Menu Plan Monday
Last week was pretty busy for me and having a menu made things easier! We did change it on Thursday because Scott and I took Vincent to dinner and the Omni. I started to stay home, with everyone gone I thought I could really get a lot done but Scott insisted I take a break and I am glad he did! We had so much fun!
Monday Lunch Chicken Salad and wheat thins
Dinner Hawaiian chicken, mashed potatoes, salad and rolls recipe below
Tuesday Lunch grilled cheese sandwiches and fruit
Dinner Stir fry, fried rice and egg rolls
Wednesday Lunch beef qusadillas
Dinner Left overs
Thursday Lunch Salad and vegetable tray with ranch dip
Dinner Pasta Milano, salad and Rosemary bread recipe below
Friday Lunch Soup and sandwich
Dinner Alfredo pizza and regular pizza recipe below
Saturday
Dinner Turkey hot dogs and baked french fries
Hawaiian Chicken This can also be made in the oven using the broiler rack
INGREDIENTS
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
Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
Preheat a grill for high heat.
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.
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!
Macaroni Grill Rosemary Bread
makes 2 loaves
Ingredients
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter
Directions
1 Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2 Mix in 1 T butter, salt, and 2 cups of flour.
3 Add one tablespoon of the fresh chopped rosemary.
4 Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5 Add more flour if necessary.
6 Oil a bowl, put dough in it and cover with a towel.
7 Let dough rise in a warm place for one hour until doubled.
8 Punch down dough and divide in half.
9 Let dough rest about 5 minutes.
10 Spray baking pan or cookie sheet with cooking spray.
11 Shape the dough into 2 small rounded oval loaves.
12 Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13 Let loaves rise again until doubled, about 45 minutes.
14 Preheat oven to 375°F.
15 Bake for 15 to 20 minutes, until lightly browned.
16 Carefully remove from oven, brush with remaining butter (and salt if desired.).
Pizza Crust Directions are for a food processor, I use my Bosch with dough hook and it comes out great
Ingredients:
1 1/2 tsp. active dry yeast
1 tsp. sugar
3/4 cup warm water (about 105°F)
1 cup bread flour
1 cup plus 3 Tbs. all-purpose flour
1 1/4 tsp. kosher salt
2 Tbs. extra-virgin olive oil
Directions:
In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.
In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.
Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.
Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.
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Labels: Recipes






















