It's good to be home! I only got one week of planning in this time but hopefully in the future I'll be doing two weeks at a time again!
Monday, 8/17: Chinese New Year Chicken
I got this recipe from my sister-in-law - very delicious.
1 T. soy sauce
1 T. oil
1 T. cornstarch
2 chicken breasts
1 carrot, julienned
1/4 lb. snow peas
1/2 cup chopped green onion
8 oz. vermicelli noodles
3 T. soy sauce
1 T. sugar
2 T. white vinegar
1/2 t. ginger
1/8 to 1/4 t. red pepper (depending on how spicy you want it)
Cut chicken breasts into cubes. Marinate at least 10 minutes. Break pasta in half, cook without salt, drain and keep warm. Stir fry chicken and remove. Add onions, carrots, and peas and cook for 1 minute (or until warm). Stir in chicken and sauce and toss with pasta. Serve immediately.
*A couple things: I usually leave out the onions cuz I just don't like them. If you do not like spicy, then 1/8 t. of red pepper is probably best, if not less! You don't have to use vermicelli noodles; angel hair, spaghetti and linguine all work too.
Tuesday, 8/18: Tacos / Spanish Rice / Beans
This is another of my fallback meals. I just love it. I use flour tortillas and I fry them up just a little bit with olive oil so they are a nice golden brown color. Top with lettuce, tomatoes, cheese, sour cream, olives, green chile sauce. Mmmm.
Wednesday 8/19: Chicken in Creamy Pan Sauce
This recipe is on kraftfoods.com. A favorite in this house and very easy to make! I serve it over rice.
Thursday, 8/20: Crock Pot Chicken
This Thursday is book club where I will feast on delicious food that other people have made! But, since I don't want to completely abandon Eric and the girls, I'm gonna throw some chicken in the crock pot for them.
My friend Kari made this chicken for book club once and it was delicious. All you do is throw some chicken in the crock pot and sprinkle some Pappy's seasoning on it (I think most stores are selling Pappy's now - and the "low salt" is very good - I think the original is too salty). It is best if you mix thighs with breasts, but it will work with any cut of chicken. Cook on high for about 4-5 hours - and again, I serve it over rice.
Friday, 8/21: London Broil
Ok, so I got a London Broil on sale a couple weeks ago at the store. Eric BBQ'd it one night and it was TOUGH! So I'm going to try to cook it in the crock pot and see what happens. If anyone has any ideas to soften it up - please let me know!!
Also, has anyone tried any of the menus/recipes I've put up so far? If so, let me know how they're working for you! Am I inspiring anybody? ;-)