Here we are at another Menu Plan Monday, the final one of August. It’s looking like a hot week here, with temps near 90 all week. That should be a challenge for the kids in the high school marching band (my youngest daughter is one of them), marching in their wool uniforms for Friday night’s first football game.
I’m still adjusting to making smaller amounts of food with one daughter gone to college and my husband gone for work last week. Let’s just say we have a very full fridge, and the leftover buffet will be coming out a couple of times this week. That’s okay, though, because some days, with piano students, I have to do dinner prep at either 1 p.m. or 6 p.m. Neither is optimal.
Here’s the plan:
Monday: Salmon with Mustard Seed and Coriander — a friend posted this on Facebook, and I thought it sounded really good. I’ll be making a few substitutions.
Tuesday: Chicken and Lentil Soup — quite a bit left from when I made it about a week ago
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.
Wednesday: Cauliflower and caper pasta — this was in a recent issue of Rachael Ray magazine, and I think it looks great. I also get Martha Stewart magazine, but I don’t save many of those recipes. Most are too “fussy” for my tastes or patience.
Thursday: Oven Roasted Chicken and Veggies — so easy; I make this a lot.
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.
Friday: TORTILLA SOUP (again, left from last week)
16 oz. refried beans
14.5 oz. chicken broth
5 oz. chunk chicken (I usually just cook 1 chicken breast)
15.5 oz. black beans, rinsed
3/4 cup salsa
Combine all ingredients. Bring to a boil, then reduce heat and simmer 10 min.
Crumble a few tortilla chips in the bottom of each bowl.
Ladle soup over chips and sprinkle with cheddar cheese.
More menu plan Monday ideas at OrgJunkie‘s.