Happy Valentine’s Day week everyone! I’m super excited for this week, and I have a couple of Valentine’s Day posts going up this week that should be really fun! (Keep your eyes open for a free print coming out sometime this week.) Our meal plan for this week is pretty short, since we’ll be eating out for Valentine’s Day and we will also be going on a short work trip. (Which means I only have to cook a few meals this week, yay!) We’re working at a toy fair together on Valentine’s Day for Scott’s company, but it means I get to spend all day with him and get paid for it, so I’m happy! I have quite a lot to get done this week so I can relax and enjoy the weekend, so it should be a pretty crazy week, but I’ve been feeling super productive already, so hopefully that bodes well for me! (Need to improve your productivity? Check out this article.)
I can’t believe it’s already February! This year is already going so fast. I’m not totally mad about it thought, because I can’t wait to finish up school. Especially because I have 3 tests this week, and all my tests this year are in the same week as at least 2 other tests. It’s crazy, I tell ya. Needless to say, I’m all about quick meals this week (and also meals that Scott can make, because no way can I cook every night this week). I’m also sharing a super easy recipe for Greek stuffed chicken this week. It’s perfect for those nights when you want to spend minimal time prepping your meal!
Meal Plan – Week of 2/1/16
- monday – bbq chicken sandwiches + green beans
- tuesday – lemon basil chicken pasta with spinach and mushrooms
- wednesday – chicken parmesan
- thursday – honey sesame chicken + brown rice
- friday – southwest casserole + corn
- saturday – greek stuffed chicken (see recipe below!)
- sunday – super bowl sunday! (if we aren’t at a party, we’ll be having pizza and buffalo chicken dip!)
Greek Stuffed Chicken Recipe
Split open two boneless, skinless chicken breasts (you want to cut so you can open them like a hamburger bun). Add feta cheese, fresh (not frozen) spinach, and black olives (optional). Close chicken breasts and top with olive oil or a Greek viniagrette. Cook until the internal temperature of the chicken is 165 degrees F, around 30-40 minutes (depending on the thickness of your chicken breasts). Serve and enjoy!
This recipe is really similar to the Italian stuffed chicken recipe I’ve seen floating around Pinterest. We liked the original recipe a lot, and we thought it would be fun to give it a Greek twist!
Another week, another meal plan! I have 3 tests next week and I’m way overwhelmed right now with the amount of work I have to do. Lots of long nights of studying ahead, I’m sure. I’m super excited for our date this week, since we’re going to be eating at a restaurant we visited a few months ago and LOVED (it’s a really cute italian delicatessen), and also because it means I don’t have to make anything for dinner! 😊
Meal Plan – Week of 1/25/16
- monday – leftovers
- tuesday – stir fry (recipe coming soon! it’s super easy and delicious!)
- wednesday – southwest casserole
- thursday – spinach feta pasta
- friday – chili
- saturday – date night!
- sunday – chicken divan