Menu Plan Monday– June 19, 2017

Menu-Plan-Monday-1

6/4/17-6/11/17


Sunday 18th – Grilled Chicken with Savory Summer Vegetable – Strawberry Salad with Greens and Feta Cheese – Steamed Sweet Potatoes with Butter (Tree House)

Monday, 19th – Salmon Oriental – Broccoli and Sweet Potato  (Tree House)

Tuesday, 20th  – (Mom out of Town) – Chicken Pot Pies

Wednesday, 21st – (Mom Out of Town) – Hot Dogs

Thursday, 22nd – (Mom Out of Town) – Simek’s Lasagna

Friday, 23rd –  Grilled Hamburgers – Waffle Fries

Saturday, 24th – Leftovers


Sunday, 25th – Super Juicy Pork Chops – Crisp Green Salad – Simple Steamed Broccoli (Tree House)

Monday, 26th – Lemon-Herb Fish – Simple Springtime Salad with Raspberry Dressing – Baked Potatoes (Tree House)

Tuesday, 27th – Italian Skillet Frittata – Simple Roasted Asparagus (Tree House)

Wednesday, 28th – Broiled Tilapia Parmesan, House Salad, Grilled Pineapple (Tree House)

Thursday, 29th –  Leftovers

Friday, 30th –

Saturday, July 1st – Chicken Caesar Salad (Tree House)

BREAKFAST
Potato & Egg Burritos
Blueberry Muffins

LUNCH
Strawberry, Feta & Almond Salad : 

2 tsp Dijon mustard
1 tsp honey
¼ red onion, minced
2 Tbsp apple cider vinegar ⅓ cup olive oil salt & pepper
4 oz spinach ½ head iceberg lettuce, chopped
4 oz feta cheese, crumbled
1 quart strawberries, hulled— small berries halved, large ones quartered
1 cup almonds, chopped

1. In a small bowl, stir together the mustard, honey, onion and vinegar. Stir in the olive oil and season with salt and pepper. 2. Put the spinach & lettuce in a large bowl. Add the strawberries, feta and almonds.
Avocado Tuna Salad

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday: June 5th

Menu-Plan-Monday-1

6/4/17-6/11/17

Sunday 4th – Classic Cobb Salad
½ head iceberg lettuce, shredded
½ head romaine lettuce, chopped
1 portion reserved shredded chicken
2 oz blue cheese, crumbled
2 hard-boiled eggs,
diced 6 strips bacon, cooked
2 tomatoes, diced
1 avocado, diced
salt & pepper to taste
2 green onions, sliced 
 
1. On a large platter, combine the iceberg and romaine lettuces. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows.  2. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Monday – BLT Sandwich with Fruit
Tuesday– 
Easy Spaghetti Carbonara – Made with Gluten Free Noodles
WednesdayEggs Benedict Casserole with Sauce
Thursday – Sheet Pan Garlic Shrimp – Rice – Green Beans
Friday – Grilled Hotdogs – Chili
Saturday – Old Bay Baked Crusted Salmon – Salad and Grilled Pineapple – Treehouse
Sunday – Grilled Chicken with Savory Summer Vegetables – Zucchini Oven Chips – Treehouse

BREAKFAST
Potato & Egg Burritos 
Blueberry Muffins

LUNCH
Strawberry, Feta & Almond Salad : 

2 tsp Dijon mustard
1 tsp honey
¼ red onion, minced
2 Tbsp apple cider vinegar ⅓ cup olive oil salt & pepper
4 oz spinach ½ head iceberg lettuce, chopped
4 oz feta cheese, crumbled
1 quart strawberries, hulled— small berries halved, large ones quartered
1 cup almonds, chopped


1. In a small bowl, stir together the mustard, honey, onion and vinegar. Stir in the olive oil and season with salt and pepper. 2. Put the spinach & lettuce in a large bowl. Add the strawberries, feta and almonds.
Avocado Tuna Salad

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday: May 1st , 2017

Menu-Plan-Monday-1

4/30/17 – 5/7/17

Sunday, April 30th –  Chicken Stir Fry

Monday, May 1st – Baked Chicken Breasts – Broccoli and Rice

Tuesday, 2nd – (Working Late)  Mom’s Mac and Cheese – Sausage

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Wednesday, 3rd – Sloppy Joes and Coleslaw

Thursday, 4th – Tortilla Soup

Friday, 5th – French Dip Sliders

Saturday, 6th – Ham and Cheese Frittata and Fruit

Sunday, 7th – (United Game) Vegetable Beef and Rice Soup

Next Week: BARBECUED MUSHROOM-TURKEY BURGERS with Waffle Fries

Prep:  25 mins +chilling    Grill: 20 min

3/4 cup chopped sweet onion
2 teaspoon butter
1 cup sliced fresh mushrooms
1 medium carrot, grated
1/4 cup dry red wine of chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey
1/2 cup barbecue sauce, divided
4 hamburger buns, split
4 Bibb Lettuce leaves
4 slices Tomato

In a large skillet, saute onion in butter for 3 minutes.   Add mushrooms and carrot; cook and stir for 3 minutes.  Add the wine or broth; salt and pepper; simmer for 2-3 minutes or until liquid has evaporated.  Transfer to a larger bowl; cool slightly.  Crumble turkey over mixture and mix well.  Shape into four patties.  Cover and refrigerate for at least 2 hour. 

Coat grill rack with nonstick cooking spray before starting the grill.  Grill patties, uncovered, over medium heat 8-10 minutes on each side or until juices run clear, brushing occasionally with 1.4 cup barbecue sauce.   Serve on buns with lettuce, tomato and remaining barbecue sauce. 

Cabbage and Sausage –

Chicken Thighs – Potatoes and Carrots Sheet Pan Meal

BBQ Chicken Thighs and Potato Salad 

Sweet Potato – Chicken Broccoli  – Baked Dish

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: April 10, 2017

Menu-Plan-Monday-1

4/9/17 – 4/16/17

Sunday, 9thSlow Cooker Chicken Chili

Monday, 10th – Mom’s Mac and Cheese – Sausage

1-1/2 cups uncooked elbow macaroni

5 tablespoons butter or margarine, divided

3 tablespoons all-purpose flour

1-1/2 cups milk

1 cup (4 ounces) shredded cheddar cheese

2 ounces process American cheese, cubed

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Tuesday, 11thBeef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

 

Wednesday 12th –

  • spaghetti and meatballs
  • tossed green salad
  • garlic bread

Thursday 13th- Sloppy Joes and Coleslaw

Friday 14th – Seafood Salad/Lettuce

Saturday 15th – Tortilla Soup

Sunday 16th – EASTER – (Easter) Baked Spiral Ham, Garlic –Butter Green Beans (Best Loved 463), Roasted Herb Potatoes

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: April 3, 2017

Menu-Plan-Monday-1

4/2/17 – 4/9/17

Sunday, April 2nd –  Ham &  Scalloped Potatoes , Baked Spaghetti Squash

Monday, 3rdAvocado Chicken Ranch Wrap

Tuesday, 4thHam and Cheese Frittata

Wednesday, 5th – Beef Enchiladas – Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

Thursday, 6th – French Dip Sandwiches

FRENCH DIP SANDWICHES

  • 3-4 lb. roast
  • 2 tbsp. yellow mustard
  • 1 package onion soup mix
  • French rolls

Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping

Friday, 7th – Mom’s Mac and Cheese – Sausage

1-1/2 cups uncooked elbow macaroni

5 tablespoons butter or margarine, divided

3 tablespoons all-purpose flour

1-1/2 cups milk

1 cup (4 ounces) shredded cheddar cheese

2 ounces process American cheese, cubed

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Saturday, 8th – Beef Stroganoff

Beef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

Sunday, 9thSlow Cooker Chicken Chili

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: 3/19/17

Menu-Plan-Monday-1

3/19/17 – 4/2/17

WEEK #1

Sunday, 19th – Pork Chops and Cabbage

Monday, 6th – Garlic Chicken (Crockpot)  – Loaded Cauliflower Bake – Corn

Tuesday, 21st – Spaghetti

Wednesday, 22nd – Vegetable Beef and Rice Soup

Thursday, 23rd – Slow Cooker Garlic Chicken Drumstick

Friday, 24th – Seafood Salad

Saturday, 25th – Balsamic Pork Chops with Roasted Vegetables

Sunday, 26th  – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! – Fried Rice and Peas

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

WEEK #2

Monday 27th – Creamy Spaghetti Bake

Tuesday, 28th – Honey Garlic Pork Chops – Rice and Veggie

Wednesday, 29th – – Slow Cooker Chicken Chili

Thursday, 30th – – Ham and Cheese Frittata

Friday, 31st – Fish and Chips

Saturday, April 1st – French Dip Sandwiches

Sunday, April 2nd –  Ham &  Scalloped Potatoes

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: 3/6/17

Menu-Plan-Monday-1

3/05/17 – 3/19/17

Made this for a birthday at work….very good!   Chocolate Banana Bread. 

WEEK #1

Sunday, 5th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! – Fried Rice and Peas

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Monday, 6th – Garlic Chicken (Crockpot)  – Loaded Cauliflower Bake – Corn

Tuesday,7th –  Taco Casserole

Wednesday, 8th – Vegetable Beef and Rice Soup

Thursday, 9th – Slow Cooker Garlic Chicken Drumstick

Friday, 10th – Cheese Quesadillas

Saturday, 11th – Balsamic Pork Chops with Roasted Vegetables

Sunday, 12th – Roast

 

WEEK #2

Monday, 13th –Mexican Rice Casserole

Tuesday, 14th –  Eating at Church

Wednesday, 15th – Slow Cooker Chicken Chili

Thursday, 16th – Ham and Cheese Frittata

Friday, 17th – Fish and Fries

Saturday, 18th – Corned Beef and Cabbage

Sunday, 19th –  French Dip Sandwiches

Future Meal: 
White Bean and Sausage Chili
Fall Garden Hash
Pasta with Easiest Ever Spaghetti Sauce
French Dip Sliders

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: 2/20/17

Menu-Plan-Monday-1

2/20/17 –  3/06/17

  WEEK #1

Sunday, 20thMaple Balsamic Chicken Sheet Pan Meal  

Monday, 21st  – Garlic Parmesan Mac & Cheese – Sausage – Corn

Tuesday, 22nd – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

Wednesday, 23rd – Spaghetti and Bread

Thursday, 24th – Pancakes

Friday, 25th – Breakfast Sliders

Saturday, 26th – Prime Rib, Mashed Potatoes, Green Beans and Dinner Rolls

Sunday, 27th – Fried Chicken, Jen’s Bakes Bean (TOH –June/July 2016 – pg 94) and Corn

 

WEEK #2

Monday, 28th –  Balsamic Pork Chops with Roasted Vegetables

Tuesday, 1st – LEFTOVERS

Wednesday, 2nd –  Saucy BBQ Chicken – TOH – June/July 2016 – pg 86 http://eatathomecooks.com/2015/10/smoked-sausage-sheet-pan-dinner-with-seasoned-potato-wedges/Seasoned Potato Wedges  and Baked Beans

Thursday, 3rd – Sausage Gravy Biscuits with Eggs

pound bulk pork sausage
1/4 cup all-purpose Flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

GRAVY

Meanwhile, in a large skillet, cook and crumble sausage until brown.  Reserve 1/4 cup of drippings in skillet; drain sausage well.  Set aside.  Add flour to drippings in skillet; stir until smooth.  Cook over medium heat for 2 or 3 minutes or until dark brown, stirring constantly.  Gradually add milk, stirring constantly until smooth and thickened.  (use more milk if necessary to achieve desired consistency.)  Stir in salt, pepper and sausage; heat through.  Serve over hot split biscuits

Friday, 4th – BBQ Chicken Sliders

Saturday, 5th – Comforting Noodle Soup

Sunday, 6th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! – Fried Rice and Peas

INGREDIENTS

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs
  • DIRECTIONS

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
  •  

    Future Meal:  Slow Cooker Garlic Chicken Drumstick
    White Bean and Sausage Chili
    Fall Garden Hash
    Ham and Cheese Frittata
    Vegetable Beef and Rice Soup
    Roast Chicken with Vegetables
    Pasta with Easiest Ever Spaghetti Sauce
    Slow Cooker Chicken Chili
    Taco Casserole
    French Dip Sliders

    For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

    Wishing you a wonderful week!!

    Menu Plan Monday: 2/6/17

    Menu-Plan-Monday-1

    2/4/17 –  2/19/17

     

    Saturday, 4th – Rotisserie Chicken, Stuffing and Veggie

    Sunday, 5th – Hawaiian Ham and Swiss Sliders, Cheese Sticks, Chips

    Monday, 6th – Garlic Parmesan Mac & Cheese – Sausage – Corn

    Tuesday, 7th – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

    Wednesday, 8th

    SAUSAGE RICE CASSEROLE

    2 packages (7.2 ounces each) rice pilaf mix
    2 pounds bulk pork sausage
    6 celery ribs, chopped
    4 medium carrots, chopped
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    2 teaspoons onion powder
    ½ teaspoon garlic powder
    ¼ teaspoon pepper

    Prepared rice mixes according to package directions. Meanwhile, in a large skillet, cook sausage, celery and carrots over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, rice mixture and the remaining ingredients. Transfer to two greased 11-in x 7-in, x 2-in. baking dishes.

    Cover and bake one casserole at 350 degrees for 40-45 minutes or until the vegetables are tender. Cover and freeze remaining casserole for up to 3 months. YIELD: 2 casserole (6-8 servings each)

    Thursday, 9th – Taco Salad

    Friday, 10th – Cream Cheese and Chicken Taquitos

    Saturday, 11th –  Cauliflower Soup

    Sunday, 12th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

    Monday, 13th – Mushy Eggs and Toast  (mom’s version)

    Tuesday, 14th – Garlicky Alfredo Shrimp Bake

    Wednesday, 15th – Comforting Noodle Soup

    Thursday, 16th – Mongolian Beef Ramen

    Friday, 17th – Chicken Parmesan Sliders – Chips

    Saturday, 18th – Baked Chicken Fajitas Recipe

    Sunday, 19th –  Maple Balsamic Chicken Sheet Pan Meal  

    Various Slider Recipes:  https://www.buzzfeed.com/alvinzhou/your-slider-game-will-never-be-the-same-after-watching-this?bffbtasty&utm_term=.vrWgjAxo5#.vjmjyk1wP

    Menu Plan Monday: 1/30/17

    Menu-Plan-Monday-1

    1/29/17 – 2/05/17

     

    Sunday – Rotisserie Chicken, Stuffing and Veggie

    Monday- Sheet Pan Dinner – smoked sausage and seasoned potato wedges – 45 Minutes

    Tuesday – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

    Wednesday – Mom’s Mac & Cheese – Sausage – Corn

    Thursday – Shake and Bake Chicken  Legs, Rice Dish and Veggie

    Friday – Taco Salad

    Saturday –   Maple Balsamic Chicken Sheet Pan Meal   –

    Sunday –   BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

     

    For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

    Wishing you a wonderful week!!