Yes, it’s Menu Plan Monday — on a Tuesday. That’s how this week is going: a short school day because of a power outage, parent-teacher conferences last week, Halloween and house guests at the end of the week. We’re juggling schedules and meals, but that’s life right now.
Here’s what we’ll be eating this week:
Monday: Balsamic Vinegar Chicken with Tomatoes. There were three different meals happening last night. Andy had a dinner to attend after conferences, I put together something quick for the rest of the crew before we left, and I enjoyed leftovers of this dish when I returned home. Thanks to Nicole for sharing the link. It’s called Balsamic Chicken even though it uses only a teaspoon of balsamic vinegar, but it’s delicious nonetheless.
Tuesday: Oven Baked Chicken Fajitas. One of our favorites that we haven’t had in far too long — so we’re fixing that tonight.
Wednesday: Slow Cooker Lemon Chicken. This is one of those meals that’s as easy as tossing the ingredients into the slow cooker and letting them do the work. It’s simple to prepare and surprisingly full of flavor.
Thursday: Pizza. I always get the Jack ’O Lantern pizzas from Papa Murphy’s for our Halloween dinner. That reminds me I should check whether they’re available nearby this year.
Friday: Baked Spagansa. This dish has almost become a tradition when Andy’s parents visit. It feeds a crowd, reheats well, and always leaves plenty of leftovers — a big plus when you need to feed five adults and three children.
New Recipe Review From Last Week
Crockpot Buffalo Chicken Lettuce Wraps. These were fantastic. I also made the accompanying blue cheese dressing, which elevated the wraps even more. I enjoyed the filling as a salad for lunch the next day — the mix of heat and crunch is perfect.
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Looking for more recipe ideas? Check out past menu plans and other recipes I’ve created.
I’m also linking to OrgJunkie’s Menu Plan Monday.