Meal Plan Week of January 3rd

I'm BAAACK! I've taken a nice long break from blogging to do A LOT of holiday cooking but it's back to the grindstone around here! Hope you enjoy this week's menu.

Roasted Chicken recipe (use the leftover chicken to make the chicken noodle soup!!!)
steamed broccoli
macaroni and cheese

grilled shrimp
Tangy sweet salad dressing over mixed greens:

¼ cup sugar
1/8 cup white vinegar
1 T. apple cider vinegar
1 clove garlic, minced
¼ cup vegetable oil
1 bag sweet baby lettuces
1 (8.25 oz) can mandarin oranges, drained
½ cup slivered almonds, toasted

In a small bowl with a lid, combine sugar, vinegars, and garlic. Shake until sugar dissolves. Add oil and shake vigorously to combine. Combine salad, oranges, and almonds in a large bowl. Add dressing just before serving and toss gently.


Hamburger Helper (I seriously can't believe I'm going to eat this but I have about 30 lbs of hamburger in my freezer and it was B1G1 at Publix this week.....my kids will probably love it!)


Chicken Noodle Soup
2 T butter
3 med carrots, sliced
1 onion, chopped
1 C celery, sliced
1 pkg mushrooms
3 qts chicken broth
1 bay leaf
2 t thyme
1 t salt
1/2 t pepper
2 C shredded cooked chicken
2 C uncooked egg noodles

In large Dutch oven, melt butter. Add carrots, onion, celery, and mushrooms, cook 6-7 minutes, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer 15 minutes. Stir in chicken and noodles, simmer 8-10 minutes or until noodles are tender.