Happy Menu Plan Monday! We’ve arrived at what I call “ISSMA week” here. I’m accompanying nine students for ISSMA (Indiana State School Music Association) solo contest at a local high school. For the past few weeks, I’ve practiced with those kids. They range from grades 6 to 12 and play saxophone, French horn, trumpet, and violin. I’ve also gone to a lesson with one student. She takes from the assistant concert mistress of the local philharmonic orchestra, and is from Russia besides. It’s interesting for me to hear her comments to the student — gives me some ideas for things to consider for my own teaching. Another student recorded her solo for an audition to Interlochen, a prestigious summer music camp. I wish her luck!
In years past, some of my girls participated in the contest (see photo above). That was always fun for me! None of my own are this year. But, I really enjoy playing for the other kids, so it will be a fun day! When you’re about your day on Saturday, think of all these kids performing. It takes a lot of preparation (and bravery!) to perform for a judge and I respect all these kids for doing that.
It will be a challenge to fit in those extra practices this week with my usual piano students. Somehow though, it always comes together and gets done. Here’s the plan:
Monday: One Pan Garlic Ranch Chicken and Vegetables — new recipe. I’ve been seeing lots of “one pan dinners” recently. I do like the idea of everything baked and prepared in a single pan.
- 8 teaspoons brown sugar, divided
- 3 chicken breasts
- 16 ounces baby red potatoes, halved
- 16 ounces baby peeled carrots
- 2 tablespoons olive oil
- 1 package Ranch Seasoning and Salad Dressing Mix (note: I plan to make my own ranch seasoning mix)
- 3 cloves garlic, minced
- salt and pepper
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 400 degrees F. Coat a baking sheet with nonstick spray.
- Using your fingers, work the brown sugar onto both sides of the chicken.
- Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with ranch seasoning and garlic, salt and pepper.
- Place into oven and roast until the chicken is completely cooked through, about 25-30 minutes. Broil for 2-3 minutes, or until caramelized.
- Garnish with parsley, if desired.
Tuesday: Hamburger Straganoff — this was my dad’s favorite recipe when I was growing up, and we always called it straganoff rather than the more-often-heard stroganoff
l lb. gr. beef
l/2 c chopped onion
2 T. flour
l t. salt
l/8 t. garlic salt
3/4 t. pepper
l/4 c. mayonnaise
l/2 c. sour cream
l can Cr. of Chicken Soup
l small can mushrooms (optional)
Brown beef and onions and add remaining ingredients in order given. Serve over rice or noodles.
Wednesday: Calico Beans
Thursday: White Chicken Chili — a nice alternative to “regular” chili.
Friday: Tex Mex Nacho Foil Packets — a favorite, and I think I’ve mentioned before how much I like “packet” type meals, since they make individual meals so easy.
If you watch the Duggars on TV, you may know that this week daughter Jessa (Seewald) is expecting her second baby. In honor of that auspicious event, I may make her recipe for butterscotch brownies. Simple, but good.
Oh, and if you’re wondering — I have not seen my friendly backyard squirrel this week 🙁 I hope he is okay.
What are you cooking this week? More menu ideas at OrgJunkie’s.