Menu Plan Monday: Tuesday Already Edition

Well, this isn’t the first time I’ve forgotten to upload my menu on Sunday evening (the time Org Junkie’s post goes up) or even Monday. But maybe you’re a menu procrastinator, too, or maybe you’re looking to swipe some ideas for next week.

Today’s also the last day of IComLeavWe for July; signups for August should be open tomorrow, and if you haven’t participated, I recommend it! I had a lot of fun reading new-to-me blogs, leaving comments, and getting acquainted with a few new folks. I’ve kept a blog in one form or another since 1999 (I think — the Wayback Machine doesn’t have all of it archived), but I’ve never been very good at expanding beyond real-life and forum friends in my blog reading. ICLW kicked me out into the wider world, and I liked it — so I say, even if you feel shy or like you “don’t  belong,” please sign up!

And now, le menu de la semaine:

  • Monday: Erm, what DID we eat? Oh yes, BLTs, potato chips, and hot fudge sundaes. Ahem. Very healthy, you know, what with the lettuce and tomato. Right?
  • Tuesday: Oven-baked breaded chicken tenders, crash hot sweet potatoes, and salad. (More on today’s dinner at the bottom of the post.)
  • Wednesday: Chicken Marsala, accordion potatoes, braised baby carrots with thyme.
  • Thursday: Fair food! Zack and I are planning to hit the Lenawee County Fair and eat funnel cake for dinner, which makes Monday’s dinner EVEN WORSE.
  • Friday: Zatarain’s (honestly, their jambalaya mix is tasty, even if it’s not really jambalaya) with chicken, salad, and fruit.
  • Saturday: Leftover chicken Marsala with pasta and perhaps other vegetables that need to be used up.
  • Sunday: Deli turkey, Stove Top stuffing, mashed potatoes, and gravy from a mix. Maybe with green beans and cranberry sauce, too. Because everyone needs cafeteria Thanksgiving dinner on a regular basis.

So about Tuesday’s dinner: The chicken tenders are quite easy; Meijer (the grocery chain here) sells chicken tenders for the same price per pound as whole boneless, skinless breasts (BSCB, as it were) — which is actually the same price as the bone-in kind. Anyway, not the cheapest thing, but sometimes we buy them anyway. Just pat them dry, dredge in seasoned flour, dip in an egg, then coat in breadcrumbs or more seasoned flour, put on a Pammed baking sheet and spritz the top with more Pam, and bake at 350F for 20-25 minutes.

Tonight’s seasonings featured salt, onion powder, smoked Spanish paprika, coriander, black pepper, chipotle powder, rosemary, Old Bay, and probably some other stuff. I sort of have this habit of looking through the spice cupboard and going “oh, that sounds like it’d go,” and adding it in, especially for stuff like chicken tenders where gourmet isn’t really one of the possible outcomes.

Now, the crash hot sweet potatoes. I decided to skip the parboil and put them straight into the oven, whence to be smashed and beseasoned. This did not work well and I recommend doing the parboiling recommended in the recipe. They were still tasty tasty, but kind of dry around the edges and not really “smashed” so much as “dented.”

Due to its general unattractive nature, there was no photographic evidence of tonight’s dinner; instead I present you with last Friday’s meatloaf, mashed potatoes, and green beans (tossed with olive oil, cumin, fenugreek and um… something else, and roasted in the oven at 450F).

BBQ meatloaf is for nomming

BBQ meatloaf is for nomming


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