Menu Plan Monday: August 8- August 14

This week and moving forward, I won't be sharing my breakfast and lunch plans. Let's face it with the craziness that is about to go on in this house with school, sports, work, church and everything else we juggle those plans will more than likely not happen. 

Starting today, I am going back to work part-time. In addition to the 20-30 hours I will be working, Little Man has football practice (4 times this week) and we are finishing getting registered and prepared for school this week.We have appointments for back-to-school haircuts plus an eye appointment and extra behavioral therapy for Goalie. Goalie is starting soccer in a week or two and Little Man is also in rotation for Altar Serving at our parish and Religious Education should be starting in a month. My husband is a manager and works at least 50 hours a week (not including his hour or more drive to and from work). It's easier for me just to keep a few "quick" options for breakfast and if we have time to make a nice big breakfast take advantage. Quick breakfast ideas we rotate are frozen waffles (NutriGrain), cereal, instant oatmeal or breakfast sandwich. 

Lunch is a whole other story. My boys eat lunch at school. I like for them to have hot meals, especially with cooler weather on the way. My husband eats at his job. This leaves me drinking a protein shake or something just to hold me over for dinner. Dinner is different because it is the most important meal at my house. It is the time we all sit together and spend some time together and sometimes it's the only time we have in the day to enjoy each other's company. 

How's your fall schedule looking? I'm sure everyone starts getting busier around this time or year but I'll be honest, I love it! 

Important and Exciting News! I just recently created an account with Yummly and will be transferring my recipes to my account over the next few weeks. It should make saving and trying out recipes easier now that you can utilize Pinterest and/or Yummly. I would love to network with anyone utilizing the site and share recipes and ideas. Comment with your Yummly page so I can check out with you have to offer please! Here is my menu for the upcoming week. 

Monday: Saint Dominic

Healthier Crockpot Orange Chicken

Tuesday: Saint Teresa Benedicta (Edith Stein)
Polish Sausage with Onions and Peppers
(We will also be celebrating Saint Maximillian Kolbe this day because his feast day falls on a Sunday during this liturgical year)

Wednesday: Saint Lawrence
Crockpot BBQ Chicken with Corn on the Cob

Thursday: Saint Clare
Meatloaf with Mashed Potatoes and Green Beans 

(Special Request by my Husband)

Friday:
Spaghetti Squash Chow Mein

Saturday: 
Pizza Night

Sunday:
Leftover Dinner Buffet

Lot's of fun feasts this week to celebrate and as they happen I will link to the posts where I share what we did to celebrate and update the recipes I share with some pictures to show off how our dinner turns out. 

Healthier Crockpot Orange Chicken:

2-3 Large Chicken Breasts

1 Cup Orange Marmalade

1/2 Cup Chicken Broth

1/4 Cup Orange Juice

2 Tbsp Soy Sauce
1 Tbsp Ginger

1 Tbsp Minced Garlic

1 Medium Red Pepper (Diced)

1 Medium Onion (Diced)

1/4 Cup Sesame Seeds

Pinch or two of Red Pepper Flake

*Add enough red pepper to suit your taste of spicy flavor, my boys do not like very spicy foods*

Grease your crockpot or spray with pan spray. Place the chicken breast in the crockpot. Add the diced red pepper and onion as well. In a mixing bowl combine the marmalade, chicken broth, orange juice, soy sauce, ginger, garlic and sesame seeds and mix them together. Pour the sauce over the chicken and cover with the lid. Set the crockpot on low heat for 8-10 hours or high heat for 4-6 hours. If you have time and like a flavorful chicken, I suggest preparing the marinade a day or two early and allowing the chicken to marinate in the fridge before placing in the crockpot.

What makes this orange chicken healthier is that it is not fried and has extra vegetables. Instead of serving this over white rice I will be substituting quinoa. I suggest serving this with a green vegetable such as grilled zucchini, green beans, broccoli or snap peas. Enjoy!

Spaghetti Squash Vegetable Chow Mein:

1 Large Spaghetti Squash

2 Cup Shredded Cabbage

1 Cup Shredded Carrots

1 (8 oz) Can of Water chestnuts (Drained)

1 Cup Mushrooms
1/2 Cup Celery (Diced)
1 Medium Onion (Diced)

1 Cup Snap Peas
2 Cups Vegetable Broth
1/2 Cup Soy Sauce
3 Tbsp Minced Garlic
1 Tbsp Brown Sugar
1 Tbsp Ginger
2 Tbsp Coconut Oil
2 Tsp White Pepper

Cut the spaghetti squash in half length wise and scoop out seeds. Lay skin side up on a cookie sheet wrapped in foil. Bake at 400 degrees for 30-40 minutes. Scoop out the squash with a fork into a large mixing bowl so it breaks apart into strings. Set the bowl to the side. To make preparations quicker you can prepare the spaghetti squash in advance. Sauté the cabbage, carrots, water chestnuts, mushrooms, celery, onion and snap peas in coconut oil for 5-10 minutes. We like our vegetables still slightly crunchy so I will cook mine closer to 5 minutes. Add the vegetables to the spaghetti squash and mix together. Then combine the vegetable broth, soy sauce, garlic, brown sugar, ginger and pepper together in a separate bowl to make the chow mein sauce. Pour the sauce and toss the chow mein. Just so you know... you will have a lot of leftovers! (You can always save half of the spaghetti squash for another recipe if you don't want a ton of extra. Enjoy!

Follow my blog with Bloglovin to stay up to date with my new menus and family activities! Remember to look for me on Yummly too. This is shared at weekly linkup called Menu Plan Monday on I'm an Organizing Junkie.