Menu Plan Monday

This week is not too exciting. Alot of chicken because I got a great sale on Tyson chicken at Kroger :) Nothing new to us this week. But some great recipes!

Monday: Grilled lemon chicken, Chicken noodles, broccoli and crescent rolls

Tuesday: Grilled steaks, Roasted red potatoes with bacon and cheese ( recipe included), salad

Wednesday: Ham, mashed potatoes and green beans

Thursday: Herbed chicken tenderloin mignons ( Recipe included), baked carrots, salad

Friday: Cheeseburgers, fries

Saturday: Pizza night!

Sunday: Basil Parmesan chicken and pasta, salad and garlic bread


Herbed Chicken ( or turkey) tenderloin mignons

6 slices of bacon
2 fresh turkey or chicken tenderloins ( about 3/4 lb each ) ** I use two chicken breast and cut them in half**
1 Tbs olive oil
1/4 tsp pepper
1/4 tsp dried thyme leaves

Heat Grill. Cook Bacon in medium skillet over medium heat for 2 to 3 minutes per side or until bacon begins to brown but is not crisp. ( Bacon needs to be pliable to wrap around turkey or chicken ) Drain on paper towels.

Cut each turkey tenderloin or chicken into four pieces. Wrap 1 partially cooked bacon slice around each piece of meat; secure with toothpicks. Brush both sides with olive oil; sprinkle with pepper and thyme.

When ready to grill, place bacon wrapped meat on the grill over medium heat. Cook 12- 15 minutes or until the center is no longer pink.Remove tooth picks before serving.


Roasted red potatoes with bacon and cheese

1/2 cup Kraft light ranch reduced fat dressing
1/2 cup Kraft 2% milk shredded reduced fat cheddar cheese
1/4 cup Oscar Meyer real bacon bits
2 lb small red potatoes, quartered
1 Tbsp chopped fresh parsley

Preheat oven to 350 degrees. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.

Spoon into lightly greased 13x9 inch baking dish; cover with foil

Bake 40 minutes. Remove foil; bake an additional 15 min or until potatoes are tender. Sprinkle with parsley.