June 24, 2012

• Menu Plan Monday: June 25th

  

   

  June 25th – June 30th, 2012

   

  Monday, 25th - Meatloaf / Mashed Potatoes/ Corn

  Tuesday, 26th – (Game) Crab Salad on Lettuce

  Wed, 27th - Creamy Chicken Breasts, Rice and Spinach Salad

  6 4 ounce chicken breasts boned and skinned
  1 can cream of chicken soup
  3 slices Sargento 2% Milk Reduced Fat Swiss Cheese
  1/4 c bread crumbs
  1/4 c white wine

  Place breasts in a greased baking dish and cover each with a half slice of Swiss cheese. Mix white wine and chicken soup and pour over the chicken and cheese. Cover with seasoned bread crumbs. Spritz with olive oil. Bake at 350 degrees for 45-55 minutes.

  6 servings
  

  Thurs 28th (Book Group) Baked Ravioili

  2 Tbsp. olive oil
  1 (28 oz.) jar spaghetti sauce, any flavor
  24 pieces frozen Four Cheese Ravioli
  1/2 cup grated Romano or Parmesan* cheese
  2 cups meatballs, chopped (from freezer)
  5 oz. shredded mozzarella cheese
  sautéed peppers and onions, thawed (from freezer or see notes above.)

  Preheat the oven to 400°F. Spread olive oil in an 8″x10″ baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes

  Friday 29th – Meatball Subs – (365 Easy Meals Oct. 12 – pg 300)

  Sat 30th – Panko Chicken, Herbed Rice and Broccolli

  PANKO CHICKEN

  1-2 cups Japanese breadcrumbs (if you can’t find them, use regular breadcrumbs)

  1 cup mayonnaise

  1 lb. chicken tenders (uncooked, frozen or thawed)

  Put mayonnaise and breadcrumbs in separate bowls. Dip chicken tenders into mayonnaise, then breadcrumbs. Place on a baking sheet (stoneware works best) and bake at 350° until brown and cooked throughout.

  HERBED RICE
  3 T. olive oil
  1 medium onion chopped (from freezer)
  1 clove garlic minced
  1 green pepper chopped, seeded
  1 c. long grain rice (or brown rice* for healthier version)
  2 c. chicken broth (if you are using brown rice add extra water)
  herbs of your choice (basil, rosemary, thyme, oregano, etc.)
  Thaw onion. Saute garlic and green pepper in oil until transparent. Add rice and onion and brown until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer, closer to 45 minutes, for brown rice).

  For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

  What is on your Menu this week? Wishing you all a wonderful week!!!

  

  • 7:10 pm
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