Meal Plan Week #2 was full of family favorites, but also included some new recipes.  Week 2 recipes were quite varied in their levels of success.

It seems odd to me now, that we actually did steaks on the grill last Monday, but that we did.  Monday and Tuesday hit nearly 80 degrees on the Virginia coast and we definitely took advantage of the gorgeous weather.  I cleaned all of the windows on our second floor…the “Ole Buckeye cleaned all to the outdoor light fixtures.  It wasn’t all work and no play.  He also did an afternoon of kayaking.  And at the end of the day we grilled.

Our ribeye steaks were delish.  We used our favorite Weber Chicago Steak Seasoning, which I highly recommend if you haven’t given it a try.

Tuesday’s menu called for a new untried recipe done in the crock pot. The grand girls love orange chicken and we normally use Trader Joe’s frozen orange chicken, which is really great, but I am always on the lookout for an alternative, especially if it is easily prepared.

http://thefrugalgirls.com/2013/04/crockpot-orange-chicken-recipe.html

The crockpot orange chicken, although quite easy, was not a winner for us. It lacked flavor and the “Ole Buckeye gave me one of those “Why don’t you stick to the menus we love, instead of always trying something new?”  reactions.   This goes to “Delete” on my pinterest board.

Wednesday Night was family night with the grand girls.  Both parents were working very late.  The girls, as usual, requested Sausage Mac and Cheese.   I also made a Ramen Slaw and roasted brussels sprouts to round out dinner.

Thursday was a meatless meal which I have made before, the Mexican Quinoa Bake.    I wanted to make this again and compare it to the Quinoa Fiesta Enchilada bake that we had several weeks ago.

Slow Cooker Mexican Quinoa Bake – Julie’s Eats & Treats

Hi there! I’m Jessica and I blog at Jessica in the Kitchen , where I share healthy, delicious vegetarian recipes. Getting a slow cooker was one of the best decisions I made last year; when I had only 10 minutes to make a meal in the morning, I could easily pop it into this amazing device and come home 8 hours later after work to a deliciously home cooked meal.

Although this dish is quite good and can cook all day while we are away, we did decide that we preferred the Quinoa Fiesta Enchilada bake.  It will be the go to recipe from this point on.

School was out on Friday, the beginning of a three day weekend and we had the girls.   The weather changed to cold and rainy.  I planned a movie…they wanted to bake.  A quick trip to the grocery and we had an afternoon filled with baking and decorating “Valentine” cupcakes.

Friday was a night out with the grand girls which included dinner.  We attended the Defend Freedom Tour.  The experience on this evening was very special and requires an entirely separate blog.  I am so very glad that the four of us went together.

Saturday’s dinner request was the girl’s second favorite meal, chicken crescents.  To round out the meal I asked the girls to choose between cauliflower and broccoli.  Initially the selection was cauliflower, but then the nine year old asked if I would make the broccoli with the “fish sauce”.  Of course.  So roasted broccoli with “fish sauce” it was.   An easy tossed salad and dinner was complete.  Dessert….Valentine cupcakes of course.

Sunday’s plans changed.   At the last minute we were invited  to a Super Bowl gathering in the neighborhood that included dinner.   I made my signature Italian Salad with the help of the 9 year old.  We had an evening of food, fun and football until just after half time, when bedtime arrived.

We had such a great weekend grandparenting.  It takes on a significantly different dynamic when the parents are away.