Happy tax day! I’m a little late today not because I’m busy doing my taxes at the last minute (my accountant was yesterday!) but because I had a quick trip Friday and Saturday to Austin, TX for the Texas Academy of Nutrition and Dietetics nutrition conference. I got back Saturday night and although I was only gone about 36 hours, it was still long enough to put me way behind around my house. Or so it seems.
Dr. Susan Mitchell, Neva Cochran and me
But it was a fabulous trip. I met some amazing dietitians, many I have long admired via social media, and some I have worked with the past few months as part of the Corn Refiners Association RD network. In fact, that was why I was in Texas. I sat on a panel discussing sweeteners in schools and putting science first in controversial discussions. It was a great session, if I do say so myself. The Corn Refiners Association, who sponsored the session, really rounded up some great and extremely knowledgeable RDs to provide evidence-based information as well as a wealth of experience. I was honored to be included. Everyone was extremely friendly and welcoming. I had a fabulous time. And although it was hard to be away from my family, even if for just a night, it was also really nice to be in a quiet hotel room by myself and sleep!
Now back to the menu plan. From this past week’s menu, the Lentil Sloppy Joes were a hit. This is a different recipe than I’ve used in the past and I really liked it. E ate them up – I was so surprised. There really is quite a bit of spice to them between the chili powder and the smoked paprika. I actually added about a tablespoon of honey at the end to help mellow it a little and add a hint of sweetness for balance. C is not a big fan of heavily spiced foods though he ate a good bit for him. E seems to enjoy a lot of spice with her foods and I hope that continues!
Here is what is planned for this week, with plenty of fruit for dessert:
Monday: Crock Pot Picadillo with Brown Rice and Broccoli (third times a charm at actually making it this week!)
Tuesday: Parmesan Mustard Baked Salmon with Roasted Potatoes and Asparagus
Wednesday: Taco Bar with a variety of toppings, served with an Avocado Strawberry Salad
Thursday: Slow Cooker Veggie Lasagna and Pineapple
Friday: Peruvian Green Chicken with Rice and Quinoa and Yellow Squash
Saturday: Evening Out
Sunday: Simple Supper
Need some more menu planning inspiration? Head over to Menu Plan Monday at I’m an Organizing Junkie for more ideas!
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