Menu Plan Monday

Monday-

Chicken and Rice Burritos
Cantaloupe

Tuesday-

Lasagna
Salad


Wednesday-

Garlic and Herb Tilapia
Garlic and Olive Oil Vermicelli 
Broccoli/Cauliflower Blend

Thursday- 

Egg Drop Soup 
Cream Cheese Wontons

Friday-

Chicken and Dumpling Soup
Cheese and Crackers

Saturday-

Beef and Noodles
Peas

Sunday-

Grilled Steak
Macaroni Salad
Potato Salad

For more menus check out Menu Plan Monday

Teriyaki Chicken

Teriyaki Chicken

6 boneless, skinless chicken pieces

2 C teriyaki sauce

½ C rice wine vinegar

8 cloves garlic, minced

1 Tbsp. sesame oil

Combine everything in a container and marinate overnight. Grill or broil chicken until cooked through.

For more recipes check out Tasty Tuesday

Mushroom Salibury Steak

Mushroom Salisbury Steak

1 (10 oz) can cream of mushroom soup, divided                               

1 lb ground beef

1/3 C bread crumbs                                                        

1 egg, beaten

¼ C chopped onion                                                        

1 ½ C fresh sliced mushrooms

½ soup can milk

In a bowl, mix ¼ C of soup, ground beef, bread crumbs, egg and onion.  Shape into patties. Brown mushrooms in a skillet. When done remove from pan and set aside. In the same skillet, brown patties.   Drain and set aside when browned.  Add mushrooms, remaining soup and milk to skillet; return patties to skillet.  Cover and simmer on low 20 minutes or until meat is cooked through.

For more recipes check out Cooking Thursday

Apple Chicken

Apple Chicken

1 ¼ tsp. oil

2 lbs boneless, skinless chicken breast cut into chunks

4 green apples, cored and sliced into ½ inch wedges

1 C dry white wine

1 C chicken broth

1/3 C brown sugar

¼ C cider vinegar

3 Tblsp. Cornstarch

2 Tblsp. Worcestershire sauce

½ tsp. salt

1 tsp. black pepper

Heat oil in a large nonstick skillet. Add chicken and brown on all sides. Add apple slices, sauté 3 min., stirring occasionally. Add ½ the wine and chicken broth, reduce heat, cover and simmer 10 min. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over med. Heat, stirring constantly until sauce thickens, serve.

For more recipes check out Foodie Friends Friday