Sunday, March 3, 2013

Another Week, Another Meal Plan

This weeks dinner awaits you:

Sunday   "Classic"
Fried Chicken and Dutch Oven Potatoes{revisited}
Cut your chicken up: see HERE
Lightly 'brown' your chicken pieces and let cool slightly
Meanwhile whisk 3 eggs in a bowl and set aside.
Then mix flour, salt & pepper and paprika in a bowl or large zip lock baggie.
Dip your chicken in the egg and then coat your pieces in the flour mixture.
Return chicken to frying pan (which may need a little oil added to it) and continue to "fry" until chicken is cooked through.

Monday   "New"
From: What's for Dinner? By: Jana Schofield

Sweet and Sour Chicken
6 boneless chicken breasts- browned in oil

1 chicken bullion cube
1/2 cup water
1 1/2 cups pineapple juice
1 tablespoon soy sauce
3/4 cup vinegar
1/4 cornstarch
1 cup sugar

Combine in sauce pan and whisk together well.  Bring to low boil, stirring frequently until thickened.
Place browned chicken breasts in dish and spoon sauce over top.  Bake at 325* covered for about an hour.  Serve with rice, spooning more sauce over rice.

Tuesday   "Tried & True"
This is an old recipe of mine that the hubby has been wanting the last few days.

Chicken Enchiladas 
 2+ cups cooked and cubed or shredded chicken breast
 (add a little cumin, ginger, garlic, onion or whatever spices you like)
sour cream
cream of chicken soup
shredded cheddar cheese
enchilada sauce
Tortilla's 10" works best
olives, sour cream and lettuce for garnish

Mix together your chicken and seasonings with sour cream, chicken soup and cheese.
Spoon mixture onto tortillas and roll up.
Place the enchiladas in a lightly greased 9*13 pan and top with the enchilada sauce.
Bake at 375 for about 25 minutes- sprinkling with cheese the last few minutes.
Let cool for 5-10 minutes and garnish with sour cream, sliced olives and shredded lettuce.

Goes great with some hot homemade cornbread!

Wednesday   "Feature"
While searching for Superbowl snacks I came across this GREAT idea HERE.
 They were a hit too!

"Moink Balls"  moo + oink  with rice and veggies

Thursday   "Hubby/Kid Pick"
Start flippin' flap jacks and fried eggs... don't forget the sausage.

Friday   "Quick & Easy"
This is my grandmas old recipe that we always loved as kids.  I love it as a mom too because it's quick, easy and cheap!

Tuna Casserole with peas
1/2 pkg Egg Noodles
1 can Cream of Chicken Soup
2 Cans Tuna

Bring a pot of water to boil and cook egg noodles according to package directions, drain.
Stir in a can of Cream of Chicken Soup and two cans of drained tuna.
Place in a casserole dish (topped with bread crumbs if you like) and bake at 350* for  25 minutes.

Serve with (frozen) peas on the side.

Left overs or go out!  :)

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  1. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

  2. Good Morning,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a lovely week and come back soon!
    Miz Helen