July 13-19, 2014

Sunday:  Fish Sticks, Crab Cakes, and Roasted Green Beans

·          We had just returned home from a family reunion that weekend, so our dinner that evening was a simple one.  J

Monday:  Breakfast for Dinner:  Spinach and Feta Scrambled Eggs, Bacon, and Fresh Banana Waffle Sticks

·         Chad was gone this evening, so I made the kids’ favorite!  To make me happy as well, I added spinach and feta cheese to our eggs.  I also made our waffle batter by adding an over-ripe banana.  I added a bit more milk than usual to make sure the batter wasn’t too thick.  It was delish!

Tuesday:  Parmesan Crusted Chicken in Cream Sauce with Rice and Roasted Asparagus

Parmesan Crusted Chicken in Cream Sauce

·          The recipe is from a Kraft Foods magazine way back in 2006.  It’s always been one of our favorites.  It actually reminds me of cooking for just Chad and me when we were first married.  Awwwwww. 

2 cups instant brown rice, uncooked

1 can (14 oz.)  chicken broth, divided

1/2 cup water

10   RITZ Crackers, finely crushed (about 1/4 cup)

2 Tbsp. Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 lb.)

2 tsp. oil

1/3 cup Chive & Onion Cream Cheese

3/4 lb. fresh asparagus spears, trimmed, steamed

Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.

Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Wednesday:  Mahi Mahi with Citrus Vodka Sauce, Spinach Salad, and Bread

·          I discovered this recipe from Target.com a few years ago, and it’s pretty simple.  To made it even simpler, I asked Chad to grill the Mahi Mahi outside so that I didn’t have any fishy smells in the house.  Yay!

16 oz Mahi Mahi fillets (I bought mine frozen and thawed them)

1 jar vodka pasta sauce

1 tsp orange zest

Salt and pepper for seasoning

Prepare your Mahi Mahi however you like.  We grilled ours with a little olive oil, salt, and pepper.  At the same time, pour your vodka sauce in a saucepan and add the orange zest.  Heat over medium-low heat until hot.  When the Mahi Mahi is ready, pour the sauce over the fish and serve.  That’s it! 

Thursday:  Leftovers

·          Chad was out of town again, so I had leftovers while the kids had chicken.

Friday:  Cheeseburgers with Roasted Broccoli and Carrots

Saturday:  Pizza Night!

·         Chad and I went out for a friend’s birthday, so my mom watched the kids for us.  I ordered them a pizza.  J