Menu Mondays

Last week the menu broke down a bit because of how much food the meatball recipie made. We had if for three nights-It was pretty easy to make, and was tastey-I cut the recipie in half next time. And for the other two nights we had the spaghetti chicken caserole- so I need to watch the proportions this week.

This Weeks Plan:

Monday: Ceaser Chicken Salad

Tuesday: Chicken Marsala (this is Michael's favorite meal) And this is the meal I will be trying out a new recipie for which is called Easier Chicken Marsala and the recipie is at the end of the blog.

Wedneday: Tuna Caserole

Thursday: Tri-Tip Steak on the Grill

Friday: Leftovers

On a side note I have a couple awards to share, thanks to Alison.

First the Wonder Women award: It didn't come with a description- but I am giving to Nancy at Nancy Nonsense of Nothingness because reading her blog I have been very impressed with what a wonderful person and mother she is and her home made Halloween costumes. I linked to her A to Z meme which was done last week and was also quite impressive.


The second award is the Community Blogger Award which is given to someone that promotes other blogs, and helps to extend the Blog community. Although I know she has already received this award I am passing this award onto Jeni at Down River Drive because she will post paragraphs on the blogs she reads which includes synopsis of what the blog and blogger is about. She also share the new ones that are worthwhile to read. And she intertwines this with Princess Maya stories, and the going ons in her small western PA town.

HAVE A GREAT WEEK!!

Easier Chicken Marsala
SUBMITTED BY: D. Alexander PHOTO BY: Caroline C
INGREDIENTS
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
DIRECTIONS
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.