Last week’s Chicken Francese was a success and something I’ll definitely try again. It took me a long time because I had to keep looking at the recipe, but meals always go faster the more you make them. We ended up not grilling on Sunday due to the weather (picked up Moe’s instead—yum!) so I don’t have grill food to carry us into this week. If it’s nice this weekend, maybe we’ll ditch the tacos and grill instead.

As always, check out Menu Plan Monday for more ideas.

Monday: Homemade pizza, salad

Tuesday: Broiled chicken sandwiches (see recipe below), sweet potato wedges

Wednesday: same

Thursday: Baked ziti, green beans, salad

Friday: same

Saturday: Beef tacos, fruit, chips & homemade salsa

Sunday: same

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Recipe: Broiled Chicken Sandwiches (Better Homes & Gardens)

• 1/3 cup orange juice
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. honey
• 2 tsp. lemon-pepper seasoning
• 1/2 tsp. ground ginger
• 1/4 tsp. garlic powder
• 4 boneless skinless chicken breast halves
• 4 buns
• Lettuce, tomato, etc.—whatever you like on a sandwich

Combine first 6 ingredients in shallow dish to make marinade. Pound chicken breasts lightly to even thickness. Place chicken pieces in marinade; cover and refrigerate 4-6 hours or overnight.

Remove chicken from marinade, reserving marinade. Place chicken on unheated rack of broiler pan. Broil 4-5 inches from the heat for 4 minutes. Turn chicken over and brush with reserved marinade. Broil 3-4 minutes longer or until no longer pink. Serve on toasted buns.

Note: This chicken would be good just served with rice and veggies or something like that; it doesn’t have to be for sandwiches.

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