Menu Plan Monday 1-18-2010

Monday
** Lunch -Beef and Veggie Soup
** Supper - Veggie Burgers and Fries

Tuesday
** Lunch - Toasted Beef sandwhiches
** Supper -

Cheesy Chicken Parmesan

• 1 beaten egg
• 3/4 cup grated Parmesan cheese
• 6 boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 26 oz spaghetti sauce
• 6 slices mozzarella cheese
• optional chopped parsley

Place egg and parmesan cheese in separate shallow bowls. Dip each chicken breast fillet in egg, then cheese, coating well. Heat oil in large skillet over med-high heat. Cook chicken for about 5 minutes on each side or until no longer pink and cheese coating is golden brown. Remove from skillet; set aside. Wipe remaining oil from skillet.

Pour sauce into skillet. Arrange chicken in sauce. Spoon some sauce over each piece of chicken and top each with a slice of cheese. Heat, covered, over mid heat about 5 minutes, or until sauce is heated through and cheese is melted. Garnish with parsley, if desired.

Wednesday
** Lunch - Roast beef wraps
** Supper - Asian Helper

Thursday
** Lunch - Leftovers
** Supper - Chicken and Rice

Friday
My Birthday! WOO HOO!

Saturday
** Lunch - BBQ ribs and Idaho potato
** Supper - Tuna Helper

Sunday
** Lunch - Pancakes and Yogurt
** Supper - Cheesy Chicken Bake

2 cups uncooked mac

2 cups cooked cut up chicken

2 cans of cream soup

2 cups milk

2 cups of shredded cheese

Onion- optional

mix, and put in a 9 x 13 or casserole dish overnight, let set out in morning until room temp. and bake at 350 for 1 hour (typically, I do this the night before, however then just use the crock pot on low all day!)

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