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Bye-bye lazy summer days. Hello ...

Posted Jan 15 2009 7:31pm

Bye-bye lazy summer days.  Hello, school!  I will have kids in three different schools this year.  It should prove to be interesting.  Today has been a big prep day for me for the days ahead.  This mostly means stuffing my freezer with freezer meals and laundry - lots and lots of laundry! 

 

I hope you all have a great start to your school year!

 

Stop over at Laura’s blog for great menu ideas from the  Menu Plan Monday  crew.

 

 

 

 

 

 

 

 

Monday:  Thai Thighs

Tuesday:  Breakfast for the First Day of School:  French Toast Casserole 

                   Dinner:  Spaghetti and Meatballs

Wednesday:  Apple Pork Roast for the Slow Cooker

Thursday:  Chicken Tenders with Cucumber Salad and Quinoa Pilaf

Friday:  Maga’s Birthday (otherwise known as Grandma!):  Roast beef in the slow cooker, Roasted     Yukon and Sweet Potatoes with Rosemary, Salad with GFCF Ranch Dressing, and Spice Cake with Tofu “Cream Cheese” Frosting 

 

 

Thai Thighs

I use the family pack of chicken thighs (3 1/2 lbs).  They are on sale buy one get one free this week.  Woo-hoo!  I made up one recipe to toss in the freezer for another day.  I serve this with rice and veggies.  I think this would work well in a crock pot also.

 

6 servings

 

3 1/2 lbs chicken thighs

6 cloves garlic, minced

5 tablespoons GFCF hoisin sauce (such as Dynasty)

4 1/2 tablespoons peanut butter

1 1/2 tablespoons fresh ginger, finely grated

1 1/2 tablespoons GFCF soy sauce

1 1/2 tablespoons toasted sesame oil

1 1/2 tablespoons lemon juice

1 teaspoon GFCF hot pepper sauce

3 tablespoons fresh cilantro, chopped 

1/2 cup green onions, sliced thinly

 

In a bowl combine garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce.

 

Remove skin and fat from thighs.  Rinse.  Arrange chicken thighs in a 9×13 baking dish.  Spoon sauce over the chicken, coating all sides of the chicken with the sauce.

 

Bake at 375F degrees for 45-50 minutes or until cooked through.

 

Sprinkle with cilantro and green onions. 

Menu Plan Monday

Monday, September 3, 2007

2 Comments   $manage-tooltip$

Tuesday, September 4, 2007 - 08:18 AM
WOW

I would so eat that!! Yum!


Tuesday, September 4, 2007 - 11:19 PM
Oh, this sounds so yummy!  i’m gonna have to make it myself!

Do you have anytime on Thursday to do some fabric shopping?  If not, we can just wait until I’m healed from the surgery,…maybe sometime late next week?   Chemo doesn’t start till 3 to 4 weeks after surgery, then who knows how long until your hair falls out.  So we do have time.  I know this is a BUSY week for you. So give me some dates and times, and I’ll let you know.  I’m actually excited about you doing this for me.

Bye-bye lazy summer days.  Hello, school!  I will have kids in three different schools this year.  It should prove to be interesting.  Today has been a big prep day for me for the days ahead.  This mostly means stuffing my freezer with freezer meals and laundry - lots and lots of laundry! 

 

I hope you all have a great start to your school year!

 

Stop over at Laura’s blog for great menu ideas from the  Menu Plan Monday  crew.

 

 

 

 

 

 

 

 

Monday:  Thai Thighs

Tuesday:  Breakfast for the First Day of School:  French Toast Casserole 

                   Dinner:  Spaghetti and Meatballs

Wednesday:  Apple Pork Roast for the Slow Cooker

Thursday:  Chicken Tenders with Cucumber Salad and Quinoa Pilaf

Friday:  Maga’s Birthday (otherwise known as Grandma!):  Roast beef in the slow cooker, Roasted     Yukon and Sweet Potatoes with Rosemary, Salad with GFCF Ranch Dressing, and Spice Cake with Tofu “Cream Cheese” Frosting 

 

 

Thai Thighs

I use the family pack of chicken thighs (3 1/2 lbs).  They are on sale buy one get one free this week.  Woo-hoo!  I made up one recipe to toss in the freezer for another day.  I serve this with rice and veggies.  I think this would work well in a crock pot also.

 

6 servings

 

3 1/2 lbs chicken thighs

6 cloves garlic, minced

5 tablespoons GFCF hoisin sauce (such as Dynasty)

4 1/2 tablespoons peanut butter

1 1/2 tablespoons fresh ginger, finely grated

1 1/2 tablespoons GFCF soy sauce

1 1/2 tablespoons toasted sesame oil

1 1/2 tablespoons lemon juice

1 teaspoon GFCF hot pepper sauce

3 tablespoons fresh cilantro, chopped 

1/2 cup green onions, sliced thinly

 

In a bowl combine garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce.

 

Remove skin and fat from thighs.  Rinse.  Arrange chicken thighs in a 9×13 baking dish.  Spoon sauce over the chicken, coating all sides of the chicken with the sauce.

 

Bake at 375F degrees for 45-50 minutes or until cooked through.

 

Sprinkle with cilantro and green onions. 

Menu Plan Monday

Monday, September 3, 2007

2 Comments   $manage-tooltip$

Tuesday, September 4, 2007 - 08:18 AM
WOW

I would so eat that!! Yum!


Tuesday, September 4, 2007 - 11:19 PM
Oh, this sounds so yummy!  i’m gonna have to make it myself!

Do you have anytime on Thursday to do some fabric shopping?  If not, we can just wait until I’m healed from the surgery,…maybe sometime late next week?   Chemo doesn’t start till 3 to 4 weeks after surgery, then who knows how long until your hair falls out.  So we do have time.  I know this is a BUSY week for you. So give me some dates and times, and I’ll let you know.  I’m actually excited about you doing this for me.

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