***This blog post will not have any pictures.....I have a stupid virus I can't get rid of and it won't let me attach pictures....booo! But I promise, everything was delicious!****
So I haven't posted in quite some time. I have to be frank in saying that we have been having some probems at home. Everytime I "think" I understand why they call it the terrible twos, it gets worse. We love our little guy to death, but I swear he just is like the energizer bunny and keeps going and going and going. I do not look forward to eating any meas with him anymore and I feel horrible for saying that. Every night is a struggle. It's an absolute war (or should I say carnival, since we have to make up about 4 different games to get him to eat 10 bites) to get him to eat anything and I'm not sure it does any good because during that time he's probably burned twice as many calories. He's up on the table, he's hanging from the chair, he's crawling under the chair, he's everywhere. The upside to all this.....well I guess I'm still losing weight because I have no time to eat! J/K! I'm still glad we eat dinner every night as a family, but still, when does it start getting better. When do we not have to stop mid-bite every two seconds to tell him to sit down, stop spitting out your food, stop feeding the dog, stop this and that. I feel like the worst mom in the world.
Weekends, yeah, well, they aren't much better either. I get just about nothing done except the family room and basement picked up every 10 minutes and by the time I'm done I start all over.
On a lighter note, I'm trying to streamline things as much as possible. I keep telling myself Luke's behavior problems are because Todd and I work and so he does these things for attention. I know I'm probably beating myself up more than I should, but regardless, I continue on. Anyway, so I came up with this awesome little three night supper/lunch plan. As long as you don't mind having chicken for lunch and dinner three days in a row, hopefully you'll love this as much as we have! (You could also probably freeze the chicken and use at a later date to space out these meals if you think 3 days of chicken is a little overkill).
Anyway, I started out on Sunday morning marinating the chicken breast. I used my new favorite meat marinade I posted about a few weeks ago. In case you forget, here it is again:
1 1/2 cups vegtable oil
3/4 cup soy sauce
1/2 Worcestershire sauce
1/2 red wine vinegar
1/3 lemon juice
2 Tbsp dry mustard
1 tsp kosher salt
1 Tbsp fresh ground pepper
1 1/2 tsp fresh minced parsley
Just shake everything up in a jar and use as you need. For this recipe, I only used about half of the marinade for all the chicken.
Then Sunday night Todd grilled the chicken breasts and I served with some simple baked potatoes with butter, fresh chives from our herb garden, kosher salt and fresh ground pepper. We had brownie sundeas with it for dessert. The remaining 5 chicken breast were packaged up and put in the refridgerator.
The next day for lunch I made chicken cesar wraps for both of us for lunch. I got some tomatoe basil tortilla/sandwich wraps on the manager's special rack for only $.99! I used those, tore apart 1/2 a chicken breast for each wrap, tore up a few leaves of Romaine lettuce, sprinkled with a little parmesean cheese, and put a little Ceasar dressing down the middle. Todd and I both thought it was delicious.
Monday night for dinner was Chicken Pasta Primavera. I actually got this recipe from http://www.5dollardinners.com/2009/09/pasta-primavera-2.html so go on over and check that recipe out.
Then for lunch on Tuesday I split another chicken breast and tore it up into a tortilla wrap. This time I made chicken cobb salad wraps though. A little bit of mayo, colby cheese, lettuce, chicken, tomatoe, and avacado. Todd added some ranch to his. Again, they were delicious, quick, cheap and easy.
Tonight for dinner was chicken pesto pasta. I just made this up with what we had on hand. I again tore a leftover chicken breast into pieces and tossed it in a skillet with some olive oil and garlic. I sauteed that until it got warm and then turned the burner to low. I added 1 and 1/4 cup heavy cream, 1/2 cup parmesean cheese, 1/2 cup sun dried tomatoes in oil, and 1/2 prepared pesto. Meanwhile I cooked a 16 oz box of pasta to al dente. At this point I drainedit and tossed it in with te chicken and sauce. I served with a simple side of garlic bread.
Tomorrow for lunch we will be splitting up our last leftover chicken breast. We both loved the Ceasar wraps so much we're going yo do those again. We tossed around the idea of making it into BBQ chicken wraps, but maybe another time perhaps.