Monday, February 11, 2013

menu plan monday


Monday:
A whole bunch of dips, fruits and veggies, a finger food for my Launch party for Origami Owl! :)

Tuesday:
Buffalo Chicken Chili
got this recipe from my friend Christine

Wednesday:
Cilantro Lime Chicken w/ Corn and Black Beans
Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes

1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
 
2 minced garlic cloves
 
1/2 red onion, chopped

1 can black beans, drained and rinsed
 
1 tsp cumin
 
salt and pepper to taste
Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
Recipe adapted from Over the Big Moon

I'll double this and freeze one.  

Thursday: Leftovers

Friday:
Chicken Broccoli Alfredo
Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours. 
Serve with cooked fettuccine noodles, green salad, and Easy Parmesan Knots.

Plan is to double this one as well and stick it in the freezer!

Saturday:

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