Weekly Meal Plan (Aug 27)

  I've been busy today trying to get ahead of the week.  One of the main things I try to do on Sundays is make a plan for the week.  I get out my old school calendar book and write out my schedule of classes I'm teaching, clients I'm seeing, meetings, anything big that has to get done.  I also do just what I tell my clients to do - I write out my personal workouts and I make meal plans for the week. Taking this little bit of time today is one of the biggest things I can do (and you can do) to help your probably busy, over-scheduled week go smoothly.The worst feeling is scrambling through Monday and realize it's 5 pm and I have NO dinner plan.  If it were just me it would be okay.  But I have one particular hungry fellow who invariably ask that dreaded question the minute they come through the door after footbal practice.  "What's for dinner?".  Sometimes I wonder why they just have to eat so much so often.I have been using my 4 Week Mindful Meals for meal planning lately and it's been incredibly easy.  Believe it or not, I am beginning to work on the Fall Meal Plan so am branching out testing some new addition.  I'm letting you get a sneak peek into the process!  I'm not telling what is or is not making the cut!In the meantime, if you are looking for some inspiration for your week, here's what we are having.

QUICK CHICKEN MARSALA

Ingredients:2 T olive oil 4 skinless, boneless chicken breast cutletsblack pepper1 8 oz package pre sliced button mushrooms4 thyme sprigs1 T all-purpose flour2/3 Cup no salt chicken stock2/3 Cup Marsala wine2 1/2 T unsalted butterDirections:Heat 1 T olive oil in a large skillet over medium heat.  Sprinkle chicken with pepper and add to the pan.  Cook about 4 minutes per side until done.  Remove from the pan.  Add remaining 1 Tablespoon to the pan and add mushrooms and thyme, cooking until mushrooms are done.  Sprinkle flour over the mixture and cook, stirring, about 1 minute.  Add stock and wine to the pan.  Bring to a boil and cook until slightly thickened, about 2-3 minutes.  Remove the pan from the heat.  Stir in butter, dash of pepper and add chicken to the pan, turning it to coat.  Discard thyme sprigs before serving.Serve with cooked brown rice and a salad.

SWEET AND SPICY MEATBALLS

I'll likely use these for Meatball Subs tomorrow.  My Monday is a long one tomorrow so I'm pulling out my beloved crockpot for them.

NO LEFTOVER CHICKEN TORTILLA SOUP

You just can't go wrong with this one.  It's so easy to throw together.That's it!  If I need to add in another meal I will go to a stand by like meatloaf, a stir fry or a pasta.Have a Great Week!

Live Well!