Weekly Menu Plan for August 25 – August 30, 2008

So last week I did pretty good and only deviated from the plan on one night because pork loin was on sale and we hadn’t had it for a while. Let’s see how I can do this week. We are now back in the swing of things with school. The kids have been 3 days so far. Jon is ready for summer (2009) and Hannah is counting the minutes until she goes in tomorrow. I am also getting ready to make some Pamela’s bread for Jon to take for lunch this week.

Sunday ~ P.F. Chang’s. We are meeting my Mom & Step Dad for dinner. Jon spent the weekend with them in Dayton, so we are meeting them to pick up Jon. Love the lettuce wraps and Singapore Street Noodles.

Monday ~ Salmon, brown rice, steamed green beans and salad. I may make some more Broiled Parmesan tomatoes for myself, Aaron won’t eat them.

Tuesday ~ Filet Mignon, baked sweet potato/yam, steamed broccoli & salad. Jon will eat this, Hannah will not. She will have Kraft Macaroni & Cheese with broccoli and salad.

Wednesday ~ Cheeseburger in Paradise for the kids and I. Hannah has ice skating.

Thursady ~ BBQ Baby Back Ribs (I use Sweet Baby Ray’s Sauce ~ I will post the recipe below), baked potato, steamed peas and salad.

Friday ~ Chicken Tenders, pan-fried potatoes & corn. I will post the recipe below.

Saturday ~ Homemade pizza (Pamela’s Amazing Wheat Free Bread Mix crust) with cheese & turkey pepperoni for the kids and fresh veggies for me. Maybe a margherita style. We will probably have salad along with this.

BBQ Baby Back Ribs

2 racks of pork back ribs
1 bottle Sweet Baby Ray’s BBQ sauce
Salt & Pepper

1. Do this step earlier in the day or at least 2-3 hours before you want to grill your ribs. Heat oven to 350. Cut each rack of ribs in half. S & P both sides. In a large, glass pyrex dish, pour some BBQ sauce. Coat each rack of ribs with sauce, don’t be stingy. ;) Place ribs in dish in a single layer. Cover tightly with foil.

2. Bake ribs in oven for 2 hours at 350.

3. Remove ribs and let cool down before placing in fridge or hold aside to place on the grill.

4. Heat up grill.

5. Baste ribs with some more BBQ sauce. Place ribs on grill for just a few minutes a side to finish off cooking.

Chicken Tenders
**Recipe Courtesy of my sister, Kelly. I think she got it from the Bisquick Box

3 chicken breasts (cut crosswise into ½ inch strips)

2/3 cup of Bisquick (or Pamela’s baking mix)

½ cup Parmesan cheese

½ tsp salt or garlic salt (I used a seasoned salt – Nature’s Seasoning)

½ tsp paprika

1 egg, slightly beaten

3 tbsp butter, melted

Heat oven to 450. Line cookie sheet with foil and spray with cooking spray. Mix Bisquick, cheese, salt and paprika in ziplock bag. Dip chicken in egg and then place in bag to coat. Arrange in single layer on cookie sheet and drizzle with butter (I sprayed butter-flavored Pam on it instead). Bake 12-14 minutes, turning over half way through. Chicken strips should be golden brown when finished. Serve with honey mustard and enjoy!

I also make my own Honey Mustard with mayo, spicy brown mustard, a touch of yellow mustard and a drizzle of honey. I don’t use specific measurements, I keep tasting and adding until it tastes how I like it.

Make sure to check out Fresh Ginger, she is hosting the Menu Swap this week. She has lots of great stuff on her menu incorporating eggplant, one of my favs!!

What is for Dinner Tonight?

Sunday is the day where I sit down and figure out what we are going to eat for the week. We usually go grocery shopping on Sundays, so it is easiest for me to sit down on Sunday morning with my coffee and plan my week out. Here is what I have on the menu for this week:

Sunday ~ Spaghetti with meat sauce (I use Prego 3 Cheese Sauce and add fresh ground meat or ground turkey and Tinkyada or Trader Joe’s brown rice pasta), steamed broccoli and a fresh salad. My new favorite dressing of the day is T. Marzetti’s Lite Honey French (the ones you buy cold in the produce section)

Monday ~ Baked Salmon (seasoned with S & P, garlic powder, dill and paprika), brown rice (I usually sprinkle Red Hot on my rice for some zip) and steamed green beans. I will probably have a salad along with my meal. Jon will actually eat salmon, Hannah, not so much. She will probably have Kraft Mac & Cheese, obviously not GF.

Tuesday ~ Hoisin Chicken Wings (a new recipe that I found on a blog I frequent, A Year of Crockpotting. I am so looking forward to this recipe, I hope the family likes it. I will serve pan-fried taters and salad along with this.

Wednesday ~ Hannah and I will go to Cheeseburger in Paradise after her skating class. Jon and Aaron will have leftovers or fend for themselves. This is also the first day of school!!!! YIPPPEEE!!! (Did I say that out loud???)

Thursday ~ Grilled Chicken (marinated in balsamic, EVOO (thanks to Rachel Ray for shortening that for us ;) ), garlic powder, S & P), baked potatoes, sauteed spinach (for me, the fam won’t touch, steamed veggies for them) and salad.

Friday ~ Breakfast for dinner. Most likely scrambled eggs or omelets with veggies & cheese, fried potatoes, bacon and gluten-free toast or bagels (if I get around to baking them this week).

Saturday ~ Burgers on a bed of tomato & lettuce, topped with cheddar, sweet potato fries (Alexia brand) and brussel sprouts (once again, for me, the fam will leave me if I serve them this, they will have corn on the cob).

I am usually pretty good about following my weekly plan. I go through my freezer to see what meats I have and incorporate them into the plan. We buy meats on sale and freeze so that we don’t have to pay ridiculous prices when I have a craving for baby back ribs, pulled pork, etc.

So, there you have it! Off to the shower and then to the store!

Oh, fun news that I can’t forget!!! I will be submitting my menu to the Gluten-Free Menu Swap. Make sure to check it out at Gluten-Free Cooking School.

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