Meal Planning March 4 - 11

I was busy again this weekend, despite having the day off from work on Friday!   We got a workout in every day this weekend (Saturday with our trainer, Moses, who worked us over with the circuit from hell)!    I also had to do some baking this weekend because I signed up to bring snacks for the theatre group on Monday.   The kids get to school  around 7 a.m. and are at rehearsal from about 2:45 - 5:30 p.m.     The director instituted a snack time this go around and I think it's been a good thing.   I made congo bars (see prior post) and brownies from here.   This particular brownie recipe is amazing and is my go-to recipe.   Easier and cheaper than a box of brownie mix and much better!



Tonight I made this!   

Oh my gosh, it was wonderful and the recipe can be found here!      Only Jacob and I were home, so there are leftovers, which may change my plans for later on this week.   Here's tonight's recipe as I did it and my plans for the rest of the week:

5 boneless, skinless chicken breasts
1 tsp lemon pepper
1 tsp dried dill weed
1 tsp salt
1 tsp garlic powder

Season the chicken breasts with the above mixture.   I put the seasonings all in a small bowl and sprinkled them over the chicken breasts.  

Heat a skillet and add olive oil and butter.   Once the pan is hot, add the chicken breasts and sear both sides.    I added a lid to the pan and let it cook a while on the stove and because I had to cook it in two batches, I put the first chicken breasts in the oven and cooked them with our asparagus that was roasting.  

 Sauce:

1/2 cup white wine
1 cup half and half (I used fat free half and half)
3 Tbsp capers, drained
2 Tbsp butter
2 Tbsp flour
additional half and half

Once finished, remove the chicken breasts from the pan and deglaze the pan with the wine.   Add the half and half and bring to a simmer, stirring frequently.   After about 2 minutes, add the capers.    The original recipe said it would be done at this point, but I found that I had to make a roux and thicken the sauce.    I used the butter and flour to make a roux and added it to the sauce.   I found it needed about 1/2 cup more of half and half.

We served this with roasted asparagus.   It was delicious!

For the rest of the week, here is our plan!

• Monday:  Spinach tortilla bake from here!   I've already cooked the chicken and chose this to use up ingredients that were in the refrigerator. And yes, that is from a quilting blog!
• Tuesday:    Leftovers - Gym Night
• Wednesday:   Sausage with Peppers and tortellini - pesto pasta - my recipe
• Thursday:   Leftovers -  Gym Night
• Friday:    Roast in Crockpot with potatoes and carrots
• For the weekend, this salad.