Last week when I broiled Chicken I decided to broil 4 pounds. I used 2 pounds in last week’s salads and froze the rest. I will pull out the frozen chicken on the mornings when I need it and let it thaw in the refrigerator, so it will be ready to add to dinner in the evening. It only takes 15 minutes to broil chicken breasts, so although the oven temperature is hotter, it is on for a lot less time. By cooking several pounds at once, I only had to heat the oven up once to cook 8 dinners worth of meat.
Monday – Garlic Pasta with Garden Vegetables and Garden Salad
Tuesday – Chicken Tacos, Spanish Rice, and Black Beans
Thursday – Use leftover taco meat and beans in Caribbean Taco Salad
Friday – YOYO Dinner
Saturday – We will be entertaining people with a variety of dietary needs so I will put out a spread. Grilled Steak, Roasted Red Potatoes, Vegetarian Baked Beans, Corn on the Cob, Fruit Salad, and Garden Salad. Desserts are TBD, but will include homemade ice-cream.
Sunday – Leftover Buffet
I am planning on posting recipes for some of the above meals later in the week. What are you serving this week? Visit Menu Plan Monday and share your menu plan. If you haven’t decided yet, Menu Plan Monday is a great place to look for inspiration.
If you are new to my blog:
GF means gluten free or Mama is of Norwegian ancestry and passed on celiac disease in addition to the blond hair.
YOYO means You are On Your Own.
TBD means To Be Determined or Mama doesn’t have a clue.
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