Menu Plan Monday!!!

Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too. The favorites usually have recipes up already so I'll link, and if not, then I will have the recipes up on the day that I make them, so if you're interested in a specific recipe just come back OR let me know and I'll go ahead and get the recipes up for you:)

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".

MENU PLAN April 23rd - 30th



Monday 23rdth
Breakfast: French Toast
Lunch: Omelettes in a bag
Dinner: Portuguese Chicken Piri-Piri



Tuesday 24th
Breakfast: Pancakes
Lunch: Soup & Sandwiches
Dinner: Caldo Verde (portuguese kale soup)



Wednesday 25th
Breakfast: Cinnamon Toast
Lunch: Pot Pies & Mixed Veggies
Dinner: Jasmine's Birthday (out to dinner)




Thursday 26th
Breakfast: Cereal, milk
Lunch: PB&J Sandwiches
Dinner: Empadao (Shepherd's Pie)



Friday 27th
Breakfast: Banana Pancakes, Juice
Lunch: Cheese Quesadillas
Dinner: Homemade Pizza



Saturday 28th
Breakfast: Bagels w/ cream cheese
Lunch: Baked Ham and Cheddar Sandwiches
Dinner: Fettucine Alfredo



Sunday 29th
Breakfast: Bacon, Eggs, Biscuits and Gravy
Lunch: Hotdogs
Dinner: Beef Curry

Here's the Portuguese Chicken Piri Piri recipe, it requires lots of marinading time but is well worth the wait. I usually just marinate it the day before and let it sit in the refrigerator until the next day. YUMMY!

I serve mine with homemade fries and some portuguese salad (lettuce, onion, tomatoes, olive oil, vinegar, salt and pepper)

Galinha Piri Piri

2 tablespoons grated fresh lemon rind
3 tablespoons lemon juice
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons hot pepper flakes
1/2 teaspoon salt
2 (1 kg) lbs chicken pieces

1. In large glass bowl, combine all ingredients except chicken; mix well.

2. Add chicken, turning to coat.

3. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.

4. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.

5. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.

6. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.