Sunday, January 20, 2013

Meal Plan 1/21 - 1/27

{The Menu}

Monday - Grilled chicken (love my George Foreman!), bowtie pasta, peas (super simple with what's on hand because I know I will not have time to get groceries until Tuesday)

Tuesday - Chicken, Garlic, and Sundried Tomato Pasta w/salad. Salad with my new FAVORITE salad dressing recipe...can't get enough. It tastes just like the house dressing at the Melting Pot... kind of a honey mustard flavor. Pure delish. And because the ingredients are not highly perishable, it keeps in the fridge well for a while.

Wednesday - Chef Salad (Lettuce, ham, hard-boiled egg, tomato, carrots, cucumber, celery)

Thursday - Sweet 'n' Sour Meatballs and brown rice with veg (Costco meatballs with chili sauce and cranberry jelly to make sauce)

Friday - Honey Mustard Parmesan Chicken with salad (4-6 chicken breasts, 1/4c butter, 3/4c dry bread crumbs, 1/4c parmesan cheese, 2T mustard, 2T honey. Melt butter and add mustard and honey and stir, then combine parmesan and bread crumbs in another bowl and stir. Dip chicken in 1st mixture, and then in breading mixture on both sides. Bake at 375 about an hour.

Saturday - Leftovers

Sunday - Turkey Vegetable Soup (1lb ground turkey - browned, 32oz can chicken broth, 1 package frozen mixed veg, 1 package Knor's vegetable soup mix, 2 cans diced italian style tomatoes, mushrooms and crushed red peppers optional to taste. Put all ingredients in crockpot on low, or bring to boil in pot on stove and then simmer for an hour.)

What are you having this week?

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