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
Rice
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
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.
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
Rice
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
.JPG) |
| 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.
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