Meal Plan 3/21

Monday - Chicken Noodle Soup

Tuesday - Date Night

Wednesday - Chipotle Pork Chops, Rosemary potatoes, Roasted Asparagus (on the menu for last week, never got around to it)

Thursday - Meatloaf, Mashed or Baked potatoes (depending on time), salad

Friday - Baked Ravioli, garlic bread


I tried this recipe out for a BBQ this week, and they turned out really good! Crisp on the outside, moist and chocolately on the inside

Double Chocolate Chunk Cookies (Adapted from Martha Stewart Recipe)


½ Cup chocolate chips
1 stick unsalted real butter
1 ½ Cups sugar
2 large eggs
1 teaspoon vanilla
1 ¼ Cups flour
½ Cup cocoa powder (I used Hersheys Dark Chocolate)
1 teaspoon baking soda
½ teaspoon coarse salt
1 bag chocolate chips (chunk chips would be great, but I used chips today)

1. Preheat oven to 325 degrees F. Place ½ Cup chocolate chips and stick of butter in a heat proof bowl over a small pot of simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes. I just microwaved the butter for 1 minute, then stirred in chocolate chips until melted and smooth
2. Place cooled melted chocolate, sugar, eggs and vanilla into the bowl of a stand or electric mixer. Mix on medium speed until well combined. On low speed, slowly mix in flour mixture and chips until just combined.
3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 15 minutes or until cookies begin to crack on top and edges look slightly crisped. Let cool on baking sheet for 10 minutes, then transfer to cooling rack to finish cooling.