Sunday, January 18, 2009

Menu Plan Monday Jan 19-25

Do you ever have one of those moments where you are so excited that a plan totally comes together, and it wasn't even that difficult? My menu for the week is one of those moments for me. Since I started menu planning back in October, I have been trying to link, or connect, meals together so that I can either "recycle" the meat (ie: Tuesday's pot roast becomes Thursday's BBQ beef) or use an ingredient for more than one dish. (**Note that the keyword in that sentence was TRYING!) I've done it once or twice, but haven't been completely successful in that category. But for some reason, this weeks meal plan was a breeze to come up with and worked out just how I have wanted it to all along. I was thumbing through my recipes and saw a recipe for Green Rice (one of our favorites) and saw it needed fresh parsley. Then I found a recipe for a chicken coating that also uses fresh parsley. Then I found another recipe that needed fresh parsley! It was becoming clear to me that I could actually get my money's worth out of the parsley this week by making multiple meals with it instead of using it in one dish and throwing it away in two weeks because I had nothing else that needed it and so it went bad. So, if you haven't already guessed, you'll see that there is a parsley theme this week!! Also, I am quite pleased that the stockpiling is paying off. Just recently I was able to stock up on tomato soup, and now I'll be able to use them this week because the recipes actually call for them! How cool is that?! Now lets just hope that everything I have planned for the week actually taste good because everything except the meat mix, green rice and the BLTs are new recipes for us. I'm being adventurous this time around!! So, here we go......

Monday ~ Mexican Meat Mix Burritos(from the freezer)
Tuesday ~ Garlic Chicken Fried Brown Rice
Wednesday ~ BLTs or BELTs (E=egg)
Thursday ~ Italian Turkey Skillet (I have cooked turkey in the freezer)
Friday ~ Bacon Cheeseburger Penne
Saturday ~ Breaded Chicken and Green Rice
Sunday ~ BBQ Chicken Burritos

Green Rice
1 cup chopped green onions
1 cup minced fresh parsley
4½ teaspoons olive oil or vegetable oil
4½ teaspoons butter or margarine
1½ cups uncooked long grain rice
3 cups chicken broth
1/8 teaspoon cayenne pepper
1 bay leaf

In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil.

Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.

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5 comments:

  1. mmm the BELT sounds yummy!

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  2. talk about ironic! Your's was the only blog I visited from MPM, and I stole your Green Rice recipe. I have to warn you that I'm not one of those people who meticulously measure every ingredient.

    Here you go;

    Salsa and Cream Cheese Chicken

    1. saute 6 chicken breasts with garlic (as much as you want) and 1 finely diced onion

    2. toward the end (so they don't get too soggy) add 1 red bell pepper and 1 yellow pepper. you can either cut them into long strips (prettier) or bite sized pieces (easier to disguise for little ones).

    3. add 1/2 cube thingy of cream cheese and 1 cup salsa (I use Pace) and stir till melted together

    4. I serve it over rice.

    Delicious! And Super easy too! My munchkins don't like the peppers so I use more salsa and less peppers (for the 5 of us I use 6 chicken breasts, and 1/2 of each pepper then freeze the rest for next time!)

    Hope your family loves this as much as we do!

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  3. oh yeah, be sure to spoon the excess sauce over the chicken and rice!

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  4. Green rice sounds fabulous!

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  5. Very delicious looking menu!! The garlic chicken fried brown rice sounds really good.

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