LEAP

I’m going to let you in on a little secret – I hate taking risks. I should be the poster child for playing it safe. Normally I avoid risk at all costs but recently it seems I’ve put myself at it’s epicenter. Maybe some would label that growth? I think I’m just so discombobulated with the kitchen renovation that I didn’t realize what was happening. So what did I do? Well, I signed on with a PR firm to commit to growing the Dinner with the Duffys brand. No big, you say? Not so. In taking this step, no LEAP, I’m opening myself up to failure. The fall on your face kind of failure. I don’t like to fail – probably why I don’t like taking risks. But here’s the thing – I really believe DwtD’s has a shot; a long shot, sure, but a shot. And I know I will regret it, for the rest of my life, if I don’t take this chance. Over the next few months, I will be plugging away creating varied meal plans, grocery lists, my own recipes and who knows what else – any and everything to make this dream a reality. It’s all very exciting and I hope you will continue to follow along and ride this rollercoaster with me. I would not be here without all of you and I sincerely thank you from the bottom of my heart. P.S. – I meet my biological family in t-minus 24 hours. P.P.S – I’m freaking out.

Meal Plan for the Week of 6/16

Sunday, June 16th – Skinnytaste Chicken Parmesan Lasagna – I’m already drooling over this recipe that has very few calories but BIG time flavor. Perfect Sunday Supper option.

Monday, June 17th – Grilled Chicken Skewers – Dear God, please let my kitchen be finished by this day. At the very least, please let there be furniture in my living room. And no, a beach chair does not constitute furniture. On to the recipe – y’all know I hate a skewer- such a pain in the arse – BUT I’m giving this recipe a go because there’s a pretty awesome hack that may make it worth our while. You use peeled plum, CANNED, tomatoes. Just pick them out of the can and thread them onto the stick. Along with some chicken. And that’s pretty much it. Serve with rice, side salad – whatever gets you thru this Monday.

Tuesday, June 18th – Crockpot Chicken Tacos with Avocado-Cilantro Sauce – The sauce in this recipe is divine because of the vinegar. I love vinegar – just adds the perfect tang. Omit the jalapeno if your people aren’t spice people. Happy Taco Tuesday!!

Wednesday, June 19th – Flank Steak with Zhoug Sauce – So, you really don’t need to click out for this recipe but, the marinade is good so use it for that. Don’t feel like making homemade zhoug? Grab a bottle of the pre-made stuff from Trader Joe’s. It’s delicious – on all of the things. Might be too spicy for the kids but they can eat there’s without. Serve with some roasted veggies or, sautéed okra!

Thursday, June 20th – Creamy Coconut Lime Salmon – Lots of flavor and super easy, y’all. I will sub light coconut milk and serve over jasmine rice. I might also add in some sautéed peppers, and maybe, snap peas!

Friday, June 21st – Skinnytaste Inside Out Turkey Cheeseburgers with Cucumber, Tomato Salad – This screams summer to me. Can’t quite think of anything better. The fact that it’s low cal is bananas with a capital B. Just saying.

Happy, Healthy Eating Friends.

XO ~ Kelly D.


Life Happenings

Remember three weeks ago, when I said living without a kitchen would be an adventure? I think I said I was up for the challenge or something equally as dumb. Well, I’m done. I’m so ready to have a sink, dishwasher and oven. And glasses in cabinets, not boxes. And to eat off of an actual plate. We ran out of plastic cups last week and I just flat out refused to purchase anymore. Not to mention the constant house guests – aka, workers. They have all been fabulous – on time, worked hard, kind and respectful – but having people in your house for three weeks straight, 8 hours a day is a lot. There is a light at the end of the tunnel – I have been told there is a real possibility I may have a fully functioning kitchen by days end – water, electrical, dishwasher, stove, refrigerator, and whatever else there should be in a kitchen. Let’s hope I didn’t forget anything. This kitchen renovation has been my singular focus for the past month and a half. So much so that a HUGE life event has totally crept up on me – my meet up with my maternal biological family. Like in less than a week. It’s happening. And I am so very nervous. Excited, but nervous. P, Regs, Avs and I are jumping in the car, to drive six hours, to meet these fantastic people. Poor Patrick is going to need some serious ear buds on the drive over. My anxiety is going to kick my already talkative self into overdrive. Bless him.

Meal Plan for the Week of 6/9

Sunday, June 9th – Roasted Asparagus Salad with Shrimp – P will be out o for most of the upcoming week so I’m looking for recipes I can eat for dinner and lunch. This quinoa, asparagus salad is super healthy, easy and delicious. I’ll toss in some shrimp to make it a meal.

Monday, June 10th – Warm Kale Salad with Grilled Chicken – Today is my 13th wedding anniversary. Woo-Hoo. Does the unlucky number thirteen apply to marriages, too? I hope not. I looked up the corresponding gift for year thirteen – lace. I guess these are ideas for women, not men? I’ll be celebrating on my on this year with this yummy kale salad, topped with a piece of grilled chicken. It’s not as sad as it sounds!

Tuesday, June 11th – Korean Beef Bowl – We have a swim meet tonight which means we will be at the pool from 5:15 – 10. No lie. On meet days I am a crazy person trying to get my girls fed before 4:15, all of the eighteen bags of stuff packed and a travel dinner option made for me. It’s bananas. Doubt I’ll serve mine over lettuce, as it will wilt after hour two, but that’s what’s great about this recipe. Add, take-away – do what you want. I will sub greek yogurt for mayo and remember, coconut aminos is just soy sauce!!

Wednesday, June 12th – Pineapple Shrimp Fried Rice – I really liked the pineapple addition to whatever recipe we cooked a week or two ago. Here is another yummy Skinnytaste that will cook up in no time. Cracking up as it gives you the option to cut a pineapple and serve out of said pineapple. Who looks at this recipe an even considers buying an actual pineapple when there is a perfectly good pre-cut option?

Thursday, June 13th – Mushroom Chicken Asparagus Stir-fry – There are a gazillion versions of this recipe because the ingredients cook up quickly, are flavorful and low calorie. Serve over cauli rice, quinoa or brown rice to beef it up.

Friday, June 14th – Chicken Ranch Wraps – Obviously I will not be cooking this evening but these look really easy and super family friendly. If I was cooking these guys, I’d sub greek yogurt and mix with a packet of ranch seasoning mix.

Happy, Healthy Eating Friends!

XO ~ Kelly D.


Sweet, Sweet Summer Time

It’s officially summer, y’all. Friday was the last day of school for Regs and Avs. Don’t you remember that freeing feeling you felt, as a kid, on the last day of school. The best. My brain is chock full of memories of ice cream trucks, flashlight tag, mid-week sleepovers and late night swimming. Sweet, sweet summer time. My how things change. These days just the word summer sends me down a rabbit hole of anxiety. Parents have to start making summer plans for their kids in January. JANUARY. Sitters book up in no time, as do camps. I never, in my wildest dreams, could have imagined the anxiety I would feel over trying to get my kids into camp. Finding a soulmate is less stressful. For the working parent you have no choice – you have to figure out what to do with your kids for twelve straight weeks. And the price tag that comes with those camps. Forget it. Not to mention the pressure to get them into the best camps, you know the ones where they build space ships and solve US – Chinese tensions. Bananas with a capital “B.” And the non-working parents don’t have it any easier. You all have to deal with entertaining your kiddos for twelve straight weeks! When I was a kid (I am officially old), my summers were spent sleeping in and running the streets until dark. I promise you my parents were not planning out my days. My point here – cut yourself some slack. Our kids will be OK if they wake up for the next seventy-five some odd days at nine AM, get their agua from the neighbors hot water hose and ride bikes all day instead of learning algebra. We all survived. They will too. #makesummertimesweetagain

Kitchen Update – We are moving right along. Two and a half weeks and lots of progress. Electrical is mostly done, walls are up and cabinets are in. Next week brings counters, floors and I pray to God, running water!

BEFORE
AFTER

MEAL PLAN FOR THE WEEK OF 6/1

Sunday, June 2nd – Hamburgers, Dogs and Israeli Couscous Orzo Pasta Salad – It’s not officially summer until you have a cookout so the Duffys will be a grilling come Sunday. This couscous & orzo salad is one of my summer staples. It’s served room temp, or cooled, which is necessary when it’s 185 degrees out. Hopefully the tides will cooperate and we can jump in the creek after dinner.

Monday, June 3rd – Baked Chicken Thighs with Asparagus – You all know I have a straight up obsession with @TheModernProper. Their recipes never disappoint. You can sub skinless thighs if you prefer but you may need to add a little more fat to the pan after cooking. I’m not an olive eater so I’ll just forget those guys.

Tuesday, June 4th – Skinnytaste Pork Chops with Dijon Herb Sauce – Pulling out a flashback fav for tonight. Make sure not to overcook these bad boys – 160 and they are good to go. I will serve with an arugula, lemon and parm salad to make it light and simple. Girls will probably get a canned green bean – more than one if I don’t eat them all. God I love a canned bean!!

Wednesday, June 5th – Sesame Garlic Ramen Noodles – I have a confession to make. I have never actually cooked ramen noodles. My neighbors eat them all of the time, and when they feed me, I love them. Just never really crossed my mind. That changes today. I will toss these with shrimp or chicken to add bulk!

Thursday, June 6th – Slow Cooker Basil Chicken in Coconut Curry Sauce – There is a small chance I will have a working oven and running water by this time but just in case, I’m opting for a crocker. I will sub light coconut milk and use skinless thighs. Breasts are perfectly fine to sub!

Friday, June 7th – Sheet Pan Pork Tenderloin – I think sheet pan Fridays should become a thing. I’ll work on that. In the meantime, this recipe had me at sheet pan and hoisin. I love hoisin. And it cooks with green beans and potatoes. Quickly put this one together, stick it in the oven and pour yourself a glass. You deserve it.

Happy, Healthy Eating Friends.

XO ~ Kelly D.


Moving Right Along

You are probably thinking “why in the world is K Duffy sending me something on a Tuesday?” Before you go thinking I have finally organized my life enough to get my meal plan out this early, let me stop you. I have not. I’m just reaching out to share a quick tip for the Weight Watchers taco casserole and to give you an update on our kitchen.

Home Update – Well, the demolition is COMPLETE! Thanks to my incredible neighbors, and P Diddy, we are rolling. Patrick and I decided to go with King Construction for the heavy lifting and Coastal Cabinet Co. for the design and cabinetry. The construction guys have been incredible. If you are in the market to build or renovate, I highly recommend using King Construction. His guys showed up on time, worked their tails off, left the house spotless and stayed until after 6:00 pm. I am so impressed. Super stoked to get home today to see what they have accomplished!

Food Tip – I made the Weight Watchers taco casserole last night and have a few suggestions. First, it was delicious. You should definitely make this one. Insanely easy to throw together. But, instead of doing a layer of sour cream and then cheese, I suggest mixing the two together and then topping. Makes spreading much easier. Before serving, top with jarred jalapenos and green onions – kicks the flavor up a notch! ( If serving to kids, just top your own) Really great, low cal, cass!! Tag me in your photos if you make it this week!! @dinnerwiththeduffys on Instagram. Happy Tuesday, y’all!

XO ~ Kelly D.


“D” Day

Well, “D” day has come and gone and we are still alive and living in our house. Aside from the layer of dust that now covers every inch of our home, we are OK. Not having a sink is by far the biggest inconvenience but thankful for neighbors and their dishwashers. And paper products. Y’all, we worked so hard this weekend. I mean, we are probably going to die, before this project is complete due to all of the dust we inhaled, but oh well. Our children will enjoy it. I can not wait to see the end result! I’ll post updates as things should start moving pretty quickly. ( All the contractors in all of the world are laughing at me right now!) This weeks meal plan is going to be a bit tool heavy as I’m having to rely on the crocker, grill and sous vide to make it all work. Challenging but I’m always up for a challenge.

Meal Plan For The Week of 5/19

Sunday, May 19th – Greek Lemon Chicken Bowls– I am not quite sure where I’m going to chop all the things necessary for this recipe, but I’ll figure it out. Y’all know how I feel about skewers – too much work – so we will just grill our chicken breasts whole. This yummy recipe screams summer. Orzo, grilled chicken, feta – #drooling.

Monday, May 20th – Super Easy Skinny Veggie Crockpot Lasagna – She had me at super easy & crockpot. I’m not totally sold on the meatless lasagna idea BUT for under 400 calories a serving, I’ll give it a try. Make sure to read the directions well as she suggests letting the lasagna sit for an hour AFTER cooking to absorb all of the liquid.

Tuesday, May 21st – Sous Vide Korean BBQ Chicken – If you don’t have a sous vide, not to worry, although you should definitely consider purchasing one – check out my favorite here! You can totally marinate these and throw on the grill. We will serve ours with microwavable green beans!! Thank God we still have a microwave.

Wednesday, May 22nd – Weight Watchers Chicken Taco Casserole – Basically, a taco in a dish but I’m cool with that. No need to make it complicated to make it taste good. Family friendly too!

Thursday, May 23rd – Easy Crockpot Hawaiian Chicken – I have a knack for finding easy recipes. We all have our talents, people. This looks SO delicious. Serve with white rice, brown rice, quinoa, caul rice – whatever your family desires.

Friday, May 24th – Camp, Baby Camp – No, that’s not a recipe but it’s where I will be all weekend. We are heading to the beach to camp for Memorial Day, with our good friends, and I can’t wait. It’s my favorite weekend of the year. It’s actually glamping but whatever. I’ll report back on all of the yumminess – the food is always the best part!!!

Happy, Healthy Eating Friends!!

XO ~ Kelly D.


Worth the Wait??

Well, I fell down on the job.  SO sorry folks.  I was hoping I’d have the “I was too busy packing to work” excuse but that’s not entirely accurate seeing as I only packed for about an hour.  It took an hour to pack up our china and glassware.  How does one accumulate so much glassware?  None of it matches and I honestly can’t remember purchasing like 80% of what we have.  So odd.  We left around ten cups in the cabinet, to just survive over the next few weeks, and you would have thought we had left one for all four of us to fight over.  The girls were freaking out.  I can’t wait until we pack up the plates.  Meanwhile, the thought of not having to wash plates, cups and utensils, for the next four weeks, has me kind of giddy. I feel like I’m hitting the jack pot.  People can’t believe we are choosing to stay in our house, during the work, and I’m over here like, “are you kidding?” You want me to leave just about the time my responsibilities will go from 100 to 10? You crazy.  No vacuuming, mopping, dusting, 409-ing, windexing, pledging, or cleaning after cooking?  I mean, it might as well be vacation.  So I have to live in a dust infested house with no sink or stove for a few weeks. Meh, just minor inconveniences compared to being a cleaning lady, short order cook, dry cleaner and uber driver. Dropping two of the four ain’t so bad.  I’ll be armed with my arsenal of Costco paper products, a toaster oven and a grill.  My meal plan may be a bit odd from the 19th to the first of June but I will get creative.  I mean, I’ll have oodles of time, right? This entire post is going to come back to bite me in the arse, isn’t it?  IS IT? I can hear you laughing…..

Photo Cred ~ @Simply Recipes

Meal Plan For The Week of 5/6

Monday, May 6th – Shrimp, Arugula White Bean Salad – On top of all of the packing, swim team practice starts for my girls today. For those who don’t know, summer swim team controls your life for about two months. It’s every day. EVERY. SINGLE. DAY. Healthy, delicious and quick will be my strict moto for the next 8 weeks. This one is perfect.

Tuesday, May 7th – Steak and Asparagus Quinoa – Straight forward. Easy. Filling. Go.

Wednesday, May 8th – Weight Watchers Goulash – One of my favorites. Family friendly and low cal – takes no time to throw together.

Thursday, May 9th – Balsamic Chicken and Asparagus – I am always shocked at how flavorful, yet simple, this recipe is. It is one of my favorite chicken and veg dishes, hands down.

Friday, May 10th – Skinnytaste Tuna Noodle Casserole – All of the Friday night, family feels, in this one. Not only low calorie, but it cost about $10 to make. My kind of recipe.

No Sunday meal plan as it’s Monday so I’ve already missed that boat. Plus, our Sunday night meal was Sonic. I needed the grease if you catch my drift. Too much fun, the night before, at Cinco de Derby!! Don’t forget to follow me on Instagram ~ @Dinnerwiththeduffys

Happy, Healthy Eating Y’all.

XO ~ Kelly D.


Back to Life, Back to Reality

Hi y’all!! Apologies for not posting last week but I just didn’t have it in me. The girls and I have been on spring break, since the 18th, and I have been doing a whole lot of nothing and loving it. I just felt like I needed to allow myself the opportunity to disconnect from all the things, including Dinner with the Duffys. This is my last day of nothingness and I’m a little down in the dumps if I’m being honest. For the past seven days, I have been sleeping until 9AM, drinking my coffee on the back porch, by myself, and relaxing in the sun. It has been magical. I was supposed to be switching out winter/spring wardrobes, packing up my china cabinet and other monotonous tasks but none of it happened and honestly, I could care less. Sadly, it’s coming to a screeching hault – reality will hit like a ton of bricks come Monday. Patrick will be out for most of the week and we have a gazillion tennis, soccer, swim, school and work things that just happen to fall in the one week he can be of no assistance. I hear you loud and clear universe – I’m getting off my arse. This coming week also happens to be a tough one for me, emotionally. Tuesday marks the four year anniversary of my dad’s suicide. In the past, I’ve tried to ignore this day because quite frankly, who wants to acknowledge the day of a loved one’s death? But here’s the thing – I have found pretending this anniversary is no big deal makes it an even bigger deal and does me no good. Surprise, surprise. So this year I’m going to allow myself the space to grieve because honestly, it’s what I believe I need. I think of my dad often but between work, the kids and all of the other things, there is just not enough time to miss him and feel the impact of his loss in my soul. And I need to feel the impact of his loss even if it is only once a year. I think my brain has been telling me this for four years but I just never stopped long enough to listen. Well, I’m listening this year.

If you are struggling with depression, or know someone who is, call the number below. It’s never too late.

MEAL PLAN FOR THE WEEK OF 4/28

Sunday, April 28th – Oven Baked Buffalo Chicken Tacos – I do not need a cheat day this week people BUT, it’s Sunday and my family needs a family Sunday meal. Just sets us up for the week. These tacos are fuss free and super tasty. Cut back on hot sauce if your kids do not like spicy food – or just add hot sauce to your tacos after they cook.

Monday, April 29th – One Pan Italian Chicken Skillet – Veggies and chicken but in a not so boring way. Balsamic vinegar and Italian seasoning kick this super healthy dish up a notch. I have a late work meeting and Ava has a soccer game so I will be meal prepping on Sunday.

Tuesday, April 30th – Sheet Pan Roast Pork Tenderloin with Potatoes – Here’s the thing – I plan to cook tonight but I may end up throwing the girls into the car and having a picnic on the beach, or something equally as out of the ordinary. If I do decide to cook this sheet pan option is fantastic and should provide enough leftovers for lunch or Wednesdays dinner.

Wednesday, May 1st – Healthy Burger Bowl – I love this recipe link as it gives you a multitude of options for this one dish. I will make turkey burgers for the family – by make I mean pull out frozen turkey Bubba burgers – and serve mine in a bowl and theirs between buns. I’m leaning towards the pickled onion, avocado and balsamic option myself.

Thursday, May 2nd – Warm Chicken Salad – No, my kids will not eat this as a salad – Ava might but never Regs. I will use a rotisserie chicken, give them the drumsticks, potatoes and a little lettuce on the side. Everyone is happy – sort of.

Friday, May 3rd – Baked Garlic and Onion Chicken Wings – Y’all, I have never made chicken wings. Isn’t that bananas? I don’t know why – I like them but I guess I just never thought to make them. Well, all of that changes today. I’ll serve these with my go to Costco green beans and call it a night.

Happy, Healthy Eating Friends!

XO ~ Kelly D.


Year in Review

The next time you read one of my blog posts I will be one year older. Yep, my “day of me” is 4/18 and I will be thirty eight years young. Hard to believe, honestly. As of now, numbers don’t bother me so much. As long as I’m alive and kicking I’ll take it. I’m trying to think back to this time last year and to tell you the truth, I can’t really remember much up until I started the blog. Not sure what that says about my 37th year from April – August but oh well. Now from August to current, that I remember. I was gifted two huge surprises during my 37th year – my blog and my family. Let’s start with the blog. I can not put into words, although I will certainly try, how exhilarating, terrifying, frustrating, time-consuming, rewarding and powerful Dinner with the Duffys has been for me. I never in a million years would have imagined I would have the courage to put my thoughts on paper for all of you to read. A gift I hadn’t realized I so badly needed. Something just for me. Something that was only mine. And not a new dress or a piece of jewelry, no. Something to help me grow from the inside out. Blogging has been such an adventure and it will most definitely go down as my number two all time from my 37th year. On to number one – family. My family grew quite a bit during my 37th year. As most of you know, I located and connected with my biological family a few months back. Hands down the best thing that happened to me this year. I started my 37th as an only child, not knowing a thing about myself, biologically, but will close with three half siblings, more familial knowledge than I could have dreamed of and a family that has welcomed me with open arms. What a gift. Love. I was gifted additional love this year, y’all. For those dying to know, I have made a real connection with my maternal fam and we are all meeting up this summer. Wild, right? You just never know. #1 thing I learned in my 37th year – you have to learn to leap if you really want to live. I’m so damn glad I leaped.

365 days y’all. Each year we are gifted 365 days of wonder. How spectacular. What will you do with yours? I plan to challenge myself a bit in my 38th year. I want to be bolder, stronger, less concerned with what people think – hell, not concerned at ALL about what people think. I want to take more risks. Live in the moment. Dance in the rain…all of that stuff. My birthday wishes for myself. Let’s just hope I can blow out all of the candles!

MEAL PLAN FOR THE WEEK OF 4/14

Sunday, April 14th – Mediterranean Tuna Salad – My mom broker her back last week – she’s OK now, thank God, but I need to make her something that will travel well and please a crowd. Enter this recipe! I have been waiting for a good reason to make this – awesome twist on your typical tuna noodle cass.

Monday, April 15th – Pepper Steak Stir-Fry – Perfect Monday meal. Crazy easy to throw together and NO marinating necessary. My favorite kind of meat dish. Serve with brown rice!

Tuesday, April 16th – Mediterranean Grilled Chicken + Dill Greek Yogurt Sauce – I love dill. Weird because I don’t love pickles. Go figure. This recipe does require you to marinate – sorry. Try to do it the night before and make the sauce too. I’ll serve ours over lettuce!

Wednesday, April 17th – Skinnytaste Turkey Meatloaf – Skinnytaste does everything delicious. Honestly. Gina Homolka is a genius. Great family friendly option here. Serve with a veg and call it a day.

Thursday, APRIL 18TH – (AKA -BEST DAY OF THE YEAR) – Cajun Asparagus and Sausage Skillet – No, I’m not cooking tonight. My friends are taking me out for a night on the town. P will be home cooking and enjoying this healthy and hearty dish!

Friday, April 19th – Chopped Turkey Burger with Thousand Island Dressing – I can’t get that light Caesar, from last week, off of the brain, y’all. It was bananas good. I’m giving this burger salad a try – will sub greek yogurt for mayo.

Happy, Healthy Eating Friends. Cheers to you!

XO ~ Kelly D.


Mandatory Appraisals?

This was a busy week, y’all. I know, every week is a busy week but this one was particularly busy for me. It was supposed to be a short week, as my office was closed on Monday, but Regs had a field trip so instead of sleeping in until 8, I was walking the streets of downtown Charleston with twenty-five 4th graders. Am I coming across as bitter? Apologies. Truth is it was a fantastic field trip and I thoroughly enjoyed spending time with my oldest but a “me” day would have been equally as nice. Probably a wee bit better if I’m being honest. Any who, field trip on Monday, two work events and our appraisal this week sent me into a tizzy. Really, it was the appraisal. I’ve had my entire family on clean lockdown for a week or so. I know appraisals have nothing to do with how clean ones house is but I wasn’t taking any chances. I realized I went way overboard when Regan and Ava purposefully woke at 5:15, the morning of the appraisal, to do last minute cleaning. I kid you not. I felt awful until I saw they had cleaned off their dressers, which I’ve been asking them to do for years. Ava asked if this “appraiser dude” was going to search her drawers and if she needed to clean those out too? I’m kind of wishing I had said yes. Maybe I’m really onto something here. I mean, even Patrick bought in. He planted plants, put out pine straw, had the house power washed AND cleaned his bed side table area which always looks like an explosion of shoes and I’m not quite sure what else. I even ventured into the playroom to clean well enough to dust. DUST. Not sure that room has been dusted….ever. Hopefully the cleaning worked and this dream kitchen of mine can become a reality in the next eight to twelve weeks. In the meantime, I’m starting to think bi-annual appraisals aren’t a bad idea. I could get used to checking off some of my honey-do’s…..

Photo Cred ~ EatWell101

Meal Plan For The Week of 4/7

Sunday, April 7th – Grilled Vegetable Quesadillas – My best friends little girl is being baptized this morning so we are heading to brunch with them and then to dinner to celebrate my cousins 37th bday. My point – no cooking for Kelly today. BUT, if I was, I would be making these quesadillas. Not exactly “cheaty” but they take a little longer to prep so it’s a perfect Sunday meal. This is one of my very favorite recipes because it’s extremely unassuming but overwhelmingly delicious!

Monday, April 8th – Cajun Baked Salmon – I have been craving salmon ever since I snuck a piece of my neighbor, Randy’s, perfectly cooked dinner the other night. He has yet to send me his recipe but this Cajun spiced option looks pretty yummy! We will serve ours with quinoa or whatever else I have in the house.

Tuesday, April 9th – Chicken Casserole with Pickled Chili, Mozzarella and Pepper Jack – Stay with me. This is the dish pictured above. Don’t freak because of the pickled chili piece. You use banana peppers, not spicy peppers. You can certainly sub for spicy peppers but the bananas offer the perfect tang! I’ll serve over cauli rice.

Wednesday, April 10th – One Pan Chicken Sausage and Veggies – This is a good re-set meal for mid week. Crazy easy and healthy. If you find you need more bulk, add some potatoes. You can’t mess this one up.

Thursday, April 11th – Kale Caesar Salad – Don’t get angry. I promise this is delicious. And so much healthier than your typical caesar because the dressing isn’t mayo based – but still crazy yummy. I’ll add chicken to ours and loose the croutons!!

Friday, April 12th – Sirloin Skillet with Vegetables – Just meat and veggies, y’all. This site gives a great explanation on how to “shave” your sirloin but it requires extra steps. I’m just slicing and cooking.

Happy, Healthy Eating Friends!!

XO ~ Kelly D.


Kitchen Renovation??!!

I’m sure you are wondering why I posted the above picture of a random kitchen. Well, this is what I hope our current kitchen will look like here in a few months. (Not this exactly, just one of the four thousand kitchen photos I’ve pinned from Pinterest) For the past month or two, any free time I’ve had has been spent comparing appliances, flooring options, faucets, etc. Hence the blog posts rolling out late! I have been dreaming about re-doing our kitchen since the moment we moved in, over fourteen years ago, but I never thought it would actually happen. I think my husband actually said, “not until college and weddings have been paid for.” But God intervened, on my behalf, and we ended up having a bit of a leak, under the kitchen sink, and now it’s either replace or re-do. Not to mention, our utensil drawer ripped out of it’s casing (no clue what it’s actually called but casing sounds right) last May and our floors are coming up. The kitchen is a hot mess. But technically it’s still usable so Patrick thinks the whole re-do is a waste of money. Well, that’s not completely true. He just thinks it’s more money than we need to be spending at the present time. And he’s right (don’t tell him I typed this) but I can’t help myself. The idea of a little more kitchen, cabinet, cooking space gives me goose bumps. I keep telling him it will all work out while secretly crossing my fingers and toes. But, we are in the final stages – just waiting on the bank to tell us we are allowed to go into more debt!!! Yippee. I’ve been working with Coastal Cabinets and King Construction, on this project, and I could not be happier. If you know me, you know anyone I work with requires a boat load of patience. I think I’ve made a million and a half changes in the last week. I’m exhausting. But these guys have been absolutely wonderful and I can not wait to see this project thru with them. If all goes well, we should have the green light to begin in about two weeks. Of course, that’s placing the cabinet order so real construction won’t start until May-ish. I will definitely do a “follow along” as soon as the project begins. And, if you have any slide in range, cabinet microwave suggestions, hit me up. I’m probably due for another change about now!

Meal Plan for the Week of 3/24

Sunday, March 24th – Baked Penne Alla Vodka – My plan is to clean, all weekend, to get the house ready to be appraised. Everyone keeps telling me not to worry about the appraisal but I worry about everything so cleaning it is. My point – after two days of straight cleaning, I’m going to want something delicious and this dish is it. I dream about recipes like this one. Perfect for a family Sunday. Nothing fussy but does require a little hands on kitchen time.

Monday, March 25th – Slow Cooker Chicken Chile Verde – I think everyone in the country is on spring break except for the Catholics. Most Catholic schools take spring break over Easter so this year, it’s April 18th! A MONTH away. I assume you spring breakers are cracking up at the idea of a meal plan. Instead, you are last minute packing for your sunny beach getaway. I get it. I’m just really jealous. Here is a crockpot meal so the rest of us can pretend like we are taking it easy this week!

Tuesday, March 26th – Mediterranean Shrimp with Zoodles – I’m not an olive person, y’all, but this dish will be delicious with or without. I will purchase pre-spiralized noodles to make life easier – remember, we are pretending to be on spring break!! The one extra I will do is to make my own, light, Tzatziki. I love this @skinnytaste recipe. Sometimes I strain the yogurt, but most of the time I do not.

Wednesday, March 27th – Parmesan Dijon Pork Tenderloin with Garlic & Herb Veggie Spirals – This is an overnight marinade, y’all. Just a heads up. Personally, I need the reminder as I can’t ever remember which ones require marinating. I’m excited to try this dish – new spin on a staple!

Thursday, March 28th – Buffalo Dill Chicken Salad – Doesn’t get much easier. Super adaptable. I will probably do a greek yogurt, mayo split but you do you, y’all.

Friday, March 29th – Moroccan Braised Chicken, Lentils, Smoked Paprika & Tomato – I love Moroccan food. The richness of the flavors are just out of this world. And for whatever reason, I really love lentils. Fridays are usually a little more laid back in our house so I’m going to grab a glass of wine, turn on my favorite Pandora station, Hipster Cocktail Party radio, and get to cooking in what will hopefully be my old kitchen in a few short months!!