Menu Plan Monday: 2/20/17


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



Monday, 28th –  Balsamic Pork Chops with Roasted Vegetables

Tuesday, 1st – LEFTOVERS

Wednesday, 2nd –  Saucy BBQ Chicken – TOH – June/July 2016 – pg 86 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


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


  • 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

  • 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!!

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