Saturday, October 29, 2016

7 Days of Inspiration ~~ Menu Plan for Week Beginning October 29th

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 29th  
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, mushrooms,
    onions, peppers, water chestnuts; stir fried rice, and eggrolls.

Hamburger Gravy over Buttered Egg Noodles
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.

Steak Night
Sirloin steak portions grilled in garlic and pepper butter, grilled sliced onions and mushrooms, green beans.

Spicy Calzones
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.

This Week’s Baking
Angel Food Cake
(No baking) Chocolate Pudding Parfaits