Family Briefs

Normally, our family eats three meals together everyday (with the exception of the one who is attending school during lunch time). We usually don’t have any evening activities that interfere . . . until this last week. I was gone just about every.night.this.week!!! I hate that!

Things have suddenly gotten very hectic lately, and a part of me knows that I’m trying to do too much. It’s not a “super-mom” complex, it’s just wanting to do so many things and not being able to manage my time wisely enough to do them all (there, I’m being honest and actually SAID that instead of blaming it on something else!).

So I’m cutting back a little here and there. You may not see me on as many carnivals in the coming weeks, but we still have to eat! To protect my sanity, I still have to menu plan; so you’ll still see me on Mondays!

Here’s what we ate last week:

MONDAY
Lunch - ham sandwiches, fruit, chips
Dinner - Grandaddy was out of town so we had to fend for ourselves - leftovers rule!

TUESDAY
Lunch - Kidney Beans & Corn (thanks, Sharon), salad, cornbread (the kids didn’t eat this, but my hubby and I sure enjoyed it!)
Dinner - Tex-Mex Cheeseburgers, chips, pickle

WEDNESDAY
Lunch - chicken fillet sandwich (from the frozen section), chips, apple slices, and ants on a log (celery, with peanut butter and raisins - my 3-year-old just ate the “ants” and licked off the peanut butter )
Dinner - Spaghetti (with whole wheat angel hair noodles, topped with ground beef cooked in Ragu sauce), Texas Toast (from the grocer’s freezer), Caesar salad (you can get a kit from the grocery store, but it’s cheaper to buy the Romaine lettuce salad bag, top with croutons, freshly grated Paremsan - good on top of the spaghetti too - and Caesar salad dressing)

THURSDAY
Lunch - Kids Cuisine frozen entrees (hubby and I ate leftovers)
Dinner - Supper at the local fall festival that raises money for the schools

FRIDAY
Lunch - tomato soup with Goldfish pasta, grilled cheese sandwiches, oranges wedges
Dinner - Yaaaay! Grandaddy’s back - we head to the local BBQ place for another dinner out!

SATURDAY
Lunch - Chicken Quesadilla (see recipe below), chips/salsa, grapes
Dinner - 15 Minute Italian Chicken & Rice with Vegetables, mandarin oranges

SUNDAY
Lunch - leftover pork loin from freezer, Lipton Sides Broccoli & Chicken Rice, frozen California blend veggies, corn in butter sauce (from freezer section)
Dinner - Hormel Meat Loaf with tomato sauce, mashed potatoes (instant flavored from a package), canned green beans, frozen lima beans

Now, for that easy recipe!

CHICKEN QUESADILLAS

Heat oven to 350o. Place 4 flour tortillas on a baking sheet in 1 layer and toast 5 minutes. Spread tortillas with 1 (4 oz) can chopped green chilies, top with 1 (8-10 oz) package cooked, carved chicken breast (I used canned) and 1 cup Mexican-blend shredded cheese, and then another tortilla. Bake 10 minutes or until cheese melts!

Head over to Laura’s and take a look at what everyone else is eating at Menu Plan Monday!