Last week didn’t work out so well. I plumb forgot to post the meal plan. We ate leftovers, freezer meals, and take out. Yes, take out. I can’t believe how busy the past few weeks have been. I’m falling so far behind that I wonder if I will ever catch up!!
So before I get too far behind on everything else, here’s the meals this week.
Monday: Borscht (recipe here.)
Tuesday: Beet greens (recipe here.)
Wednesday: Dinner @ church.
Thursday: A quickie dinner of something pulled from the freezer.
Friday, Kids’ night: Breakfast for dinner: fruit, eggses, and muffins this week.
Saturday: Spaghetti. Jarred sauce with a can of mushrooms, black olives, and a bunch of ground meat thrown in for good measure.
Sunday: Yogurt baked chicken (recipe below) with pasta side dish and random veggie.
Org Junkie’s got some other recipes and meal ideas and organizing tips, go see her!
Yogurt Baked Chicken (recipe from stonyfield.com) (Makes 4 servings)
4 boneless, skinless chicken breasts
1 cup Stonyfield Organic Plain Yogurt (or whatever brand of yogurt you happen to have around!)
2 cups panko (Japanese bread crumbs)
salt and pepper to taste
Preheat oven to 350 degrees.
Season yogurt liberally with salt and pepper. Place chicken breasts in yogurt, coat well then remove. Wipe excess yogurt from chicken and coat with bread crumbs.
Place in an oven-safe baking dish and bake for 30 minutes. Juices from chicken should run clear and crust should be golden brown.