Sunday, August 9, 2009

Menu Plan Monday

Thankfully, this is an easy week for me, and I planned it that way. With the kids combo 1 and 5 year birthday party on Saturday, I definitely gave myself an easy (yet still yummy) week!!Recipes are below!!

Monday: Artichoke Chicken

Tuesday: Crockpot Beef Stroganoff OR Crockpot Stuffed Peppers
(I can't seem to find the crockpot stroganoff recipe, if it was on your site, let me know!!)

Wednesday: Steaks on the grill

Thursday: Salsa Chicken

Lazy Pasta Bake

Birthday Party!! (regular BBQ foods)

Sunday: Party Leftovers

By the way... if anyone has an EASY potato salad and/or coleslaw recipe, please please please share it with me!!!

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!


Artichoke Chicken: (from Kraft)
3 c. uncooked instant rice
3 c. warm water
6 boneless, skinless chicken breast halves
1 c. artichoke hearts, quartered, drained
2 c. chopped tomatoes
1/2 c. italian dressing
1/4 c. pesto

Preheat to 400 degrees. Mix rice and water. Prep to make foil packets- using aluminum foil, cut into 6 large sheets. Spoon rice mix onto center of foil sheet. Top with chicken, then artichokes and tomatoes. Then drizzle with combined dressing and pesto. Bring up the foil on the sides and fold up. Place packets on a baking sheet and cook for 30-35 minutes.

Salsa Chicken: (from Economic Endeavors)
Chicken Breast
Shredded Cheddar
Sour Cream
Elbow Noodles

Combine all but elbow noodles in the crock pot, shred the chicken mixture and serve over the elbow noodles!

Lazy Pasta Bake: (from The Mommy Trade)

1 box (pound or so) of pasta, usually penne

1 (28 oz) jar of spaghetti sauce

2 cups of shredded mozzarella cheese
Pour the uncooked pasta into a 13×9 pan. Add the spaghetti sauce. Fill the jar with water, put the lid back on, shake to get all the sauce cling-ons, and pour this into the pan. Mix well so all the pasta is moistened. Cover tightly with foil and bake 30 minutes at 400 degrees. Remove from oven, carefully remove foil (hot steam alert), stir. Top with the cheese. Bake another 10 minutes uncovered. Serve with salad and Italian bread. Leftovers are good for lunch or dinner (reheat in microwave). For smaller families, halve the recipe: Use an 8×8 pan and freeze the undiluted extra spaghetti sauce with a note to use about 14 ounces of water when you make the second pasta bake. (You don’t need to save the empty jar!)


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