Menu Plan Monday again; I hope it’s a good week so far wherever you are. Here in the Midwest, it is looking like another cold week will take us into March. Does that count for him coming in like a lion? I’d say so. This week, I filled in my paper menu plan without really looking for any recipes. I had in mind a few things that needed to be eaten, and a few ingredients that needed to be used up. That’s good, because it means a light shopping week. Here’s the plan:
Monday: Oven Roasted Chicken and Veggies — easy and tastes great!
Cut up a couple of chicken breasts, a couple of carrots, a couple of potatoes – put in a roasting pan, then top with 1/3 c. olive oil and a packet (actually I use 1/2 packet) of dry onion soup mix. Bake 45 minutes at 425.
I make this recipe a lot, and you can feel free to tweak it: add different vegetables, add more or less oil, adjust the temperature based on your oven, etc.
Tuesday: Leftover buffet
Wednesday: Chicken Helper — Sweet and Sour — I had pretty much gotten away from buying “Helper” type meals, but last summer I reviewed them and tried the sweet and sour chicken one. It’s really good! I do usually make a bunch more rice than comes in the box, and I use brown rice rather than white to make it healthier.
Thursday: Southwest Turkey Meatloaf – youngest daughter’s favorite. I got ground turkey on sale last week. And maybe mashed potatoes too, because …
Friday: … Baked Potatoes — potatoes were on sale, $1.98 for a 10-lb bag. Can’t pass that up …
What are you cooking this week?