Meal Plan Monday #2

Tuesday:

Tomorrow is going to be comfort food! Full on breakfast for dinner. Breakfast burritos and pancakes (thank you pinterest!)

Chocolate Chip Cookie Pancakes

2 cups Krusteaz Buttermilk Pancake Mix
1/4 cup light brown sugar, packed
1/2 cup mini chocolate chips
1/4 teaspoon salt
11/4 cups milk
1 egg
3 tablespoons melted butter
1 teaspoon vanilla
In medium bowl, stir together pancake mix, brown sugar, chocolate chips and salt. Add milk, egg, butter and vanilla. Stir with a whisk until blended. For each pancake, pour 2 tablespoons batter onto lightly greased and preheated 375°F griddle (medium heat). Cook 11/2 minutes per side, turning only once.

Recipe and photo credit HERE

Wednesday:

Baked Spaghetti

Ingredients

• 3/4 pound lean ground beef
• 1 (16 ounce) jar spaghetti sauce
• 1 pound spaghetti
• 1 cup shredded mild Cheddar cheese

Assembly:

1. Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.               

Recipe and photo credit HERE

Thursday:

Double Crunch Honey Garlic Chicken Breasts

4 large boneless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
Honey Garlic Sauce

In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

 

Recipe and photo credit HERE

 

Friday:

 

 

Crockpot Taco Soup

 

This is my recipe and can be viewed HERE

 

 

Saturday: Church night, no cooking!

 

 

Sunday:

 

 Enchilada Pie

1 lb Hamburger meat (to make taco meat)

1 can original rotel

1 can refried beans

1 can medium enchilada sauce

8-12 Tortillas (depending on the size you buy)

1 pkg Cheese

Make taco meat and add rotel and refried beans to the mix and allow to mix well on heat. Pour a tin layer of enchilada sauce on bottom of pan. Place a layer of tortilla, meat mixture, cheese, and repeat leaving out the enchilada sauce until the top layer. Top layer is tortilla, enchilada sauce and cheese. Bake at 350 for 15-20 minutes or until cheese is bubbling. Allow to stand for 10-15 minutes so the pie is not runny when serving. ENJOY!