Menu Plan Monday

Yes I know it is Tuesday and am aware that this is "Menu Plan Monday", but you know how it goes...had the menu planned and shopped for last week, but just did not get to finish the post up until now. :) 


I am going to try to start doing this each week.  I have planned meals for a while now (with exception to part of this summer- I think I forgot that planning meals out ahead of time actually saves time, money, and headaches).  I am back on the "bandwagon" and thought it may be helpful to share what we're having each night, as I've had many a conversations with friends and family about "What do you make for dinner?", "How do you make your dinners varied without much prep/cook time?", or "How do you decide what to make?".  As you may know, I am not a very good cook (at all!), nor can I say I even know what I am doing in the kitchen, but a girl's gotta feed her family right?! :)


This week's menu, as most are, were based on what was on sale at Kroger and Publix last week.  Hope you enjoy week one's menu (a day late)!! 


Monday- Gingered Chicken with Fried Rice

1 tablespoon vegetable oil (I used olive oil)

1lb. chicken breats- sliced

2 tablespoons soy sauce

2 tablespoons finely chopped, peeled fresh ginger ( I would add another tablespoon for more flavor)

1/2 C. water

2 large carrots, chopped or sliced

2 tablespoons water

1 14.8oz. package cooked long grain rice

8oz. fresh sugar snap peas

1/2 C. sweet red pepper

4 eggs, beaten

sliced green onion (optional)

1. In a large skillet, heat oil over medium-high heat.  Add chicken, the 2 tablespoons of soy sauce, and 1 tablespoon of ginger.  Brown the chicken, turning to brown on all sides.  Add the 1/2 C. water.  Cover and cook about 15 min. or until chicken is cooked through. 

2.  Meanwhile, in a microwave-safe bowl, comine the remaining 1 tablespoon of ginger, the carrots, and 2 tablespoons of water.  Cover with plastic wrap and microwave for 4 minutes.  Then add sweet peppers and sugar snap peas and cook in micro for another 4-5 minutes. 

3. Make the rice and add the cooked veggies. 

4.  Remove chicken and juices from skillet, set aside.  For fried rice, wipe skillet clean; return to heat.  Add eggs, cook and stir gently for 30 seconds to scramble.  Stir in rice mixture, chicken, and juices; heat through.  Serve with a garnish of green onion, if desired.   

Tuesday- Stir Fry Shrimp with Cheesy Grits

1 1/2 lbs. fresh or frozen peeled and deveined medium shrimp

13/4 C. water

2 red/and or yellow sweet peppers, coarsely chopped

1/2 C. quick-cooking grits

1/2 C. shredded Mexican cheese blend (2oz.)

Salt and ground black pepper

1/2 teaspoon chili powder

1/4 C. olive oil

1 C. cilantro sprigs

1 tablespoon cider vinegar

2 tablespoons water

lemon wedges (optional)

1. Thaw shrimp, if frozen.  In a medium saucepan, heat the 13/4 C. water to boiling.  Stir in sweet peppers and grits.  Return to boiling; reduce heat.  Cover and simmer about 5 minutes or until most of the water is absorbed and the grits are tender.  Stir in cheese.  Season with salt and pepper.   Cover and keep warm. 

2. Rinse shrimp.  Pat dry with towels.  IN a bowl, toss shrimp with chili powder.  In a large skillet, heat 1 tablespoon of the oil over med-high heat.  Add shrimp; cook and stir for 3-4 minutes or until shrimp is opaque.  Divide shrimp and grits amongst the plates. 

3. In a food processor, combine the remaining 3 tablespoons of oil, the 1 c. of cilantro, vinegar, and 2 tablespoons of water; pulse several times.  Drizzle over shrimp and grits.  If desired, serve with lemon wedges. 

Wednesday- Chicken with Parmesan Noodles

1 9oz. package of angel hair pasta

2tablespoons butter or margarine

4 large carrots, thinly sliced

1 1/2 lbs. boneless chicken breats, cut into 1-inch cubes.

1/4 C basil pesto

1/4 C. finely shredded parmesan cheese (1oz.)

Ground pepper

Olive oil (optional)

Fresh basil leaves (optional)

1. Cook pasta according to pasta directions.  Meanwhile, in an extra-large skillet, melt 1 tablespoon butter over medium heat.  Add carrots, cook and stir for 3 minutes. 

2. Add chicken; cook and stir for 4-5 minutes more or until chicken is no longer pink.  Add pesto; toss to coat. 

3. Drain pasta.  Return to pan and toss with remaining 1 tablespoon butter.  Divide pasta among plates.  Add chicken to plates.  Top chicken with parmesan cheese and black pepper.  If desired drizzle with olive oil and garnish with basil leaves. 

Thursday- Italian Turkey Meatloaf

1 lb. mild turkey sausage, casings removed

1 lb. ground turkey (or chicken- adds a little more flavor)

2 eggs, beaten

 1 1/2 C rolled oats

1/2 C. chopped onion

1/2 C. milk

1 tablespoon Worscesterhire sauce

1 teaspoon italian-style seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 C. spaghetti sauce

1 C. BBQ sauce

1 tablespoon Worcertershire Sauce

1/2 teaspoon liquid smoke flavoring

5-10 dashes hot pepper sauce

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the ground turkey, sausage, eggs, oats, onion, and milk.  Season with 1 tablespoon Worcestershire sauce, Italian seasoning, garlic powder, and salt.  Mix well. and form a loaf.  Place in 9x13 inch baking dish.  

3. In a separate small bowl, mix together the spaghetti sauce, BBQ sauce, hot sauce, 1 tablespoon Worcestershire sauce, and liquid smoke.  Smooth over enitre meatloaf. 

4. Bake in preheated oven for 50-60 minutes. 

Friday- Leftovers or take-out