Monday, July 19, 2010

Menu Plan Monday

Apparently Monday is the day for typing.

In my attempt to save money I menu plan. Its the easiest way to save money on groceries and not run out at the last minute getting pizza because I haven't planned for anything and there isn't anything to eat! Since I haven't been updating my blog regularly then you have missed my freezer cookings which has really stocked my freezer. So menu planning should be pretty easy.

Monday - Lemon and Herb Chicken
Tuesday - Chicken Spaghetti
Wednesday - Blue Cheese and Bacon Burgers
Thursday - Italian Meatball Soup
Friday - Pizza
Saturday - Monterrey Melts
Sunday - Appetizer's!

The only recipe that is not something that is in my freezer are the Monterrey Melts and the Italian Meatball soup. All recipes will be posted the day of!

Lemon Herb Chicken is one of my favorite recipes with chicken. From this is so easy!


2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours. To use this for freezer cooking quadruple the recipe and place in 4 freezer bags then freeze.

Once thawed out or marinated for 2 hours remove chicken and reserve liquid. I like to grill these and bast with the marinade but you can also bake these. To bake preheat your oven to 425 brush chicken with melted butter and bake for 50 to 55 minutes. Halfway through the baking pour remaining marinade over chicken and continue to bake. Once done let rest for 10 minutes covered loosely with foil.


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