Menu Plan Monday

Monday: Tasty Lentil Tacos (served over salad for me, taco shells for the kids) We did not get around to having this last week.

Tuesday: CAMPERS CHICKEN POCKETS

1 lb skinless boneless chicken breast halves defrosted if frozen
1 sm onion for four slices
1/2 large green pepper(for 12 stripes; optional)
1 large white potato (for 24 thin slices)
3/4 barbecue sauce, plus more for serving
salt and pepper to taste

Preheat oven to 450

Tear off 4 large 14 in squares of foil. Cut the chicken lengthwise into strips that are roughly 1/2 inch wide. Divide the chicken strips amoung the pieces of foil. Peel the onion and cut into four slices, about 1/4 in thick. Place 1 slice in each packet, separating it into rings.

Stem, seed and cut green pepper into twelve thin slices. Place three strips over the onion in each packet.

Rinse the potato but do no peel it. Cut the potato into very thin slices, about 1/16inch wide. Place and equal number of slices, about six, in each packet. Spoon 3 tablespoons of the BBQ sauce over each packet.

Fold the foil across the middle and roll up the ends to seal the packets tightly. Place them on a baking sheet and bake until the veggies are soft and the chicken is no longer pink in the center 20 to 25 minutes. Serve at once with additional BBQ sauce if desired.

Wednesday: CHEESY BEEF AND RICE
 
1 cup long grain brown rice
1 lb ground beef
3 T. minced onion, or fresh chopped onion
1/2 t. garlic powder
sea salt, to taste
1 cup FF sour cream
1/3 FF cup milk
1 cups FF shredded cheddar cheese

Boil two cups of water.  Stir in rice.  Cover and simmer for 45 minutes.  Brown ground beef with onion and garlic powder.  Mix with rice and salt well.  Stir in sour cream and milk.  Spread into a casserole dish.  Sprinkle cheese on top. 

Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.

Thanks to Heavenly Homemakers

Thursday: BLACK-BEAN, AVOCADO, AND TOMATO QUINOA

makes 4 side servings, or 2 main-dish size portions

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 cup quinoa (I buy the pre-rinsed kind-- the other seems like more hassle than its worth)
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
1 avocado, diced

1. Prepare quinoa as directed on box (takes about 15 minutes)
2. In the meantime, whisk together lime zest, lime juice, olive oil, sugar, salt & pepper to taste in a large bowl.
3. Once quinoa is cooked, add it to the dressing and toss until absorbed. Then, stir in remaining ingredients and S&P to taste.

Friday: Hot pockets from the freezer

For more Menu Planning Monday visit Organizing Junkie