Memorial Day weekend – The official kick off to summer! I LOV*E summer. We normally spend the Memorial Day weekend in VT, but this year we won’t be going up until Saturday night. We are headed to the East Regional CrossFit Games competition Saturday morning in Hartford, CT. Spencer Hendel, the owner of the box I workout and coach at Reebok CrossFit Medfield (RCFM), is competing. We will be supporting him along with my fellow RCFM crew in a sea of orange “Team Hendel” shirts. I’m even getting a manicure with orange nails this afternoon. 😉 GO SPENCER!
Once we return…
Monday: Chicken Cacciatore with Grilled Vegetables (NEW)
Wednesday: Slow Simmered Meat Sauce I have a container in the freezer to defrost I had saved to potentially use during the house renovation. The link is to a review of the last time I made this recipe when I tried it over mashed cauliflower for the first time. It was REALLY good. So, I’ll do that again and also have pasta for those that would prefer that option. 😉
Thursday: Chickpeas & Tomatoes (a simple little recipe I’ve made before, but can’t find a link on line – see below) along with brown rice (for the husband and the girls) and wilted spinach (por moi).
1 TBS olive oil
1 onion, diced
1 TBS minced garlic
1 can chickpeas, rinsed and drained
1 can diced tomatoes
Salt and pepper to taste
*Heat oil in a medium skillet over medium heat. Add onions and garlic, season with salt and pepper. Sauté, stirring frequently, until onions become soft and translucent.
*Add chickpeas and tomatoes (with their juice). Simmer until thickened approximately 6-8 minutes.
School Day Breakfast & Lunch: Since the Chicken BLT Lettuce Cups were such a big hit last week I thought I’d try making some basic chicken salad. I’m planning to use rotisserie chicken, mayo, salt and pepper. The girls can have it either in a lettuce cup, or on rice cakes or GF Nut Thins Crackers (We like the Hint of Salt flavor).
*If a recipe name isn’t followed by “(NEW)”, that means we’ve tried before and it’s so good we are making it again!