Summer colds are the absolute worst. We’ve all been battling various versions of crud for the past week and a half – everything from pink eye to the common cold. The kids have started giving sympathy coughs, I swear. We’re all somewhat of a mess, but I think we’re on the mend.
The girls didn’t have school last Thursday afternoon and so I was on PTO and home with them. Between the 4th of July being in the middle of the week and their school being closed mid-week (for what dumb reason I’m still unclear on…), I’m feeling all sorts of off. This week looks to be back to the grind and a typical week, but…we’ll see. I’m starting with a weekly menu which is more than I can say for last week.
I had my sights set on a Sunday Fun Day with the family, but of course there were some hiccups there. I must have snored Mark out of the bedroom because he wasn’t in bed with me when I awoke to Piper reading to herself in her crib. I got up with the girls and quickly planned a menu for the week and made out a grocery list.
The girls and I headed to Aldi only to find out it doesn’t open until 9am. It was 8:30am. UGH. Off to Meijer we went. As I stepped on the edge of the door jamb to reach over the massive car seat to retrieve the toy Piper wanted to take into the car, my foot slipped (wet shoes) and my shin SLAMMED into the car with the entire weight of my body. It took my breath away and I was near tears, trying to keep in every four letter word as the kids looked at me in complete disorientation as to what to do. I needed a few moments to let the pain subside and off we went. (I have a blue and BULGING tender spot right on top of my shin – still SO painful).
When we arrived home we made the split decision to ditch church in lieu of blueberry picking. We hadn’t even gotten into the field before Shea had stepped into a pile of loose dirt and completely flipped out, ripping off her shoe and demanding her foot to be cleaned (thank God for wet wipes) and Piper fell face-first into a muddy pit created by tractor wheels. We picked blueberries for about 2 minutes before Shea was wanting shade, Piper had dumped a bottle of water all over, and both were irritable and not dealing with the heat. Mark and I picked 1.8 lbs of berries and we called it quits. Not our best family outing. I don’t think I realized HOW hot it is outside.
We got home and Shea was distraught over lunch. She wanted tacos. Only tacos. Her favorite food. To keep things interesting for the rest of us, I will soon be making this pie again. It’s a creative take on tacos that is kid-tested and mother-approved. Plus, it’s ready in a flash!
- 1 lb frozen fajita vegetables
- 1 (10 oz) can enchilada sauce
- 8 corn tortillas (6 inches)
- 2 cups (12 oz) shredded rotisserie chicken
- 2 cups 2% shredded cheddar cheese
- ¼ cup sliced black olives
- Preheat oven to 375 degrees F.
- Place vegetables in a microwave safe bowl and microwave on high for about 3 minutes or until thawed. Transfer to a strainer and drain well; set aside.
- Pour the enchilada sauce in a shallow bowl and dip 4 tortillas, one at a time, covering both sides with sauce. Transfer coated tortillas to a nonstick pie pan, overlapping to cover the bottom.
- Layer with 1 cup chicken, half the vegetables, 1 cup cheese and 2 tablespoons olives. Repeat tortilla, chicken, and vegetable layers. Pour any remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives.
- Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa, avocado, sliced jalapeno, and plain Greek yogurt.
Weekly Menu: July 15th – 19th
- Sunday: Tilapia and Summer Squash Tacos
- Monday: Sheet Pan Hawaiian Shrimp
- Tuesday: Zucchini-Pesto-Sausage Pizzas with salad
- Wednesday: Book Club (dinner out) – will make waffles, bacon, and mango for the fam
- Thursday: Sweet Pepper Pasta with Sausage