After not just one, but two weeks of floundering through meals with no major grocery trip and no plan, we hit the ground running on Saturday and didn't look back! John and I figured out a meal plan and then while the littles napped, John took Blaise to Target, Whole Foods, and Kroger. Target was mainly for diapers, and Whole Foods was only for oatmeal. They sell it super cheaply in bulk and it is by far the best tasting oatmeal. John bought 13 pounds on this trip :-)
So as for the plan... John has been wanting to try a baked macaroni and cheese for a while now, so that was what we ate for the entire weekend. It was quite yummy, but it made sooooo much! Here's what the rest of the week looks like:
Monday: homemade pizza
Tuesday: Salmon Patties
Wednesday: Lemon Feta Chicken
Friday: Black Beans and Rice
This week I'll be sharing my recipe for lemon feta chicken. I got this recipe off of the a container of feta cheese years and years ago, although theirs was a little bit more complex - I think it included some spices and sun-dried tomatoes. Mine is pretty bare bones, but is our favorite way of eating chicken!
4-6 ounces of crumbled feta (I like to buy the block and crumble myself because it is cheaper)
1/4-1/2 cup lemon juice
1.5-2 pounds chicken breasts (I use the pre-frozen ones sold in the giant bag)
1. Line a 9x13 baking pan with aluminum foil
2. Arrange your chicken breasts in the pan so they are not overlapping
3. In a bowl, mix your feta cheese with 1/4 cup lemon juice using your fingers. Spread onto the top of the chicken. If it seems dry, pour some additional lemon juice over the top.
4. Bake at 375 until cooked through. (I use frozen chicken, and usually forget to preheat the oven, so it takes about 1 hour. Non-frozen, or with a preheated oven will take as little as 20-30 minutes)