Menu Plan Monday Single Style

Help! I have got to get “family-style” cooking out of my head. I’ve learned that for some food, I just don’t want lots of leftovers. So over the weekend I searched high (on the internet) and low (actual books) for recipes for one or two people.

Below is my menu. Some of the recipes* are below. Some recipes I’ll post after I’ve tried them or give you an update. For more Menu ideas check out I’m An Organizing Junkie. 

• Monday: Baked potato with beans, broccoli, ham, and cheese; green salad
• Tuesday: Crockpot chicken* and applesauce.
• Wednesday: Spaghetti and meatballs (meatballs are frozen from several weeks ago); salad.
• Thursday: Minestrone soup and biscuits for two. (I’ll let you know how this turns out.)
• Friday: Shepherds Pie
• Satuday: Chicken and Veggies in a foil packet.*
• Sunday: Leftovers.

Crockpot Chicken

• Layer the following in the crockpot: 1 cup instant brown rice; 1 skinless, boneless chicken breast; 1 cup frozen veggies; 3/4 cup broth.
• Turn on high and cook for 2-3 hours or until chicken is cooked.
• Isn’t it cool that it doen’t have to take all day for a crockpot meal to cook. I through this together last week for dinner and found out that it cooked faster than I expected. So I ate it for lunch instead.  

Chicken & Vegetable Foil Packet

• Layer chicken and vegetables in the center of a large (about 18×13-in.) piece of heavy- duty aluminum foil: 1 skinless chicken breast; 1 cup diced zucchini; 1/3 onion – separated into rings;  1/2 cup frozen mixed vegetables.

• Sprinkle with seasonings:  1/8 tsp. garlic powder: 1/8 tsp. paprika; 1/8 tsp. pepper.

• Fold foil around mixture and seal tightly. Place on a baking sheet.

• Bake at 350ºF. for 40 minutes or until meat juices run clear.