Be joyful always; pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus.
1 Thessalonians 5:16-18

Sunday, January 31, 2010

Menu Plan Monday Week 5

Is it Monday again already? We had such a great week last week. Friday, we visited "The Chronicles of Narnia" Exhibit at the museum. It was so amazing! They had many of the props and costumes from the movies as well as a re-creation of C.S. Lewis' study where he did his writing. We even entered Narnia through the coats in the wardrobe just like Peter, Susan, Edmund and Lucy. The Houston Museum of Natural Science is very gracious to homeschoolers and we appreciate their hospitality. Thank you, HMNS-Sugar Land!
Monday is going to be a busy day....Irish dancing and a graduating senior make for a heavy schedule so I'm going to have to break out the crockpot to make the taco soup recipe I found on another mom's meal plan Monday menu. I forgot to bookmark the blog so I can't give proper credit here for the recipe. If it's yummy, I'll look it up and thank her and share the recipe with you!

Breakfasts: Homemade pop tarts, one-egg omelets, potato, egg and cheese breakfast burritos, Malt-o-meal, homemade donuts

Lunches: I have no idea...we have run out of lunch stuff but I don't want to go shopping again so, watch out kids! Mom's putting on her thinking cap on and getting creative!

Monday: Taco soup, tortillas
Tuesday: Chicken Florentine (recipe below), white beans with tomatoes and sage
Wednesday: Beef Stroganoff, rice and glazed carrots
Thursday: Cornbread and apple stuffed pork chops (held over from the previous week...AGAIN!...I think my husband is trying to tell me something!)
Friday: Family Fun Night: Pizza, dessert fondue Movie: Night at the Museum II
Saturday: Hamburgers with carmelized onions and swiss, seasoned fries
Sunday: Roasted garlic leek soup, homemade bread

Chicken Florentine
adapted from a recipe by Giada deLaurentiis
5 boneless, skinless chicken breasts
1 1/2 cups all-purpose flour
6 tablespoons butter
1 shallot, minced
2 cloves garlic, minced
1 1/2 cups dry white wine
1 cup heavy cream
2 10 ounce packages frozen spinach, thawed and drained

Dredge chicken breasts in flour to coat, shaking off the excess. Melt two tablespoons of butter in a large skillet over medium high heat. Cook chicken in butter until browned, about 5-6 minutes per side. Transfer chicken to a baking dish and cover with foil to keep warm.
Melt two more tablespoons of butter in the same skillet. Add shallots and garlic, sauteeing until shallots are translucent; scraping up brown bits left from chicken. Add the wine and heat to boiling until wine reduces by half, stirring often. Whisk in the cream and continue cooking until sauce is reduced by half again, stirring frequently. Season with salt and pepper to taste. Reduce heat to medium low. Slice chicken into 1/2 inch slices* and return to skillet with sauce.
In a separate skillet, melt remaining 2 tablespoons of butter over medium heat. Add spinach and sautee until heated through. Season with salt and pepper to taste. Arrange spinach on a plate with chicken slices on top. Serve topped with cream sauce.
Serves 9.

* Money-saving, menu-stretching tip - instead of serving each person an entire chicken breast, serve chicken breasts sliced and you will use about half to a third as many!

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