Menu Plan 9/20/10

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I have found another way to using the precious chicken stock from roasting sticky chicken in the crock-pot.  Use it for making brown rice.  I really like this Perfectly Baked Brown Rice recipe.

Breakfasts:
Waffles with Syrup*
Baked Soaked Oatmeal (I use less apples and raisins, a tad more buttemilk, and no baking powder.)
Eggs and Toast
Milk

Lunches:
Pasta Salad: Whole Wheat Penne, Chicken, Olives, Tomatoes, Feta, Italian Dressing

Dinners:
Monday - Quesadillas, Salad with Ranch
Tuesday - Leftovers
Wednesday - Tuna Melts, Salad
Thursday - Chimichangas**, Salad
Friday - Leftovers
Saturday - Red Beans & Rice
Sunday - Leftovers

Other:
Yogurt
Apples & Pears

*These are my favorite waffles ever. I make a double batch on a weekend night (because making waffles is tedious for me) and freeze them. Then just pop them in the toaster or under the broiler in the mornings. I think they taste like Eggos from childhood! This syrup is easy if you make it ahead. Last time, I only used vanilla extract, because that was all I had, and we still liked it.

**When I make these chimichangas (which I've tried with beef, gound turkey, shredded turkey, and chopped chicken, part beans, each being good,) I use one cup of salsa in replacement of the 1/2 c. taco sauce + 1/2 c. green chilis. Simpler and less to buy at the store. Also, I use about 1/2 the amount of butter called for and I don't dip the tortillas. I put some melted butter in the bottom of the pan, place the rolled chimichangas in, and then bush butter generously on the tops of the tortillas. They still turn out plenty crunchy and yummy.  I also usually use more tortillas than called for to stretch the meat further.  I roll them thinner, more like taquitoes.
 
Fall officially starts this week! :)