Belated Menu Planning

I didn't want to skip out on another week, so here is my belated menu. Skip on over to big list at Organizing Junkie for real motivation! LOL

Dinners for the rest of this week will include...

• breakfast for dinner (pancakes or french toast, eggs, sausage, hash brown potatoes, fruit)
• Orange Chicken (recipe below from the Quail Hollow Inn -- they served this dish when I was there for a fun scrapbook retreat weekend), rice pilaf, steamed green beans
• pasta with red sauce & chicken patties, raw veggies, garlic bread
• make your own pizzas, salad

We have a busy week and weekend -- we close on the purchase of our new home tomorrow and have lots of stuff related to that (we are not moving in right away, but in a few weeks), I just started as an adult volunteer/member of Girl Scout in preparation for co-leading Sydney's troop in the fall, Syd's brownie troop has its trip to VT Teddy Bear and Shelburne Museum in VT on Saturday, and I have a bunch of papers to complete for Connor's kindergarten registration next week. And don't forget, there is still time to sponsor me in the March of Dimes Walk for Babies! The local walk is on Sunday, May 4th. Check out our story here and see our scrapbook with notes and photos from our NICU experience with Sydney. Have a great week. And Happy Birthday to my little brother Jesse in Vienna, Austria. He is 26 today!

Orange Chicken

• 2 oranges
• 4 chicken breasts, skinned and boned
• 1 T olive oil
• 1 cup orange juice
• salt and freshly ground pepper
• 1/2 cup frozen peas
• 1 T cornstarch
• 1/4 cup water
• 2 green onions, sliced into 1/4 inch pieces

1. grate the peel of one orange. peel and cut the oranges into sections. set aside.


2. heat oil in a large frying pan over medium high heat. brown chicken on both sides. remove from pan and drain any oil from the pan.


3. add juice, peel, salt and pepper to the pan. bring to a boil. return chicken to the pan and reduce heat to medium low. simmer, uncovered, for about 10 minutes until chicken is tender. add frozen peas to the pan during the last 2 minutes.


4. mix cornstarch and water together and stir into the pan. add the reserved orange sections and the green onions. cook and stir for about 2 minutes until the sauce is thickened and the orange sections are heated.

Makes 4 servings. Recipe from the Quail Hollow Inn in Chester, VT