Time is just flying by! Our Sunday dinner conversation started out with the boys counting down the weeks left of school, and then to spring break. They, of course, think this is wonderful. This morning I re-adjusted my diet settings (new and improved!) on the meal planner and am going to sit down every night and enter exercise and any extras that found their way past my lips…
Here’s what’s for dinner this week – all well within my diet to keep me on track!
Lemon Caper Pork Medallions with Angel Hair Pasta and steamed broccoli. I’ll probably slice a few apples, too, as the guys like fruit with dinner.
Beef Steaks with Red Wine Pan Sauce, steamed cauliflower, and buttermilk bread. The beef is a recipe I haven’t made before. I will not be adding the cream, but I’m sure no one will notice. The trickiest part of this meal will be to keep the guys away from the freshly baked bread!
Chicken Tagine with Lemon and Olives, couscous, and peas and carrots. The chicken is a favorite in our house – big in flavor but low impact on the diet!
Thai Chicken Tenders, garlic rice, and mandarin oranges. This has been on my plan for weeks and I never get to it for some reason. Last week I got as far as marinating the chicken before something came up – so it’s in the freezer.
Taco Night! I’ve edited the recipe for Pacos Soft Tacos because half of the family likes hard shell tacos. Editing the recipes for personal tastes and nutritional needs is essential if you’re keeping an eye on diet and nutrition.
Graze night. Somehow this is more appealing to the kids than “leftover night.” Whatever it’s called – it gets me a clean ‘fridge!
Spaghetti and Meatballs and salad. I’m still in search of the perfect meatball and am testing yet another recipe. I may whip out a loaf of Rosemary Garlic Focaccia Bread for the guys if the mood strikes.
Have a great week – Spring is coming!
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