Monday: Orange Roughy with tomato, caper, olive and lemon sauce over brown rice, with peas and fruit for the kids, and spinach salad for us.
Tuesday: Peruvian chicken from Rachael Ray's Magazine, roasted root veggies, and fruit.
(Click on the photo to make the recipe larger)
I followed the basic recipe, up to the point of marinating it in the storage bag, and then I adapted the cooking portion of the recipe to the Crockpot by lining my crock with two small inverted ramekins, like this...
And then placing the seasoned chicken on top of the ramekins, covering with the lid and cooking on high for 5-6 hours (I've since discovered that by placing the chicken breast down in the crock, it will come out much more tender).
Wednesday: Tamale pie made with leftover chicken from Tuesday, fruit.
Thursday: Working out of the house without the kids so we will be going to a quiet dinner at our fave restaurant (Anthony's) alone. Mmmm, I can taste the wine and creme brulée already!
Friday: Pork Chops and Potatoes in Mustard Sauce (made in the crock-pot) with brussel sprouts and fruit.
Saturday & Sunday: No real plans. Depending on the weather we want to take the kids out one day and on the other day we will be eating leftovers from Friday with some veggies and fruit.
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