My Menu Plan for the Week

It' time for my Monday menu plan:


Monday, March 30

Chicken tacos
fruit salad


Tuesday, March 31

Pasta e' Fagioli
hot rolls

Wednesday, April 1

Smothered chicken with mushrooms*
broccoli with cheese sauce


Thursday, April 2

Waffles with fruit
sausage


Friday. April 3

Baked cod
baked potatoes with toppings
Caesar salad

Saturday, April 4

Irish oatmeal
wheat toast

We have a dinner to attend (Pot roast with carrots, potatoes and onions/biscuits for boys)



*Smothered Chicken with Mushrooms

One 3-lb. frying chicken, cut into serving pieces
Salt and pepper to taste
4 TBSP olive or vegetable oil
2 medium onions, chopped
4 TBSP flour
2 C chicken broth
1 lb. fresh mushrooms, wiped clean and sliced
1/4 C chopped parsley

Preheat the oven to 400 degrees.
Season chicken pieces with salt and pepper.
In a large, heavy-bottomed skillet (I like cast iron) heat the oil over high heat and brown the chicken pieces for 6 to 8 minutes, turning when necessary. Adjust the heat so that the chicken browns quickly, but does not burn. Transfer the chicken to a shallow casserole large enough to hold it in one layer.
Put the onions in the skillet and cook, stirring frequently for about 5 minutes, or until they are soft and transparent. Stir in the flour and mix it well with a spoon. Pour in the chicken broth and, stirring constantly, let it come to a boil. Reduce the heat and let it simmer for 2 to 3 minutes. Pour the sauce over the chicken in the casserole, cover tightly, and bake in the oven for about 20 minutes.
Scatter the mushrooms over the chicken, re-cover, and bake for another 10 minutes, or until the chicken is tender. Sprinkle the parsley over the top and serve.

From " The Supper Book" by Marion Cunningham Random House 1997





See Orgjunkie for more menu ideas!