So this menu takes us all the way until Thanksgiving! I am doing all my shopping on Thursday night so that I don't have to go back during the crazy hours!
Monday: Chicken tortilla soup (from Costco), tortillas and salad
Tuesday: Mustard Dill Chicken (recipe below) , broccoli with cheese sauce, salad
Wednesday: Crock Pot Lasagna
Thursday: Chicken with broccoli and garlic sauce
Friday: Penne with roasted asparagus and balsamic butter
Saturday: Crock pot: Salsa Chicken, rice and corn
Sunday: At a family party
Monday: Crock pot: chicken and veggies
Tuesday: At mom's house to find out the sex of Danielle's baby
Wednesday: Chilli, tortillas and beer
Thursday: Monkey bread for breakfast and then Thanksgiving dinner at Mom's
Friday: Mikkelson Thanksgiving at our house (menu to come later)
Yummy yummy in my tummy- to quote Brody man.
Mustard Dill Chicken (serves 4)
4 tbsp Dijon mustard
4 tbsp plain fat free yogurt
Dash of garlic salt
4 tsp dried Dill or rosemary
4 boneless, skinless, chicken breast
Preheat over to 350. Combine mustard, yogurt, garlic powder, and dill in a small bowl. Thoroughly coat chicken with mustard sauce. Tear off a large piece of aluminum foil. Place chicken in center of foil; gather foil loosely around chicken and fold to seal. Place on baking sheet; bake 20 minutes. Using oven mitts, open foil, keeping face away from steam. Broil chicken until lightly browned, 3-4 minutes more.
Let me know if you want any other recipes:)