It’s Sunday so that means time to start a new week of menu planning. Grab the button below and link up at the bottom.
Monica’s Menu Plan For August 19 – August 25
Sunday: Parmesan Chicken (from last week, but unfortunately life got in the way and we ended up ordering out, I wished I had cooked).
Monday: Steak with baked potato and corn
Tuesday: Chicken Alfredo
Wednesday: Chicken and rice casserole
Thursday: Chicken Fajitas (recipe below)
Friday: BBQ Pork Chops with egg noodles and green beans
Saturday: Grilled Cheese with carrots
Chicken Fajitas Recipe
This was a recipe that was done as part of a Pampered Chef party that I had last summer. Everyone loved it so much. And it’s so easy to make.
3 or 4 Boneless Skinless Chicken Breasts
1-2 Bell Peppers (preferably red, yellow or orange)
1 large Onion
Southwestern Seasoning Mix
6-inch Flour Tortillas
Gaucamole (pre-made or homemade)
1. Fill the Mini Baker with 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or, put the Mini Baker in the microwave covered with a damp paper towel for 30-45 seconds to warm the tortillas.
2. Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knife. Slice the onion with Veggie Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with 1 Tablespoon Southwestern Seasoning Mix. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle with another tablespoon of Southwestern Seasoning Mix. Add a little bit of salt. Cover with the lid and microwave for 15 minutes.
3. When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), cut it up in the baker using the Salad Choppers. Push the veggies to one side of the Deep Covered Baker and put the chicken back in on the other side. Use the Small Bamboo Tongs for serving.
Now what’s on your menu this week?