Menu Plan Monday – 8/15 – 8/28/11

 

8/14 – Sunday – Smoky Grilled Pork Chops – Rice – Veggie

8/15 – Coyan Cafe  (AKA Leftovers)

Tuesday –  Tuna Sandwiches – Tater Tots ( Save)

2 Can White Tuna
Celery
Mayo
Romaine Lettuce
12 Grain Bread

Wednesday – Slow Cooked Chicken Dinner/ Rolls (Make Ahead)

Thursday – Mini Pizza Meatloaves /Green Salad and Texas Toast (Make Ahead)

Friday – Sandwiches for 12 , Chips and Dip

Saturday – 20th – Ribs/ Potatoes/Coleslaw/ Corn

Sunday – Teriyaki Chicken Wings – Stir Fry Veggies

Monday –  Chicken Cordon Bleu Sandwiches – Chips and Pickles (Make Ahead) (Save to website)

Tuesday – Tuna Cakes and Slow Cooked Vegetables (Make Ahead)

Wednesday – Tortellini Tomato Chicken, Rice & Broccoli/Cauliflower (Make Ahead)

Thursday – Inside Out Chicken Cordon Blue – Salad Mixed Vegetables (make Ahead)

Friday – Brats/Fries

Saturday 27th – BBQ Chicken Legs – Mac and Cheese – Vegetable

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce

Sunday – Baked Pork Chops With Rice / Vegetables

 

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