Weekly Menu Plans?

[alaskagirl]

When I was on SN a few years ago, we used to post our weekly menus. It helped me keep on track with good meals for the family. Does anyone do that anymore?

I'll post mine for this week - let me know if anyone else plans theirs out too.

Sunday ~ BBQ Chicken, not sure about the sides yet (dh is cooking)
Monday ~ Cabbage Rolls
Tuesday ~ Breaded Pork Chops, Cheesy Rice and Broccoli
Wednesday ~ Chicken & Wild Rice Stew
Thursday ~ Pot Roast, Baked Potatoes, Corn
Friday ~ Creamy Potato Soup
Saturday ~ Probably eating out, not sure.

[RLB]

Sounds like a good idea...I haven't finished mine yet...will post/edit when I do.

[DebbieL]

Here's mine in no particular order:
Pasta with meatballs
Chicken marsala
Pork cutlets
Chicken Caesar Salad
Chicken soup

We eat a lot of chicken.

[ILmomtobe]

Monday--breaded pork chops, mashed potatoes, peas
Tuesday--parmesan encrusted tilapia, rice, green beans
Wednesday--burgers, corn on cob, waffle fries
Thursday--chicken of some variety, cheesy potatoes, corn
Friday--crescent-wrapped cheddar brats, applesauce cups, chips (dd's got a fundraiser dance that night)
Saturday--probably pick up, we've got a bday party in the afternoon half an hour away.
Sunday--Dh leaves for a business trip, so it will be chaos that day. Something simple, like eggs or grilled cheese.

[suzyp119]

Oh I've been trying to do this for a while. I gotta give it a try.

Monday: Chinese Chicken, white rice, veg
Tuesday: Kids get chicken nuggets, corn; DH & I Salad with grilled chicken
Wednesday: Swedish meatballs and noodles
Thursday: Chicken tacos
Friday: Fish sticks and fries
Saturday: Probably out to eat
Sunday: Superbowl party so eating lots of junk

[RLB]

In no particular order...

Shrimp roll (I have no idea what with)
Blackened Fish Sandwich
Huevos Rancheros
Apple Chicken (probably rice and a green vegetable...)
Crockpot Beef Brisket and Two Potato Salad
Autumn Pork Chops
Chicken Waldorf Pasta Salad
Orange Pork Chop Stir Fry
Chicken Pineapple Pilaf

[ILmomtobe]

Originally Posted by RLB

In no particular order...

Shrimp roll (I have no idea what with)
Blackened Fish Sandwich
Huevos Rancheros
Apple Chicken (probably rice and a green vegetable...)
Crockpot Beef Brisket and Two Potato Salad
Autumn Pork Chops
Chicken Waldorf Pasta Salad
Orange Pork Chop Stir Fry
Chicken Pineapple Pilaf

Ok, I'm coming to YOUR house this week. Can I have recipes for all the bolded ones (although if the 2 potato salad has mayo, not so much)?

So far, I've blown one of my days. But that's ok. I forgot the kids had school off yesterday, and it was one of dd's two afternoons at daycare. She really wanted to go, so I used the opportunity to take ds to see Avatar (the coolest, btw). We had to go at lunchtime to get dh the car back to go to work, and I didn't want to tip off dd beforehand, so we had a really late lunch. That meant waffles for them and cereal for me for dinner. Back on the horse again today, though!

[RLB]

Sure...anything but clean the kitchen, lol. Feel obliged to point out that a value pack of pork chops were on sale and the brisket is a third of a huge cryovac'd one I butchered myself when I got home (because I don't have any way of cooking a fifteen pound whole brisket...I buy July 4th...Memorial Day...whenever it's 99cents a pound). Otherwise, we'd be eating a few more light on the meat (or vegetarian meals).

Chicken Pineapple Pilaf

1 tsp vegetable oil
1 cup onion, sliced
2 cups Minute Brown Rice, uncooked
1/2 cup raisins
1/2 tsp. ground ginger
1 20 oz. can pineapple chunks
1 pkg. (6 oz.) cooked chicken, diced
1 cup chicken broth
1/4 cup sliced almonds
sliced green onions

Saute' onions until tender and transparent in a large pot. Stir in rice, raisins, ginger, and pineapple chunks(with juice), chicken, and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer five minutes. Remove and let stand five minutes. Serve garnished with almonds and green onions.

** I don't keep minute rice. You can make it with white rice, just use the appropriate amount of liquid (chicken broth). I plan to use the rice cooker to make brown rice, just so I don't have to watch it...mine has a saute' and simmer feature, anyway. And I typically just poach chicken breasts vs. buying a packaged of cooked pieces...but if you are in a hurry, you can also buy canned chicken breast chunks, and they will be cheaper than the plastic package of cooked chicken. I suppose you could also just shred a rotisserie chicken. This recipe is from the coupon inserts in the paper...lol.

[RLB]

Apple Chicken (Chicken Au Poivre...but my kids won't eat that, lol...so Apple Chicken)

2.5 pounds chicken, cut into serving pieces (or 2.5 lbs of whatever chicken pieces you like)
2 Tbsp coarse black pepper
3/4 tsp salt
1/4 tsp garlic powder
1 Tbsp vegetable oil
1 Tbsp butter
1/2 cup chicken broth (or water with boullion cubes in a pinch)
2 Tbsp apple juice (or apple sauce will work, too)

Pierce chicken with a fork on all sides. Sprinkle with salt, pepper, and garlic powder. Let stand 30 minutes. In a large skillet, add oil and butter over medium heat. Brown chicken. Add chicken broth and apple juice. Cover and simmer until tender (about 30-45 minutes). Check liquid every now and then to see if you need to add more broth. This recipe is my mom's...have no idea where it came from.

[RLB]

Orange Pork Chop Stir Fry

*cooking directions are for a wok, but a heavy skillet is fine*

Orange Sauce:

6 Tbsp orange juice
2 Tbsp water
1 Tbsp rice vinegar
1 Tbsp dark soy sauce
2 tsp light soy sauce
2 tsp brown sugar

Combine all in a bowl. Use immediately or refrigerate for up to four days. For a thicker sauce, leave out the water, and combine 2 Tablespoons of water wtih 1 1/2 teaspoons of cornstarch in a separate bowl and mix well. Add the sauce as called for, then add the cornstarch and water mixture, stirring to thicken.

Stir Fry:

4 boneless pork chops (or trim the meat off of boned ones)
1 Tablespoon soy sauce
1 Tablespoon Chinese rice wine or Japanese sake' (or substitute 2 tsp lemon juice)
2 tsp cornstarch
3 Tablespoons vegetable or peanut oil, divided
1 Tablespoon minced ginger
4 carrots, cut on the diagonal into thin slices
1 teaspoon salt
Orange sauce
2 green onions (green parts only), thinly chopped

Cut the pork chops into small cubes. Place the cubes in a bowl and add the soy sauce, rice wine or sake (or lemon juice), and cornstarch. Put in the refrigerator to marinate 30 minutes.

Heat a wok or skillet on medium high heat. Add 2 Tablespoons oil. When the oil is almost smoking hot, add the pork. Let it brown for a minute, then stir fry, moving the pork around the pan until it is no longer pink and is almost cooked through. Remove the pork and drain in a colander or put on a plate covered with paper towels.

Heat 1 Tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir fry for ten seconds, then add the carrots. Stir fry for 2 minutes, stirring in the salt.

Add the orange sauce and bring to a boil. Add the pork back into the pan. Stir in the chopped green onions. Stir fry until everything is mixed together and the pork is cooked through. Serve hot over rice.

**This is from a cookbook called The Everything Stir Fry Cookbook. I typically leave out the green onions...ds won't eat anything called an onion unless forced.