This is a BIG weekend for my 11yo! She is beyond excited for her first dance competition Sunday with her teammates from the new dance studio she transitioned to this year. Saturday we head to Providence, RI to watch some of the other teams compete in the afternoon, have a big team dinner Saturday eve and then the fun begins at 7AM Sunday morning. With daylight savings time happening Saturday eve, I’m going to need several large cups of coffee. I’m a little perplexed about what to pack myself for snacks, breakfast, etc. I’m not sure what will be available to purchase in the hotel lobby. I will definitely take a couple of Fuel for Fire packs and RX Bars.
Here she is a few weeks ago heading to the parent preview of the dances they will be performing at the competitions this season.
Thankfully we won’t be there all day Sunday so we can be back home for a relaxing home cooked meal Sunday night. I’m hoping to rope the husband into making it. 😉
This is what we have cookin’ this week:
- I’m adapting this recipe for Spaghetti Squash & Beef Bake. My version will have ground turkey and omit crushed red pepper, mushrooms and cheese. I’ll use Rao’s marinara which is one of the only brands I’ve found that excludes added sugar. My version will be GF and PALEO.
- Oven Baked Fajitas (GF & PALEO if you exclude the tortillas)
- Pork Tenderloin Baked with Apples & Onions: No recipe link for this one. I’m winging it! I’ll slice a couple apples and an onion, layer the bottom of a baking dish, add the tenderloin and bake. Pretty simple!
- Roasted Shrimp & Broccoli: Again, no recipe link. I’ll have two trays to put in the oven. One will have shrimp tossed with some garlic, salt, pepper seasoning and the second having broccoli florets tossed with olive oil, garlic, salt and pepper. I’ll put the broccoli in first for 15 minutes at 400. At 15 minutes I’ll mix up that tray and then put the shrimp tray in and cook both for an additional 15 minutes.