TGIF

Happy Friday!!!!!

Have a fun weekend, and GOOOOO GATORS!

Weekly Meal Plan

It is amazing what a weekend at home can do... I feel caught up on cleaning, laundry, meals, lunch with a best friend, went to Church, and I got to watch a FULL day of football on Saturday along with a fun tailgating party!

Here is our Meal Plan for this week:

Monday lunch: Corn, Shrimp, and Crab Chowder

Monday dinner: Thai Tilapia with brown rice

Tuesday lunch: Black beans and brown rice (kelly) and SW chicken and rice (ryan)

Tuesday dinner: out to dinner (kelly), leftover chowder for Ryan

Wednesday lunch: Salads with toppings (chicken for ryan and beans/avocado for me)

Wednesday dinner: Vegetable soup :)

Thursday lunch: leftover veggie soup

Thursday dinner: King Salmon with daddy sam's salmon glaze, broccolini, and brown rice

Friday = Florida!!!!!!!!!!!! Saturday = TAILGATING at the SWAMP

Chicken and Orzo with Broccoli

Life has been moving too fast... it always happens this time of year, I must mentally prepare for the fall. There is football, weddings, vacations, birthdays (30th bday in October), and holidays all packed into 4 months. As I said before, I haven't really gotten caught up, because how can you when you are on a plane or devoting one full day of the week to college football!?!? But, I love it and wouldn't change the fast pace for anything (well maybe a four month vacation to Europe or Hawaii!)

Anyways, time is not slowing down and I have a ton of recipes that I haven't shared. My blog feels neglected.... so here we go with a new recipe!

Chicken and Orzo with Broccoli

Recipe adapted from Annie's Eats

Ingredients:

8 oz whole wheat orzo pasta, uncooked

2 chicken breasts (butterflied into 4 pieces)

2 tsp Herbs de Provence

1-2 tbs olive oil

1 shallot, chopped finely

2 garlic cloves, minced

1 (15 oz) can of diced tomatoes (if you can find the fire roasted one get that)

2 cups broccoli florets or 2 stalks of broccolini

1/4 cup heavy cream

1/3 cup freshly grated parmesan cheese

10 basil leaves, julliened

salt and pepper to taste

Cook orzo according to package directions. Do not overcook the orzo, just until tender and still firm to the touch (no mush). Reserve some of the pasta water

Season both sides of the chicken lightly with salt and pepper and then evenly sprinkle the herbs de province on chicken. Heat the olive oil in a skillet on medium high heat. When the oil is hot, add the chicken breasts to the pan and cook 3 minutes per side until golden brown. Reduce the heat to medium, add the shallot until slightly browned then toss in the garlic until it becomes very fragrant "Garlic Speaks". Add the can of diced tomatoes (with juices) and the broccoli florets (or chopped broccolini). Bring this mixture to a boil and reduce the heat to medium low to simmer. Test the cooking time (about 8-10 minutes) until the broccoli is tender but not limp. Stir in the cooked orzo, heavy cream, and parmesan cheese. Season with salt and pepper as needed. If you think that your sauce is too thick, you can now add some of the reserved pasta water. Remove from the heat and toss in the basil. I like to add a bit of red pepper flakes at the end for a bit of a kick :)