BBQ Chicken, Rice Pilaf, Orange Glazed Carrots

A new family favorite here in our home, this meal was scarfed down in moments. Some days it's like pulling teeth to get my kids to eat something healthy. True story, my son upon seeing this did all sorts of convulsions and gags, looking at his plate like it was regurgitated who knows what.

In true Calvin and Hobbes style, this is exactly what Aerro looked like. 

And then he had a bite. (We have a 2 bite rule on any and everything in our home.) His eyes lit up like a Christmas tree. Direct quote. "WOW! This is ACTUALLY good! I got to tell Avoni (who was still in her room at the time)! AVONI, AVONI!!! THIS CHICKEN IS NOT DISGUSTING!" Thanks for the vote of approval, Aerro. :-)

And so, I will post the recipe. I also turned the meal into a cold layered sandwich wrap and a grilled pita pizza (minus the carrots) with mozzarella added the next day. All ways were reviewed well!

Link To BBQ Chicken Recipe

Rice Pilaf  by Peggy Seppala

1/2 stick butter

1 cup rice

2 cups water

1 tsp (or 2 cubes) chicken bouillon

Melt butter in saucepan. Add rice and cook on medium until golden colored. pour into 8x8 pan or pie plate. Bring water and bouillon to a boil. Pour over rice. Bake, covered, at 350 for 30-40 minutes.

Glazed Orange Carrots by Donna Suomi

1/4 cup cranberries (I did not use)

1 lb baby carrots, sliced thin

1/2 tsp salt

2 tablespoons sugar (I used brown)

1/4 cup chicken broth

1/2 tsp orange zest (I used freshly grated)

1/4 cup orange juice

1 tablespoon butter

black pepper

Bring cranberries, carrots, salt, 1 tbsp sugar, chicken broth, orange zest, and orange juice to a boil in a large, covered skillet. Simmer about 5 minutes. Uncover and increase heat to high and boil about 1-2 minutes. Add butter and remaining sugar. Cook until carrots are tender and glazed a light golden color, about 3 minutes. Season with pepper and serve. 

Chicken Pot Pie, Biscuit Style

This chicken pot pie came together as a spur of the moment craving fix. Maybe it's fall creeping into my families minds, or maybe it's the need for something creamy and hearty, whatever it was, this filled all cravings. :-) It also reheated well in the oven. Yes, Craig went back for seconds later on in the day. Score there! I didn't feel like mixing up a pie crust so instead, I just did biscuits. I used my pepper jack biscuit  recipe but subbed the pepper jack for sharp cheddar. Make sure the dollops are small or else the centers might be a bit gooey. 

Chicken Pot Pie, Biscuit Style

*recipe makes 1 9x13 or 2 pie plates*

1 bag frozen mixed vegetables

1/2 cup chopped onion

1/4 cup butter

1/3 cup flour

2 minced garlic cloves

1/2 tsp salt

1/4 tsp sage

1/4 tsp pepper

2 cups chicken broth

3/4 cup milk

1 Tbsp chicken bouillon granules (I like Better Than Bouillon brand)

2 cups cooked and cubed potato

3 cups cooked and shredded chicken

Biscuit Mix

1 cup flour

2 tsp baking powder

1/4 tsp each cream of tartar, sugar, salt, pepper

1/4 cup cold butter

1 cup shredded sharp cheddar

1/3 cup plus 2 tablespoons milk

Mix all dry ingredients in a bowl. Cut in cubed butter using a pastry blender until mixed throughout and crumbly. Stir in cheese and milk until a dough forms. 

In saucepan, melt butter and add onion. Cook until onion is tender. Whisk in flour and then add broth, milk, seasonings, and bouillon. Whisk until thick and bubbly for 2 more minutes. Stir in veg and chicken. Bubble again. Pour into 1 9x13 or 2 pie plates. Make biscuit dough. Drop by small spoon fulls on top. Bake on 400 for about 20-25 minutes or until biscuits are golden. 

Monthly Meal Plan

I was asked by some friends to post my monthly meal plan for this month. I've never actually done a meal plan this organized before, but beings I thrive on schedule, I think this'll make life a whole lot easier! Beings I have all my beef, pork, and chicken in my freezer already, it made the cost way lower. This will (hopefully!) feed my family of five with leftovers if I planned it out correctly! many of the recipes are already on my blog.

I borrowed the idea from this amazing woman (link) and while hers is so much more neatly written, mine will work for me ;-). Until I get a chance to type it up in a word program, that is!

This doesn't include side dishes. Say for instance corn is on sale, I'll grill some up...or make a different side if I feel like it. This is mainly the rough idea of what I will make. I also embrace the possibility that I might find something fabulous on Pinterest between now and then that I simply must make. That is where being flexible comes in. 

Monthly Meal Plan

WEEK ONE

mon tues wed thurs fri sat

muffins/grapes        pancakes/sausage  french toast          yogurt/banana skillet hash        eggs/bacon/waffles

TLC/cheese             frozen yog pops      pretzels/dip            granola bar        apples/ pbutter   100cal snak

ckn tenders/dip       pizza bread           hot dogs/carrots   grilled sandwiches   mac&cheese       quesadilla

taco shells/salad     baked mac/salad   enchilada/salad   scalloped potato/ham   potato chowder   bbq pork

WEEK TWO

mon tues wed thurs fri sat

pancakes/eggs        oat squares/fruit      yogurt/banana           egg/toast/bacon      french toast       skillet hash

popcorn                   raisins/graham    baked cheese sticks        granola bar          apples/pbutter       100cal snak

grilled cheese/soup   chicken salad   pb/banana sandwiches       pita pizza              snack plate          grilled burrito

meatballs/potato       chicken chili        pulled pork subs            broccoli beef            steak salad     mongolian beef/veg

WEEK THREE

mon tues wed thurs fri sat

waffles/applesauce pancakes/bacon oatmeal/raisins yogurt/banana french toast eggs on toast/sausage

frozen yog pop pretzels/pbutter popcorn grapes crackers/cheese 100cal snak

ckn tenders/dip/veg grilled cheese baked mac french bread pizza pb honey sandwich (leftovers)

grilled burrito/salad baked ckn/sides mexi stuffed peppers meatball casserole broc/cheese soup (eat out)

WEEK FOUR

mon tues wed thurs fri sat

muffins/fruit oatmeal/fruit pancakes/eggs skillet hash french toast/fruit bfast quiche

frozen yog pop granola bar honey popcorn baked cheese sticks oat cookie apples/cheese

hamburgers pbj/veg ckn tenders pizza bread baked mac taco salad

spaghetti/salad baked ckn wings roast beef/veg bbq chicken/potatoes pita pizza steak/lettuce wraps

Color Code 

BREAKFAST
SNACK
LUNCH
DINNER