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Happy Monday, everyone! Hope your week gets off to a great start today. Did you have a good weekend? We worked on clearing out our master bathroom (well, Brian worked on it; I was great moral support, though, ha) quite a bit. The demo stage is always the least fun part of home projects, but it’s nice seeing a clean slate. I’ll be taking photos so once we’re done I can show you the before and after shots.
Weight Watchers is still going well, although I’ve used more of the flex points this week than I would’ve liked. Sometimes a piece of apple pie is just worth it, though. :) The chicken with 40 cloves of garlic was SO good, and we discovered that leftovers make wonderful paninis. I liked the chicken with honey balsamic glaze okay, but it’s not a favorite.
On to meals for this week… I’m going to try a few new things, and I’m planning to make something special for Saturday for my mom’s birthday.
Monday: Grilled chicken with lemon pepper seasoning, with baked potato cubes (I’ll be sharing the recipe for this later this week along with a review of the Bean Pot from Celebrating Home).
Tuesday: We’ll be eating out at one of the restaurants doing free kids’ meals, but I’m not sure which yet.
Wednesday: Honey Mustard Grilled Chicken – this is a new recipe for us. I’m always looking for new ways to make chicken since that’s pretty much a staple in our house; I’m planning to serve it over salad for me and Brian, and will have green beans for the boys. Here’s the recipe in case you want to try it:
Ingredients:
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons light mayonnaise
- 1 teaspoon Worcestershire sauce
- 4 skinless, boneless chicken breasts
Directions:
- Preheat the grill for medium heat (we’re using our indoor grill).
- In a shallow bowl, mix the mustard, honey, mayonnaise, and Worcestershire sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat; I’m going to try letting the chicken marinate for an hour or so.
- Grill chicken, turning occasionally, until juices run clear. Baste occasionally with the reserved sauce during the last few minutes.
Thursday: Turkey paninis & tomato basil soup – I’m going to make it with reduced fat half & half to make it a healthier dinner option for us.
Friday: Chicken fajita nachos. I’m going to cook chicken on our indoor grill and have black beans, salsa, cilantro, onions and other toppings to go with it. I love queso but am not sure if I’ll be able to find a healthy-ish version to include. If you have a recipe you make, please share!
Saturday: Well, that’s a surprise, because my mom reads this blog. :) I’m planning to make dinner & a cake, and will tell you all about it on next week’s MPM.
Have a great week, everyone! We’ve had weather in the 70’s over the weekend, but it’s about to get crazy – the high today is supposed to be in the lower 70’s, but then the low will be in the 20’s and we have a 90% chance of snow tomorrow! Texas weather drives me nuts sometimes, but I do hope we get some snow because J has been asking about it since before Christmas!
Hi Christi,
Your menu and your Honey Mustard Chicken look very good. I would like to invite you to bring a dish to my Full Plate Thursday. Thank you for sharing and you have a great week!
Looking forward to Saturday! :)