Monday, April 14, 2008

Menu Plan Monday

For today's Post on Gentleness, go HERE.

Money is WAY tight, because I was off from work for 6 days without pay when I had Pneumonia a few weeks ago. That paycheck just hit us, so my wonderful in-laws helped us out with some groceries. Another way God has provided for us!! thank goodness, Laura and I'm an Organizing Junkie hosts the weekly edition of Menu Plan Monday to help keep me accountable! This week, she has a list of recipe sites that allow you to enter in a list of ingredients you have on hand in order to get a list of corresponding recipes. She also has most of her menu plans linked to the recipes. Go check her out!!

Anyway, for the next two weeks, or menu will be simple, yet hopefully filling and nourishing. The following is a list of meals I have planned for this week (not in any particular order). One thing I noticed... I have found it easier for me to just make a list of meals, and then pick which meal I think is appropriate for the day.

Tonight for sure: Crockpot Creamed Chicken* with Sherry over Rice, with sweet peas
One-skillet Tamale Pie (ground beef) with salad
Grilled marinated Chicken with Parmesan Rice, and brussel sprouts
Spaghetti and Meat Sauce with salad
Dinner out one night for my brother-in-law's birthday

*Crockpot Creamed Chicken

6-8 Boneless Chicken Breasts
1 large can Cream of Mushroom Soup
8 ounces Sour Cream
1 can sliced mushrooms (or about 1/2 cup sliced fresh mushrooms)
1/4 cup Sherry or white wine
Garlic Powder and Season Salt

Sprinkle the chicken breasts with garlic powder and season salt. Set aside. In the crock pot, mix the cream of mushroom soup, sour cream and sherry (or wine) until smooth. Add the mushrooms (with their juice) and stir. Add the chicken, and coat with the mixture. Cook on low for 6-8 hours. Serve over steamed rice with a side of sweet peas or salad (or both!).

And ... Just for Susanne:

Parmesan Rice

2 Cups rice
4 Cups water
1 Tablespoon salt
2 Tablespoon butter
4 Tablespoon heavy cream
1/4-1/2 Cup Parmesan cheese, grated
Freshly chopped Italian Parsley

Place rice, water, and salt in pot with tight fitting lid. Bring to a boil, reduce heat and simmer until rice is done, about 20 minutes. To hot rice, add butter, cream, and Parmesan cheese. Toss to mix and coat thoroughly. Toss in parsley. Serve hot.

Variations: You can add the juice of one lemon and lemon zest, or you can add a handful of frozen peas and maybe some chopped ham.


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Michelle@Life with Three said...

I like the sound of grilled marinated chicken and parmesan rice -- YUM! Thanks for sharing your menu plan!

Susanne said...

In spite of being budgeted your meals sound absolutely wonderful, GiBee! I'd love the recipe for Parmesan Rice!

Sandy said...

Hi GiBee, that chix recipe sounds delic! Happy Monday!

Lovely Rita said...

Thanks for posting your dinner ideas. I like the idea of the overall menu plan, rather than specifics on a specific day. Oh, and thank God (literally!) for Wednesday night church suppers.

Lori - Queen of Dirty Laundry said...

I can't wait to try the Parmesan Rice!

Girl Raised in the South said...

I love that youre real enough here to share some paychecks that need stretching - thats bound to encourage others who are struggling at times too. And you are obviously blessed with inlaws that love in practical ways.