Menu Plan Monday - May 14, 2011

Last week was a very boring and basic dinner week.  My husband and I have been very busy at work, so I sprinkled in breakfast for dinner and quick prep meals for dinner.  We're back on track this week with a few family favorites and a one new experience for me!

For other great meal ideas, be sure to visit Menu Plan Monday, hosted by I'm an Organizing Junkie.

Here's what's on our menu for this week:

Sunday:  Roast Chicken, New Potatoes and Corn - this was my very first time roasting an entire chicken and it turned out delicious!!  I kept it simple by brushing it with a little olive oil, sprinkling in some thyme and pouring orange juice into the cavity to keep it interesting.  The flavor was wonderful and I'll be enjoying the leftovers this week for lunch!

Monday:  My Mom's Easy Chili

1 lb. extra lean Ground Beef, crumbled and browned
1 28 oz. can tomato sauce
1 15 oz. can diced tomatoes
1 15 oz. can dark red kidney beans, drained and rinsed
1 TBSP Chili Powder
shredded cheddar or Mexican cheese for topping

Brown ground beef in large pot.  Add tomato sauce, tomatoes, beans and chili powder.  Simmer for 10 minutes and its done!  Sprinkle with a little cheese before eating, if desired.

Tuesday:  Taco Tuesday - a family tradition

Wednesday:  Pizza Night

Thursday:  Pork Chops, rotini pasta and green beans

Friday:  Brushetta Chicken Bake

Saturday:   Date Night - we'll be trying The Capital Grille for the first time!

Enjoy your week.  I am still looking for a few great crock pot recipes - let me know if there is something that you recommend.

Recipe: Bow Ties Romano

I've adapted this recipe a bit since I found it on the box of Barilla Farfalle pasta.  This has become an absolute favorite at our house - so much so that I made it for Valentine's Day as a treat for my husband.

Hope that you enjoy!

***

Bow Ties Romano

16 oz. Farfalle (Bow Tie) pasta
2 Tbsp. butter or margarine
3 Cups sliced fresh mushrooms
1/4 lb. prosciutto, chopped
3/4 Cup whipping cream
1 Cup frozen peas, thawed
3/4 Cup grated Romano cheese or Parmesan/Romano blend (divided)

Cook pasta according to package directions; drain and set aside.  In large skillet over medium heat, melt butter.  Add mushrooms and saute for three minutes.  Add prosciutto and cook for two additional minutes, or until mushrooms are tender.  Add cream and heat until almost boiling.  Add peas and heat through.  Add prosciutto mixture, and 1/2 cup of cheese to drained pasta.  Stir to combine.  Transfer to serving dishes and top with remaining cheese.  Enjoy!

**Deli Tip**
When requesting sliced prosciutto for the recipe, ask that the deli clerk NOT place plastic wrap between the meat slices.  It makes it much easier to transfer to the cutting board and then chop!

Savory Saturday: Herb Braised Chicken Thighs

Recently, I signed up to receive daily emails from SavingDinner.com. Every once in a while, Leanne Ely includes a recipe. The following recipe for braised chicken thighs looked like a perfect Sunday dinner, so I tried it last week. The meal was such a hit that a leftover repeat on Monday night was welcomed. (And we don't normally do leftovers!) Even my picky 4 year-old loved the chicken and potatoes. If you try the recipe, let me know what you think!

Herb Braised Chicken Thighs
Serves 6
Source: Saving Dinner


3 tablespoons flour
3 teaspoons paprika
1 1/2 teaspoon salt
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried thyme
3/4 teaspoon black pepper
12 skinless chicken thighs
1 1/2 teaspoons olive oil
2 cups (2-inch-thick) sliced carrots
2 large onions, cut into wedges
2 1/4 cups low sodium chicken broth
3/4 cup dry white wine
2 1/4 pounds small red potatoes, quartered

1. Combine first 6 ingredients (flour through pepper) in a large zip-top plastic bag.
2. Add chicken; seal bag, shaking to coat.
3. Heat oil in a Dutch oven or large pot over medium heat.
4. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned.
5. Add carrot and onion; cook 3 minutes, stirring frequently.
6. Add broth, wine and potatoes; bring to a boil.
7. Reduce heat and simmer for 35 minutes or until chicken is done and vegetables are tender.

Per Serving: 390 calories, 7g Fat, 35g Protein, 43g Carbohydrate, 5g Dietary Fiber, 107mg Cholesterol, 866mg Sodium.
Exchanges: 2 Grain(Starch, 4 Lean Meat, 1 1/2 Vegetable, 1/2 Fat.
Points: 8


Enjoy!