Menu Plan Monday

We didnt get to everything last week, but here's to another week!

Monday- Shrimp Scampi

Tuesday- Lemon Pepper Chicken, sautéed zucchini, corn on the cob

Wednesday- Lasagna

Thursday-Brown sugar pork chops, rice, and green beens 

Friday- Parmesan Garlic Baked Chicken 

Saturday- Sausage Parmesan Crescents 

Dessert- Brown sugar cupcakes with cookie dough icing

Brown Sugar Pork Chops

1/2 cup packed brown sugar

2 ½ tsp. basil

1 tsp. salt

1 tsp. chili powder

4 TBL oil, divided

5 boneless pork loin chops

In a small bowl, co mbine the brown sugar, basil, salt and chili powder. Gradually stir in 2 tablespoons of oil until crumbly. Rub over both sides of pork chops. In a large skillet, cook pork in remaining oil over medium heat for 8 minutes on each side. 

Parmesan Garlic Baked Chicken

3/4 cup butter

2 cloves garlic, minced

1 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 pkg good seasons dry italain dressing mix

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/4 teaspoon pepper

1/2 teaspoon salt

6 (4 ounce) skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.

Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

This post is linked to Orgjunkie