Menu Plan Monday ~ August 25

Today is my daddy's birthday!  It's also the second week of graduate school classes for me & Jon.  We've made it so far, but this week we have to start our assistantships on top of classes, so things are going to be getting busier!!

Monday: Honey Mustard Chicken [recipe below], green beans, rice

Tuesday: Late class, so I won't be cooking

Wednesday: Baked breaded tilapia filets, vegetable saute, wild rice

Thursday: Marinated Stove-grilled chicken, rice, green beans

Friday: Marvelous Mini-Meatloaves, skillet potatoes, rolls

Saturday: Hamburger Rolls [recipe below], french fries

This week's recipes:

Honey Mustard Chicken (from Dining on a Dime cookbook)

One whole chicken, cut up

1/3 c. margarine, melted

1/3 c. honey

2 T. prepared mustard

1 t. salt

Arrange chicken in a baking dish (if you leave the skin on, put it skin side up; I usually remove the skin first to make it healthier).  Combine the rest of the ingredients and pour over chicken.  Bake at 350 for 1 hour and 30 minutes, basting every 15 minutes (until chicken is tender and brown).  You may have to cover with foil if it looks like it's getting too brown before the inside is done.  Pour extra juices over rice.  Serves 4-6.

Hamburger Rolls (adapted from Dining on a Dime cookbook)

Hamburger meat

McCormick's Montreal Steak seasoning

Cheddar Cheese

Roll dough (refrigerated or thawed frozen rolls if you don't have time or want to make from scratch)

Brown hamburger meat; rinse and drain.  Season with McCormick's Montreal steak seasoning.  

Roll out two rolls per person.  Top one roll with a few tablespoons of seasoned meat and cheese.  Cover with another roll and seal edges.  If desired, top with more seasoning/cheese/both.  

Place constructed rolls on a baking sheet lined with foil (for easier clean-up).  Cook according to roll directions + another minute or so.  These are good!  We usually eat one and a half or two each.