Menu Plan #82

Here is my Menu Plan for this week. I have only planned 6 meals, as I know THERE WILL BE LEFTOVERS!  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!

You will notice some recipes/ingredients for last weeks menu, I was sick a few days and dh is easy going and we did som very simple meals.

I hope you find inspiration for future meals…. 

MJ’s Crockpot Casserole ( I used Golden Mushroom Soup for the sauce this time )

Parmesan Baked Tilapia, Corn on the Cob, Mashed Potatoes

Linguine with Zucchini and Kielbasa

 

Stir-fried chicken, bok choy and other veggies in Garlic Ginger sauce, over rice

TJ Mandarin Chicken

Breakfast for dinner if needed

Mango Chutney Chicken

Mango Chutney Chicken

 

Active Time: 10 minutes

Total Time: 8 hours

 

·         8 chicken thighs (3 1/4 lb), skin removed

·         1 red bell pepper, quartered and sliced

·         1 jar (9 oz) mango chutney (3/4 cup)

·         2 Tbsp lime juice (grate peel first)

·         2 tsp minced garlic

·         1 1/2 tsp curry powder

·         1/4 tsp each salt and freshly ground pepper

·         2 Tbsp cornstarch dissolved in 2 Tbsp water

·         1 firm-ripe mango, peeled and sliced

·         1 tsp grated lime peel

·         Serve with: couscous or rice, chopped peanuts

 

1. Place chicken and peppers in a 3 1?2-qt or larger slow-cooker. Mix chutney, lime juice, garlic, curry powder, salt and pepper in medium bowl; pour over chicken.

 

2. Cover and cook on low 6 to 8 hours until chicken is cooked through.

 

3. Remove chicken and peppers to serving platter; stir in cornstarch mixture and mango. Increase heat to high; cook, covered, 15 minutes or until slightly thickened. Stir in lime peel. Spoon sauce over chicken; serve with couscous or rice and chopped peanuts.