Sunday, January 31, 2010

Menu Plan Monday 2/1/2010



This past week was fairly successful for following the menu plan with one exception.  That exception was the addition of green vegetables/salads to the evening meal.  Again, late nights, fatigue, laziness, got in the way.  The sour cream enchilada casserole was good but a bit heavy for our tastes even though I didn't add all of the sour cream or cheese to the recipe.  Cheeseburger soup was quite tasty and there wasn't any left the next evening for our planned leftover night.  Since I hadn't taken anything out, we used a Christmas gift card for fast food. My boys were SO disappointed! Ha!  And as far as my motivation level on Saturday...well everyone left me home alone so I didn't really have any!
Again this week we are going to try to add veggies to the mix!  And, orgjunkie.com is a great resource if you are looking for menu ideas for your family.
SUNDAY
Chicken Cutlets*Recipe Below
Romaine green salad with lemon vinegarette
Stir fry vegetables
REVIEW--YUM

MONDAY
Lentil Quesadillas
Pinto Beans
Chopped Iceberg Lettuce
Chopped Tomatoes
Corn
Cinnamon cake for the week

TUESDAY
Basmati Rice

WEDNESDAY
Vegetable

THURSDAY
Scalloped Potatoes
Steamed Broccoli

FRIDAY
Homemade Pizza

SATURDAY
Something New(as always depends on motivation level)

Three new recipes back to back.  I will report back during the week as to how they go.  Hopefully the macaroni and cheese will turn out to be edible since otherwise there won't be anything else to eat.


I basically cooked for the entire week yesterday
1.  Cooked the lentils 90% just needs heated and salsa added.
2.  Mixed meatloaf and placed in the freezer wrapped and ready to go.
3.  Made a batch of porcupine meatballs (not on the menu but makes for a quick and easy meal on a worknight.)
4.  Put the marinade on the pork for slow defrost in the refrigerator.
6.  Grated cheese for later in the week.
7.  Delegated lettuce and tomato chopping to Boy #1.


All of the above meals are cooked with enough leftovers so that Dad can take a plate to lunch/dinner.  Needless to say, our leftovers are very slim pickens!

*CHICKEN CUTLET RECIPE
3 boneless skinless chicken breasts
half and half(1/4 cup approximately)
1 egg
Panko Bread Crumbs
1 tsp oregano
1 tsp basil
pinch salt
pinch pepper

Each breast should be sliced lengthwise into 3 pieces while still semi frozen then pounded to approximately 1/8 inch thickness.
Dredge in beaten egg and half and half mixture then in the panko (dried herbs have been mixed into the crumbs)
Put dredged pieces on a foil lined cookie sheet and place in the frig until time to cook,
Heat 1-2 Tbs olive oil in a heavy saucepan and cook chicken cutlets until cooked through and juices run clear.

SALAD
Romaine hearts washed well and dried, then chopped into bite size pieces.
2  Green onion washed and sliced well.

DRESSING
1/4 c olive oil
2 tbs fresh squeezed lemon juice
2 garlic cloves pressed
salt and pepper to taste
Mix well.

To serve, chicken cutlet on the plate with the salad over the top, add dressing (unless salad tossed with dressing prior).  Shave parmesan over the top of the salad.  Enjoy!


Hope you have a good week!

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