Monday, January 30, 2017

Menu Plan Monday: January 30 - February 5

Life has been throwing some serious curve-balls and my family lately: some good and some bad and this month I am getting ready to tackle all of these changes head on. If you were unaware, we received an "unofficial" diagnosis of Aspergers for Goalie and I have been undergoing treatment for complications with my Spina Bifida. I still have Christmas lights adorning our patio and I am sure our neighbors are starting to wonder if they are ever coming down. At least I am within the Liturgical season if I have them down by Candlemas, which happens to be this week.

In happier news, we are heading into spring football and soccer season and we have been having some wonderful family adventures lately. I am trying out new things, such as utilizing a bullet journal as an accompaniment to my planner, starting a new workout regiment and probably what you are most interested in: revamping our menus! I am preparing for our upcoming Lenten season and just really enjoying where we are in life.

Here is our menu for Menu Plan Monday:


Tuesday: Feast of Saint John Bosco
Stuffed Peppers

Wednesday: Feast of Saint Brigid of Ireland
Corned Beef and Cabbage

Thursday: Candlemas
Golden Mushroom Chicken with Quinoa and Salad

Friday: Feast of Saint Blaise
Soup and Salad

Leftover Dinner Buffet or Pulled BBQ Chicken Sandwiches

Sunday: Super Bowl Sunday
Super Bowl Sunday Party!

Have you ever celebrated Candlemas? It is also called the Presentation of the Lord and is a beautiful celebration. It is considered a Christmas celebration so if you still have your decorations up from the holidays, it is completely acceptable. In honor of Candlemas, my family enjoys a special candlelight dinner. This year we will enjoy Golden Mushroom Chicken, check out the recipe below:

Golden Mushroom Chicken:

2-3 Large Chicken Breasts
1 Large Onion (diced)
2 Cups Mushrooms
1 Can Golden Mushroom Soup
1/4 Cup White Wine
1 Cup Chicken Broth
2 Tbsp Olive Oil
1 Tbsp Garlic Powder
Salt and Pepper to taste

Preheat oven to 400 degrees. Cut chicken breasts in half and place the chicken into a medium sized baking dish (fit chicken in a single layer). Season the chicken with salt, pepper, and garlic powder. Saute onion and mushrooms with olive oil. In small mixing bowl, combine soup, wine, and 1 cup of chicken broth.When the sauce is complete, add the sauteed onions and mushrooms to it. Mix well and pour the sauce over chicken and put the chicken into the oven for an hour. Serve the chicken over mashed potatoes, noodles, quinoa or rice. I also like to serve this with a green vegetable like broccoli or green beans. Enjoy!

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