I wanted to let y'all know how our menu plan is working out.
Tuesday, we had planned to eat out. We ended up cooking dinner at home. We had Tilapia w/Balsamic Browned Butter and Creamy Farfalle w/Bacon, Tomato and Peas. This is a delicious dinner. We use less pasta but keep the same amount of sauce. Rachael tends to use way more pasta than we could ever eat. And yes, we still have plenty of leftover pasta with sauce. We usually have the leftover pasta for lunch.
Thursday, we made the Maui Chicken. My daughter and I thought that it might be a little bland. So, we added some Chinese 5 spice powder(about 1/4 tsp.)and a chopped shallot. The chicken was moist and fork tender. We didn't like the taste of the pineapple. It didn't taste like pineapple, it tasted more like chicken stock. Next time, we are going to use the pineapple juice from the canned pineapple and only half of the chicken stock. We are going to reserve the pineapple until the chicken is done and add it right before serving. We are also going to use some fresh ginger, 4 Tbs of brown sugar instead of 2, and a diced jalapeno for some kick. We'll let you know how it turns out.
How's your menu plan working this week?