Monday, December 3, 2012

Menu Plan Monday

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It looks like a pretty normal week ahead, and it's great to have a menu plan in place so I have one less thing to think about.  Here's what we're eating this week:

Sunday--Honey Baked Chicken with Stove Top, roasted Brussels sprouts and acorn squash rings.

Monday--Chicken Pot Pie

Tuesday--I'm going to try a pizza potato casserole

Wednesday--I've been seeing a lot of butternut squash pasta recipes, so I'm going to try one

Thursday--I haven't decided yet.  Hubby won't be here to eat, so something easy for the kids and me


Saturday--Soup and bread

Roasted Brussels Sprouts

I finally made roasted Brussels sprouts for the first time.  They were really easy to make, and I liked them! (Pretty basic recipe, but I followed one from

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 T. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

  1. Preheat oven to 400 degrees F.
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Acorn Squash Rings

I used part of this recipe from Taste of Home.

1 large acorn squash
1 T. butter
1 T. maple syrup

Cut ends from squash.  Slice squash widthwise into four rings; remove seeds.  Place rings on a greased, foil-lines baking pan.  In a small saucepan, bring butter and maple syrup to a boil.  (I did this in the microwave.) Brush each ring with syrup mixture.

Cover and bake at 350 degrees for 30 minutes.  Uncover and bake another 10-15 minutes, basting with syrup mixture. (I didn't cover the squash, or rebaste at any time.)

Honey Baked Chicken

This recipe came in an email.

1 (3 pound) whole chicken, cut into pieces (I used a combination of boneless/skinless breasts and thighs)
1/2 cup butter, melted (I used a little less, about 6 tablespoons)
1/2 cup honey
1/4 cup prepared mustard
1 tsp. salt
1 tsp. curry powder
  1. Preheat oven to 350 degrees F.
  2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear. (Because I used boneless chicken, I only baked for one hour)