We are three weeks away from my son's high school graduation! It's hard to believe that time has arrived in our lives. Didn't I just have him? As school winds down and graduation plans rev up, our schedule is pretty crazy. I'm definitely having to make this an easy menu week and use the freezer stash. We're also going to have to have a couple of nights of "on your own" dinners as all three of us will be home at different times a couple of days due to end-of-year contests, etc.

Here's the menu - quick and simple. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Creamy Swiss Chicken and Cheddar Herb Biscuits, Salad, Strawberries

Monday - Spaghetti (sauce made ahead of time), Garlic Muffins, Salad, Strawberries

Tuesday - On Your Own (Spanish Honor Society Induction Night)

Wednesday - On Your Own (Scholar Bowl Sectionals)

Thursday - Brisket with Burgundy Sauce (from freezer), Green Beans, Salad, Peaches

Friday - Turkey and Gravy (from freezer), Rice, Broccoli, Salad

Saturday - Chili Dogs (chili from freezer), corn, salad, strawberries


For more menu ideas, visit orgjunkie.com. 

Super quick post today as I'm at my annual state library conference, and I'm wiped out from being up all night last night for my son's after-prom bash. Here's the menu - quick and simple. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Boys eating chili from the freezer stash since I'm at conference

Monday - Boys eating turkey and gravy from the freezer stash since I'm at conference

Tuesday - Honey Roasted Pork Loin, Green Beans, Salad, Strawberries

Wednesday - Taco Salads, Corn, Peaches

Thursday - Leftovers

Friday - Bacon and Cheese Stuffed Burgers, Oven Baked Fries, Green Beans, Salad

Saturday -  Eat out (state math contest)


For more menu ideas, visit orgjunkie.com. 

When I sat down to write this week's menu post, I realized never posted last week's menu! Maybe I am getting old! ;) Actually, it's just a very busy time of year at our house. My son is a senior in high school, and we are busy with prom and graduation preparations. It's also a crazy busy time at school right now, and next week is my annual state library conference, and as the chair of the Mark Twain Readers Award committee, I just have more obligations than normal. But, enough excuses. Busy schedules are the exact reason I meal plan (even if I forget to post it to the world). :)

Tonight, I am presenting a workshop on meal planning to a wonderful group of ladies at Forsyth Baptist Church. I'm excited to share my thoughts on meal planning, and I hope they find it useful.

Here's this week's menu.  Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Maple Dijon Chicken Thighs (new), Asparagus, Salad, Strawberries

Monday - Leftovers (boys on their own while I'm teaching workshop)

Tuesday - Spaghetti (make sauce ahead), Broccoli, Salad, Applesauce

Wednesday - Crockpot Mongolian Beef (make ahead), Rice, Green Beans, Salad

Thursday - Grilled Bruschetta Chicken, Broccoli, Salad, Strawberries

Friday - Grilled Burgers, Salad, Apple Slices

Saturday - Fish Tacos, Salad, Strawberries

For more menu ideas, visit orgjunkie.com. 

I've seen several versions of this recipe floating around the blogosphere, and I happened to find some chicken thighs on sale at the store this week, so I thought I would give it a try. It very much reminded me of honey mustard chicken. The mustard flavor was too strong for my non-mustard-eating son, but overall, it was a tasty recipe.

Ingredients:

6 boneless skinless chicken thighs (you could easily substitute breasts)
1/2 cup Dijon mustard (don't substitute yellow)
1/4 cup pure maple syrup (don't substitute with pancake syrup, but I think you could use honey)
1 T rice vinegar
1/4 tsp. black pepper
1 Tbsp. cornstarch
2 tsp. fresh rosemary, chopped

Directions:

Preheat the oven to 450 degrees. Line a 2 quart baking dish with a double layer of heavy foil and spray with nonstick spray. You want the thighs to be touching and not have extra room in the pan. Otherwise, the sauce will boil off. (If you use chicken breasts, reduce the cooking time to 25 minutes.)

In a small bowl, whisk together the mustard, syrup, vinegar, and pepper.

Place the chicken thighs in the pan and pour the sauce on top of it.

Bake uncovered for 40 minutes.

Remove the chicken from the oven and let it rest for 5 minutes. Then, transfer the thighs to a plate.

Pour the liquid from the baking pan into a small sauce pot and heat on medium high heat. Whisk in the 1 T of cornstarch to thicken the sauce. If it gets to thick, just add a little water.

To serve, top the chicken thighs with the sauce and sprinkle with the fresh rosemary.