Meal plans?

Bailey1806 · October 2012

What are you making this week?

Bonus question: what would you do with two chicken breasts if you had them thawed in your fridge right now that would take an hour or less to prepare tonight?

gracie2762 · October 2012

Nothing great this week.

Monday - DH was out and I had cereal and a piece of cherry pie

Tuesday: Tortellini and vodka sauce that we never made last week

Wednesday: Frozen pizza or Nicoboli's

Thursday: Burgers

Friday: Probably carry out

Saturday: Halloween party - meatballs, bacon cheddar pinwheels, pepperoni bread, lots of dips, veggies and chips, cupcakes, dirt cups, candy corn rice krispie treats, mini crescent mummy dogs, party mix, cheesy breadstick bones

Sunday: Going out with my mom

gracie2762 · October 2012

I forgot to answer your chicken question. If I didn't have anything else to go with them (like stir fry, pasta, etc..) I would probably just put some panko and seasoning on them and bake.

meghann1046 · October 2012

Sunday: Pizza

Monday: Beer and Cheddar Soup with sandwiches

Tuesday: leftover soup/sandwiches

Wednesday: Stuffed peppers

Thursday: Salad? I'm not sure

Friday: working late so DH will fend for himself

Bonus: Chicken Parm, Chicken Cordon Bleu (pound it out thin, top with ham/cheese, roll it, bake it), Honey Mustard Chicken (mix salt, pepper, honey, mustard in a bowl, pour over chicken, bake)

Matildasun · October 2012

My easy(ish) chicken ideas--

Tacos

Pan cook and then add one onion, one green pepper, garlic, a can of tomatoes, and serve over pasta.

Chicken Piccatta for two. I will PM you the Cooks Illustrated recipe.

tspring82 · October 2012

This is one of my favorite Pampered Chef recipes. It's actually cooked in the microwave in a stoneware baker we have but I've done it in the oven before too and changed the wording as necessary to reflect that. Mexican Chicken Lasagna ? cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional) 1. Chop cilantro with add to cream cheese in microwavable bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1? cups of the Monterey Jack cheese; mix well. Chop onion finely. 2. Spread 2/3 cup of the enchilada sauce over bottom of a glass pan. Pour remaining enchilada sauce into large bowl; set aside. 2. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ? cup Monterey Jack cheese. 4. Cover with foil and cook for 30-35 minutes (until warmed all the way through) on 350 degrees. Sprinkle with additional chopped cilantro. Yield: 8 servings Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g Cook?s Tips: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. Spicy enchilada sauce can be used for more kick.

misscastle · October 2012

I actually have a meal plan this week!

Sunday:Roasted shrimp enchiladas with roasted asparagus
Monday: Chicken and sausage gumbo (from the most recent issue of Cooking Light)
Tuesday: I have class, he has bowling, we're on our own.
Wednesday: Slow-cooker orange chicken, broccoli
Thursday: Chili
Friday: Probably take-out/TBD