Dinner Menu For The Week Of: 3/30/09

27 Mar 2009 In: Menus

Wow-the end of March.  I feel like the new year just got here.  With the cold temperatures in the Midwest hopefully ending, people start to eat a little lighter and maybe a little healthier.  Hopefully those will come into play in some of my upcoming menus, but as of right  now- it is still cold and there is nothing I like better than some comfort food to help warm me up!  Here is our menu for this week.

Monday: Teriyaki chicken with Asian rice
Tuesday: Fried chicken with mashed potatoes
Wednesday: BBQ or Sloppy Joe’s- whatever you would like to call them!
Thursday: Turkey noodle casserole
Friday: Baked Cod

Let me know what you are having this week for dinner….

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Simple Teriyaki Marinade Recipe

27 Mar 2009 In: Recipes

I just wanted to share this quick and easy marinade I use often to spice up out chicken.  It is great to use on whole chicken breasts or cubed chicken for kabobs in the summer.  Enjoy!

Ingredients:
1/2 cup of teriyaki sauce
1/4 cup of honey

Mix the two together.  Place chicken into a zip top bag and pour the marinade in.  Let marinate anywhere between 1-4 hours.  You can grill the chicken or cook up in a pan.  I usually cook our chicken on a pretty low heat so the honey won’t burn.  It ends up leaving the chicken super moist and yummy.  I usually make a bag of Asian noodles you can buy at the store and serve it up with some broccoli or sugar snap peas.  Anyway you have it- it is delicious!

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(1 votes, average: 5.00 out of 5)

BFC Benefits – Time Saving

25 Mar 2009 In: Let's Share

I know that I am not the only one out there who looks at their significant other and asks, “What you do want to eat?”  Only to hear the response, “I don’t know, what about you?”  It is a never ending game of- let’s not make a decision.  Time is so precious; why spend your night mulling over dinner choices?  It could already have been decided, if you were to read over BFC Benefits – Planning Your Meals.

Planning your meals is something that I fully believe in and I have to.  Why?  Because it SAVES ME TIME!  Sitting down one afternoon a month for 10-20 minutes is nothing compared to the time I would waste each night just deciding what to cook.  Each night when I get home for work- or even better, before I go to work- I can check the menu, see what we are having and take anything out to thaw that I need to.  It is great!  Then, after my long day- the chicken is ready to go, all I have to do it cook and dinner is served.

Another great time saving tip is once you have your meals planned, you can do any prep work of veggies, etc.. the night before or all in one day.  Then you can just open up the fridge and grab what you need- no prep!  How great is that?

Planning your weekly menu, prepping anything you can beforehand, and just sticking to your plan all all great reasons why budget friendly cooking helps saves us time!

Tell me about what you do to help save time in the kitchen!

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I love how quick and easy this recipe is, not to mention for a family of four, the cost per serving is only $0.57!!!  Add this to your list of favorites, it quickly became one of mine!

Ingredients:
1 chicken breast cubed ($0.87)
Cajun seasoning
1 can of cream of mushroom soup ($0.99)
2 cups of instant white rice ($0.45)

Directions:
Start by cooking your rice.  Read and follow the directions on the box.  Usually, you boil equal parts water to rice. Once the water for the rice is boiling, add the rice and turn off heat.  The rice should be nice and fluffy in about 5 minutes.

To cook chicken, heat a 10 inch skillet to medium.  Meanwhile, add a little bit of olive oil to the skillet, and season chicken with the Cajun seasoning.  Add chicken to the pan and cook for only about 2-3 minutes or until the inside of the chicken is no  longer pink and the outside is starting to get nice and brown.

Once the chicken has cooked, turn down the heat to low.  Add the can of cream of mushroom soup and about a half of can of milk.  Gently stir to combine.  Let the soup warm through before adding the rice.  Once the soup is warm, go ahead and add the rice to the soup and chicken mixture.  Mix to combine all ingredients.

Once you have tried this recipe, let me know how well you liked it!  I will be waiting…..

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(1 votes, average: 5.00 out of 5)

Dinner Menu For The Week Of 3/23/09

20 Mar 2009 In: Menus

This week ended up being a little carb. heavy- but that is just how it goes!  Each serving would serve enough for four- or a dinner for two and enough for lunch the next day.

Monday: Pork chops, garlic bread, and mixed vegetables (cost per serving: $1.49)
Tuesday: Angel hair pasta with fresh tomato sauce (cost per serving: $0.80)
Wednesday: Ravioli soup and salad (cost per serving: $1.51)
Thursday: Portabello Pasta with broccoli (cost per serving: $1.26)
Friday: Pizza (cost per serving: depends on where you order from;)

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This Week’s Menu (09/21/09)


Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)


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