Weekend Wrap-up and Weekly Meal Plan

Hey guys! I hope you all had a great weekend. I know it has been a bit since I have checked in, We had some wild and crazy nights not conducive to cooking…

Wednesday night the hubby was out and the girls and I were craving pizza. Marco’s to the rescue! Greek salad, cheesy bread sticks, and one thin crust pizza with mushrooms and black olives; on half I added pineapple and feta for me. It hit the spot! I even had a little left over for some breakfast. Who doesn’t like cold pizza?

Thursday Miss Mandy came over. Standard Chinese dinner =)  I ordered shrimp fried rice with broccoli. Enough for leftovers the next day. We shared a bottle of red wine, of course! But more than anything, I enjoyed the friendship and conversation.

Friday was dinner out with my parents. Katie’s turn to pick…she chose Opa, a favorite Greek restaurant. No objections! I ordered the falafel platter. Everything there is amazing; lamb, chicken, tilapia, moussaka, gyros, etc… You just can’t go wrong!

Saturday was pretty awesome. The girls decided to let me sleep in. They even went downstairs and made their own breakfast! Love that Becca can pour cereal and milk! Then I went to a Zumba party at my gym. 2 hours of Zumba fun! Well, 1 hour 45 minutes. a few breaks to drink water and make sure my thighs were still attached to my leg bones. Then the girls and I joined my mom for our pool opening! So nice and relaxing! Even better? My mom took the girls to spend the night. Hubby was out for the evening, so I ordered Indian food (Cheese Naan, Veggie fritters and Samosas, and Butter Chicken), and caught up on all my TV shows all while sipping on my favorite Red. Heaven!!!!

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Today was equally awesome. Woke up to an empty house. Serenity.  I went to a yoga class, which felt so amazing after 2 hours of Zumba. Such an awesome stretch. Then I took a trip to the grocery store to get ingredients for this week’s meal plan.

Tonight- Chicken Thighs with Thai Curry Onion Gravy with Herbs

So I didn’t realize my chicken stock was actually Thai Curry chicken stock. No worries. It turned out AMAZING!

Ingredients- 4 chicken Thighs (or Breasts), 1 chopped onion, 3 tablespoons butter, 3 tablespoons flour, 3/4 container of Thai Curry Chicken Stock, fresh herbs, 1/2 cup chopped (basil, sage, oregano)

Directions- Heat cast iron skillet on high. Salt and pepper both sides of chicken. Brown each side in a tablespoon of olive oil, about 5 minutes per side. Take out chicken. Add in onions. Brown for 5 minutes. Add in about 1/3 cup of stock to deglaze pan. Add chicken back in and add in 1/2 herbs. Turn down heat to med.low. Cook for about 30 minutes until chicken is almost cooked through. Take out chicken.  Add butter and flour. Whisk. Add in stock a bit at a time until desired consistency. If you put in a spoon, the gravy should coat the back out it and look glossy. Add the chicken back in the gravy and simmer until done, about 5-10 more minutes.

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Monday- Pork Chops, Stove Top Dressing, veggie. Early dinner, late night yoga class.

Tuesday- Beef Enchiladas

https://funfoodiefamily.com/2013/07/05/beef-and-chicken-enchiladas/ Will all be assembled for Daddy to pop in the oven while I am shaking it at Zumba =)

Wednesday- Kielbasa, yellow rice, baked beans  Another easy early dinner so I can still make it to my yoga class

Thursday-  Daddy night with the girls…probably Five Guys or Chick-fil-A. I’m taking a Barre class, so I will probably eat some leftovers of some sort when I get home.

Friday- ???? Family dinner night out! Becca’s turn to choose…

1 more week of school!!!!!!!!!

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