Monday - Crockpot Veggie Soup (recipe below)
Tuesday - Lemon Teriyaki Chicken (recipe below), Rice and Veggies
Wednesday – Chili
Thursday - Leftovers/Clean out the Freezer
Friday - Eat out
Saturday - Dinner at my mom’s house
Sunday - Baked, Homemade Mac & Cheese and Veggies
Check out other great menu plans here.
Recipes
Crockpot Veggie Soup
1 lb boneless round steak, cut into 1/2 in. cubes
1 can diced tomatoes
3 c water
1 c chopped onion (I use frozen)
2-3 ribs of celery
1 c chopped carrots
3 beef bouillon cubes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 small bag of frozen veggies (any)
Cook all ingredients except frozen veggies in your crockpot on high for 6 hrs. Add frozen veggies and continue to cook on high for 2 more hrs.
Freezes well.
Lemon Teriyaki Chicken (from Taste of Home Simple & Delicious Magazine, Feb. 2008, pg. 22)
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons flour
3 tablespoons butter
1/4 cup teriyaki sauce
2 tablespoons lemon juice
3/4 teaspoon minced garlic
1/2 teaspoon sugar
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons flour
3 tablespoons butter
1/4 cup teriyaki sauce
2 tablespoons lemon juice
3/4 teaspoon minced garlic
1/2 teaspoon sugar
Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm. Add teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Makes 4 servings.
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