Monday Misc.

Today is a very exciting day! Both Delaney and Brody had their first day of Vacation Bible School at our church. I am so excited for them! Brody looked a little apprehensive, but went right in. Delaney literally skips the entire way in. They are there for 3 hours. Three hours doesn't sound like too long, but man, I can get a lot done in those three hours when I am by myself! I went to Costco, Trader Joe's, Target and Pay less. Plus I was able to go home and unload the groceries before I went to get them! When I picked them up, they were both super happy and loved talking over each other to tell me about their day. I am so grateful for our church and the amazing children's ministry!

My mom is in Denver right now because sadly, one of my uncles passed away. I am so sad that we could not be there with everyone. I decided to make a little something for my grandma and grandpa. I painted the kids hands and just used regular old construction paper. After they dried, I cut them out, and ran them through the laminator. The original plan was to have a set of hands from each kid for each person, but my laminator decided to eat two hands and I was forced to compromise. I measured each child's "wing span" with yarn and then hole punched the hands and tied them on. And there you have it- a HUG. I hope this cheers them up a little bit.... Love you guys....

As far as this week's menu...we are still cleaning out our fridge, pantry and freezers but I went to Trader Joe's to get some random things like creamer, yogurt, and fruit. We are getting pretty creative with the food that we have left!

Monday:  Lemon Chicken with Snow Peas and Peppers, Brown rice

Tuesday: Eggplant Parmesan (will have the recipe posted later this week)

Wednesday: (carb free day) Grilled chicken and salad

Thursday: (carb free day) Chicken (again) and salad

Friday: Goulash  and salad

Saturday: Out for Eric's bday!!

Lemon Chicken with Snow Peas and Peppers:

*1 lb boneless skinless, chicken breasts, cut into strips

*1 cup snow peas, trimmed

*1 cup orange pepper strips

*1 tub Philadelphia Savory Lemon and Herb Cooking Creme

*2 tbsp. milk

*2 cups hot cooked rice

Cook chicken in large nonstick skillet on medium to high heat for 5 min, stirring frequently.

Add veggies, cook and stir 3-5 min or until chicken is done and veggies are crisp and tender. Add cooking creme and milk; stir 2 min or until heated through. 

Serve over rice.

Check back this week for more recipes! 

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