I really love this idea of meal planning, but somehow life just seems to get in the way of my organizational plans and I start rearranging everything or filling in with something not on the menu! Let me back track a bit to revise my meal plans for the past two weeks.....
Jan 21-27
Monday- Baked Garlic Brown Sugar Chicken, w/Roasted Brussels Sprouts, baked potatoes
Tuesday-
Wednesday- Meatloaf, glazed carrots
Thursday- Chili & Corn Bread
Friday-
Saturday-
Sunday-
Last week was so busy! Although I had planned out my meals, I never got the chance to post them. Here's how last week went:
Jan 28-Feb 03
Monday- Peter had an appointment, so we decided to stay away for the night. We had an awesome lunch @ Lin's and tried sushi for the very first time. Peter is now a fan, me...well, I'm fine if I never eat it again! My sweet & sour chicken was awesome though, as was Peter's beef & broccoli. For dinner we ate at Texas Roadhouse. We are die hard Outback fans, but the last few times there were just ok. We decided to go to TR and had THE BEST dinner!!
Tuesday- we brought subs home with us and just had soup & subs for dinner tonight.
Wednesday-Hungry Jack Casserole This is a childhood favorite of mine. It's so easy to make, but soooo good! Here's the recipe:
1 lb. ground beef
1 t. salt
1 16 oz. can pork & beans
3/4 cup bbq sauce
2 T. brown sugar
1 T. minced onion
1 can Hungry Jack biscuits (10 ct.)
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Brown ground beef; drain. Stir in next 5 ingredients and heat until bubbly. Pour into a 2 qt. casserole. Cut biscuits in half, place cut side down around edge of dish. Sprinkle w/ cheese.
Bake at 375 for 20-30 minutes or until biscuits are brown.
Thursday- Pizza & Salad
Friday- Pioneer Woman's Potato Soup {recipe in next post} & grilled cheese
Saturday- Parmesan Chicken, Risotto, String Beans, Rolls
Parmesan Chicken
6-8 pieces boneless, skinless chicken breast
1 cup milk
1 egg
1 T. parsley flakes
2 cups Italian bread crumbs
1 t. garlic powder or 1 clove fresh-chopped
salt & pepper to taste
1 16 oz. can tomato sauce
1/2 cup water
1 cup shredded mozzarella cheese
Parmesan cheese
Oil
Combine milk, egg, parsley, garlic in bowl and set aside. Put crumbs in another bowl. Dip chicken in egg mixture, then crumbs and fry in hot oil. Drain on paper towel.
Place in baking dish, spoon tomato sauce (mixed with water) over chicken, then sprinkle with cheeses.
Cover with foil and bake @ 350 degrees for 35 minutes.
I made a side of Risotto using the recipe on the back of the package-it was pretty good.
I never seem to get any pictures of the finished meal....everyone is always too hungry to wait!!
Sunday- bbq ribs & fries for dinner
Super Bowl Snack: Cheese & Sausage Dip (Crock Pot)
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