Sunday, October 11, 2009

menu plan monday

Mon ~ Shrimp Scampi
Tue ~ Chicken Taquitos and taco rice
Wed ~ Tomato Soup and grilled cheese
Thur ~ Crock Pot Garlic Chicken
Fri ~ Sweet and sour Chicken

Also one day going to try out this recipe for Banana Nut Muffins, I've had a craving!
Garlic Crock pot chicken
SERVES 6 (change servings and units)

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6 chicken legs (more or less as needed)
20 garlic cloves (skins left on)
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/3 cup chicken broth
3 tablespoons oil
1Place garlic cloves in crock pot.
2Mix spices together in med bowl.
3Pour oil into separate med bowl.
4Dip chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
5Place chicken legs in crock pot with garlic cloves surrounding it.
6Pour chicken broth over all ingredients.
7Cook on Low for 8 hours
Banana Nut Muffins

1 1/2 c. gluten free flour mix
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
2/3 c. brown sugar
4 Tbsp. ground flax seed*

4 Tbsp. butter, melted
2 large eggs, lightly beaten
2 very ripe bananas, mashed

1/2 c. chopped nuts (optional)

1. Combine all of the dry ingredients in a large bowl.

2. Combine all of the wet ingredients in a smaller bowl. If you’re short on dishes as I was, melt the butter in the bowl first, then add the bananas and mash them, then add the eggs, and stir all of it really well so that eggs end up being lightly beaten.

3. Add the wet ingredients to the dry ingredients and stir until combined.

4. Spoon the batter into a lined muffin tin and bake at 350 until golden brown, depending on your oven it will be 15 – 20 minutes. (If you take one out and realize it’s not done, don’t freak. Just pop it back into the oven for a few minutes.)

* If you don’t have flax seed, increase the butter by 1 1/2 Tbsp.
Tomato Soup Recipe

I first drained most of the juice from two 14.5 oz. cans of diced tomatoes and tossed them in the blender. After liquifying them, I blended in 1 cup of chicken broth.

I then minced about 5 cloves of garlic and sauted them in a tablespoon of olive oil over medium-low heat for about a minute. I added one tablespoon of rice flour and whisked to create a roux. I cooked the roux for a minute, and then mixed in the tomato/chicken broth puree.

As I simmered the soup over low, I added oregano, thyme, coriander, garlic powder, and some hot sauce
Shrimp Scampi

1 lb. spaghetti noodles
3-4 Tbsp extra virgin olive oil
2 Tbsp butter or margarine
4 garlic cloves, crushed
3-4 Tbsp grated parmesan cheese ( I'm omitting this, but would be good if you do milk products)
About 20 frozen shrimp
1 lemon

1. In medium saucepan, cook pasta as directed on package. Drain.
2. In skillet over medium high heat, add olive oil, butter or margarine, crushed garlic cloves and parmesan cheese. Stir continuously until starts bubbly. Then reduce heat and add “de-tailed and deveined” shrimp. Let simmer for 6-7
3. Once pasta is cooked and drained, add shrimp sauce to the pasta noodles and mix well.
4. Serve w/ sliced lemons

Chicken Taquitos

Cook shredded chicken breast w/ taco seasoning...

Heat oil in skillet add corn tortilla for less than a minute, just to soften up corn, remove add a couple tablespoons of chicken, roll the tortilla up and put back in the oil until crispy


Your Frugal Friend, Niki said...

Ooooh, banana nut muffins sound yummy right about now!


Great menu plan ya got there. Stop by and see mine over at Free 2 Be Frugal!