Menu Plan Monday

Monday: Lemon Chicken Saute served over rice and Baked Asparagus w/Balsamic Butter Sauce

Lemon Chicken Saute
Ingredients:
4 boneless, skinless chicken breasts (this is what we need for our family, adjust accordingly for yours)
3 T all purpose flour
PAM no-stick cooking spray
1/3 cup butter or margarine (we use I Can't Believe It's Not Butter)
1/3 cup teriyaki sauce
3 T lemon juice
1 tsp minced garlic
1/2 tsp sugar

Roll chicken in flour to coat. Spray large skillet with Pam or other cooking spray. Add butter and melt over medium heat. Add chicken breast and saute till lightly browned on one side. Turn and brown on second side, 5-7 minutes, or until lightly browned. Remove chicken and set aside. Stir teriyaki sauce, lemon juice, garlic and sugar into skillet. Return chicken to pan and simmer 3 minutes. Turn chicken over, and continue cooking until fork tender (2-3 minutes)

Serve over cooked rice.

Baked Asparagus w/ Balsamic Butter Sauce
Ingredients:
1 bunch fresh asparagus
cooking spray
salt and pepper to taste
2 T. butter (We use I Can't Believe It's Not Butter)
1 T. soy sauce
1 t. Balsamic vinegar

Directions:
Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes or until tender. Melt the butter in a sauce pan or in the microwave. Stir in soy sauce and Balsamic vinegar. Pour over baked asparagus and serve.

TUESDAY: Steak Stroganoff

Ingredients:
2T flour
1/2 tsp Garlic powder
1/2 tsp pepper
1/2 tsp paprika
1 3/4 lb. boneless round steak
2 cans 10 3/4 oz cream of mushroom soup (I use 98% FF)
2 c. water (or 1 can 100% FF beef broth for more flavor)
1 envelope beef stew mix
4 oz can mushrooms, sliced and drained
1/2 c. sour cream
1 T minced parsley

Combine flour, garlic powder, pepper, and paprika in slow cooker. Cut meat into 1 1/2 inch strips. Place in flour mixture and toss until meat is well coated. Add soup, water, and stew mix. Stir until well blended. Cover and cook on low 6-7 hours. Stir in mushrooms, sour cream, and parsley and then cook on high 10-15 minutes until heated through. Serve over egg noodles. (Depending on the consistency of the sauce, you may need to add cornstarch to thicken or add more water/broth to thin)

Wednesday: Cheesy Rigatoni Bake

Ingredients:
1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine (we use I Can't Believe It's Not Butter)
1/4 cup flour
1/2 tsp salt
2 c. milk
1/4 c. water
4 eggs, beaten
2 (8 oz) cans tomato sauce
2 cups sherdded mozzarella cheese (we use fat free or reduced fat cheese)
1/4 cup shredded parmesan cheese

Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9X13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. Bake at 375 degrees for 30-35 minutes.


(THE ABOVE RECIPES I GOT FROM Melissa's Bargain Blog

THURSDAY: Kielbasa and Veggies

FRIDAY: Slow Cooked Pork Chops

SATURDAY: Brown Rice and Lentil Casserole

SUNDAY: Tuna Noodle Casserole

Made this yesterday: Strawberry Cobbler

Going to try: Delicious Easy Cereal Bars

For more Menu's check out Organizing Junkie