I can't lie. Last week did not go so well. I skipped out on a few of the meals I was supposed to make. Though one small victory is that I did NOT serve buttered noodles. I couldn't bring myself to make the cinnamon roll French Toast - I was in the grocery store looking at the label and ingredients with horror. That's why its better to order it at a restaurant where you can eat in wonderful nutritional info-less bliss! Also, the store I went to had NO good avocados for one of the chicken recipes, and I don't think my crazy sample eating, cracker box opening, gnawing through marshmallow bag, trying to hop out of the cart, surfing on the cart side children could take another store (nor could I without some sort of prescription). So hopefully this week will be better! I am excited for the meals I have planned!
Monday: Is there anything better than Mexican food? How about Mexican food in Kabob form! These Mexican Kabobs look pretty yummy.
Tuesday: I've never had Stuffed Peppers - I think I'll give them a whirl! And these cook in the crock pot
Wednesday: I loved my bruschetta the other week, we'll have that again, along with Italian Grilled Cheese Patrick is missing dinner again so this one is all for the boys and me!
Sunday: Supreme Nachos! I'll marinade some chicken in Lime dressing then pan fry the strips. While chicken is cookin, I'll put a mix of pita chips and tortilla chips on a big platter. Add chicken, bit of shredded colbe-jack cheese, pico de gallo, a couple small dollops of sour cream, corn, black beans Place under preheated broiler just till everything melts a bit. Add the lettuce and cilantro at the end. Eat!
Here are some muffins I'll make at some point this week:
Preheat oven to 400*F. Line 12 muffin cups with paper lines or spray with nonstick spray. In a large bowl, whisk together milk, applesauce, egg, oil and lemon zest. Add in flours, ground flax seed, sugar, baking powder and salt. Mix until just combined. Your batter will appear slightly lumpy, but don't over mix!
Fold in berries. Pour our scoop into prepared muffin tins and bake 20-25 minutes until golden brown. Cool on wire rack and enjoy without guilt!