I had the opportunity over the past four days to participate in a Dale Carnegie lab class. It was a condensed version of the real course where new trainers are practicing their coaching and facilitating skills. It was an amazing experience and reinvigorated me to continue to follow my heart and passion with my business as well as work on strengthening certain relationships. It also was a good reminder of my theme for this year which was to be more intentional as I have definitely strayed from it recently. I was most surprised about the dynamic and synergy that was created in the room in just 4 days among all of the participants. If you ever get the opportunity to do one of these classes, do it! It was incredible and I cannot say enough good things about it.
Now onto my real purpose today, my menu plan! Well, this past week went off without a hitch! The first time in a long time where my menu went exactly according to plan. The Black Bean & Salmon Tostadas were a nice surprise, though my husband felt the canned salmon was too fishy in this type of recipe since it wasn’t cooked. I didn’t notice. I think next time I will do a tostada bar with a variety of toppings and let everyone assemble their own. It was a nice, light dinner though. The Walnut and Rosemary Oven-Fried Chicken would have been better if I had a rack to bake them on so it is crispy on all sides. I had tried to buy one beforehand but couldn’t find one at the stores where I went. It was still very good though.
Here is what is planned for this week:
Monday: Corny Salmon Cakes with Roasted Zucchini and a Green Salad with Strawberries
Tuesday: Taco Bar (fix a variety of toppings and let everyone assemble their own) with a Salad
Wednesday: Chicken Larb with Bibb Lettuce Leaves
Thursday: Rice and Beans with Steamed Broccoli
Friday: Turkey and Vegetable Spaghetti with a Waldorf Salad
Saturday: Evening Out
Sunday: Simple Supper (i.e., clean out the refrigerator)