Back at it again this week. Planning for meals makes my life so much easier. Grocery shopping cheaper. If you can believe it! Actually, I make my meal plan out, head to the store and purchase just what I need. Plus some other necessities. Such as, milk, bread, cereal, juice..that type of stuff. Beats the heck out of walking around trying to plan meals while shopping.
This weeks menu:
Monday: Canned beef and noodles with green bean casserole.
Tuesday: Baked herb chicken, rice with a veggie.
Wednesday: Scalloped potatoes w/ham salad and rolls
Thursday: Goulash, fried potatoes w/veggies (didn't end up having this last week)
Saturday: Left overs
Sunday: Potato burgers, shredded hash browns, green beans and rolls
The following recipe is a new one. I haven't even tried it yet. I found it in a magazine and thought it sounded really good.
Baked Herb Chicken:
8 skinless drumsticks
Juice of large lemon
2 cloves garlic (minced)
2 T rosemary
2 T thyme
2 tsp olive oil
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1 pint grape or cherry tomatoes
Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray. Place drumsticks on baking sheet. Mix juice from lemon, garlic, rosemary, thyme, oil, mustard, salt and pepper in small bowl; pour over drumsticks and toss to coat. Add tomatoes. Cook about 40 minutes, until drumsticks are cooked through & tomatoes are tender. Be sure to turn drumsticks halfway through roasting time.
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