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
ETA:
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.
