MEALS FOR THE WEEK   January 22- 28th

MONDAY:

Breakfast: Overnight Oats: http://www.breakfastfordinner.net/overnight-oats/

Lunch: Kids choice

Dinner: Ragù alla Bolognese http://theeverykitchen.com/ragu-alla-bolognese/


TUESDAY:
Breakfast: Cinnamon rolls in fridge

Lunch: choice

Dinner:   Lemon Feta Chicken from the scramble 

Prep Time: 10 minutes    Cook Time: 30 minutes    Total Time: 40 minutes

This 5-ingredient chicken dish is tangy and succulent and so quick to prepare. It’s become a staple in the home of my friend Deb Ford (her girls often request it!). Serve it with Light Potato Salad and Green Beans with Lemon and Garlic. - Aviva

Ingredients for main dish 

• 2 1/2 - 3 lbs. boneless, skinless chicken breasts
• 1/2 lemon, juice only, about 2 Tbsp.
• 3/4 tsp. dried oregano, or 2 tsp. fresh

• 1/4 tsp. black pepper
• 1 cup crumbled feta cheese

Ingredients for side dish - Light Potato Salad 

• 1 1/2 - 2 lbs. Yukon Gold or white potatoes, peeled and chopped into 1-inch pieces
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. reduced-fat mayonnaise (or use any variety)
• 1/2 tsp. minced garlic, (about 1 clove)

• 1/4 tsp. salt
• 1 lime, juice only, about 2 Tbsp.
• 1/4 white onion, finely diced (about 1 cup)
• 1/2 - 1 cup fresh flat-leaf parsley, or use cilantro, finely chopped, to taste

Ingredients for side dish - Greek Olives 

• 1 cup Greek olives

Preheat the oven to 350 degrees. Cut the chicken breasts in half crosswise, and if they are very thick, pound them to an even thickness with a mallet. (The breasts don’t need to be very thin, but they will cook more evenly and quickly if they are flattened a bit.)

Place the chicken in a baking dish. Drizzle it with 1 Tbsp. of lemon juice. Sprinkle it with the oregano and pepper. Top it with the cheese, and then drizzle it with the remaining lemon juice. 

Bake the chicken for 25 - 30 minutes, uncovered, until it is just cooked through. (Meanwhile, prepare the potato salad and the green beans, if you are serving them.) (Check with a meat thermometer or a sharp knife. Chicken should have an internal temperature of 160 degrees and/or no longer be pink inside.)

Slow Cooker and/or Instant Pot Directions: Place the chicken in the slow cooker. Drizzle it with the lemon juice. Sprinkle it with the oregano and pepper. Cook on low for 6 - 7 hours or on high for 3 - 4 hours. Top the chicken with the cheese for the last 15 - 30 minutes of cooking. 
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Do Ahead or Delegate: Cut and pound the chicken if necessary and refrigerate, juice the lemon, crumble the cheese if necessary and refrigerate.

Scramble Flavor Booster: Use extra lemon juice and plenty of freshly ground black pepper to season the chicken.

Tip: One more reason to love this recipe: Feta cheese, in addition to being incredibly flavorful and versatile, has less fat and calories than most other cheeses.

Serve with Light Potato Salad

Boil the potatoes in lightly salted water for 15 minutes, or until they are fork tender.  In a large serving bowl, whisk together the oil, mayonnaise, garlic, salt, and lime juice.  Add the cooked potatoes, the onions, and the parsley or cilantro.  Toss it thoroughly and chill it until ready to serve.

Serve with Greek Olives

Serve it with Greek olives.

Nutritional Information Per Serving (% based upon daily values)

Calories 270, Total Fat: 6g, 9%; Saturated Fat: 4g, 18%; Cholesterol: 125mg, 42%; Sodium: 330mg, 14%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 46g

Nutrition with side dish(es): Calories 495, Total Fat: 18g, 27%; Saturated Fat: 5g, 23%; Cholesterol: 125mg, 42%; Sodium: 880mg, 37%; Total Carbohydrate: 30g, 9%; Dietary Fiber: 4g, 15%; Sugar: 2g; Protein: 48g

WEDNESDAY
Breakfast: waffles

Lunch: Choice

Dinner: https://southernbite.com/slow-cooker-beef-tips-rice/?hc_location=ufi

THURSDAY:
Breakfast: waffles

Lunch: Choice

Dinner: Pasta Night




FRIDAY:
Breakfast:

Lunch: Choice

Dinner: Order out


SATURDAY:

Sunday Dessert: http://theeverykitchen.com/southern-style-strawberry-buttermilk-biscuits/

How many years?

Has it been since I posted?

Rory is now in his second semester as a freshman at Notre Dame. We loved having him at Christmas!

Reid is a senior at Jesuit. I just dropped him off at work at Liberty Burger. He's been working there since the beginning of Junior year. His BFF Daniel was working there at the time, so Reid thought it sounded fun! He's gotten all his college apps in ~ ND, Fordham (his #1 choice) Chicago Loyola, Baltimore and Spring Hill. I'm very curious what his choice will be. He's headed to Italy over Spring Break just as Rory did last year. We had Mattia stay with us this fall and Reid will be staying with his family in Milan.

Rudder is a junior and just finished up his second time acting in Jesuit One Acts. He was also in Jesuit's production of The Outsiders in the fall playing the policeman and a soc. He is still just as close to his posse as ever1

Riley is in 7th grade, part of the choir, musical (Beauty and the Beast as a servant) and girl scots. She also dances at the studio on Wednesdays in MT class.

We're almost done with the big kitchen and family room switch. We've used Holter Homes and even though it was supposed to be done for Thanksgiving and there's still a lot of trim / finishout to be done, it's beautiful! Regis is cooking a pot roast right now and I'm going to make an iron skillet cookie for dessert! YUM!

It's my second year owning the studio. We just tried an experiment yesterday... Jessica is the new Company Director and we had showcase yesterday, 5 weeks before our first comp, as a dry run with the teachers acting as judges. We also had a lovely dessert reception put together by the moms. I think in the long run it will pay off even though I had a huge panic moment when the girl literally did not know the entire last part of production.

We have a "new" dog (for two and a half years now) Shakespeare! He's a standard poodle who we all love even though he can be feisty!

Enough catching up for now... time to make dessert!