Menu Planning for Tuesday, March 9th-Tuesday, March 16th

Well, another busy week at my house! What to do, plan AHEAD! While I long for a Chickfila meal, I detest the thought of having to eat Taco Bell, Subway or Pizza Hut at the Food Court. I make sure to plan ahead to keep myself away from the nastiness and the fat! Can you tell I have been working really hard at the gym?

This week, this is our menu!

T: Chili Frito Pie; not so healthy but paired with a salad not so bad!

W: We have an FRG meeting this week (thing Family Readiness Group-families of soldiers).
I will take Banana Pudding (recipe care of Michael Groover (Paula Dean's hubby). I will also make Chicken Dorito Casserole that was shared with me by my friend, Rebecca!

Banana Pudding:
1 8 oz pkg cream cheese
1 14 oz can sweetened condensed milk
1 5 oz pkg instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
1 8oz container cool whip
1/2 a 12 oz pkg vanilla wafers
4 bananas, sliced

In a lg bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in HALF cool whip.

Line bottom of 9 X 13 dish with vanilla wafers. Arrange bananas evenly over wafers. Spread with pudding mixture. Top with cool whip.

Chill 1 1/2 hours.

Chicken Dorito Casserole: See Tuesday of this week's menu plan


H: Chipotle Chicken Sandwich (care of Pillsbury Recipes)

F: Birthday Party NO DINNER PLANS!

S: Buffalo Chicken Meatballs: See here

S: Empanadas and Brown Rice: I use pie crusts, cut in 8ths. I usually stuff with chicken that I have already cooked in crockpot (frozen chicken breasts in chicken stock; cook all day; tears apart easily), cheese, salsa, black beans, and then dip into guac or sour cream.

M: Mexican Pasta Skillet (Care of Woman's Day Feb 2010 p. 136)

1 cup cooked pasta (bowties or rotini)
1 tsp oil
1 lb. ground meat
1 small onion
2 tsp cumin
1 10 oz can mild enchilada sauce
1 11 oz can Mexican style corn
1 Tbsp cilantro, chopped
Cheese to garnish

Heat 1 tsp oil in skillet. Brown meat, add in onion and cumin.

Stir in enchilada sauce, corn and pasta

Add cilantro to skillet and cook until mixture is heated through. Garnish with cheese.

T: Ginger Chicken (care of Taste of Home Dec/Jan 2010 p. 42
Ingredients:
1 egg white, beaten
1 tablespoon soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces

SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar

STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

Directions
In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.

Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.

Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired. Yield: 4 servings.

Have a happy week! Not matter what you are eating, plan ahead so you don't just grab something on the run!