always usually a good day in my household when I am not scheduled to work. I think because of a few reasons. Some of which being, I normally do most of my laundry Friday night, and spend the majority of Saturday trying to get the chores done around the house. I do this, so I can at least have ONE day to have some fun, be it relaxing, shopping, what have you. I also almost always cook Sunday Supper, even if it’s something simple. But I’m jumping ahead…
Every few months the girls and I love to head out to our local consignment stores to pick up a few things. I LOVE clothes, always have, but I don’t love paying full price for anything other than a new pair of running shoes…you just can’t buy those used. My youngest, S, loves ‘Once Upon a Child’ and will spend quite a bit of time going through the leggings, skirts, and shirts to create the perfect outfit. Today we got her several outfits to include a handful of skirts, a couple pairs of pants, a dress for spring, 2 pairs of tennis shoes and several shirts. We walked out of the store with a large garbage sized bag of clothes for $88 and change. WINNING.
Next it was my eldest daughter J’s turn to shop. She isn’t as big on the whole consignment shopping gig, but realizes it gets her more clothes, more often, so she is pretty good about being thankful. She ended up with 8 or so shirts, and me with a running vest, two running tanks, and a pair of Converse along with S getting 2 work out T’s for just over $100. If you would have paid retail for these clothes between both stores (name brands included Hollister, Forever 21, American Eagle etc) we would have paid at least 2-3 thousand dollars I am guessing. Yet we paid 200 bucks. More WINNING.
That got J and I talking as we drove to a running store for me to test drive some shoes. Even if we HAD the money, would we pay full price for something as silly as clothes? We agreed, nope…All 3 of us love getting new items, and tire easily of our wardrobe so it’s awesome in my eyes, that we can share our bargain shopping together. ❤
I also, test drove these bad boys that I think are the winner winner of my marathon training’s chicken dinner. Hope to have time to pick them up tomorrow so I can give them a test drive on Tuesday. (I need a neutral running shoe that still provides cushion and stability-these seem perfect!)
Since the hubby is home briefly for his drill weekend (his first weekend as the Commander I might add, woop woop so proud!) I jumped at the chance to make our traditional Sunday Supper. I kept it simple as J had Badminton practice tonight. (She’s super excited to try out for the HS team, and it’s nice to see her excited about, well, anything other than locking herself in her room to read).
Tonight we have for you, a stuffed chicken tenderloin served with roasted fingerling potatoes and sautéed cauliflower and red cabbage.
Here’s what you’ll need:
1 package of tenderloins, dried and pounded out with a tenderizer. Season each piece with kosher salt, and pepper.
Place on a cookie sheet that has been lined with foil and sprayed with cooking spray.
Layer each piece of chicken with one piece of prosciutto, and one piece of mozzarella cheese that have been cut 1/8 inch thick. Top with another chicken tenderloin. Repeat until all tenderloins have been “stuffed” and topped. Drizzle with extra virgin olive oil, and season lightly with Italian seasonings. Top with freshly grated parmesan cheese. Bake at 375 for 30 minutes. (Don’t worry when you see a lot of the cheese oozing out, it’s magic happening!)
Wash potatoes with cool water, and dry on a kitchen towel. Place the potatoes in a bowl and add 2 cloves of minced garlic, kosher salt and pepper to taste, and 1/4 cup of freshly grated parmesan cheese. Drizzle in a couple teaspoons of extra virgin olive oil, and mix well. Pour the tots on to a cookie sheet that has been lined with foil and sprayed with cooking spray. Ensure there is an even layer, and place in the oven with the chicken, on the bottom rack. Cooking time is the same as the chicken; ensure tots are cooked until fork tender.
Cauliflower and Red cabbage
Clean and chop one head of white cauliflower, set aside. Mince 1 clove of garlic, and add to a pan that is heated to medium/high heat with extra virgin olive oil. Add in a pinch of red pepper flakes, and sauté for about 2 minutes. (Don’t burn the garlic!!) Add in the cauliflower, and cook until the veg has a bite to it still. In the last minute or two, add in 1/4 cup of chopped red cabbage. Season with kosher salt and pepper. Garnish with a pinch of parsley.
Questions! Do you try to have one family meal each week? What are your feelings on consignment shopping? What are your favorite running shoes?
Have a great week, y’all!!
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