Menu Plan Monday 3/1/10

 

Last week went really well despite the fact that I had the creeping crud, then hubby got his own form of creeping crud.  I feel very blessed that the collective kids of the house have NOT gotten the creeping crud.  As a nurse, I am exposed to a little bit of "stuff" all the time so I rarely catch anything, but...when I actually do, the nurse's mind goes right to "Oh my gosh, I have a horrible septic infection,  and I will end up in the hospital, and Oh my gosh the people I work with are going to take care of me, and do I even have any slippers without holes?"  The thought pattern is endless in my neurotic, planning, nurse's mind.  Needless to say, since I'm typing this, none of my ramblings were correct, but for about four days I felt like I had been run over by a semi.  Good thing that I actually had a plan for meals or there might have been a revolt here!

I have to say that the highlight of the week was the Curried Chicken Bits which was a complete surprise to me and my boys!

Here's my plan for this next week and if you need more inspiration click here for over 250 others!  

Thanks for stopping by, and check back later this week for some reviews on what we're eating 'round here.

SUNDAY--Grilled Marinated Chicken (Recipe Below), seasoned Noodles, broccoli Salad, Rolls.

MONDAY--Bacon, Chickpea, and Spinach Pasta, green salad. 

TUESDAY--Enchiladas (Benchiladas), corn, shredded lettuce, chopped tomatoes, Chips and Salsa.

WEDNESDAY-- Beef Tips in the Crockpot, mashed potatoes, green veggie.

THURSDAY--Spaghetti with Homemade Tomato Sauce (Hubbie birthday request), green salad, garlic bread.
 
FRIDAY--Leftovers (spaghetti always leaves enough for an army), or Homemade Pizza.

SATURDAY--Macaroni and cheese with ham, steamed or sauteed vegetables.


Marinade for Bone-In Chicken--makes enough for 3-4 lbs of chicken
1 cup soy sauce
1/2 cup vegetable oil
1/2 red wine vinegar
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder

In a large plastic bag or glass dish mix the above ingredients.  Add chicken and allow to marinate for at least 8 hrs or overnight.  Remove chicken from marinade and discard.  Grill over indirect heat until the juices from the chicken are clear.

I usually allow the chicken to defrost in the refrigerator with the marinade.  All of the dried ingredients can be increased or decreased according to taste.  Boneless chicken has a tendency to absorb too much marinade, but could be adapted with a shorter marinade time.


Thanks for checking out my menu. 


Happy Monday!