Menu (sort of) and Easy Recipe of the Week: Cranberry Chicken

I believe strongly in the concept of creating structure (i.e. a weekly dinner menu) to ones life in order to provide greater ease and less stress. However, I also believe strongly that flexibility with the structure is necessary in order to go-with-the-flow and roll-with-the-punches of life with small children.

Thus, after a long episode of child sickness, followed by six nights of my husband being out of town, this week is an abbreviated menu which has revolved around ease, ease and more ease.

Sunday: Mac & Cheese with Tuna and Peas (which we didn't end up having last week)
Monday: Leftovers from the weekend
Tuesday: Grilled Cheese and Turkey Sandwiches with Butternut Squash & Apple Soup (thank God for Trader Joe's)
Wednesday: Spinach & Cheese Ravioli with Marinara Sauce, Bread and Salad
Thursday: TBD after my husband comes home tomorrow
Friday: TBD
Saturday: TBD

See how I did that? I didn't have enough energy to figure out what we were going to eat each night this week. I decided that it was okay to simply get through meals until my husband is home tomorrow and then he can provide input, support and back-up. A year ago I would have felt guilty doing this. Not now. Now I am proud of myself for getting through the solo days with my child alive and my sanity in check.

Cranberry Chicken with Rice or Cous Cous
4-6 boneless, skinless chicken breasts
1 bottle French dressing
1 can whole cranberry sauce
1 packet onion soup mix
1 box rice pilaf or cous cous

1. Preheat oven to 375 degrees.
   
2. Mix French dressing, cranberry sauce and onion soup mix in mixing bowl; marinate the chicken in advance if you can (if not, not a problem).
3. Put chicken in baking dish and cover with mixture, making sure to cover all sides of meat.
4. Bake chicken for 50-60 minutes, until chicken is cooked through.
5. While chicken is baking, prepare rice or cous cous as directed on box.
   
6. Steam your favorite green veggie to complete the meal.