stuffed Shells with Broccoli
Tuesday- Homemade Stromboli with Pasta and Salad
Wednesday- Fajitas with Spanish Rice
Thursday- Chicken Cacciatore with Garlic Bread
Friday- (No Meat for Lent) Parmesan Crusted Talapia with Roasted Potatoes and Asparagus
Saturday- Our 5 Year Anniversary (but we already celebrated while the kids were away) so I am making a Roasted Chicken with Mashed Potatoes, Gravy and Green Beans
Sunday- Pork Chops, rice, and Peas
Last week I did manage to make at least 1 meal.....
Stuffing Coated Chicken Breasts
4 Boneless Skinless Chicken Breasts
Pepperidge Farm Stuffing Cubes
White Wine (or just water)
Cream of Chicken Soup
3 Tablespoons of Melted Butter
1. Spray a baking dish with cooking spray then place the chicken breasts in.