A penny pinched

No matter how carefully I plan my menu, it seems there are always two meals left over to make during the new week. I don’t really mind because it means less work for me trying up to come up with recipe ideas.

Last week’s Caribbean chicken was amazing. The two things I would change would be to season and/or marinade the chicken with the pineapple mixture and to add the sliced banana on top of the plated dish instead of mixing it in. The pineapple and chicken combination was great, but I thought the banana took this dish to the next level. This is definitely a keeper. I’m sorry to say that’s not the case for the Ginger Me Up Chicken, which I found rather flavorless once I excluded the cayenne pepper.

It was just me for dinner on Friday so I had leftovers instead of making the Korean Hamburgers, but I’m really looking forward to having them this week. I’ll also be making last week’s Baked Teriyaki Chicken tonight. I have so many great chicken recipes that this would have to be spectacular to become a keeper. Here’s this week’s menu.

Monday
Baked Teriyaki Chicken

Tuesday
Baja Black Beans, Corn and Rice

Wednesday
Pasta and salad

Thursday
Spicy Garlic Lime Chicken

Friday
Korean Hamburgers

Saturday
Catherine Ann’s Enticing Tuna Salad – the Longmeadow Farm

Sunday
Soup, bread, and salad

Visit I’m an Organizing Junkie for more inspiration.

Related Posts

1. Menu for 6/21/10-6/27/10
2. Menu for 6/7/10-6/13/10
3. Caribbean chicken
4. Menu for 5/17/10-5/23/10
5. Menu for 6/28/10-7/4/10