Menu Plan Monday 1/9

Grant has returned... meaning I once again have reason to cook after I get home from school.  I think if I lived alone, during the summer I'd probably still cook a lot because I truly enjoy it... but during the school year, when I leave for work at 6:15am and return at 6:00pm (if I work out), it's hard to justify making a whole meal for one person... especially since I start getting ready for the next day a few hours later. This week is going by so slowly... and I am overwhelmed with work on top of it all, trying to have things organized to be gone for maternity leave.  This probably was not a good year to redo the entire French 1 curriculum. 

Anyways, this is what we are eating this week:

Sunday: Pesto Chicken Wraps(See below- I made it up based on my fave sandwich at a restaurant here in Cbus), tortilla chips & Chili's copycat salsa (this was the perfect dead of winter salsa... tasted super fresh yet it used canned tomatoes.  I added some lime juice, 1 tsp dried cilantro, and left out the jalapenos but added a dash of cayenne pepper)

Monday: Orecchiette with roasted broccoli & walnuts, salad, garlic bread

Tuesday: Chili con carne (minus the cloves, cinnamon, green pepper instead of chili pepper), cornbread

Wednesday: Pancakes, eggs & bacon

Thursday: meatball subs, homemade mac & cheese

Friday: dinner somewhere with Grant's mom & sister and our newest nephew!

Saturday: frozen pizza

Pesto Chicken Wraps

serves 2 

2 whole wheat tortillas

1 cup brown rice

1 cooked/grilled chicken breast

1/2 cup chopped roasted red pepper (I used a can from TJs) 

1 onion, sliced 

3 Tbsp mayonnaise

1 Tbsp store-bought pesto (I used some from Trader Joes) 

Cook rice and chicken and slice chicken.  Saute onions in olive oil.  Combine mayo and pesto and spread generously over tortillas.  Put around 1/2-3/4 cup of brown rice on each tortilla, then layer on some red peppers and onions.  Top with chicken, roll up and enjoy.