Menu Plan Week of 8/25

I'm still trying to get my master monthly plan and grocery list updated so that I can be all set to get back to once-a-month shopping once September rolls around. I am going to try to not go to grocery store before then so our meals this week reflect that. Eric will stop for me one night this week to get some more produce, milk, and eggs.

Last week, one of Eric's clients gave him a ton of brand-new disposable aluminum pans that they did not want to pack for an upcoming move. I was thrilled when he brought them home, especially because many of them come with lids also. I can not wait to get back to freezer cooking!

Breakfasts

• M - Bagels & smoothies
• T - Peach Oatmeal Muffins
• W - Banana pancakes
• Th - Oatmeal & smoothies
• F - Chocolate chip muffins
• S - Cheesy scrambled eggs, sausage & toast
• Su - Zucchini bread & smoothies

Lunch

• M - Tuna pasta salad, peaches
• T - Quesadillas and carrot sticks
• W - Bulgur salad w/corn & black beans, yogurt
• Th - Chicken salad in pitas, cantaloupe
• F - Loaded crashed potatoes (Thanks, Sonshine, for this idea to make something we already love even better), yogurt
• S - Leftovers or pierogi from the freezer, applesauce
• Su - BLTs & watermelon

Dinner

• M - Taco casserole, watermelon
• T - Honey chicken over veggie brown rice (recipe below)
• W - Ranch ham skillet dinner
• Th - Lentil & broccoli curry
• F - Baked mostaccoli, breadsticks
• S - Italian sausage & peppers subs, watermelon
• Su - Monterey chicken, corn on the cob, onion straws

Honey Chicken over Veggie Rice

For Rice:

• 1 T. olive oil
• 1 T. butter
• 1 1/2 c. white or brown rice
• salt & pepper, to taste
• 3 c. chicken stock
• 1 T. lemon zest
• 2 c. assorted veggies (I used 2 c. frozen stir-fry vegetables)

1. Heat oil and butter over medium-high heat in a medium pot until butter is melted. Add rice and season with salt and pepper. Cook rice, stirring often, until it is just begginning to turn brown, about 3-5 minutes.

2. Add chicken stock and lemon zest to rice. Bring to a boil, reduce heat, cover, and let simmer, 15-18 minutes for white rice; 40-45 minutes for brown rice. During the last 5 minutes of cooking, lift the lid and add the veggies on top of the rice. Do NOT stir. Return lid and let veggies steam while rice finishes cooking.

For Honey Chicken:

• 2 T. olive oil
• 1 pound chicken breasts, cut into bite-size pieces
• 1/2 t. crushed red pepper flakes
• 1/2 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 T. fresh grated ginger, or 1 t. ground ginger
• 1/4 c. honey
• 1 1/2 c. chicken stock
• 1 T. arrowroot powder or corn starch

1. Heat oil in a large skillet. Add the chicken to the pan and season with salt and pepper. Cook, stirring often, until chicken is done, about 5 minutes.

2. Add the red pepper flakes, onion, garlic, ginger and honey to the pan. Cook, stirring frequently, until the onions are translucent.

3. Add the chicken stock to the skillet, making sure to deglaze the bottom of the pan. Bring to a boil and let simmer.

4. When the chicken begins to simmer, mix together the arrowroot powder or cornstarch with a splash of water. Stir until smooth. Stir into chicken and continue simmering until sauce is thickened. Serve over rice.

Don't forget to stop by Laura's blog for more Menu Plan Monday!