Happy Monday everyone!
I hope that you enjoyed your weekend. 🙂 Since today is Monday, I thought I would post our menu from last week. Yes, I said last week. You see, I tend to make a menu for the week, and then notice that it changes over the week, sooooo I thought it might be best to post it after it’s done. Make sense? Great!
Also, when hubby I looked over my weekly menu plan again, we both decided that we need to get more fish into our diets and less red meat. So I will be revamping the menu plan. As for now, here’s the menu…
Monday: Pot Roast, mashed potatoes, broccoli
Tuesday: Pot Roast Stoup, corn bread
Thursday: MMM-Sticky Chicken (recipes follows), stir fry veggies, rice
Friday: Pizza from Sam’s Club (costs about $8)
Saturday: Perkins (kids eat free on Saturdays!)
Sunday: Lee Ann Chin (I spent about $2.50 on the meal because we had a gift card)
Do you notice a pattern here? I tend to cook at the beginning of the week and then flame out toward the end. That will need to change. 🙂 Here’s the recipe for Sticky Chicken that I got from my friend Denise:
1/4 c balsamic vinegar
1/4 c soy sauce (or Bragg’s Liquid Aminos)
1/4 c sugar (honey or other substitute)
1 garlic glove, minced (or 1/4 tsp garlic powder)
1/2 TB grated fresh ginger root (or heaping 1/4 tsp ground ginger)
1/8 tsp ground black pepper
1 1/2 – 2 lbs boneless, skinless chicken breasts
Optional: add red pepper flakes to your taste preference
Preparation: Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
Transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in a warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. You can add a little flour or cornstarch if it doesn’t thicken. Return chicken to skillet, coat it with the sauce, and serve immediately – with lots of hot cooked rice!
For the Freezer: Combine all ingredients in Ziploc freezer bag. Close the bag and squish until the sugar is dissolved. Add the chicken and pop in the freezer. Enjoy!
Thanks for stopping by today. 🙂