Here is my menu plan for this week and a recipe at the end. Thank you for stopping by and please visit again. You can find more inspiration at http://orgjunkie.com/
Monday: Fresh Take Chicken, Scalloped Potatoes, Broccoli
Tuesday: Smoked Sausage with Green Peppers and Onions, Yellow Rice,Squash
Wednesday: Lasagna Roll-ups, Salad, Garlic Texas Toast
Thursday: Wild Rice Chicken, Spinach and Strawberry Salad
Friday: Goulash, Cornbread
Saturday: Down Home Pork Chops and Gravy, Mashed Potatoes, Green Beans, Deviled Eggs
Sunday: Herb Grilled Chicken on Greens
Herb Grilled
Chicken on Salad Greens
2/3 c. olive oil,
divided
1 t. fresh grated
lemon zest
¾ t. fresh basil or
¼ t. dried basil
¾ t. fresh oregano,
or ¼ t. dried oregano
¼ t. garlic powder
4 boneless,
skinless, chicken breast halves
3 T fresh lemon
juice
¼ t. salt
1/8 t. black pepper
1 c. chopped fresh
tomatoes
1 bunch torn romaine
lettuce leaves
In a small bowl,
combine 1/3 c. olive oil and next 4 ingredients. Place chicken in a
shallow baking dish and pour marinade over chicken, turning to coat
well. Cover and refrigerate at least 4 hours, turning occasionally.
Prepare grill.
Remove chicken from
marinade; discard marinade. Grill chicken over medium heat 5-8
minutes on each side or until done. In a small bowl, combine
remaining 1/3 c. oil, lemon juice, salt and pepper. Mix well; add
tomatoes. Slice chicken into ½ inch strips. Divide lettuce among 4
plates. Place chicken on greens. Top with tomato mixture. Chicken
may be grilled ahead of time and served cold.
