Bye-bye lazy summer days. Hello, school! I will have kids in three different schools this year. It should prove to be interesting. Today has been a big prep day for me for the days ahead. This mostly means stuffing my freezer with freezer meals and laundry – lots and lots of laundry!
I hope you all have a great start to your school year!
Stop over at Laura’s blog for great menu ideas from the Menu Plan Monday crew.
Monday: Thai Thighs over rice and a mixed green salad
Tuesday: Breakfast for the First Day of School: French Toast Casserole and fruit
Dinner: Spaghetti and Meatballs with mixed green salad
Wednesday: Apple Pork Roast for the Slow Cooker and salad
Friday: Maga’s Birthday (otherwise known as Grandma!): Roast beef in the slow cooker, Roasted Yukon and Sweet Potatoes with Rosemary, Salad with GFCF Ranch Dressing, and Spice Cake with Tofu “Cream Cheese” Frosting.
I use the family pack of chicken thighs (3 1/2 lbs). They are on sale buy one get one free this week. Woo-hoo! I made up one recipe to toss in the freezer for another day. I serve this with rice and veggies. I think this would work well in a crock pot also.
3 1/2 lbs chicken thighs
6 cloves garlic, minced
5 tablespoons GFCF hoisin sauce (such as Dynasty)
4 1/2 tablespoons peanut butter
1 1/2 tablespoons fresh ginger, finely grated
1 1/2 tablespoons GFCF soy sauce
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons lemon juice
1 teaspoon GFCF hot pepper sauce
3 tablespoons fresh cilantro, chopped
1/2 cup green onions, sliced thinly
In a bowl combine garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce.
Remove skin and fat from thighs. Rinse. Arrange chicken thighs in a 9×13 baking dish. Spoon sauce over the chicken, coating all sides of the chicken with the sauce.
Bake at 375F degrees for 45-50 minutes or until cooked through.
Sprinkle with cilantro and green onions.
Menu Plan Monday
Monday, September 3, 2007