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Menu Plan Monday: January 14-20, 2008

January 14, 2008

Menu Plan Monday

Comments on last week’s menu: Paula Deen’s Baked Spaghetti was quite good and there was plenty of it. (We ate the first half on Monday and the second half on Saturday.) The cheddar and Monterey Jack gave it a unique taste that was quite good. The folks we had wanted to come over for dinner on Saturday were unable to make it, so we will try to reschedule for this week with the same dinner plan.

I got two magazines this week with great recipes in them — can’t wait to try them out!

Monday — Potato Chip Crusted Chicken (recipe below) with green beans and macaroni & cheese.

Tuesday — I have a 6:30 meeting, so dinner will have to be quick and early. I’m making Tastes Like Lasagna Soup (recipe below). Normally I only do canned soup but I will be making this next month for a fundraiser dinner and I want to do a test run first. We’ll have garlic bread with it.

Wednesday — I’m using leftover chicken to make Hurry Up Chicken Pot Pie.

Thursday — dinner with my mom, pending confirmation.

Friday — I will be scrapbooking at church. Dan and the kids are on their own.

Saturday — Inviting folks over for dinner, and hopefully this week they will be able to join us. I’m gonna lay Paula Deen’s Herb Crusted Pork Loin on them, served with mashed potatoes and mixed veggies.

Sunday — leftovers


Lasagna Soup:1 lb. ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32 oz.) box Chicken Broth
2 (14.5 oz) petit diced tomatoes
1 (15oz) can tomato sauce
1 T. firmly packed brown sugar
2 tsp. Italian seasoning
1/2 t. salt
2 c. broken lasagna noodles
5 oz Parmesan cheese
6 oz Italian seasoned croutons
2 cups mozzarella cheese

Brown meat with onions, bell pepper, and garlic. When meat is cooked, drain well. Return to burner and add tomato sauce, diced tomatoes, broth, brown sugar, Italian seasoning, and salt. Bring to a boil over medium high heat, then reduce heat and simmer 15 minutes. Add noodles and continue cooking until they are tender. Add Parmesan cheese.Ladle soup into ovenproof bowls, then top with croutons and mozzarella. Broil in oven until cheese is melted.

Serves 8-10.


Potato Chip Crusted Chicken:1 cup milk
1 large egg
1.5 cups crushed potato chips
1/2 cup grated Parmesan cheese
2 tsp dried Basil
1/2 tsp salt
4 boneless skinless chicken breasts (about 1.5 pounds)

Preheat oven to 350. Lightly grease a rimmed baking dish.In a shallow dish, whisk milk and egg together. In a separate shallow dish, combine potato chips, cheese, basil, and salt. Dip chicken in milk mixture, then dredge in potato chip mixture. Place chicken on prepared baking sheet and bake 25-30 minutes or until done.

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7 comments

  1. Happy Monday, great menu!
    Be blessed!
    *´¨)
    ¸.·´¸.·*¨) ¸.·*¨)
    (¸.·´ (¸.·’ * Annie *


  2. Have fun at your scrapbooking night!


  3. Great Menu! Have fun scrapbooking!

    Lisa


  4. I’ve been meaning to tell you — I often do two “leftover” chicken recipes using rotisserie chicken from Kroger. I love it, since there’s no initial cooking time for the chicken.


  5. […] on last week’s menu: The potato chip crusted chicken was quite good. It would have been even better if I hadn’t […]


  6. […] – I’m fixing Paula Deen’s Chicken Riggies, served with broccoli. (You should’ve seen me, wandering around Wal Mart, trying to figure […]


  7. […] – Potato Chip Crusted Chicken, mashed potatoes and […]



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