This Week's Menu: 1/13

This Week's Menu: 1/13 - 1/19

This week's menu:

Monday: Grilled blackened fish tacos, cilantro lime rice, seasoned black rice

Tuesday: BLT's and broccoli-cheese soup

Wednesday: Honey mustard grilled chicken, roasted red potatoes and brussel sprouts

Make the honey mustard grilled chicken once and use for two meals! Click on the link for the recipe from Passionate Penny Pincher. I also suggest having honey mustard salad dressing for a dipping sauce with the chicken.

Thursday: Grilled honey mustard chicken salad

I changed up this salad recipe a bit. I added blue and Parmesan cheese to our salad because cheese always makes it better! I also added a sliced boiled egg - yum!

Friday: Egg roll in a bowl and egg drop soup

*I did not care for the egg roll in a bowl recipe. So I don't plan on sharing it until I find one I enjoy. :)

Saturday: Tuscan style shrimp foil packets

(Recipe posting tomorrow!)

Spinach and cheese ravioli with garlic Alfredo sauce

Sunday: Traditional chef salads and Blueberry cobbler dump cake with vanilla ice cream

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Family Photo Album - Christmas 2015

Our family photos from Christmas 2015. I thought I would share with my family and friends. :) Our beautiful mom! Men of the family Ladies of the family Sisters always Cousins...Left to right. Addie-12 (holding Melanie-3), Autumn-10, Jordan-9, Kylee-9, Evan-7, Sierra-8, Luke-6, Summer-5 and Jack-4. Nana and her grandkids! Josh and Rhoda...Eric and Rebekah (that's us!)...Adam and Rachel Sisters and brothers-in-laws My mom and her sons-in-law :) Thank you to Shannon Marie Photography for our photo session. :)

Happy 45th Birthday, Eric!

Happy birthday to my husband, Eric! He turns 45 today. I am surprising him with tickets to a Miami Dolphins game in Miami. I got him tickets one other time years ago when we lived in Reno. We drove to Oakland to see the Dolphins play the Raiders. I think this will be a great memory for him and a home game too! Happy birthday, babe!

Recipe: Chicken Parmesan

Chicken Parmesan This is a delicious recipe from Magnolia Table: Volume 2. 2 boneless, skinless chicken breasts 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 large eggs 1 tsp. garlic salt 1 sleeve (30-40) buttery crackers, crushed 4 oz. Parmesan cheese, grated (about 1 cup) 2 tbsp. olive oil 1 tsp. fresh lemon juice 1/2 cup mayo 1 tbsp. chopped fresh parsley (optional) Preheat the oven to 400 degrees. (I cut the chicken breasts in half to make thinner.). Season with salt and pepper. In a medium bowl, whisk together the eggs and garlic salt until combined. In another bowl, combine the crackers and 1/2 cup of the Parmesan. Dredgs each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate. In a large skillet, heat 1 tbsp of the oil over medium heat. Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side. Remove to a sheet pan or b...

Hope Continually -- Psalm 71:14

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