Sunday, March 22, 2009

Menu Planning Monday 3-23

Monday: Pizza hotdish, green beans, fresh baked bread

Tuesday: Macaroni and cheese, spinach

Wednesday: Crispy chicken, mashed potatoes, corn, cranberry

Thursday: Brats, chips, fruit salad

Friday: Pizza

Saturday: T-bone steaks, baked potatoes, salad

Sunday: Spicy grilled shrimp, crash hot potatoes, creamy cucumbers

Sunday, March 15, 2009

Menu Plan Monday 3-16

Monday: Pizza hotdish (recipe follows), green beans, fresh baked bread, fruit salad

Tuesday: Guinness Corned Beef, cabbage, red potatoes, marble rye bread

Wednesday: Garlic lime chicken (recipe follows), brown rice, corn, fresh fruit

Thursday: Ruebens, chips, fruit

Friday: Pizza

Saturday: T-bone steaks, baked potatoes, salad

Sunday: Brats or italians, chips, blue cheese coleslaw


Menu plan changes for the week:

Monday: We ended up having leftovers and tacos for the boys

Friday: We went to Mc D's (yuck!)

Saturday: Grilled burgers, chips

Sunday: Cranberry grilled pork tenderloin, baked potatoes, roasted asparagus, fabulous salad

Pizza Hotdish:
Brown 1 to 1 1/2 lbs ground chuck in an electric frypan. I season the meat with Mc Cormick's Pizza Seasoning Grinder and also add sliced mushrooms. Cook one 12 oz bag of whole wheat egg noodles al dente while browning meat. Once meat is browned drain any fat and then add one 15 oz can of pizza sauce and parmesan cheese to taste. Mix in drained egg noodles. You can also add sliced black olives if you like at this point. Top with 8 oz shredded mozarella cheese and cook until melted.

Garlic Lime Chicken

Mix together:
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp thyme

Sprinkle mixture on both sides of:
6 boneless skinless chicken breast halves

In a skillet heat over medium high heat:
2 TB butter
2 TB olive oil

Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add:
½ C chicken broth
4 TB lime juice

Whisk up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly.

Add chicken back to the pan to thoroughly coat and serve.

Serves 6. Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.

Sunday, March 1, 2009

Menu Plan Monday 3-02

Monday: Parmesan crusted pork chops , prince edward veg medley, salad, applesauce

Tuesday: My last night of grad class. YIPPEE!!!! Leftovers for the guys

Wednesday: Cheese ravioli, beans, salad

Thursday: BLTs, chips, sliced cucumbers, chocolate malts

Friday: Pizza

Saturday: Greg's birthday dinner out at Bacchus

Sunday: Ham sandwiches, salad