Week # 1: 8/28/11 – 9/04/11

Sunday 28th –  Baked Pork Chops With Rice / Vegetables

Mon, 29th – Parmesan Crusted Chicken/ Baked Potato/ Beans

Tues, 30th – (working later) Echiladas, Chips and Salsa, with Spanish Rice

Wed, 31st  – Chicken Tender Salad/Apricot English Muffins (e-mealz -336)

Thurs, Sept 1st (meet the teacher 4:30 to 6:30)  – Chicken Salad Croissants/ Cukes/ Grapes

Friday – 2nd (off) Chicken and Noodles – Carrots and Peas

Sat, 3rd – 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

Sun, 4th – Pork Roast with Sweet Mustard Glaze – Green Beans and Spinach Salad   (Emealz-392)

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday.

Happy Cooking!!