Monday, July 30, 2007
Meal Plan Monday, week of June 30
I am loving this menu-planning thing! It has almost totally eliminated that end-of-the-day angst, where I'm too tired to think up something to make, and waaaay too tired to deal with eating out with two kiddos and a tired husband. Last week flew by and I didn't even realize that I'd stuck to my menu 100%. Maybe I should start "Workout Plan Wednesday" and put that angst on auto-pilot as well.
Next week is going to be quite busy, so "KISS" is the only way to go! This afternoon we drove all the way to the commissary in rain like I haven't seen since my sister's wedding day, only to get there and find that everything was closed because the power was out. So tomorrow Katie, Will and I will tackle I-95 and the Ft. Belvoir Commissary on our own. I am woman, hear me roar.
Monday--Sloppy joes, carrot sticks. Oh, it's going to be an exciting week...can't you just feel it? Carrot sticks right out of the gate.
Tuesday--Crock-pot Lemon Garlic Chicken, green beans
Crock-pot Lemon Garlic Chicken: Wash chicken breasts and dry on paper towels. Combine 1 t. oregano, 1/2 t. seasoned salt and 1/4 t. pepper in a small bowl. Sprinkle on the chicken and pat it in. Fry the chicken breasts in 2 T. butter until browned. Transfer chicken to the crockpot. Add 1/4 C. water, 4 T. fresh lemon juice, 2 cubes chicken bouillon and 4 cloves minced garlic to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken. Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Baste chicken. Cover and cook another 15 - 30 minutes.
Wednesday--Crock-pot Mexican beef and beans, fruit
OK, this one is naughty comfort food. Brown a pound of ground beef, with salt, pepper, garlic and chili powder. Drain the fat. Of course, drain the fat. Spray your crockpot with Pam, then add a 15-ounce can of Ranch style or pinto beans, a can each of cream of mushroom and cream of chicken soup, a can of Rotel (undrained) and the ground beef. Cut up a pound of Velveeta and put it on top, then cook 3-4 hours on low. Serve it with chips and resolve to double-up on vegetables and exercise tomorrow.
Thursday--Crunchy chicken strips, mac & cheese, broccoli
Very kid-friendly. Slice chicken breasts into strips, dip in melted butter then in crushed cornflakes and bake. You can add parmesan cheese or spices to the cornflakes if you want.
Friday--calzones, salad. TGIF. The kids like unfolded calzones...aka cheese pizzas. Scott and I are having prosciutto, pepperoni and salami in ours. Mangia!
Don't forget to check out Laura's blog I'm An Organizing Junkie for jillions more menu ideas.