Last weeks Monday Menu was such a hit we are going to keep going every Monday – and give away an advance copy of THE WHAT’S FOR DINNER SOLUTION every Monday until October 1st when the book comes out.
I have to say, I LOVED your menus last week. As one poster said “I want to go live at their houses…” So this week, I’m going to give you two chances to win: 1. Your first chance to win is by posting your menu. 2. If you share one of your favorite recipes in the comments, I will enter you again.
Here in my menu for Monday – Friday
Monday: Eating out (after our weigh in – yep – that’s when we eat it up…)
Tuesday: Sushi (because Roger is at a meeting and he hates sushi…)
Wednesday: Chicken Marsala and Mashed New Potatoes, Asparagas
Thursday: Curry chicken and veggies, on Jasmine Rice
Friday: BBQ Chicken, BBQ Corn, Baked Potatoes
So since I’m asking you to share some of your favorite recipes, I’m re-sharing one of mine. I’m doing this one on Saturday night when we start our Sabbath.
When I shared this recipe before, two people commented that they didn’t have any of these ingredients in their homes and it would be a waste. I don’t want to be wasteful, but once you try this recipe you will want to have it every week. Don’t worry. These ingredients will be used up…
Don’t forget to enter to win!
Asian Chicken Wrap Ups
Prep 20 Minutes
2 cups chopped cooked skinless chicken breast (chop up strips from pre-packaged chicken breasts)
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/4 cup chopped green onions
1/4 cup sliced almonds
1/4 cup crispy rice noodles
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded broccoli slaw
Four to six butter lettuce leaves
1/3 cup Peanut sauce (store-bought)
1/3 cup Asian salad dressing for dipping sauce (store-bought)
Directions
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, , green onions, and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and let set in the refrigerator for an hour.
Add small containers each of peanut sauce and Asian dipping sauce to platter.
On platter, arrange lettuce leaves. Divide up the chicken mixture and place a mound of it on each leaf. Top with crispy noodles, carrots and cabbage. Roll up the leaf and dip in one of the sauces.
It has been a wild month of travel, MOPS moms, trainings and T-shirts. I left my blog in a corner because I didn’t feel I could give it the attention it deserves.
The other thing that was getting neglected in my house was my meal planning.
With the travel and coming home late and getting up early in the morning, my meal plans took a back seat. Which meant a lot of last minute looking at each other and a lot of rotisserie chickens.
Now don’t get me wrong. I LOVE a rotisserie chicken (especially if it’s a COSTCO rotisserie chicken. To. Die. For.
But when the question becomes not “Should we have rotisserie chicken tonight?” to “What kind of rotisserie chicken should we have?” That’s a problem.
The biggest time, money and energy saver for me is to figure out what I am eating for the week, write it down and put it on the fridge for the world to see. A plan, even if it’s a back-of-an-envelope plan, is a life saver for me.
So, I’ll show you my plan if you show me yours.
I’m doing super accountability here. My plan is that every Monday, I will show you my week’s plan. If you tell me yours by Tuesday night, I will enter you in a drawing for an advance copy of my latest book, THE WHAT’S FOR DINNER SOLUTION.
Just tell me in the comments what you are eating Monday thru Friday. (You can put in the weekend if you are really ambitions.) Some of my best ideas come from hearing what other are eating and copying… I mean, letting that inspire me…
Here is my menu for the week:
Monday- Every Man for Himself (we have a ton of leftovers)
Tuesday – Pepper Corn Steak and Baked Potatoes and Grilled Asparagus
Wednesday – BBQ Pork Loin with Cajun Rice and Salad
Thursday – Going to my mom’s house
Friday – Out of town (eating out)
I know – it looks like I’m cheating. I’m actually only cooking twice this week because of leftovers and going out of town. But isn’t that kinda how life is? If you count in the times that you have to eat on the road because of soccer practice, and then the number of times you could eat leftovers if you planned ahead, or the times that you are eating at a friend’s house, or at your small group, suddenly cooking for a week doesn’t seem so daunting.
So share your menu, and I will randomly pick one winner to receive the book the week before release. But the real prize? Having your meals planned out!
We’ve had a sudden warm streak here in N. CA so I thought I would share one of my very favorite No-Cook recipes.
Asian Chicken Wrap Ups
Prep 20 Minutes
2 cups chopped cooked skinless chicken breast (chop up strips from pre-packaged chicken breasts)
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/4 cup chopped green onions
1/4 cup sliced almonds
1/4 cup crispy rice noodles
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded broccoli slaw
Four to six butter lettuce leaves
1/3 cup Peanut sauce (store-bought)
1/3 cup Asian salad dressing for dipping sauce (store-bought)
Directions
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, , green onions, and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and let set in the refrigerator for an hour.
Add small containers each of peanut sauce and Asian dipping sauce to platter.
On platter, arrange lettuce leaves. Divide up the chicken mixture and place a mound of it on each leaf. Top with crispy noodles, carrots and cabbage. Roll up the leaf and dip in one of the sauces.
Serves 4 as appetizers, 2 adults as a main course
Q4U: Do you have any no cook tips to share? I love to find shortcuts in the kitchen – any secrets you would like to divulge?
Every year we have two kinds of turkey; boy turkey and girl turkey.
No, we don’t pay extra to have our birds sexed. The boy turkey is the one that Roger puts in the smoker and tends to all Thanksgiving day, and the girl turkey is the one that I get drunk the night before and throw in the oven late Thursday morning.
Roger’s turkey is has tender meat and a dark, smokey skin. So yummy.
My turkey is juicy and savory and falls off the bone.
Since we are all about saving time, I will not tell you the boy recipe – if your husband is crazy enough to want to buy all the stuff to do it, I will not contribute to the madness.
If you want a delicious, easy turkey that requires a large garbage bag to prepare, (really, it’s not as gross as it sounds…) check out this recipe of Emeril’s here.
Plus, I would love to have your recipe for the dish you just can’t do Thanksgiving without. You know I love a new recipe…
Ingredients:
•3 lbs. bone-in chicken thighs, skin removed
•14 oz. can diced tomatoes with Italian seasoning
•6 oz. can tomato paste
•1 cup chicken broth
•1 onion, sliced
•4 cloves garlic, minced
•1 cup sliced mushrooms
•1/2 cup dry red wine
•1 tsp. dried Italian seasoning
•1/8 tsp. pepper
•1/2 tsp. salt
•2 Tbsp. cornstarch
•3 Tbsp. water
Preparation:
Put all ingredients except cornstarch and water in your slow cooker. Cover and cook on low 6-7 hours until chicken is thoroughly cooked and tender.
For a thicker sauce, combine cornstarch and water in small bowl and mix well with a fork to remove lumps. Stir into slowcooker; cover and cook on low 15-20 minutes until thickened. Serve with hot cooked pasta, if desired. 6 servings
Last weeks Monday Menu was such a hit we are going to keep going every Monday – and give away an advance copy of THE WHAT’S FOR DINNER SOLUTION every Monday until October 1st when the book comes out.
