Menu Plan #3 (The late one with only dinner recipes)


I forgot to write down my breakfasts and lunches last week. How could I forget what I ate for breakfast last week? Apparently, if you eat your breakfast over the kitchen sink and your lunch under a tree(one hand outstretched to catch a child if she should happen to fall out of said tree) you tend to forget what is going into your mouth. Anyone else relate?Planning and preparing food takes up more time than any other task and somehow I still forget it. A good friend once gave me a piece of chocolate and told me “eat this with your mind.” Mindful eating; What I strive to impart to my children and what I rarely do. Before having children it was easy, but then came twins and eating was only a part of survival. I’m trying to be mindful of how and what I eat again… First on the list… Remember what I ate yesterday 😀



Southwest Chicken Skillet (I substituted 1 lb ground beef for chicken)


Swiss Chard Pasta Chicken Bake


Salad and Steak… This was a basic salad with grilled steak on top, but if you want a fancy recipe this looks amazing. You can’t really go wrong with the Pioneer Woman!


Chorizo Spaghetti


Nachos!!! This recipe minus jalapenos and sour cream, and whole pinto beans instead of refried.


Dinner at Grandpa and Grandmas


Can you guess what we had???? Smoothies, popcorn and apples 😀



Swiss Chard Pasta Chicken Bake – adapted from this recipe

1 package Organic Pasta(from costco)

18oz Frozen Rainbow Chard

3T Olive Oil

4 Cloves Garlic, crushed

2 cups Chicken, shredded

2 cups Farm Cheese, crumbled

1/2 cup Parmesan Cheese

1/2 cup Breadcrumbs, fine crumb

Salt and Fresh Pepper

Preheat oven to 375.

Boil the pasta until done and add frozen chard into pot and put the lid on. Saute onions in 1T olive oil until translucent, add garlic, 30 seconds later dump the mix into pasta. Season with salt and pepper. Add chicken, farm cheese and a splash of white wine if you have it. Pour into a 9×13 dish.

Throw parmesan, breadcrumbs and remaining olive oil into bowl and mix well with a fork. Sprinkle on top of pasta. Bake for 30 minutes.


Chorizo Spaghetti

1/3lb Chorizo

1 Onion, chopped

1/2 Green Pepper, chopped

2 stalks Celery, chopped

2 cloves Garlic, crushed

1 T each Dried Basil, Oregano(fresh would taste even better)

1 15oz can Fire Roasted Tomatoes

3oz Tomato Paste mixed with 1 1/2 cups water

Saute onion and chorizo until onion is translucent. Add pepper, celery and garlic. Cook 5 more minutes. Add remaining ingredients, salt and pepper to taste. Simmer 30 minutes and serve over spaghetti or cappellini. Finish with a dusting of parmesan.