Menu Plan Monday – April 21

Where does time go?! I can’t believe it is Monday already and time for a new menu plan!

As for last week, we didn’t do all that great when it came to sticking to our plan. We ate out twice, and I switched a few other things around as well. We did try two new things which were great. Instead of BBQ chicken, I marinated chicken in Italian Salad Dressing & a little bit of Soy Sauce and grilled it. It was yummy (thanks to my friend “S” for the idea!). We also marinated boneless pork chops in Dale’s Sauce (thanks to my friend “K” for the tip about the sauce) and grilled those and they were great too. I love spring and summer…it is so nice to be able to grill out again!

Here is our menu for this week. Again, nothing too exciting, but I’m hoping we’ll stick to it anyway! Have a great week! :-)

Monday - Eat out or from the freezer

Tuesday - Crumb-Coated Ranch Chicken, Noodles & Veggies (chicken recipe below)

Wednesday - Sirloin Steak, Baked Potatoes & Veggies

Thursday - Spaghetti & Salad

Friday - Grilled Bacon Burgers, Salad (recipe below) & Strawberry Shortcake (we are having family over)

Saturday - Eating out for our wedding anniversary (any tips for great places to eat in Cincinnati? If so, please leave a comment because I would love some advice!)

Sunday - Baked Mac & Cheese that I didn’t make last week! (recipe in this post)

For some menu plan inspiration, be sure to check out I’m an Organizing Junkie!

2/3 cup ranch salad dressing

2 cups coarsely crushed cornflakes

1 tablespoon Italian seasoning

1 teaspoon garlic powder

4 boneless skinless chicken breast halves (8 ounces each)

Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400° for 30-35 minutes or until juices run clear.Yield: 4 servings.