I am very excited for this brand new week. A week to make sound healthy eating decisions and get my 30 minutes or more of daily movement as part of my new year transition and goals! To keep on track, I am poaching chicken breast and thighs in the oven this week to add to meals in the next two weeks! It is a huge time saver to have prepared proteins to add to fresh vegetables through the week. Let jump right to the menu plan for the week.
REMEMBER – Planning meals ahead of time saves your family money!
MENU PLAN FOR THE WEEK
Monday – Roasted Chicken Legs, Steamed Spinach, Sliced Tomatoes and Rice for the boys.
Tuesday – Chicken and Squash Soup using Poached Chicken, crusty bread for the boys ( And me sitting in the jealous chair!)
Wednesday – Tuna Croquettes, Corn, and Green Salad
Thursday – Coconut Curry using Poached Chicken Thighs over Rice or Cauliflower Rice. ( You can guess which one I am eating, lol)
Friday – Indian Dinner Out
Saturday- BBQ Ribs and Chicken, Salad and BBQ bread ( My youngest son is going to learn his grandpa’s recipe)
Sunday – Pizza and a Movie – We have not been in ages and saving big bucks eating mostly at home will easily give us this opportunity this week!
You will need:
- A large, wide, pan at least 2.5 inches deep or deep enough to cover chicken in water or broth. I am using my roasting pan.
- 6 to 8 boneless skinless chicken breasts
- Enough water or chicken stock to cover breasts.
- Salt and Pepper to taste and any other herbs or maybe a pat or two of butter for flavor.
- Tight fitting lid or aluminum foil
- Instant Read Thermometer
Preheat oven to 325 degrees
Place chicken breast in bottom of the pan, leave space for even cooking in between breast. (kind of like cookies)
Add any herbs or the pat of butter.
Bring the water to a boil, then lower the heat to a simmer for five minutes. Then cover the pot with a tight-fitting lid or foil sheet and transfer it to the oven.
Cook for another 15 minutes in the oven or until instant read thermometer reads 165 degrees.
Remove from oven and slice and serve hot, refrigerate for up to three days, or freeze.
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