March Madness

meal plan

Well, hello March! February definitely flew right by, without so much as a whisper! So cheers to sending February off and welcoming March with lots of motivation and sunshine. I also wanted to say hello before my blog grows cobwebs. I have so many blog topics running through my head, albeit time, priorities… but I miss writing. I miss seeing words float on the screen and pressing PUBLISH. Writing helps me reflect, and when I reflect, I learn.

The lesson I have learned this week… there is very little that escapes the little eyes aka Kiki’s eyes. People have told me she’s a mini me, but until I woke up this Sunday morning and saw her writing out her version of the weekly meal plan, I never took it seriously.

meal plan

On Sunday mornings, I usually I drink my coffee, peruse cookbooks and recipes and based on the schedule, I pick out a few meals and share them with Kiki to get her approval. Kiki approved dinners are always a guaranteed success on school nights, and like her mamma, she feasts with her eyes first. We really do teach by example – modeling affects behavior far more than telling our children what to do. This lesson wasn’t just about imitating the meal planning but rather imitating life the way I lead it. I know that I have to do my best to be the kind of person that I want my child to be, we all do; because our children are watching. We are the teachers of the next generation and they are learning from our beliefs and behaviors.

If it was up to Kiki, our weekly meal plan would look like this:

weekly menu plan

But lucky for us, our meal plan this week looked like this:

weekly menu

Sunday: Pasta with goat cheese, chicken, asparagus and broccoli

Monday: Work dinner

Tuesday: Roasted brussels sprouts salad

Wednesday: Toasted tuscan rustic bread with avocado and

Thursday: Slow Cooker Cashew Chicken

Friday: Kiki’s home made pizza

Pasta with goat cheese, chicken, asparagus and broccoli

Pasta with goat cheese, chicken, asparagus and broccoli

quick pasta recipe


  • 1 pound (16 ounces) pasta
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts
  • salt and freshly-ground black pepper
  • 1 bunch of asparagus
  • 16 ounces of broccoli
  • 8 ounces goat cheese
  • 1/3 cup milk
  • 1/2 cup freshly-grated Parmesan cheese


  1. Cook the pasta al dente in a large stockpot of generously-salted water, according to package instructions (Best about 8 minutes). Once the pasta is nearly ready, scoop out 1 cup of pasta water and reserve it on the side (we will use it later). Then drain the pasta and set aside.
  2. While the pasta water is heating, season the chicken breasts on both sides with salt and freshly-ground black pepper.
  3. In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes (flipping halfway through) until both sides are golden, and the center is cooked through and no longer pink.
  4. Transfer chicken to a clean cutting board, and set aside. Add the remaining 1 tablespoon olive oil to the hot pan, and add the shallot. Saute for 2 minutes, stirring occasionally.
  5. Stir in the asparagus and broccoli, and continue sauteing for another 8-10 minutes, stirring occasionally, until the veggies have softened.
  6. In a separate small mixing bowl, add the goat cheese, milk, 1/4 cup Parmesan and 1/2 cup of the reserved hot pasta water. Whisk until combined.
  7. Once the pasta is cooked and drained, immediately add the vegetable mixture and the goat cheese sauce to the pasta, and toss to combine.
  8. If the sauce is too thick, you can stir in an extra 1/4 to 1/2 cup of the reserved hot pasta water to thin it out. Otherwise, serve immediately, garnished with extra Parmesan and black pepper, if desired.

What did you make this week? I’d love to hear what you’re cooking up these days…please share your recipes, I am always looking for ideas.

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