I missed last week. It was a crazy week with a lot of on the fly meals and eating out because of being out of town part of the time so no real meal planning anyway.
Once again I’ve linked up to OrgJunkie’s Menu Plan Monday linky party. If you want to see many more great meal plans to choose from, just head on over there and check it out.
Monday: Stir fry – strips of chicken with broccoli and cauliflower. Once mostly cooked I add in some orange juice, soy sauce, and ginger. If needed, I thicken with a bit of cornstarch. Serve over rice.
Tuesday: Maple mustard pork chops – I spread one side of each chop with maple mustard (if you can’t find maple mustard you can just mix some maple syrup into a grainy mustard). Place on a baking sheet with mustard side up and sprinkle on crushed pretzels. Bake until done. Serving with oven roasted Brussels sprouts and roasted garlic mashed potatoes (Cook extra potatoes but don’t mash them for Thursday).
Wednesday: Chicken spaghetti: Cube boneless skinless chicken breasts and brown them in some olive oil with a little garlic and lemon pepper. Add a can or two of chicken broth, a bag of frozen mixed vegetables, and a little rosemary and basil. Simmer this while you cook the pasta. Once the pasta is done, stir in a little cornstarch to the chicken mixture to thicken it and toss it with the spaghetti. Serving with a tossed salad and some crusty bread with olive oil and balsamic vinegar for dipping.
Thursday: Chorizo one pot dinner: Melt butter in a large pot and saute half an onion in it. Stir in the contents of a package of coleslaw (not the premade kind that is already dressed but the bags you can buy in the salad section of your produce department to dress yourself), 2 diced apples, some cut up Chorizo, and the cooked potatoes that have been cubed. Mix 1 cup water, 1 T vinegar, and 2 T. brown sugar and add this to the sausage mixture. Simmer and serve.
Friday: Slow Cooker Lemon Chicken: Throw 2 lbs of boneless skinless chicken into the slow cooker. Add 2 cans cream of chicken soup, 1/2 cup water, 1/4 cup lemon juice, 2 tsp. Dijon, 1 1/2 tsp garlic powder, 8 large carrots that have been cut into thick slices.Turn the chicken over a few times to coat it well. Cover and cook on low for 7-8 hours. Serving over egg noodles with peas.
Saturday: Homemade burgers (mixed with some salt and bourbon pepper seasoning – Montreal steak spice works well too), served open face on a piece of toasted crusty bread with a choice of sauces: 1) sour cream with Dijon and chopped green onion or 2) mayo (I really love the new one from Renee’s) mixed with some balsamic vinegar. Frozen fries. Raw veggies and/or fruit salad.
Sunday: Cyn’s World Famous Pot roast cooked with potatoes and carrots. (I’m making a larger roast than I need as I will make use of the leftovers in next week’s menu plan).