Menu Plan Monday – Week of 9/28

I think things will be back to normal this week… whatever normal may be! I’m actually planning on doing some cooking this week, and I’m doing it with a plan. I don’t think I could handle too many of the fly-by-the-seat-of-my-pants menu plans like I did last week! It works for a change of pace, but I always do better with a plan. And now that my cupboards and freezers are stocked, I have lots to plan with!

Monday
Grilled Chicken Salads (leftover chicken from Sunday’s grilling)

Tuesday
Teriyaki Chicken Stir Fry (recipe below)

Wednesday
Chicken Spaghetti using leftover rotisserie chicken and/or grilled chicken
Side Salads

Thursday
Leftover night!

Friday
Homemade Pizza

Saturday
Tilapia (Any ideas for how to prepare this?)
Baked Yams
Green Beans

Sunday
Our small group is meeting, so I’ll just be taking a side dish. I might make baked potatoes and take some toppings (sour cream, broccoli, cheese).

Teriyaki Chicken Stir Fry

1/2 c. water
1/3 c. soy sauce
1/4 c. honey
4 garlic cloves, mince (or a sprinkle of garlic powder)
3/4 t. ginger

1 t. cornstarch

1 lb. chicken
4-5 c. veggies (fresh or frozen – Thaw if frozen.)

Combine the first 5 ingredients.
Place 1/2 c. of mixture in a Ziploc bag.
Add chicken (about 1 lb.) and seal.
Turn to coat.
Refrigerate about 1 hour.
Refrigerate remaining marinade.

When ready to cook, drain and discard marinade from meat.
In a large non-stick skillet, brown chicken until no longer pink.
Remove meat and keep warm.
Add stir fry veggies to pan and stir fry for 4 minutes.
If using mushrooms, add them and stir fry an additional 1-2 minutes.
Return chicken to pan.
Combine cornstarch and the reserved marinade. Stir with a whisk until smooth.
Stir into meat/veggie mixture. Bring to a boil.
Cook and stir until thickened.
Serve over rice.

For more great menu planning ideas, stop by Menu Plan Monday hosted by I’m an Organizing Junkie.