Week 14 project - Consignment Sale Prep

Two weeks from now, my women's group is hosting their semi-annual consignment sale.  This week is time to go through the bins of outgrown clothes and get it all tagged. 

I also use it as an incentive to get the kids to purge their toys.  I help them price everything, and anything that sells, I give them the money for.  Last fall they each earned $9 and they were psyched, even kicked themselves for not selling more.  I look forward to picking up some "new" clothes for the kids at the actual sale.  I still have yet to sell more than I buy for, but even so the savings are amazing. 

With my first daughter, I bought almost all of her clothes new and shunned handmedowns and sales like this, now I love them.  Kids grow so fast, consignment sales are the way to go when getting stuff for your kids.  I posted some tips after the previous sale in the fall - check it out if you're new to consignment sales

Week 14 Menu

Sunday - Shrimp & Scallop Sauté  my oldest daughter picked this one. It was ok, not great and a little pricey with all the seafood. 
Monday - Chicken Stirfry - no real recipe for this
Tuesday - Cheesy Pasta Bake - good make ahead recipe for our first ballet/soccer night
Wednesday - Dijon Herb Pork Tenderloin - my younger daughter's request for the week
Thursday - Chicken w/Parmesan, Prosciutto & Asparagus
Friday - Hamburger Stroganoff
Saturday - Grill? My husband's been gone for 5 days, I'm hoping I can convince him to grill this weekend

If you need ideas for planning your menus, check out Menu Plan Monday for tons of recipes

Chicken with Pasta, Prosciutto & Asparagus in Cream Sauce

I adapted this from a cookbook from Magnolia's restaurant in Charleston. Mine is more of an alfredo, theirs was more soupy.  This is one of my husband's favorites.

1/2 lb cooked farfalle
4-5 slices of prosciutto cut into small pieces
2 cloves of minced garlic
1 cup asparagus, cut into 1/2 in slices
1 lb cooked diced chicken
1 cup heavy cream
1/2 cup shredded Parmesan
Cracked pepper

Cook the pasta according to package directions. While the pasta cooks, saute the garlic in oil.  Once tender, add the prosciutto and the asparagus.  Once the asparagus is tender, add the heavy cream and Parmesan.  Cook, stirring occasionally until the cheese is melted and sauce thickens.  Add the chicken and cooked pasta to the pan. Add cracked pepper to taste.  Stir and let cook a little more til sauce thickens.  Serve with more Parmesan.