We took Kennedy to the ENT on Friday. Dr. Boone was lovely. I thought she was smart and confident. She answered all my questions and def. gave me an understanding of why Kennedy has some of the symptoms she has and what our options are. She gave us some choices as to what to do with K in the near future. While we were there Kennedy had x-rays taken of her skull, so they could see her adenoids. She did great while we were there. Here is a picture of her getting her x-ray.
When Dr. Boone showed us Kennedy's x-rays she explained that K's adenoids are in fact enlarged and they are at a 75% blockage. This is one of the main reasons she has such trouble being sick so frequently. Her tonsils are also enlarged but not to that point. She explained that K's allergy meds have not been working cause her adenoids are so swollen, hence the constant runny nose and watery eyes. So we have two options remove just the adenoids and see how that helps or remove both the adenoids and the tonsils and be rid of the whole problem.
We have not had much problem with K and soar throats and such so I am unsure about what to do regarding the tonsils. I am just praying about it right now. I am just praying that God will lead me to the right decision and will not rest my mind if I make the wrong one...please pray for us during this time of uncertainty. I do realize this is a pretty run of the mil thing...but it is still scary for me..she is my only child...
anyway on to meal planning
Monday March 9th
B-Pop Tarts/Cereal
L-Beefy Mac-Leftovers
Maple/Apple Pork Tenderloin and adaptation from this recipe
Tuesday March 10th
B-Oatmeal
L-Cheese Burgers and Edamae with Apple Slices
D- Pecan Crusted Chicken, Green Salad and Carrots with Cherry
Pecan Crusted Chicken Recipe
Pecan Crusted Chicken
(I made strips for this because they are more kid friendly, however you could do the full breast or nuggets)
**** Three separate meals to be frozen in gallon size bags
6 pounds boneless skinless chicken breast
1 cup Dijon mustard or spicy mustard
2 cups clover honey
3/4 cup vegetable oil
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon black pepper
3 cups crushed rice checks (i used my food processor to make a fine crush for a very crunchy coating)
2 cups crushed pecans (use your food processor for a quick crush)
3 gallon freezer bags
3 snack or quart size freezer bags
1. Prepare your chicken how ever you please (full breast, nuggets, or strips) Divide evenly among your 3 gallon sized freezer bags.
2. Combine honey, mustard (just use what you have..but NOT yellow mustard) oil. salt, garlic, and pepper in a large bowl. Divide evenly over the chicken. PRESS AIR OUT OF BAGS AND SEAL.
3.Mix your Rice chex and pecans mix together. Divide evenly between three of the small bags. PRESS AIR OUT OF BAGS AND SEAL.
4. Freeze (if you are serving one that night for dinner throw it in the fridge and let in marinate for at least 2 hours)
To Cook:
1. Thaw in fridge.
2. Preheat oven @ 350.
3. Line a baking sheet with tin foil and spray with cooking spray.
4.Put breadcrumbs in a pie plate or large bowl.
5. Take chicken from bag and roll each piece and roll in crumb mixture.
6. Bake for 3o min. or until NO LONGER PINK.
***IF you have extra chicken leftover, it is very very yummy in salad!!!!!!!
Wed March 11th (making dinner with a family at church)
B-Cereal
L- Chicken Snack Wraps, Fruit and Carrot Sticks
D- Spaghetti and Meatballs, Salad and Cheesy French Bread
Thurs March 12th (making dinner for a family at church)
B-Poptarts
L-Chicken nuggets, Corn, and Mashed potatoes
Corn Bread
Friday March 13th
B-Cinnamon Toast and Yogurt
L-Peanut Butter and Jelly with veggies and dip
D-Fish Fry /Game night at our Church
Hashbrown Casserole
Apple Pie
Sat March 14th
B-Oatmeal
L- leftovers
D- Chicken cordon blue Sammies, oven Fries, and Carrot Sticks
Sunday-
B-Muffins or Donuts from the new donut shop
L/D Eating @ JT's moms house.
