Monday, October 26, 2009

menu planning monday: week of 10/26

we had such a fun-filled weekend that i didn't make time for menu planning yesterday and now, here it is Monday morning and i'm scrambling to put together my weekly menu. but, with help from and all the brilliant menu planners that link up there, it's done and here it is:

monday: Baked Teriyaki Chicken & rice (recipe below)
tuesday: Crockpot Easy Pork Ribs & biscuits (from Econobusters)
wednesday: Crockpot Santa Fe Chicken (new, Weight Watchers, recipe below)
thursday: family night, dining out
friday: leftovers

Baked Teriyaki Chicken (modified by me)
2 teaspoons cornstarch
2 teaspoons cold water
1/3 cup white sugar
1/3 cup soy sauce
2 tablespoons and 2 teaspoons cider vinegar
2/3 clove garlic, minced
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
4 boneless skinless chicken breasts

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Crockpot Santa Fe Chicken (this is actually a Weight Watchers recipe that i found here when i was searching for Mexican-ish Crockpot recipes. i am not doing and have never done WW but i'm thinking it must be a healthy recipe since it has 4.25 points. whatever that means.)

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra points.) (whatever that means.)

have a great week, everyone!