NOTE: This is the third attempt to publish this post. I have been having technical difficulties since Friday. Sorry for the delay in this week’s weekly meal plan.
It’s school vacation week for us, but we will be sticking around home. If anyone’s keeping track, we’ve already enjoyed two vacations this year! 🙂 Nonetheless, I don’t have a lot of meal preparation to do this week with Easter, my baby celebrating her 9th birthday and the husband will be out two nights this week.
Here’s what’s cookin’:
Friday: We will be driving to CT after dinner for Easter weekend. We will follow our typical Friday routine of pizza for the rest of the family and I have some left over grilled shrimp and Slow Cooker Italian Chicken that I will have with a baked sweet potato.
Saturday: The Colleran family celebrates Easter and April birthdays on Easter eve each year. It works out perfectly and allows everyone to get home at a reasonable hour on Sunday after Easter baskets and breakfast. Each family brings something to contribute to the Easter dinner so my mother in law doesn’t have to carry the full burden on her own. I made Salmon with Brown Sugar & Mustard Glaze two years ago. It was a big hit and I’ve been making that each year since. I’m not a big fan of ham. Bleck… I’m also planning to make my Simple Spinach Salad: Spinach, halved cherry tomatoes, caramelized onions, pepitas (roasted pumpkin seeds) for a little crunch and homemade balsamic vinaigrette. I put in a request with my sister-in-law to bring this great Paleo Roasted Red Pepper Dip she made at a Super Bowl party they hosted. The dip is absolutely fabulous with homemade sweet potato chips, but there won’t be oven space for that with other Easter dinner things that will be cooking as well. So, I’m going to bring an assortment of other things to dip in it like veggies and maybe Mary’s Gone Crackers (I can hear a strict Paleo follower somewhere freaking out at the suggestion of pairing a great Paleo recipe with something made with whole grains. Get over it!) or perhaps Whole Foods will have some other kind of healthy chippy type thing. We’ll see what I find when shopping Friday.
Sunday: We usually get sent home from Easter with a lot of leftovers. So, I’m guessing we will have those. If not, we will have breakfast for dinner. A family favorite! Maybe eggs any style or french toast.
Monday: The girls are going over to visit friends in the afternoon who are also sisters. They don’t need to be picked up until 8:30PM. Can you say “date night”??? I’m not sure exactly what we will do yet, but we will be dining out sans kiddos somewhere. Woo hoo!
Tuesday: It’s my little Megaroo’s 9th birthday! We have a tradition of the person celebrating a birthday gets to pick their favorite dinner at home or we go out to a restaurant of their choice. She has requested Bar Louie at Legacy Place. Personally, I’m not a big fan. It’s kind of a challenge to find a healthy option on that menu. Even the salads are loaded with cheese, bacon or fried things. Yuck… As a result, we rarely go there. I can’t recall what I ate last time. I’m sure I’ll figure something out. The birthday girl likes the Bavarian Pretzel Sticks which is why we are going.
Wednesday: This is one of the nights the husband will be out. I’m making Easy Chicken Quesadillas: I use a rotisserie chicken, remove the chicken, sauté with Green Mountain Gringo Salsa and put the mixture with a little cheese inside quesadillas for the girls and over wilted greens for me. I will also make roasted broccoli which is a recent favorite of mine. I’ve never really loved broccoli in the past, but I sure like it roasted! My 9yo likes it that way too. The picky 12 yo will have cherry tomatoes. 🙂
Thursday: The husband is at the Red Sox game tonight. The girls and I are having breakfast for dinner. I will sauté red pepper and onions for an omelet over wilted greens for me. The girls will select some kind of egg variation. I will also serve roasted carrots on the side. Another new go-to vegetable over this past winter. Roasted vegetables are just great and really easy to make. Last time I roasted carrots I used coconut oil rather than olive oil. I liked that and will probably do that moving forward.
Time Saver Tips:
*Roasting Vegetables: You can cut and bag your vegetables the night before or in the morning before heading out for your day. When you get home you can simply dump the bag onto a foiled lined baking sheet (quicker clean up), lightly salt and pepper to your liking and bake for 30 minutes, stirring half way.