I have changed up how I plan my menus. I have decided to do them by week, even though I purchase for a month, this allows for more flexibility for unexpected arrival times of family from work etc. And by request, more description of the meals. Please let me know if you have questions on how to do any of these too!
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Menu Plan for Week Beginning October
7 Days of Inspirations
Whole Roasted Chicken with Pan Gravy and Veggies
Oven roasted natural chicken, made with previously seasoned
slow roasted sliced tomatoes, red potatoes, baby carrots, onion, and bell
pepper. Teriyaki sauced chicken breasts, sugar
snap peas, mushrooms, onions, peppers, water chestnuts; stir fried rice, and eggrolls.
Mini Kitchen Sink Sub Sandwiches, Chips
Chicken Stir Fry
Teriyaki sauced chicken breasts, sugar snap peas,
onions, peppers, water chestnuts; stir fried rice, and eggrolls.
Hamburger Gravy over Buttered Egg
Ground chuck, Homestyle gravy, egg
noodles, buttered cooked sliced carrots.
Orange Soaked Chicken Thighs
Boneless chicken thighs soaked
overnight in orange juice concentrate. Drained of juice but reserved. Chicken
lightly sprinkled with seasoned salt and grilled. Reserved OJ, juices from
cooked chicken is thickened with corn starch slurry and chicken sliced and added
back in, buttered rice, and broccoli.
Sirloin steak portions grilled in
garlic and pepper butter, grilled sliced onions and mushrooms, green beans.
All left over meats from week, deli
sliced pepperoni, thinly sliced mushrooms, onions, peppers, provolone and
mozzarella cheese, with a generous drizzle of Frank’ Hot Sauce, stuffed into cut
squares of refrigerated pizza dough, and the tops brushed with melted butter
before baking. Raw carrots and Ranch dressing as dip.
baking) Chocolate Pudding Parfaits