Happy Easter Monday! Last week I was doing so well getting ahead for this week's menu planning. Then it stopped, and now I'm shy of some meals. LOL. Figures. We didn't host Easter dinner, so there are no leftovers to fall back on. I suppose I'll be searching your lists to get more meals, once again! :)
Oh and last week we tried Barb's Balsamic Chicken with Thyme-it was great! I recommend it!This is what I do have so far:
Monday: Rice and Vegetable Casserole
Tuesday: Crumb Chicken (recipe below) with bread rolls and green beans
Wednesday: Italian Style Rice and Beans
Thursday:Mexican Beef and Bean Casserole (recipe below)
Friday:??
Saturday & Sunday: Hubby's Discretion (probably frozen pizza one day & deli sandwiches another)
One of those days I'd like to try & do a crockpot meal for convenience. And what is planned for Thursday may be on another day-that's my son's 3rd birthday! We may go out to celebrate.
Happy Menu Planning! Have a great week!
(Check out the Organizing Junkie's Site for more ideas and to join in the fun!)Crumb Chicken
2 4-oz. boneless, skinless chicken breasts
1 Tbsp. vegetable oil
2 Tbsp. skim milk
1/2 tsp. dried basil
2 Tbsp. plain dried bread crumbs
2 Tbsp. grated Parmesan cheese
1/8 tsp. salt
1 Tbsp. lemon juice
In a bowl, combine bread crumbs, cheese, salt, and basil; mix. Dip chicken into milk, then into crumb mixture; coat evenly. In a skillet, heat oil; add chicken and brown on both sides or until chicken is tender. Pour lemon juice over chicken.
Mexican Beef and Bean Casserole
1 pound lean ground beef
2 cans (15 to 16 oz. each) pinto or kidney beans, rinsed & drained
1 can (8 oz) tomato sauce
1/2 cup thick-and-chunky salsa
1 teaspoon chili powder
1 cup shredded Monterrey Jack cheese (4 oz)
1. Heat oven to 375.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
3. Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-quart casserole.
4. Cover and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5-7 minutes or until cheese is melted.
2 cans (15 to 16 oz. each) pinto or kidney beans, rinsed & drained
1 can (8 oz) tomato sauce
1/2 cup thick-and-chunky salsa
1 teaspoon chili powder
1 cup shredded Monterrey Jack cheese (4 oz)
1. Heat oven to 375.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
3. Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-quart casserole.
4. Cover and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5-7 minutes or until cheese is melted.
8 comments:
I copied the beef and bean casserole recipe to try sometime. Thanks!
You should check out slow cooker thursdays over at Sandra's blog. There are tons of crockpot recipes to try that are great. I use my slowcooker several times a week!
Your menu looks great!
Blessings~
♥ Annie
My Life as Annie!
Thanks for stopping by! The crumb chicken looks great! Have a great week!
That's the one drawback when one doesn't cook a holiday dinner. We went to brunch at Souplantation.
Tuesday evening's Crumb Chicken sounds great!!
YUM!
Karen-you're welcome. :) Hope you enjoy the casserole. (goes well w/ tortialla chips)
Annie-thanks for the info. on slow cooker Thursdays. I've been missing out!
Quietromance & Greg-I'll let you know if the Crumb Chicken is worth trying. I'm hopeful!
Thanks for stopping by, Rona.
I'm off to see all your menus, too!
I'm so glad you enjoyed the balsamic chicken! Have a great week!
I'm all for changing lists when needed. Ours has already changed and it's only Wednesday.
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