March 14, 2011

Menu Planner

We had a fun night in DC. I think the kids were more excited about the hotel than the zoo! We also stopped at Ikea and I got these curtains for my bedroom. So hopefully I will get them up this week. I had quite a time at Lowes picking out curtain rods today. There are so many options!  Stay tuned!

Here's what we are eating this week.....

Monday - Hot Chile Grilled Pork Medallions, Corn

Tuesday - Teriyaki Chicken Drumsticks (recipe below), Tator tots, Succotash

Wednesday - Chicken Florentine (recipe below), Rice

Thursday - Mexican Vegetable Pizza, Whole Wheat Crust

Teriyaki Chicken Drumsticks
2 lbs fresh boneless, skinless chicken drumsticks or thighs
2 tablespoons reduced sodium soy sauce
2 tablespoons sherry or cooking sherry
2 tablespoons canola oil
1 teaspoon ground ginger
1-2 teaspoons cornstarch

Place chicken pieces in a glass or ceramic dish. Combine soy sauce, sherry, oil and ginger and pour over chicken, turn to coat meat on both sides. Cover with plastic wrap and place in the refrigerator overnight. Preheat oven to 350 degrees. Remove plastic wrap and cover dish with foil. Bake for 30 minutes, covered, turning once. Uncover and bake for an additional 15 minutes or until internal temperature registers 165 degrees. Remove from oven and strain juices into a small saucepan. Dissolve cornstarch in a small amount of water and add to juices. Cook until thickened and bubbly. Serve over chicken.

Chicken Florentine (courtesy of Lelia Grinnan)
8 chicken breasts, skinned and boned
Salt and Pepper to Taste
1 (10 oz) package of chopped spinach (unthaw in microwave)
2 tablespoons melted butter
3 ounces cream cheese
1/2 teaspoon lemon juice
1/2 cup shredded Swiss cheese
6 tablespoons butter
1/3 - 1/2 cup grated Parmesan Cheese

Preheat over to 400 degrees. Pound chicken until thin, season to taste. Set aside. Mix butter, cream cheese and lemon with spinach. In the center of each breast, spread Swiss cheese and 1/4 cup spinach mixture. Fold chicken to cover stuffing completely. Place in baking dish seam side down and spread 1 1/2 tsp butter on each. Sprinkle with Parmesan cheese. Add small amount of water and remaining butter. Bake at 400 degree for 25 minutes or until brown.

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