Menu Plan Monday – July 27th

I have to plan my menu out this week because it’s a busy week. If I don’t, we’ll end up eating cheese tortillas and peanut butter sandwiches all week… with frequent stops at Subway and Wendy’s. Yuck! Not that Subway is bad for you, I just got burnt out by it a while ago and haven’t bounced back yet. Especially after watching Sandra Lee’s Money Saving Meals today where she made meatball subs! Yum… and so much cheaper!
Any ways… on with the menu plan, or maybe I should say guideline, for this week.

Monday – Chicken Soup and bread with raw veggies

Tuesday – Mini Meatloaves (didn’t make this last week) with corn and veggies

Wednesday – MMM Meal from the freezer*

Thursday – Pizza?

Friday – Brinner (scrambled eggs, turkey sausage, pancakes, and fruit)

Saturday – Beef Barley Soup

Sunday – Homemade Cheeseburgers & Fresh Cut Fries

For hundreds of other great menu ideas head over to orgjunkie!

Have a flavorful day!
Antoinette

*MMM stands for Meal Makin’ Mamas. There are 5 of us who make a big batch of the same meal once a month and freeze them. Then we all swap our meals so that we each have 5 different healthy meals in the freezer. With 5 or 6 meals in the freezer I know that I have a super easy night at least once a week… some times twice!

Oh heavens… Chocolate Cake in a Mug?!

Yep. When surfing from one web site to the next today I came across a recipe for Chocolate Cake in a Mug that you bake in your microwave. You can thank Janell for that over at Sugar Crazed.

The recipe comes together so fast it is dangerous. I personally like it. I can just throw this together when I have a craving and not have a whole cake sitting around my kitchen. Plus, I added my own sweetener to keep it low on the glycemic index. Any ways, here’s the recipe…

Chocolate Mug Cake

2 tablespoons flour
*1 1/2 tablespoons sugar
1/2 teaspoon baking powder
2 teaspoons cocoa powder (I mound them for a little more chocolate flavor)
A pinch of salt
**2 tablespoons milk
1/4 teaspoon vanilla extract
***3/4 teaspoon oil

Mix all together and dump in mug. (I’m going to try mixing it right in the mug next time to see if that works.) Bake for 60 seconds in your microwave on high. If it doesn’t seem done (due to different microwaves and altitudes) only zap it in 15 sec. intervals after that. Mine came out moist and fluffy. Then I topped it with a little whipped cream (we always have that in the house). Nummy!!!

My Substitutions:
* 1 TB Agave Nectar
** 2 TB Almond Milk
*** 3/4 tsp coconut oil

Have a wonderful day!
Antoinette

Menu Plan Monday

Can you believe it? I actually have a plan for my meals this week! It’s been like 3 months since I’ve actually had the energy and motivation to get my meals planned out. So without further ado, here we go…

Monday – Pizza (from Cub Foods), salad & Raw Veggies (R.V.)

Tuesday – Spaghetti Sauce & Meatballs w/ broccoli and R.V. (Going to try a Cheesecake in the crock pot too using this recipe.)

Wednesday – Taragon Chicken & rice (from a friend with recipe to follow)

Thursday – Mini Meatloaves, corn, & green beans

Friday – Brinner (turkey sausage, scrambled eggs, pancakes, & fruit)

Saturday – Roast Chicken in the Crock Pot w/ rice and veggies

Sunday – Chicken Soup (I’ll chop everything for this on Saturday then throw it in the crock pot on high before heading to church.)

Now let’s see if I actually follow the Menu. :-O If my menu doesn’t inspire you, then head over to www.orgjunkie.com for hundreds of other menus!

Thanks for stopping by,
Antoinette

TARAGON CHICKEN

INGREDIENTS
4 chicken breast halves, skinless
3 zucchini squash, small
1 c small mushrooms, whole
3 carrots, peeled and sliced into 1/2-inch pieces
1⁄2 t paprika
1⁄4 c butter or margarine, melted
1 T lemon juice
1 t tarragon, dried
1⁄2 t salt
1⁄8 t pepper

INSTRUCTIONS
Remove skin from chicken breasts; place in freezer food storage bag and freeze.

Wash vegetables. Cut zucchini in half lengthwise, then again into quarters, and cut into 2-inch spears. Peel carrots and cut into 1/4-inch slices. Place mushrooms, zucchini and carrots into freezer food storage bag, bundle with chicken and freeze.

To prepare: thaw chicken breasts completely before cooking. Arrange chicken, meaty sides up, in ungreased rectangular 13X9X2 baking dish; sprinkle with paprika. Place zucchini, carrots and mushrooms around and over chicken. Mix remaining ingredients; drizzle over chicken and vegetables.

Cover and cook in 350-degree oven until chicken is done, 50 to 60 minutes.