Menu Plan Monday..

I put this up early in the day on Sunday (I typically put it up late at night) because I was working on the menu plan and shopping list anyway. Figured I'd get it all out of the way!!

Last week, we tried two new meals.

The steak (we used New York strip) turned out okay. Certainly not the best steak I've ever had, but we have lots of steak in the freezer to use and this was a good way to do it. We bought some steaks in bulk from a local company and to just eat them as a steak, they aren't very good--so, I have to find ways to cook them. They usually turn out mediocre, but I just can't bring myself to throw all that meat out. Not all of the steak is bad, but the ones that are supposed to be a better cut and eaten just as a plain ol' steak--they just don't cut it. So, I'm sure we will have this again---and if we had a better steak, I'm sure it would be even better!


We also had the crispy potato quiche. I think the next time I make this, I will use a a bigger pan so the potatoes will be more spread out. I used a Pampered Chef stoneware that is smaller than 9x13 and the potatoes were pretty thick in it--meaning they didn't really crisp up. Maybe they just needed to cook a little longer. Actually, my husband made this---and that is another reason I love meal planning. If I am busy, he can pull up the menu plan, follow the links to the recipes and start dinner!! Anyway--this was very good! More like a casserole because my potatoes didn't crisp up, but very good---and as anordianrymom stated in her comments, the person she got the recipe from called it a quiche, so she did, and then I did!!


This week we are sticking to some favorite meals. They are all super good and easy--which is always a win-win!!

Monday--cheese enchiladas, rice, beans (We love this meal--and I typically only have to buy the tortillas!!)

Tuesday--butternut squash, sausage, and bow ties

Wednesday--coconut chicken (scroll down for recipe...I added it in since Mommychef was deleted), saffron rice, steamed veggies (We have had this chicken dish several times and love it!!)

Thursday--Indian tacos (Another one we love!! We are using pork this time instead of beef--I have a Southwest pork roast to use up.)

Friday--beef stir fry, rice (I love the flavor of the beef broccoli stiry fry, so I am using the marinade from it---instead of using broccoli, I am using a bag of stir fry veggies that I have in my freezer.)

Coconut Chicken
1 C. flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
1 1/2 lbs. boneless skinless chicken breast halves
1 egg, lightly beaten
1/3 C. butter or margarine, melted
1 C. apricot preserves, optional
2 T. Dijon mustard, optional

Heat oven to 400° F. Wash your hands. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F. Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.

For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!