Menu Plan Monday + Chicken Over Curly Noodles Recipe

by Marcy on February 18, 2008 · 0 comments

Updated on 2/20 with recipes!
Here is our menu plan for the week. I am trying to be as creative as possible and use up what I have on hand in order to fit the birthday party meals into our budget.
Monday – Creamed Chicken over Toast & Veggies
Tuesday – Eat Out (for my 30th birthday!)
Wednesday – Spaghetti with homemade meat sauce (recipe below) and Garlic Bread
Thursday – Breakfast for Dinner (Eggs, Bacon, Toast & Fruit)
Friday – Chicken over Curly Noodles (recipe below)
Saturday – Gracie’s Birthday Party!! (will post menu soon)
Sunday – Leftovers
As for last week, we did fairly well sticking to our plan. We went a little out of order, but ate all of our planned meals except for the Chicken Crescents on Sunday (we had pizza one night instead).
For some menu plan inspiration, be sure to check out lots of other menus here!
Homemade Spaghetti Sauce

Cook time: 

Total time: 

  • 1 lb ground beef (or sausage)
  • 1 small onion
  • 3 cans tomato sauce
  • 1 can diced tomatoes (can subsitute 1 can tomato sauce if you don't like chunky sauce)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 TBSP dried parsley
  • 1-2 tsp minced garlic
  1. Brown ground beef with onion and drain fat. Add all of the remaining ingredients and simmer for at least 1 hr., stirring frequently.
  2. Tip: This sauce is even better if you let it sit for a day or two in the fridge, or if you freeze it. I can usually get at least 2 big meals out of one batch of this, if not 3-4 depending on the dish that I am using it for.
Chicken over Curly Noodles (from March/April 2008 Taste of Home, Simple & Delicious Magazine)

Serves: 4

Note: I am using 1 lb of chicken and omitting the bean sprouts. I haven't had Ramen noodles since college, so I thought this recipe sounded fun. :)
  • ¼ c packed brown sugar
  • ¼ c creamy peanut butter
  • ¼ c soy sauce
  • 1 tsp minced garlic
  • ½ c dry bread crumbs
  • 3 packages (3 oz ea) chicken ramen noodles
  • 4 boneless skinless chicken breasts (5 oz ea)
  • 1 tbsp olive oil
  • 1 can (14 oz) bean sprouts
  1. In a small bowl, combine the brown sugar, peanut butter, soy sauce, and garlic; set aside.
  2. In a large resealable bag, combine bread crumbs and content of 2 ramen noodle seasoning packets (discard remaining packet or save for another use). Add chicken, one piece at a time, and shake to coat.
  3. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear.
  4. Meanwhile, cook noodles according to package directions.
  5. Remove chicken and keep warm.
  6. Add peanut butter mixture to skillet; cook and stir until heated through.
  7. Drain noodles.
  8. Add noodles and bean spouts (if using) to skillet.
  9. Toss to coat.
  10. Serve with chicken

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