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Monday, September 13, 2010

Menu Planning

Can you imagine what would happen if there was never any plan for homemaking, menu making or planning for anything just going around willy nilly through life? Well, I can and i can tell you that I am not sure that a thing would get done. I am not sure that the laundry would be done, that the floors would be swept, the meals would be cooked or anything at all would be done. After all there is no plan that states that anything has to be done so we could just blog all day long, run around with friends or just take an easy day relaxing without worry. STOP THE INSANITY!!!! that is too much for me. I believe that I will go ahead and make a menu plan so that I will be sure that at least a few meals will be served in my home.

Meals for this week include:

  • stir fry with bell peppers, onions and beef strips, cheese cake for dessert

  • chilli dogs, tots, cheese, cookies for dessert

  • fish, fries, slaw, jello for dessert

  • chicken breast sandwiches, peas, slaw, pudding

  • pork chops, stuffing, corn, cupcakes

  • burritos, corn, chips, salsa, cookies

  • pasta with meat (not sure what yet), garlic toast, green beans, jello

What will you be having or will you be going willy nilly?

•3 skinless, boneless chicken breasts
•2 red bell peppers
•3 tomatoes, sliced
•3 ounces arugula leaves
•1/2 cup mayonnaise
•1/4 cup Dijon-style mustard
•5 tablespoons olive oil
•2 tablespoons fresh thyme
•1 tablespoon black pepper
•1 teaspoon Worcestershire sauce
•1 teaspoon red wine vinegar
•1 teaspoon salt
•6 buns or 12 slices of bread

Pound chicken breasts to an even 1 inch thickness. Cut each breast into 2 equal sized pieces. Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black pepper and thyme leaves. Cover and refrigerate for several hours. Meanwhile cut the bell peppers into quarters and lightly coat with remaining olive oil. Place on preheated grill and cook until the surface begins to char. Turn to heat evenly. Remove peppers from grill and cut into thin slices. Combine mayonnaise, mustard, Worcestershire sauce, red wine vinegar and salt in a nonreactive container. Grill chicken breast over a medium heat for about 5 to 6 minutes per side. Check for doneness before removing from grill. Juices should run clear. Remove from grill and assemble sandwiches while the chicken is still hot. To chicken with roasted peppers and sauce and put into buns or sliced bread.

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