Two Moms and a Pushcart

Monday, February 13, 2012

Menu Monday. TGIM!

What a weekend.Exhausting!  The kids went for a Valentine Stroll sponsored by the local business owners.  It was so adorable.  Cold but adorable.

We then ran around- as we swore we would not do to get the last of the teacher/bus driver gift supplies.  It was not the early night we planned by a long shot.  
Home to find the shocking news that Whitney Houston had passed away.  Such a great talent to be lost for such foolishness is heartbreaking.  I hope where she is now, she has found freedom from the demons that hounded her in this world.  Jennifer Hudson's Grammy tribute was lovely.  I normally am not a Grammy watcher but I was interested in seeing how the passing of Houston was acknowledged.  Katy Perry, liked her performance.  Tabloids were all a buzz about how she was slamming her ex in it.  I didn't see it.  Eminem picked up an award for his album Recovery.  I may lose followers, but I am a fan of Eminem and am happy to see him pick up the grammy for the latest work.  Nicki Minaj?  Have no idea what that whole this was about, but I did not enjoy it. Ick.

So onto my menu plan:
Monday:  Roast beef, mashed potatoes, green beans.

Tuesday: Asparagus Chicken and pasta and here is the recipe:

4 skinless, boneless chicken breast halves
  • 2 cups chicken stock
  • 2 cloves garlic, crushed
  • 1/2 small onion, finely chopped
  • 1 cup white wine
  • 1 (8 ounce) package sliced mushrooms
  • 1 pound asparagus
  • 1 cup heavy cream
  • salt and pepper to taste


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
  3. While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
  4. Add the mushrooms and asparagus to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken

I serve it over bowtie pasta.  

Wednesday: Kidgits night at the Mall

Thursday: Left overs

Friday: Friends House Friday @ Kateena's- I make dessert- I am thinking watergate salad.  

Saturday: Italian Creamy crockpot chicken. 

So there is my meal plan.  Nothing exciting, but hey, it is what it is.  Kateena most likely will be posting later and if you are still looking for ideas- pop onto for their meal plan blog hop

Have a great week!!! 

No comments:

Post a Comment