Can you believe it? I actually have a plan for my meals this week! It’s been like 3 months since I’ve actually had the energy and motivation to get my meals planned out. So without further ado, here we go…
Monday – Pizza (from Cub Foods), salad & Raw Veggies (R.V.)
Tuesday – Spaghetti Sauce & Meatballs w/ broccoli and R.V. (Going to try a Cheesecake in the crock pot too using this recipe.)
Wednesday – Taragon Chicken & rice (from a friend with recipe to follow)
Thursday – Mini Meatloaves, corn, & green beans
Friday – Brinner (turkey sausage, scrambled eggs, pancakes, & fruit)
Saturday – Roast Chicken in the Crock Pot w/ rice and veggies
Sunday – Chicken Soup (I’ll chop everything for this on Saturday then throw it in the crock pot on high before heading to church.)
Now let’s see if I actually follow the Menu. :-O If my menu doesn’t inspire you, then head over to www.orgjunkie.com for hundreds of other menus!
Thanks for stopping by,
4 chicken breast halves, skinless
3 zucchini squash, small
1 c small mushrooms, whole
3 carrots, peeled and sliced into 1/2-inch pieces
1⁄2 t paprika
1⁄4 c butter or margarine, melted
1 T lemon juice
1 t tarragon, dried
1⁄2 t salt
1⁄8 t pepper
Remove skin from chicken breasts; place in freezer food storage bag and freeze.
Wash vegetables. Cut zucchini in half lengthwise, then again into quarters, and cut into 2-inch spears. Peel carrots and cut into 1/4-inch slices. Place mushrooms, zucchini and carrots into freezer food storage bag, bundle with chicken and freeze.
To prepare: thaw chicken breasts completely before cooking. Arrange chicken, meaty sides up, in ungreased rectangular 13X9X2 baking dish; sprinkle with paprika. Place zucchini, carrots and mushrooms around and over chicken. Mix remaining ingredients; drizzle over chicken and vegetables.
Cover and cook in 350-degree oven until chicken is done, 50 to 60 minutes.