Monday, April 20, 2009

Menu Plan Monday

Here is it, with some links to some recipes.

I worked on this for a while last night and was a little overwhelmed with my grocery list once I was done. At the end of a menu, our cabinets are seriously bare and I have a lot of stocking up to do.

I am following and doing her Menu Plan Monday for the first time.

Monday (20th)-Chicken cutlets with peas and smashed potatoes (carry over from last menu)-recipe at the end of post

Tuesday (21st)-
Goulash, green beans

Wednesday (22nd)-out to eat-family coming to town

Thursday (23rd)-brunch:
French Toast Casserole, fruit and yogurt; dinner: chicken/broccoli bow tie pasta

Friday (24th)-sloppy joe's, tator tots, apple slices

Saturday (25th)-leftovers; out for dinner

Sunday (26th)-lunch: sandwiches; dinner: Home Bible Study at Sharp's

Monday (27th)-meatball subs, chips (carry over from last menu)

Tuesday (28th)-
chicken cordon bleu casserole; peas/mushrooms

Wednesday (29th)-pesto chicken and veggies with rice

Thursday (30th)-
Italian Sausage and Rigatoni casserole, kernal corn

Friday (1st)-leftovers

Saturday (2nd)-
40 clove garlic chicken, mashed potatoes, steamed veggies, rolls

Sunday (3rd)-lunch: sandwiches, leftovers, quesedillias; dinner: cookout at Balentine's-bringing dessert

Chicken cutlets with Smashed potatoes and peas (Real Simple)
1 pound small new potatoes (about 10)
salt and pepper
1 10-ounce package frozen peas
2 scallions, sliced
2 tablespoons unsalted butter
8 small chicken cutlets (about 1 1/4 pounds)
2 tablespoons flour
2 tablespoons olive oil

Place the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes; drain. Gently mash with the scallions, butter, 1/2 teaspoon salt and pepper.

Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour, shaking of the excess.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook half the chicken until golden brown and cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with the remaining oil and chicken. Serve with potatoes.

Chicken Broccoli Bowtie Pasta
1 tbsp olive oil
1 small onion
2 cloves garlic
12 ounces skinless chicken breasts
8 ounces farfalle pasta
12 ounces frozen broccoli
1 tbsp butter
2 tbsp grated Parmesan cheese
1/4 cup shredded Italian cheese

Add olive oil to a large warmed skillet. Add chopped onion and minced garlic. Reduce heat to low and brown slowly. Bring a large pot of water to boil for pasta and small pot of water for chicken. Add chicken, cut up in small strips. Boil for 4 minutes. Check for doneness and set aside. Boil pasta for 5 minutes. Add broccoli to pasta and cook another five minutes. Add chicken to onion and garlic. Drain pasta (pasta should be al dente). Add onion/chicken to pasta/broccoli. Stir in butter and shredded cheese. Salt and pepper to taste. Top with grated cheese.

1 comment:

Kali said...

From one newbie to another, welcome to MPM!

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