Monday meal plan

Posted: February 25

On the menu this week, we have roasted lemon herb chicken (recipe included), baked ravioli, chicken tacos, veggie omelets and more!

What's on your menu today or any other night this week?

Monday

Crispy honey chicken

Egg rolls

Steamfresh Asian vegetables

Tuesday

Chicken Tacos using leftover chicken from Monday night, Wholly Guacamole salsa that is FREE at HT after coupon is doubled, choice of toppings including lettuce, tomatoes, onions, black olives, sour cream, cheese.

Rice

Steamed baby carrots

Wednesday

Baked cheese ravioli

Wheat rolls

Salad

Thursday

Roasted Lemon Herb Chicken (using a whole chicken from HT .69/lb deal a couple weeks ago – they are also on sale for .67/lb at Food Lion this week through Tuesday, 2/26)

The recipe I am using is from AllRecipes.com. I am making some small changes to this recipe based on the comments including adding a quartered onion, 4 cloves of fresh garlic, fresh rosemary and the squeezed lemon halves to the cavity prior to roasting. I am also omitting the mustard powder and adding some chicken broth at the bottom for basting.

Saffron rice (free Mahatma rice at HT and Lowes Foods with .50/1 coupon doubled)

Roasted asparagus (using raincheck for $1.47/lb sale price from HT last week)

Friday

Breakfast for dinner!

Veggie omelets with choice of veggies including mushrooms, green peppers, onions, spinach, black olives, cheese

Croissants

Fruit salad (hoping for some good fruit sales at Aldi starting Wednesday)

38 Comments

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That yellow curry sauce sounds wonderful, foodgirl!

Faye Prosser - Smart Shopper
February 27, 2013 10:26 a.m.

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M:Black Bean/Quinoa Super Food Salad with Shrimp, Tues:Tortellini, leftover shrimp and pasta sauce Wed: spinach quiche Thurs: Tofu Stir Fry with yellow curry sauce Friday: BBQ chicken pizza

foodgirl
February 25, 2013 7:55 p.m.

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Nakabi - I love being part of your couponing family. I love hearing about all of the food you cook that is so different from my basic American cooking. You are always so open and explain things when we ask question. I do hope you get to see your family soon.

ascherer
February 25, 2013 7:03 p.m.

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Faye-that is very sweet of you. I am doing much better, thanks to my wonderful and supportive family. I did get to skype with some boarding school chums (they live all over the world now) and it was nice to speak other languages with them.

nakabi
February 25, 2013 7:02 p.m.

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M: Homemade chili from the freezer and salad T: Pigs in a blanket (hot dogs wrapped in crescents) with green beans W: Breakfast for dinner TT: Baked chicken breast casserole (with egg noodles, cream of mushroom soup and diced onion) and salad F: Homemade pizza

Side notes on cooking for 1 or 2: 1) When I make chili, I make a crock pot full and freeze in 4 cup container. Then when I want some, I pull out a 4 cup container to thaw. Have some for dinner one night and take it for lunch a couple of days. 2) When I do pigs in a blanket, I only make 4 at a time. Have for dinner one night, take for lunch one day, and freeze the stuff for the other 4. 3) When I make chicken casserole, I freeze the leftovers in serving sizes containers. 4) I always do pizza on Fridays and eat off of it all weekend long. I try to either do my cooking on weekends or a week that is not as crazy as others and then live off of the freezer for the really crazy weeks.

ascherer
February 25, 2013 6:55 p.m.

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Nakabi - Just wanted to pop in and say I am sorry you have been so homesick. You can always come here and vent to your couponing family! I hope you will be able to see your family soon. :-)

Faye Prosser - Smart Shopper
February 25, 2013 6:52 p.m.

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I was extremely homesick and just couldn't seem to get over it so I went to the store just so I could feel a bit better lol..I miss my family desperately and that helped me :)

nakabi
February 25, 2013 6:43 p.m.

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of whatever vegetables we are going to eat to save a lot of time. I keep bags of onions and chopped carrots on hand frozen to help save time. I also chop a lot of garlic and keep it in the fridge. We eat a lot of rice so of course a rice cooker is essential for out kitchen. It saves a lot of time and it never burns.

jdouglas-I don't use caraway seeds as much as I'd like. I don't do much baking and the little that I do, it doesn't usually call for caraway seeds. But I'm certain your scones are delightful! It would be wonderful to finally meet you! the intl store I go to is behind the walmart on new hope church rd. they have lovely salmon and their shrimp is a lot cheaper than HT or the other stores. I don't generally buy my meat from HT or LF since I buy the bulk of it from there. I buy my "American" fruit ie. strawberries, bananas ect. from Aldi and my normal fruit ie. papaya, mango, tamarind from the intl store. Each time I go there I feel a little bit closer to home :) Friday

nakabi
February 25, 2013 6:42 p.m.

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Packy-sounds like we are in the same boat. I just can't get back on the meal planning bandwagon! My head has not been "in the game" in months either. We have to get it together!

smolder13
February 25, 2013 6:38 p.m.

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NCishome-The majourity of our foods is cooked over the weekend, frozen, and heated up during the week. I don't generally eat leftovers so I freeze portions in sizes enough for 1 or 2 meals and save the rest for another month lol. As Faye knows, I freeze EVERYTHING per our discussion in her class last week. I think growing up overseas it gave me the mentality that you never throw food away and it can always be used in some form. I don't ever buy my chicken/beef stock, I use the vegetable peelings for mulch in the gardens. We don't eat casseroles, but they do freeze very well. We freeze tajine, stew, nkoko (Ugandan chicken stew), tetrazzini, spaghetti, soups. Basically anything that is cooked lol..I usually take the meat that we are going to eat the next day out the night before (or a couple nights) and let it thaw (I don't like to defrost in the mircowave lol) in the fridge. It gets seasoned in the morning and put in the fridge. Over the weekend I usually will do all the chopping

nakabi
February 25, 2013 6:36 p.m.

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