We spent Friday and Saturday at Disney World, and it was so much fun. Even Rockford is already trying to figure out when we can go again. But today is Back to Reality day. Coming home from vacation is always tough, isn’t it?

And then, of course, there are the vacation pictures. They really hammered home that I really need to start eating healthier; this week’s menu plan reflects that.

Monday: Grilled chicken & Southwestern quinoa

I’m going to try McCormick’s Southwestern Grilled Chicken and this quinoa recipe from SkinnyTaste.com. Not only have I never tried to make quinoa before, I’ve never even eaten it! I hope it’s good because it looks like this recipe requires quite a bit of effort.

Tuesday: Breakfast for dinner

It’s my go-to meal when I can’t think of anything else. Rockford will be making pancakes for the kids. I’ll probably have an omelet.

Wednesday: Mac ‘n’ cheese

Poppy requested that we return to having a kids’ choice night. This is her week to choose, so of course it’s macaroni and cheese. I’m still trying to decide what to make to go with it.

Thursday: Chipotle Bean Burritos

When made recipes from Cooking Light all the time when I had a subscription. If their recipe for Chipotle Bean Burritos is good, I might just have to sign on for a subscription again.

Friday: Pizza

Like I said, back to reality!

Update!

The Southwestern chicken was almost too much spicy for me and Rockford, and it was definitely too spicy for the kids. The quinoa salad, though, was awesome. Pete asked for and devoured two helpings! Our homeschool co-op starts up again next month, and this will be a great, healthy option for me to take for lunch.

I couldn’t find plain quinoa, so I got a quinoa-brown rice blend instead. I don’t like raw onion, and I thought the jalapeno with the spicy chicken might be too much, so I left those out. And so I bring to you, with permission from Gina at Skinny Taste:

Nichole’s Defanged Southwestern Quinoa

1 cup cooked Seeds of Change Quinoa and Brown rice with Cilantro
15-ounce can black beans, rinsed and drained
1 cup frozen corn, cooked
1 fresh mango, chopped
juice from 1 medium lemon or lime
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric

Mix together the beans, quinoa, corn and mango in a mixing bowl. Whisk together the lemon juice, olive oil, garlic, cumin, chili powder and turmeric in a small bowl. Drizzle over the mixture and toss. Refrigerate until ready to serve.