Menu Plan Monday

Last week I did pretty good at sticking to menu I think we only switched things around so I did not have to make any extra trips to the store, that is always a plus!

Monday Grilled Cheese, soup
Dinner Chinese night

Tuesday salad with grilled chicken
Dinner Salisbury Steak, green beans, mashed taters and fresh rolls

Wednesday chicken nuggets, Cheese chuncks and grapes
Dinner Baked potato bar and Israeli salad

Thursday Lunch Rice and vegetable stir fry
Dinner Hawaiian chicken and scalloped potatoes (recipe from Susan) dessert- pineapple upside down cake

Friday salad and ham sandwiches
Dinner Pizza and cucumber salad

Saturday Lunch Scott is grilling sausage and I am opening a can of Bushes beans


Be sure to visit menu-plan-Monday-host

Recipes:
Salisbury Steak This recipe freezes well

Ingredients
1(10 1/2ounce)can campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1-3 teaspoon worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water

Directions:
1 In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2 Shape into 6 oval patties.
3 In a large skillet over medium-high heat, brown both sides of patties.
4 Pour off excess fat.
5 In a small bowl, blend flour and remaining soup until smooth.
6 Mix in ketchup, water, Worcestershire sauce and mustard powder.
7 Pour over meat in skillet.
8 Cover, and cook for 20 minutes, stirring occasionally.


Hawaiian Chicken

Ingridents:
6 skinless, boneless chicken breast halves
2 cups teriyaki sauce, divided
6 pineapple rings
1/2 cup butter, melted
3/4 cup packed brown sugar
3/4 cup soy sauce
3/4 cup unsweetened pineapple juice
6 tablespoons Worcestershire sauce

Directions:
1.Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
2.Preheat a grill for high heat.
3.Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
4.In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!