September 29, 2014

Weekly Menu: Sunday, September 28 - Friday, October 1

Lately I've been thinking about a lot of things...a lot.  How social media is making us all crazy.  How I thought I could "do it all" when I had kids.  How my house will never, ever, ever be neat and tidy, no matter how hard I try.  How no matter how many lists I write, and how many things I check off those lists, I am still a hot mess.  How I always feel like I am failing, at everything.  How I dream about the things I need to do both at home and at work.  How I will never be the mom, wife, daughter, employee (fill in a million other things) that I strive to be.

At the same time I've been thinking all these things, I've also been reading a lot of  articles about how we as a society put so much pressure on ourselves, that we forget to live in the moment and just enjoy life.  And that everything doesn't have to be perfect, or extraordinary.  Sometimes "good enough" is just that...enough.  I'm not perfect - I promise you that.  And while I may not be perfect, I am lucky.  I have amazing family and friends, a husband who puts up with my crazy, two beautiful and healthy children, a roof over my head, food in my cabinets, running water, etc.  

So shame on me.  While I've been sitting around complaining about all that I don't have, or how busy I am, or how stressed I am, there are others who are praying and hoping for the very things I often find myself complaining about.  So, shame on me.  It's time for me to start looking at my life as half full, not half empty.  And it's also time for me to realize that sometimes "good enough" is just that...enough.   

That being said, I am really excited about our menu this week.  All super yummy, super easy dinners. 

Sunday, September 28
Herbed Lemon Chicken

Herbed Lemon Chicken
Roasted Broccoli

Monday, September 29
Honey Lime Chicken Enchiladas
Spanish Rice with Black Beans

Tuesday, September 30
Pasta with Chicken, Lemon & White Wine*
French Bread
*I always double the sauce when making this recipe, it makes it that much better.

Thursday, October 2
Honey Lime Chicken Enchiladas

Crescent Pepperoni Roll-Ups

Friday, October 3
Chicken Cordon Bleu Crescent Rolls

Just a few notes:
1. For the recipes that call for cooked chicken (Honey Lime Chicken Enchiladas, Pasta with Chicken, Lemon & White Wine, and Chicken Cordon Bleu Crescent Rolls) I cooked a bunch of chicken breasts in the slow cooker overnight, shredded and stored in the refrigerator until I need it.

2.  For the Pasta with Chicken, Lemon & White Wine, I cooked the noodles the night before and prepped the rest of the meal in the morning so the chicken and the pasts marinaded in the yummy lemon and white wine sauce all day.

Honey Lime Chicken Enchiladas (Adapted from The Girl Who Ate Everything)

I saw this recipe on Pinterest awhile ago, but never got around to making it.  When I went to the grocery store, I couldn't find green enchilada sauce so I substituted regular enchilada sauce.  And the original recipe called for too much cheese for our liking.  Here is the recipe I made, it was delicious!

1/3 cup honey
1/4 cup lime juice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 lb. chicken (cooked and shredded)
8 soft taco tortillas
2 cups Monterey Jack cheese, shredded
2 cups enchilada sauce
1/2 cup heavy cream

1.  Preheat oven to 350 degrees.
2.  Mix the honey, lime juice, chili powder and garlic powder in a Ziploc bag.
3. Add the shredded chicken.
4.  Marinate for at least 1/2 hour. (I marinated the chicken while I was at work)
5.  Spray a large pan with cooking spray.
6.  Cover the bottom of the pan with a thin layer of enchilada sauce.
7.  Fill each tortilla with shredded chicken and shredded cheese, roll and add to pan.
8.  Mix the remaining enchilada sauce with the heavy cream.
9.  Pour the sauce over the enchiladas.
10.  Sprinkle remaining cheese over enchiladas.
11.  Bake at 350 degrees for 30 minutes.

Honey Lime Chicken Enchiladas

Herbed Lemon Chicken

Herbed Lemon Chicken (Weight Watchers)
I have been making this recipe since I joined Weight Watchers in 2003.  I love, love, love, love this recipe.

2 tablespoons Mrs. Dash Lemon Pepper
1 tablespoon flour
4 boneless, skinless chicken breasts
1 tablespoon butter
1/2 medium fresh lemon (and zest)
1 cup chicken broth

1.  On a large plate, combine Mrs. Dash Lemon Pepper seasoning with flour.
2.  Pat the chicken dry and roll in flour mixture.
3.  Melt the butter in a large skillet.
4.  Add chicken and brown on both sides, about 3 minutes each.
5.  Remove zest from lemon, and combine with juice from lemon and the chicken broth.
6.  Pour broth mixture over chicken, cover and cook for 15 minutes.
7.  Remove lid and cook for another 5 minutes or until juices run clear.

Herbed Lemon Chicken

September 8, 2014

Weekly Menu: Monday, September 8 - Saturday, September 13

The funny thing about life is you can plan, and you can plan, and you can plan...and no matter how much you just happens.  Last week, I was pretty much run over by life.  And nothing went according to plan, but you know what?  We survived.  We may not have had a home cooked meal on the table every night, but we are still here. 

I do wish, though, that my 2014 self had listened to my 2011 self when I said "No big life changes next time you have a baby!"  Did I listen?  Of course not.  Instead, I start a new job and we decide to renovate our basement.  Now, these are both really good decisions, just additional stresses when you are adjusting to having two kids instead of one.  I forgot how hard it is to have a baby, event when your baby is a rockstar and sleeps through the night.  It is still hard.

The other thing that is throwing me off, is that with this renovation, I can't use my slow cooker because you never know when the power is going to get turned off.  This is hard for me, because as we all know...I LOVE MY SLOW COOKER.  But we will survive.  I know we will!

So here is our menu for this week, with no slow cooker recipes in sight!  These are all tried and true...and delicious!  I hope you enjoy.

Monday, September 8
Roasted Pork Tenderloin (recipe courtesy of Weight Watchers)
Pasta Roni Garlic and Oil Vermicelli

Momma Aimone Note:  This roasted pork tenderloin is a-w-e-s-o-m-e.  I've been making it for a long time, and it is a crowd pleaser.  It is great for company, and you can even freeze it.  I should know because I made it and froze it on my maternity leave, so all I had to do was throw it in the oven.  Delicious!

Tuesday, September 9
Oven Baked Fajitas (recipes courtesy of
Rice-a-Roni Spanish Rice

Momma Aimone Note:  These oven baked fajitas have become a staple in our house.  I add additional peppers, I buy the stoplight package, and use two cans of Rotel instead of one can of diced tomatoes.  Turns out amazing every single time.

Thursday, September 11
Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts (recipe courtesy of
Garlic Bread

Momma Aimone Note:  I have a new found love for brussels sprouts.  This is a fantastic weeknight meal.  So quick, easy, light and delicious.  I know pasta and light should not be in the same sentence, but just try it!

Friday, September 12
Lemon Chicken Parmesan (recipe courtesy of
Garlic Bread

Momma Aimone Note:  This is good.  Really, really good.  My friend Nikki pinned it to our Recipe Swap board, and all of us girls loved it.  I made it for my mom, and she loved it.  You will too!

Saturday, September 13
Hamburgers (recipe courtesy of
Chicken Feta Burgers (recipe courtesy of Weight Watchers)
Orzo Salad 

Momma Aimone Note:  Remember when I said life ran us over?  We were supposed to have these two weeks ago, but I forgot to defrost them two weekends in a row.  Oops!  These are Momma Aimone tried and true recipes, they do not disappoint!