Menu Plan Monday 8-17-2015

Parmesan Crusted Bruschetta Chicken


Hi everyone! How has your week gone? It has been a momentous one here; last Friday I moved my oldest daughter 3 hours away to college. She is really mature and smart, and I know she’ll do well. It’s just an emotional time for me, thinking back to when she was born, started school, etc. Older moms always tell you when you have babies and toddlers that time flies, and you don’t really believe it. But now it really does seem true.

This is also subtly changing my menu planning. We’ll need a little less of things. In reality, this will probably just mean there will be an increase in our amount of leftovers. So — more leftover buffet nights on the horizon. This may not be popular with the family, but it will be with me. Because — this week my piano students return. I was actually hoping to lose a few, but wouldn’t you know it, currently I have 18 — pretty much the same number as last year. Oh well, I am blessed they want to take lessons from me. I do enjoy interacting with kids.

So, here are the week’s plans:

Monday: Pancakes for dinner. My husband is gone for work, and he doesn’t like pancakes. So I am taking advantage of his absence 🙂

Tuesday: Wendy’s Chili — with a package of naan bread from Trader Joe’s (whenever I travel through Indianapolis I treat myself with a visit there).

Wednesday: Parmesan Crusted Bruschetta Chicken — I’ve made this before; it’s a winner

Parmesan Crusted Bruschetta Chicken

Thursday: tacos — I have some taco kits sitting around that I’ll use. Nothing fancy.

Friday: Chicken and Lentil Soup — from a magazine; I don’t see it online so here goes:

1 tsp. oil

2 skinless, boneless chicken breasts

1 medium onion, chopped

1 cup rice

1.25 cups lentils, rinsed and drained

3 or 4 carrots, cut in chunks

1/4 tsp. turmeric

1/2 tsp. salt

1/4 tsp. pepper

Heat oil in a pot, add chicken and onion, and cook, turning frequently, until chicken is browned.

Add water to cover chicken by about 2 inches, then add rice and lentils

Bring mixture to a boil, then reduce heat to a simmer. Cover, then cook for 90 minutes.

Remove chicken from pot. Shred chicken, then return it to pot, along with carrots, turmeric, salt, and pepper.

Bring mixture back to a boil, and simmer for an additional 30 minutes.

Sounds good!


Here was one purchase from Trader Joe’s: plumcots. A mix of plums and apricots. I’d never tried them, but they were sampling them, and they tasted good — kind of like a nectarine, I thought. Have you eaten plumcots before?

What is new in your world this week? More menu plan Monday ideas at OrgJunkie‘s.

5 thoughts on “Menu Plan Monday 8-17-2015

  1. One constant for me this week will be to continue to eat the salad I made for your visit Friday evening. Yesterday I enjoyed a bacon/tomato sandwich. I just got back from a visit to the clinic. A finger prick revealed my chol. numbers are amazingly low – due in large part to me being on chol. lowering medication. I notice no side effects from the med so full speed ahead. Nothing like Granny being on drugs!

  2. I’ll be over for dinner on Wednesday night! Just kidding, but that chicken dish sounds terrific. Have an exciting week getting back to 18 piano students. My largest number back in the day was 28, and looking back on it I wonder how I ever did it? Age is the difference I’m sure, and I don’t mean the age of the students. 🙂

  3. I’ve eaten plumcots or pluots as they’re sometimes called, and I love them. I bought a container just like the one you have, last week. Trader Joe’s is supposed to open here near the end of the month or early next month. I’m looking forward to going there just because I’ve heard you talk about it so much.

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