Monday, May 17, 2010

Menu Plan Monday- Use whats in that Freezer!

Happy Monday !! I have been on another "use what we have" kick. One look in my freezer let me know we need to use a bag of chicken tenders, shrimp and beef roast. I love the feeling of using the good deals I have found and not having to go to the grocery store. I am trying a chicken satay recipe this week. It sounds easy and delicious, which is a combo I cannot pass up. :) I will also give you a wonderful tip to add some zip to your baked fries. Add Greek seasoning to them. (Can be found in any grocery store spice isle!) You will be amazed at how yummy they make things! Happy eating y'all!

Monday: Shrimp, sun dried tomato and basil pasta, garlic bread , salad

Tuesday: Chicken satay (recipe at bottom), fried rice with carrots and peas, egg rolls

Wednesday: Cheeseburgers, grilled corn on the cob, tomato salad

Thursday: Leftover buffet- if its not movin you can it it...but mama is not cookin!

Friday: Pizza Night!

Saturday: Cheddar french onion chicken fingers, baked seasoned fries, green beans

Sunday: Pulled beef sandwiches, spinach salad, rosemary potatoes
Chicken Satay
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

Preheat a grill to high heat.

Weave the chicken onto skewers, then grill for 5 minutes per side.