Monday, March 10, 2014

What's For Dinner: March 10th-15th

There is finally hope that Spring is on the way to New England! On Saturday we enjoyed temperatures in the high 40’s (don’t laugh – when you’ve been dealing with the Polar Vortex temps in the 40’s are downright tropical!) and daylight savings time means it’s light until 7:00pm Woo hoo!!

My friends convinced to but a Living Social deal for BTone Fitness. They describe it as “torture” but say it has transformed their bodies. Should be, um, interesting. I plan to try my first class next week!

I didn’t make it to number one on the waiting list for The Winter People this weekend as I had hoped, but I did get The Hypnotist’s Love Story by Liane Moriarty. I started this weekend and it’s a fun read, as Moriarty’s books always are. More on that later in the week!

At a girls get together yesterday Stitch Fix and Birchbox were hot topics of conversation. Anyone tried either?

It’s Monday, so here’s what’s for dinner this week:

Monday – Salsa Crock-Pot Chicken – Before I left for work this morning I put four frozen chicken breast and a jar of salsa on Low.  A half hour before serving I’ll had a can of black beans and a cup of frozen corn. Dinner. Done.

Tuesday – Roast chicken, roast potatoes Trader Joe’s Parisian Carrots (little carrot balls!)

Wednesday – Vegetarian Chili from Annemarie at Real Food Real Deals.  Meatless Wednesday!

Thursday – Trying this Skinny Southwestern Crustless Quiche from Cookin’ Canuck (I also joined her Run Like a Girl Challenge #runwithdara. Join me!) She says its 141 calories which is great – I have been looking for a low cal quiche for a long time. We call it Scrambled Egg Pie around my house. It’s all in how you spin it when it comes to getting the boys to eat it!

Friday – Stuffed Shells with Kitchen Sink Sauce. What is Kitchen Sink Sauce, you ask? Take any veggies you have hanging around. For me this week it was celery, onion, and zucchini. Sauce the veggies until soft. Add one clove of minced garlic and sauté for one minutes more. Add 1 28-oz can and one 15-oz can of crushed tomatoes and 1 6-oz can of tomato paste. Simmer for 10 minutes. Puree with an immersion blender. Simmer for 10 minutes more. Healthy, full of veggies and my kids swear it tastes like the jarred sauce we buy. This recipe makes a lot so freeze some for another day!

What’s on your plate this week?

Thanks to Org Junkie for hosting Menu Plan Monday!

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