Each week, we try to help you make meal planning easier and more affordable. We all have busy schedules, and in the wake of work, kid’s practice, laundry, and helping with homework, meals can easily end up being picked up on the way home. Having nice (and easy to prepare) meals at home with the family are definitely worth it! Sometimes that is the only time all day we are in the same place. Dinners together are a great way to disconnect from electronics and reconnect as a family.
Grocery sales generally begin on Wednesday with sale prices good through the next Tuesday. After comparing all of the good deals out there, once again, Kroger wins our vote as the best one-stop shopping trip. You can check out their weekly ad online by clicking here. The highlight of the week is boneless chicken breasts or thighs for $1.47 per pound. With that price, it makes sense to plan several meals for the week around chicken (and get extra for the freezer). Kroger has many Mix & Match Buy 5, Get $5 deals including Van de Kamp’s Frozen Seafood, Kraft Macaroni & Cheese Shapes or Characters, and Bertolli Frozen Meals for 2.
Here is the menu for the week:
- Monday – Tortilla Crusted Baked Chicken and corn on the cob (using sale chicken, and corn on the cob)
- Tuesday – Chicken Fajita Tacos (using sale chicken, onions); grill 3 extra chicken breasts for Thursday’s Gumbo
- Wednesday – 10-minute meal Bertolli Frozen Meals for 2 and Salad Kit (using sale Bertolli meals)
- Thursday – Chicken and Sausage Gumbo (using sale chicken, onions, Aidells’ Smoked Chicken Sausage)
- Friday – Van de Kamp’s Frozen Fish Filets and mac & cheese (using sale Van de Kamp’s fish and Kraft Macaroni & Cheese)
Get fried chicken crunch from baked chicken!
[recipe title=”Tortilla Crusted Chicken Breasts” servings=”4-6″ time=”60 minutes” difficulty=”easy” description=”A crunchy, baked, and healthier alternative to fried chicken.”][recipe-notes]Credit: Nora Kapche[/recipe-notes]
[recipe-ingredients]
Breading
– 4 chicken breasts, cut in half and flattened to 1/4-1/2 inch thick
– 1/2 bag of tortilla chips, yellow or white corn, crushed in a ziploc bag with a rolling pin
– 1 cup flour
– 2 eggs
– garlic powder, onion powder, salt, and pepper to taste
– 1 lime
Sauce (optional)
– salsa or fresh pico de gallo
– sour cream or fresh Greek yogurt
[/recipe-ingredients][recipe-directions]
1. Preheat oven to 350°F.
2. Prepare 3 bowls.
Bowl 1 – flour, garlic powder, onion powder, salt, and pepper
Bowl 2 – eggs, beaten with a fork or whisk
Bowl 3 – crushed tortilla chips
3. Dredge each piece of chicken through the flour, coating completely.
4. Dip chicken into egg mixture.
5. Press chicken into tortilla chips, coating completely.
6. Place chicken on a baking sheet.
7. Bake in 350°F for 30-45 minutes, or until internal temperature reaches 165°F.
8. Remove from oven and squeeze fresh lime juice over chicken.
9. Serve with optional sauce.
[/recipe-directions]
[/recipe]
Enjoy a taste of Louisiana with this gumbo!
[recipe title=”Chicken and Sausage Gumbo” servings=”4″ time=”4 hours” difficulty=”medium” description=”A flavorful and hearty gumbo stew.”][recipe-notes]Credit: Nora Kapche[/recipe-notes]
[recipe-ingredients]
– 2 cups water or chicken broth
– 3 cooked chicken breasts, shredded
– 2 Tablespoons vegetable oil
– 1/2 pound okra, sliced (optional)
– 1/2 cup vegetable oil
– 1/2 cup flour
– 1/2 lb sausage links, sliced and cut in half
– 1 28 oz. can Italian-style whole peeled tomatoes, chopped (optional)
– 1 green bell pepper, chopped
– 2 stalks celery, chopped
– 2 carrots, chopped
– 2 cloves garlic, minced
– 1/2 yellow onion, chopped
– 3 green onions, chopped
– 1 bay leaf
– 2 teaspoon salt
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– 1 teaspoon ground black pepper
– 1 teaspoon filé powder
– 2-3 cups cooked rice
[/recipe-ingredients][recipe-directions]
1. Heat 2 Tablespoons vegetable oil in a heavy skillet over medium heat.
2. Add okra and cook until no longer sticky, stirring frequently; about 20 minutes. Set aside.
3. In new sauté pan, stir flour and 1/2 cup oil. Cook over medium heat until deep golden brown, stirring frequently; about 6 minutes.
4. Add 2 cups of broth or water to the saute pan with the flour and oil; mix well.
5. Transfer to crock pot; add chicken, sausage, tomatoes with their juices, bell pepper, celery, carrots, garlic, yellow onion, green onion, bay leaf, salt, thyme, basil, and pepper.
6. Cover and simmer on high for at least 3 hours.
7. Spoon off any fat from the surface of the gumbo.
8. Add okra and filé powder to gumbo and simmer gently for 15 minutes. This thickens the gumbo.
9. Serve over rice.
[/recipe-directions]
[/recipe]
We hope you enjoy this weekly menu! Share with your friends and let us know your recipe planning secrets!
If you are looking for more easy and delicious recipes, checkout CreativeContessaDesigns.com’s Recipe Page.
