Menu Plan Monday: 9/14-9/20


This past week went well. The twice baked potatoes turned out great and I was surprised at how well the pork tenderloin turned out. I have never been much of a pork tenderloin fan because my mom always cooks it until it is very dry. I however, still have the culinary student mindset and insist on temping ever piece of meat I cook. The result: tender and juicy. I marinated the tenderloin in some teriyaki marinade but found the flavor of the pork overpowered the teriyaki and I couldn’t taste much. Once again you will see repeats this week. For some reason I just can’t get us to eat the steak sandwiches and breakfast but I promise it will happen this week! I’ve decided to push them to the front of the week rather than the end just so we will actually get a chance to eat these meals.

Here is the plan for this week:

Monday: Steak Sandwiches, chips, cucumbers

Tuesday: Breakfast: pancakes/waffles or eggs of some-sort, bacon, potatoes, etc.

Wednesday: Whole Crockpot Chicken (see recipe below), mashed potatoes, broccoli/cauliflower

Thursday: Shrimp Stirfry (see recipe below)

Friday: BBQ chicken drumstix (made in the oven), salad, baked potatoes

Saturday: Leftovers

Sunday: Spaghetti with meatsauce, crusty bread


Crockpot Chicken ( have adapted this recipe myself, its pretty basic, feel free to add items to fit your needs)

Clean a whole chicken (I remove giblets and rinse inside and out)

Pat dry with paper towels to remove excess water

Brush chicken with melted butter, margarine or olive oil

Season inside and outside of chicken with favorite herbs, spices, seasoning mix or just salt and pepper

Place in crockpot, breast side up

Cook on low for about 8 hours or until tender


Shrimp Stirfry (From Campbell’s Kitchen)



3 tbsp. cornstarch
1 3/4 cups Swanson® Chicken Stock
1 tbsp. soy sauce
1/2 tsp. sesame oil  (optional)
2 tbsp. vegetable oil
1 lb. fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables *
1/2 tsp. ground ginger
1/8 tsp. garlic powder  or 1 clove garlic, minced
4 cups hot cooked regular long-grain white rice


Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they’re cooked through. Remove the shrimp from the skillet.

Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

*Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces.

Serves 4.


For more great menu planning ideas and recipes check out Menu Plan Monday on OrgJunkie


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