Weekly Menu

I finally feel like cooking isn't my worst enemy (Summer and pregnancy will do that to you), so here is my menu plan for this week:

Monday - Loaded French Bread Pizzas

Tuesday - Sloppy Joes

Wednesday - Cheesy Chicken and Noodle Soup

Thursday - leftovers

Friday - Refried Bean Enchiladas

Saturday - eat out

Sunday - Spinach Lasagna

Another Apricot Chicken

Melissa's Notes: Chances are you have tried Apricot Chicken where you mix apricot preserves, onion soup mix, and russian dressing and pour it over chicken. I really like this recipe as well, and I serve it with an instant rice mix and vegetable. I love that I almost always have all the ingredients on hand and it cooks up in about 30 minutes.

recipe courtesy of Keeping Up Cookbook

Another Apricot Chicken

4 boneless, skinless chicken breasts (or thighs)
1/2 c. apricot jam
1 1/2 Tbsp. soy sauce
1 Tbsp. whole-grain mustard (I just use spicy brown mustard)
1 Tbsp. butter
1/4 c. sliced almonds

Pat chicken breasts dry, season with salt and pepper, then place in a greased 9x13 baking dish. Bake for 10 minutes in a 400 degree oven.

Meanwhile, stir together remaining ingredients (except almonds) in a saucepan. Heat until well combined, stirring often. Pour sauce over chicken and continue to bake for 10-15 minutes, or until chicken is cooked through. Sprinkle chicken with almonds and briefly broil until almonds toast and sauce begins to caramelize. Be sure to pour the sauce over the rice!

Weekly Menu

Wednesday 6/29 - Another Apricot Chicken

Thursday 6/30 - Summer Tomato Basil Pasta

Friday 7/1 - Grilled Tilapia with a dry rub: 3 Tbsp. tarragon, 2 Tbsp. dried mustard, 1 tsp. pepper

Saturday 7/2 - Easy Chicken Enchiladas

Sunday 7/3 - Classic Turkey Chili

Monday 7/4 - 4th of July!!

Monte Cristo Sandwich

Melissa's Notes: James made this for me on Mother's Day and it was so yummy! I'm always looking for good lunch ideas because I get sick of eating peanut butter and jelly...it literally took me 5 minutes to make and I'm sure you could make easy substitutions if you don't have everything on hand.

Monte Cristo Sandwich

Menu Plan

Friday 3/4 - Grilled Chicken, Broccoli, and Creamy Parmesan Polenta

Saturday 3/5 - Ward Party

Sunday 3/6 - Tater Tot Casserole (completely hokey, but good nonetheless)

Monday 3/7 - Saucy BBQ Chicken

Tuesday 3/8 - New Year's Day Dumpling Soup

Wednesday 3/9 - Burritos with Beans, Rice, and Cheese

Beef Terriyaki

Melissa's Notes: This recipe is so yummy, you won't be disappointed. And it comes together super quick, especially if you prep throughout the day (make the sauce, prep your vegetable, etc.). I served it with rice and steamed broccoli.

recipe adapted from America's Test Kitchen Family Cookbook

Beef Terriyaki

1/2 c. soy sauce
1/2 c. sugar
grated ginger (about a 1" piece)
1-2 garlic cloves, minced
2 tsp. cornstarch
1/8 tsp. red pepper flakes
2 lbs. steak, sliced 1/4" thick (I used top blade, you could use anything though, flank steak would also be good)
2 Tbsp. vegetable oil
2 tsp. sesame seeds, toasted (optional)
2 scallions, sliced thin (optional)

1. Whisk soy sauce, sugar, ginger, garlic, cornstarch, and red pepper together. Set aside.

2. Pat meat dry, then season with pepper (the salt in the sauce will be plenty). Heat 1 Tbsp. of the oil in a 12" skillet over medium-high heat until just smoking. Brown half the meat, about 5 minutes, then transfer to a clean bowl. Repeat with remaining oil and meat.

3. Briefly re-whisk mixture then add to skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.

4. Return the meat with all the drippings to skillet and warm through. Sprinkle with sesame seeds and scallions.

Weekly Menu

If you're looking for meal ideas, I am trying to post my weekly menu on the sidebar of the blog, just fyi. :)