Sunday, May 18, 2008

Menu Plan Monday

I've decided along with Brad that it's time that I start menu planning again. So, since everything in my life seems to go onto the blog now, I figured, why not this too? Especially since there's a whole group of bloggers who do the same thing! :)

We're on a low-carb diet right now, so most of my recipes will be low-carb friendly, but you can add carbs if you want. :) Also, my side dishes are a little boring; they usually consist of a can or bag of veggies, so I'll spare you typing those out. :)

Monday: Salsa Chicken
Tuesday: Crustless Broccoli Quiche
Wednesday: Meatloaf
Thursday: Western Chicken Chunks
Friday: Chicken Stir-Fry

Salsa Chicken--Easy and yummy!
chicken breasts (as many as you need)
salsa (as much as you want)
sour cream and shredded cheddar (to taste)

Put the chicken breasts in a greased, glass baking dish. Dump some salsa on top (I use about 1-1 1/2 cups for 4 breasts.) Bake at about 350 degrees Farenheit (My oven is in Celcius and the temperature knob is stuck at an unknown temperature and this recipe still worked. :) ) for about 30-45 minutes until the chicken is no longer pink (better yet, use a thermometer.)

Let chicken cool a little, then shred with two forks. Top with sour cream and cheese. If you're not going for low-carb, it would be delicious inside a tortilla. :)

Western Chicken Chunks--a silly name for a family favorite
4 chicken breasts cut into 1-2 inch cubes
Ranch dressing (about a cup?)
2 cups Cornflakes (crushed to about a cup)
salt and pepper to taste

Mix salt and pepper into the crushed cornflakes in a bowl or ziploc bag. Set up an assembly line with chicken, a shallow bowl of Ranch dressing, a bowl (or ziploc bag) of crushed cornflakes, and a greased cookie sheet (I like to cover mine with foil for easy cleanup.) Dip chicken into ranch dressing, then into the cornflakes, and place on baking sheet.

Bake in a 400 degree oven for about 15-20 minutes or until no longer pink in the center.

Growing up, my mom usually made a side of baked, seasoned potato wedges with this, but alas, I think we'll just have some roasted cauliflower if my husband will eat it. :)


Bec said...

Yum, these sound delicious. Thank you for sharing them.

Stephanie said...

Welcome to MPM! I have found it to be such a help. I get tired of making the same old stuff all of the time. I live in France with my 4-yr-old twins, and have been inspired by people's menus from all over the world!

Michelle said...

These recipes do sound great. I'm going to print them off and try them.

Anonymous said...

Thanks for the credit on the WCC! I'm glad to see that you have returned to the low-carb diet. I hope it makes you feel great!