I found a great deal on chicken thighs, so this week we are batching grilling chicken using different marinades. Then we will use the grilled chicken through out the week.
Monday – We are scaling back our batch grilling this time and will cook one pound each of Teriyaki Chicken, Honey Mustard Chicken, and Grilled Honey Lime Chicken. Everybody can have their favorite flavor chicken and I will use the leftovers through out the week. Serve the chicken with Basmati Rice with Onions and Garlic and Summer Squash with Chives.
Tuesday – Use the leftover Grilled Honey Mustard Chicken in a garden salad with Honey Mustard Vinaigrette.
Wednesday – Use some of the leftover Grilled Teriyaki Chicken and rice in Asian Chicken and Rice Soup. Serve with a garden salad.
Thursday – Use the leftover Grilled Honey-Lime Chicken in Chicken and Mango Salad with Creamy cilantro Lime Dressing.
Friday – Pizza Night! Pizza using gluten-free pizza dough and my easy pizza sauce. Serve with a garden salad.
Saturday – Use the rest of the leftover Grilled Teriyaki Chicken and rice in Asian Chicken and Rice Frittata. Serve with a garden salad.
Sunday – Use leftover pizza sauce to make Pizza Quesadillas. Serve with a garden salad.
Meal Planning Tools:
- Printable menu plans, a shopping list, and other useful printables.
- How I create menu plans which includes mention of various methods I have used in the past.
- How to use ZipList to save recipes, make meal plans, and create shopping lists.
- OrgJunkie.com – Lots of meal plans to inspire you.
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