I think we are going out of town this weekend, so it will be another short week!

Monday

Breakfast-Waffles

Lunch- Sandwiches / Fruit

Dinner- Chicken Tetrazinni (recipe below)

Tuesday

Breakfast- Pancakes

Lunch-Smoothies, Cheese, Crackers

Dinner- Tacos

Wednesday (first day of school)

Breakfast- Oatmeal/ Bagels

Lunch- Sandwiches/ Fruit

Dinner- Out to dinner (celebrate 1st day)

Thursday

Breakfast- French Toast

Lunch- Muffins / Fruit Smoothies, Cheese, Crackers

Dinner- Out of town

Chicken Tetrazzini

Ingredients

• 1 box noodles
• 2 cooked and chopped chicken breasts
• ½ cup shredded zucchini
• ½ cup shredded carrots
• ½ cup chopped onion
• 3 tablespoons butter
• 1 tablespoon of minced garlic
• 1 can cream of chicken soup
• ½ cup sour cream
• ½ cup milk or heavy cream
• ½ cup parm cheese
• salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini and carrots. Sauté for about 3 minutes. Add soup, sour cream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

I was supposed to post this recipe last week , but with all my technical difficulties it didn’t happen.

Bee Rocks

Ingredients

• 1 Batch pizza dough
• 1.5 pounds ground beef
• 1/2 cup chopped onion
• 1 cup frozen corn
• 2 cups shredded cabbage
• Salt, pepper, garlic to taste
• 3 cups runny mashed potatoes (I use instant)

Brown ground beef, when the beef is almost down browning add onions, cabbage, salt, pepper and garlic. While you are cooking the beef make your mashed potatoes. Add a little extra milk so the potatoes are not as thick as normal.

Add potatoes and corn to the mixture and stir in while the stove top is on low.

Remove from heat.
Take your dough (I use a basic pizza dough recipe) and roll out into circles the size of a small tortilla.

Add a scoop of your beef mixture.

Roll up like a burrito and tuck the ends under.

Bake at 400 degrees for about 20 minutes or until the outside of the dough is golden.

These freeze wonderfully and can be wrapped individually for a quick lunch.

Kate’s Week

Breakfasts

• M - Bagels & smoothies
• T - Peach Oatmeal Muffins
• W - Banana pancakes
• Th - Oatmeal & smoothies
• F - Chocolate chip muffins
• S - Cheesy scrambled eggs, sausage & toast
• Su - Zucchini bread & smoothies

Lunch

• M - Tuna pasta salad, peaches
• T - Quesadillas and carrot sticks
• W - Bulgur salad w/corn & black beans, yogurt
• Th - Chicken salad in pitas, cantaloupe
• F - Loaded crashed potatoes (Thanks, Sonshine, for this idea to make something we already love even better), yogurt
• S - Leftovers or pierogi from the freezer, applesauce
• Su - BLTs & watermelon

Dinner

• M - Taco casserole, watermelon
• T - Honey chicken over veggie brown rice (recipe below)
• W - Ranch ham skillet dinner
• Th - Lentil & broccoli curry
• F - Baked mostaccoli, breadsticks
• S - Italian sausage & peppers subs, watermelon
• Su - Monterey chicken, corn on the cob, onion straws

Honey Chicken over Veggie Rice

For Rice:

• 1 T. olive oil
• 1 T. butter
• 1 1/2 c. white or brown rice
• salt & pepper, to taste
• 3 c. chicken stock
• 1 T. lemon zest
• 2 c. assorted veggies (I used 2 c. frozen stir-fry vegetables)

1. Heat oil and butter over medium-high heat in a medium pot until butter is melted. Add rice and season with salt and pepper. Cook rice, stirring often, until it is just begginning to turn brown, about 3-5 minutes.

2. Add chicken stock and lemon zest to rice. Bring to a boil, reduce heat, cover, and let simmer, 15-18 minutes for white rice; 40-45 minutes for brown rice. During the last 5 minutes of cooking, lift the lid and add the veggies on top of the rice. Do NOT stir. Return lid and let veggies steam while rice finishes cooking.

For Honey Chicken:

• 2 T. olive oil
• 1 pound chicken breasts, cut into bite-size pieces
• 1/2 t. crushed red pepper flakes
• 1/2 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 T. fresh grated ginger, or 1 t. ground ginger
• 1/4 c. honey
• 1 1/2 c. chicken stock
• 1 T. arrowroot powder or corn starch

1. Heat oil in a large skillet. Add the chicken to the pan and season with salt and pepper. Cook, stirring often, until chicken is done, about 5 minutes.

2. Add the red pepper flakes, onion, garlic, ginger and honey to the pan. Cook, stirring frequently, until the onions are translucent.

3. Add the chicken stock to the skillet, making sure to deglaze the bottom of the pan. Bring to a boil and let simmer.

4. When the chicken begins to simmer, mix together the arrowroot powder or cornstarch with a splash of water. Stir until smooth. Stir into chicken and continue simmering until sauce is thickened. Serve over rice.

Make sure you stop by I’m An Organizing Junkie for even more Menu Plan Monday!

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