Okay, so it’s Tuesday… which means it’s time for Menu Plan Monday, right? So sorry, Kelley, I know this drives you nuts!! I was going to try to post it last night, just to calm your OCD streak, but I laid down to get Jude to sleep and never got back up 🙂
Monday: Breakfast dinner (scrambled eggs, sausage and biscuits)
My don’t- have- any- better- ideas/too- lazy- to- fix- anything- more- laborious dinner… Kids love it so I always have some sausage in the freezer for this kind of night!
Tuesday: Mexican Chicken, Cilantro Cole Slaw, chips and salsa
4 chicken breasts
1 can whole green chilis
4 slices pepper jack cheese
1 lg egg
1 c. finely crushed tortilla chips
Salsa for garnish
In between two pieces of wax paper, flatten chicken breasts to 1/8″ using mallet or rolling pin. Top each breast with 1 chili and 1 slice pepper jack. Roll up and use toothpick (or unwaxed, unflavored dental floss) to secure. Whisk together egg and 2 T water. Dip chicken in egg mixture, then roll in crushed tortilla chips. Bake in a greased 13 x 9 pan at 35 for 30-35 minutes. Let stand for 5 minutes before slicing.
Cilantro Cole Slaw
2 lg limes, juiced
1/4 c olive oil
1 envelope Zesty Italian Dressing
2 (11 oz) packages cole slaw
1/3 c fresh cilantro
Combine first 3 ingredients well, add cole slaw and top with cilantro. Chill for at least 2 hours, mix well before serving.
These two recipes are new to me, don’t they sound absolutely yummy!? We all love Chicken Cordon Bleu around here, but this sounds like a whole new way to make it. I’ll give a quick review of both recipes next week once the fam has given the thumbs up or the thumbs down 🙂
Wednesday: Beef Stroganoff, peas
Thursday: Easy One Pan Chicken Parmesan, bread, salad
Friday: Pot Roast, veggies, cornbread
Sunday: Eat out day!
I’ve been ending up with an extra meal at the end of each week. I think I am overplanning, so this week I’ll leave Sunday open (we do eat out for lunch) since I think I don’t need that extra meal.