Menu Plan Monday, 4/19 – 4/25 - chickinthekitchen.com

Menu Plan Monday, 4/19 – 4/25

April 18, 2010

mpm 1 Menu Plan Monday, 4/19 4/25

I made two new chicken dishes this past week that will definitely be repeated. First, we had Slow-Cooked Tex-Mex Chicken & Beans, which combines boneless, skinless chicken thighs, salsa, and dried pinto beans for a dish that is easy, flavorful, and best of all not mushy. I was tempted to add it to my meal plan for this week, too. The Sriracha-Glazed Chicken and Onions was also a hit with the adults that ate it. It’s spicy but a little sweet, and is just a nice change from a plain baked chicken breast.

I tried a new recipe for a peanut butter oatmeal breakfast bread, too, but I didn’t like it and the boys wouldn’t touch it. I wound up throwing most of it away. (I hate that!)

In addition to my regular cooking this week, I’m baking two kinds of muffins for a Share Our Strength’s Great American Bake Sale, which is being held this Saturday, April 24, at Club Fit in Briarcliff Manor. My friend Alison (same Alison from the buttercream recipe) is organizing this local event. All money raised goes to support Share Our Strength, a national charity focused on ending childhood hunger in the United States.

It’s going to be a busy week, so my menu is simple.

Monday: Spaghetti & meatballs (beef, from the freezer), carrots and celery

Tuesday: Baked Quinoa With Spinach and Cheese, cucumber salad, whole wheat rolls

Wednesday: Slow Cooker Ratatouille, whole wheat pasta, fresh mozzarella

Thursday: Balsamic Red Onion & Tomato Chicken (2nd time trying), dinner rolls, spinach salad or sauteed spinach

Friday: Chicken soup (from the freezer) with noodles, challah, edamame

Saturday: Eat out

Sunday: Leftovers

For more menu planning ideas, check out Laura at Organizing Junkie.