This Week's Eats {4.27-5.3}

I'm linking up with Jessica to share my meal plan, new recipes and other fun things.

I've done a horrible job with this whole meal planning thing. I did great for a while, but I would plan meals and have stuff, but then never make half of my list (which was really only like 3-4 days a week). Ugh. I really need to find a good system and something that works for us/me in planning meals and making dinner! At this point, some of our regular events are ending (TurningPoint is about done for the year, but I still made dinner those nights, and our Kid's program on Wednesday nights is finishing, which provided dinner), but softball is starting! Which means lots of new challenges, especially with the baby. Games are just about during dinner time, so we usually eat late, and get pizza or a sub. I've got some thinking to be doing, since games start next week!

Sunday: Bible study (we'll eat snacks!)

Monday: Tuna Stuffed Potatoes

Tuesday: Chicken Roll Ups

Wednesday: Kid's Club (Last one for the year, weather permitting)

Thursday: Taco Mac (using chicken)

Friday: Leftovers (Josh is gone Friday to Saturday for a Christian Music Conference, so I'll be on my own Friday evening, so I'll be lucky to get myself something to eat, I'm sure. I'll basically be having leftovers all weekend.)

Saturday: Leftovers

BBQ Chicken Quseadillas

I recently found this recipe over on HelloBee, and it looks delicious! We love to have quesadillas, so any way to change them up is great!

Ingredients:
Tortillas
1 cup barbecue sauce
1 cup prepared brown rice
1 can red beans or kidney beans
1 cup shredded cheddar cheese
1 chicken breast cooked (I used a can of chicken that we had from another night of quesadillas)

Directions:
Prepare the rice and let it cool. Heat a skillet for tortillas, set aside. In another skillet, warm cooked chicken, BBQ sauce and beans for about 10 minutes. Add rice and mix thoroughly. Add one tortilla to hot skillet, ad cheese, and spoon on rice mixture. Place another tortilla on top. Flip until both sides are golden. Cool, cut and enjoy!