Menu Plan # 65

Here is my Menu Plan for this week. I have only planned 6 meals ( counting on leftovers one night at least )  Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan ( on Monday ) or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind. I don’t assign nights as I like to have a little freedom to cook what I want or what I have time for.I only planned 6 meals as I am finding that 7 are too many ( 6 may be too). Please come back and join me for Freezer Food Friday!

 

Salmon, Spinach Salad, Rice

Crockpot Oriental Turkey Pasta

Honey Baked Chicken, mashed red potatoes, Salad

Chicken Rice Soup

Teriyaki Chicken, Rice,  Sauteed Zucchini, mushrooms, onions 

Kielbasa Jambalaya

 

 

 

 

 

 

 

Honey Baked Chicken

Honey Baked Chicken
Makes 4 servings

4 Chicken Breast Halves (with skin works best)
1/4 Cup Canola Oil
1 Tbs Lime Juice (fresh is best)
1 Tbs Honey
1/4 tsp Paprika
Seasoned Salt, to taste

Preheat oven to 400 degrees. Prepare 9-square inch baking pan with non-stick cooking spray; set aside.

In small mixing bowl, combine oil, juice, honey, paprika and salt; mix well.

Heat in microwave about 15 – 20 seconds to thin marinade to a watery consistency.

Arrange chicken in prepared baking pan, skin side up. Baste chicken with marinade.

Start baking, uncovered, for about 35 – 40 minutes, basting chicken every 8 – 10 minutes, without turning them over. When they are nicely browned, remove from oven and immediately seal pan with foil; let it stand 10 – 15 minutes before serving.

From Recipe DU Jour Mailing List

Fruit Trifle Salad

Fruit Trifle Salad

 

6 oranges, peeled and sliced

3 bananas, sliced

3 c. blueberries

2 c. seedless grapes

3 c. strawberries, halved

 4-oz. pkg. instant vanilla pudding

1-3/4 c. milk

3/4 c. dairy sour cream

1 t. orange zest

 

In a large glass bowl, layer all of the fruit in order listed above. Fruit can be substituted for in-season items, except melon. For the topping, combine pudding mix and milk. Beat for one to 2 minutes. Beat in sour cream and orange peel. Serve with fruit.

Making bubbles

Making bubbles

 

You will need:

 

1/4 cup liquid dishwashing detergent

1/2 cup water

1 Tbsp. sugar

 

Put the dishwashing detergent in the water. Carefully stir in sugar trying to avoid suds. Take a regular drinking straw and cut into 4 pieces. Then dip into the solution and blow your bubbles. Tie a rope loop up to a foot in diameter on the end of a stick and make a gallon of bubbles. Dip the rope in the bubbles and run with them. This will give you giant bubbles.

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