Meal Plan for week of 6/13

Sunday: Mellow Mushroom for pizza! (we order as usual, but ask for no cheese)
Monday: Fajitas, Mexican rice
Tuesday: Leftover Sausage, roasted red pepper and pea sauce w/ pasta
Wednesday: Quiche
Thursday: Tilapia, harvest grains (from Trader Joes, we love this stuff!), broccoli
Friday: Leftovers or something easy & fast
Saturday: Spanish Style noodles with Chicken and Sausage (From food network), this might change based on what I find at the Farmers Market on Saturday morning!

Meal Plan for week of 4/25

Sunday: Buffalo Chicken Bites, noodles, asparagus (first of the season at the farmers market!!)
Monday: Pizza
Tuesday: Asian BBQ chicken, brown rice, broccoli
Wednesday: Spaghetti & Meatballs
Thursday: Leftovers
Friday: Festival food at Merlefest!!!!

Menu Plan for week of 4/18

Sunday: Pulled pork, baked beans, tots
Monday: Asian meatloaf, noodles, broccoli
Tuesday: Buffalo Chicken bites
Wednesday: Arroz con Pollo
Thursday: Citrus Pork with Egg Noodles
Friday: Leftovers

Meal Plan for week of 4/11

Sunday: Teriyaki Salmon, brown rice, steamed broccoli
Monday: Oven BBQ Chicken, fries, corn
Tuesday: Pizza Pasta
Wednesday: leftovers
Thursday: Chicken Marsala, egg noodles, broccoli

Chicken Strips

Adapted from "Cracker Chicken" recipe from Family Fun. Last night I used the end of a box of cereal, EnviroKidz frosted flakes. The directions say to bake the chicken strips for 16-20 minutes, but it really only took about 15 minutes total. I served with roasted baby yukon gold potatoes and candied carrots.

 

Ingredients

• 24 butter crackers, such as Ritz
• 1/4 cup nutritional yeast
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

• 1/4 teaspoon black pepper
• 10 small, skinned chicken drumsticks or about 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch-wide strips
• 2 large eggs
• 2 tablespoons honey
• 1 tablespoon water

Instructions

1. Heat the oven to 400º. Combine the crackers, Parmesan cheese, paprika, garlic powder, salt, and pepper in a food processor and process until the mixture resembles coarse meal. (If you don't have a food processor, you can crush the crackers in a sealable plastic bag using a rolling pin.) Transfer the mixture to a shallow bowl or a sheet of waxed paper.
   
2. Rinse the chicken with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs, honey, and water until blended. Dip the drumsticks or breast pieces into the egg mixture, then dredge them in the cracker mixture. Place the chicken on a lightly oiled baking sheet.
   
3. Bake drumsticks for 15 minutes, then turn them over and bake for 20 minutes more or until the chicken is tender and the coating golden. Bake chicken strips for 16 to 20 minutes, turning once. Serves 8 to 10.
   

Thai Red Curry Chicken

I'm posting this so I don't forget about it. This may be substituted this week somewhere. Sounds yummy.

Thai Red Curry Chicken

2 lb boneless skinless chicken thighs, cut into bite-sized chunks (could also use chicken breast, pork, or tofu)

1 14-oz can coconut milk

1/2-1 cup chicken broth (can be omitted for a veggie recipe, just add another can of coconut milk instead)

3 tbsp fish sauce

1-4 tbsp red curry paste, depending on how spicy you like it

1 can bamboo shoots

2 cups cauliflower florets (frozen or fresh, but if they are frozen they will get pretty mushy by the end of cooking)

Combine the coconut milk, curry paste, and fish sauce until the curry paste is dissolved. Add the remaining ingredients and cook on low for approximately 6-8 hours.

Throw in some fresh basil right at the very end of cooking, just before you serve.

Menu Plan for week of 3/28

Last week was insane. We had a visit from my mom, grandma and aunt. Plus we had Biscuit's 4th birthday! Lots of fun, lots of activities, lots of eating out. Our stomachs are ready for a return to healthy home cooking. Biscuit started soccer last week, so now I am entering the world of planning meals around practices and games.

Monday: Cracker Chicken
Tuesday: Chicken burritos
Wednesday:  Beef Daube Provencal in the crockpot (fancy schmancy, eh?)
Thursday: undecided
Friday: Buffalo Chicken Bites


I'll be making some curried cauliflower soup for lunches as well. I'll likely be the only one eating that though. Recipe from Mothering magazine.

Beef Daube Provencal

ingredients

2 tsp. olive oil

12 garlic cloves

1 (2 lb.) boneless chuck roast, trimmed and cut into 2” cubes

1 ½ tsp. salt, divided

½ tsp. freshly ground pepper, divided

1 cup red wine

2 cups chopped carrot

1 ½ cups chopped onion

½ cup less-sodium beef broth

1 Tbsp. tomato paste  

1 tsp. chopped fresh thyme

dash of ground cloves

1 (14 ½ oz.) can diced tomatoes

1 bay leaf

3 cups cooked medium egg noodles

directions

Cook on high for 5 hours.

Discard bay leaf. Serve over noodles. Yield 6 servings.