Menu Plan Monday April 26, 2010

Wow! It has been a while since I posted one of these. I've still been planning menus for each week. If I stick to them, it definitely helps us avoid eating out when I'm just too tired. (Although, we've still done a little bit of that....as you can see from my helpful ticker above, I am now in 6 months of pregnancy, so I don't push it if I don't have to!) I've also found I have to start making larger portions as I am constantly hungry! This week, I want to start experimenting with doubling my meals. I don't do a lot of freezer cooking, but I know I'll want plenty of meals stocked up for when the baby comes.

Here's what's on the agenda for this week.

Sunday: Barbecue: Surprise welcome home party at our church for a returning soldier.
Monday: Leftover night: Shepherd's Pie and Chicken Tetrazzini
Tuesday: Manicotti (make the full recipe, but freeze the leftovers)
Wednesday: Potluck, I'm bringing dessert, so I think I'll take applesauce bars.
Thursday: Chicken Dijon with Italian Cheese Bread (a new recipe) and Potatoes.
Friday: Brown Bag Burritos (A new recipe. If we like it, I'll make more to freeze for easy meals).
Saturday: Not sure yet....To be determined :-)

We have a limited grocery store budget this week. I already went over going to Costco, so I'll just be picking up the essentials: Milk, eggs, fruit, and I forgot the manicotti noodles in last week's purchase! Other than that, we should have everything for the next few days.

For more great menus, visit Laura at I'm an Organizing Junkie!

Delicious Chicken Dijon

I discovered this Chicken Dijon recipe from a church cookbook my aunt gave us for our wedding. This recipe is quick and easy to prepare (you have to start earlier in the day as it requires two hours to sit in the refrigerator), but it tastes like you spent hours working on it. It is very delicious. I have to add it to next week's menu as my mouth is watering just thinking about it! (Ah pregnancy...The mere mention of food makes me crave it.)



Chicken Dijon

4 boneless, skinless chicken breasts

Marinade: 5 tsp. Dijon mustard, 1/4 lb butter or margarine, 1 clove fresh garlic.

Melt butter in saute pan over low heat. Add fresh garlic, simmer on low for 2 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch, but not solidify. Whip vigorously until mixture thickens.

Breading: 1 T fresh parsley, 1 T tarragon, 5T Parmesan Cheese, shredded, 1 1/2 cups crushed bread crumbs.

Mix herbs, cheese and crumbs, blending well. Dip chicken breasts in marinade, coating all surfaces, then breading mixture, packing crumbs in chicken to coat well. Place chicken in single layer in low pan. Cover and refrigerate for 2-3 hours to set breading. Bake at 350 for 35 to 45 minutes. If desired, top with finely shredded Parmesan cheese.

Notes: I usually halve this recipe. I found I never need the full amount of butter. I only use 1 T for two chicken breasts. It is very important not to rush the chilling time. I've chilled it for a shorter time before, and the breading did not adhere as well. I've never topped the chicken with Parmesan at the end either.

Enjoy!