Someone recently said winter can’t last forever. I need some assurances that she is telling me the truth because there’s currently a bunch of white stuff falling from the sky.
The week was a bit ho-hum and featured a head cold, a couple of snow days for el husbando and the offspring plus some walking on the treadmill, a great night run with my sister-from-another-mister and an early morning run with el husbando (although I suspect he was mostly out there in case I fell and broke something since the roads are so icy).
Thankfully, my training plan for my first race (the Gazelle Girl Half in Grand Rapids) called for 5K as my long run, which I hope to accomplish tomorrow on the trail.
But I digress. I suspect you came here looking for the week’s meal plan so you can go grocery shopping, so here it is. And remember that this is how I plan our meals. Have a great week!
- Burgers on the grill, baked fries, corn
- Tacos, shredded lettuce, tomatoes, cheese, guacamole, salsa
- Bowtie pasta, meat sauce, green salad, rolls
- Enchiladas, shredded lettuce, tomatoes
- Cranberry chicken, mashed potatoes, green beans
RECIPE (Source: www.workingmom.com):
6 boneless chicken breast halves
1 can (16 oz.) whole-berry cranberry sauce
1 large tart apple, peeled and chopped
1/2 cup raisins
1 tsp. curry powder
Optional: 1/4 cup chopped walnuts
Place chicken in 13-by-9-by-2-inch baking dish coated with spray. Bake uncovered at 350 degrees for 20 minutes. Meanwhile, combine other ingredients. Spoon over chicken. Bake uncovered, 20-25 minutes.
What’s on your menu this week?