Sunday, January 10, 2010

Menu Plan Monday - January 11

Menu Plan Monday once again -  join in the fun at Organizing Junkie.

Eating healthier foods is going well for those of us who dare to take the challenge - not going so well for two of my most finicky children. The hardest part of it all is #1 - finding good recipes and #2 - being able to afford the extra cost of some of the stuff (i.e. whole wheat flour, sugar substitute, etc.)

Anyway, here's this week's menu:


Chicken Piccata*
Marinated Pasta Salad*
Smashed and baked Acorn Squash


Individual Chicken Pot Pies*
Garden Salads


Meat Loaf (lean ground beef & whole wheat bread crumbs)
Mashed Potatoes
Vanilla Pudding


Pizza & Pop


Lean Roast Beef w/carrots & potatoes
Zucchini Saute


Split Pea Soup
Whole Wheat Bread Sticks
Low-fat Oatmeal Bars w/homemade cherry sauce(can control sugar & fat)


On Your Own

*Chicken Piccata*

6 pieces chicken
3 Tbsp flour - I will use 1 Tbsp whole wheat flour mixed with 2 Tbsp white
1 1/4 tsp paprika
Vegetable cooking spray
3 Tbsp  lemon juice
3 Tbsp water
1 chicken bouillon cube
1 tsp  dried parsley
3 tsp margarine

Preheat oven to 350 F. Remove skin from chicken and discard. Combine flour and paprika  in a shallow bowl. Dredge the chicken in the flour mixture. Coat a large nonstick skillet with cooking spray. Place over medium high heat until hot. Add chicken and cook on all sides until browned well. Remove to a lightly buttered oven-safe casserole.
Add lemon juice, water, bouillon cube and margarine to skillet. Cook, stirring constantly, for about 1 minute. Drizzle mixture over chicken and crumble parsley on top. Bake, uncovered, for 45 minutes or until chicken tests done and is no longer pink. May cover partway through cooking if it gets too brown. 6 servings.

*Marinated Pasta Salad*

3 oz. macaroni or other pasta
1 cup chopped tomato
1 small onion, thinly sliced
1 tsp crushed parsley
1 Tbsp vinegar
2 tsp vegetable oil (or olive)
1/2 tsp crushed basil
1/2 tsp crushed oregano
1/2 tsp pepper
1/4 tsp salt
1/4 cup cheddar cheese (opt)

Cook pasta according to package directions - to al dente. Rinse with cold water and drain well. Combine pasta and remaining ingredients in a medium bowl and toss. Cover and chill for at least one hour. 4 servings

*Individual Chicken Pot Pies*

1 (10 3/4 oz) can low sodium cream of chicken soup, undiluted
1 cup water
3/4 tsp sage
2 cups diced cooked chicken
10 oz. mixed vegetables (frozen or canned)
a few slices of fresh mushrooms
Vegetable cooking spray
1 cup biscuit dough, prepared with skim milk

Preheat oven to 450 F. Combine soup, water and sage in a bowl. Stir well. Add chicken, vegetables and mushrooms. Stir well.

Spoon mixture evenly into four small baking dishes coated with spray. Divide dough into four equal portions. Drop one portion over each serving. Bake at  450 F. for 12 minutes or until golden. 4 servings


SunshineofAutumnQuilts said...

Wow that is awesome that you included some recipes. I have very picky children too. All three in their own ways. Sometimes it is a challenge but we are learning. Great menu this week. Ours is very very simple, but I am super pushed for time lately and trying to use our pantry as much as possible this month. Great ideas!

Christy said...

I love homemade chicken pot pies! I also have picky eaters...and special diets don't help either ;)