Sunday, December 27, 2009

My last meal plan of 2009

I hope you all had a wonderful Christmas! I enjoyed having a houseful, it makes Christmas mean so much more. I am sure we all have some leftover turkey so my first few recipes are using our leftovers, if you have no leftovers use chicken or turkey, they will work wonderfully! Happy New Year Everyone!

Monday - Leftover sweet chili Turkey Tacos 

1 lb leftover shredded turkey ( if you have used all your turkey you can use ground turkey or chicken)
2 cloves garlic, minced
1 tbsp chili powder
2 tsp dried oregano
1/2 tsp each salt and pepper
4 green onions, chopped
1/4 cup thai sweet chili sauce
8 taco shells
1 cup shredded lettuce
2 small plum tomatoes, chopped
1 cup shredded cheddar cheese
1/2 cup light sour cream
1 small avocado, peeled, pitted and chopped


In large nonstick skillet, sauté turkey over medium heat. Add garlic, chili powder, oregano, salt and pepper; sauté over medium heat to blend flavours and evaporate any liquid. Stir in green onions and chili sauce. Scrape into serving bowl.
Meanwhile, heat taco shells in microwave oven at medium (50% power) for 30 seconds.
Serve meat mixture and bowls of lettuce, tomatoes, cheese, sour cream and avocado for everyone to spoon into taco shells.

Tuesday - Red Curry Turkey and Jasmine rice 

3 tbsp red curry paste
1 can coconut milk
1 tbsp salty sauce (oyster or soya)
1 can bamboo shoots
1 can pineapple
1 red pepper


In a saucepan mix red curry paste, salty sauce and coconut milk together, pour over turkey, add veggies. Simmer for 5 mins. Serve over jasmine rice.

Wednesday - Slow Cooker Winter Beef Stew 

3/4 cup zesty Italian dressing
2 lb. stewing beef, cut into 1-inch chunks
6 slices bacon, chopped
1 lb. fresh mushrooms, sliced
1 large onion, chopped
6 carrots , sliced
1 1/2 cups peas
1-1/2 lb. potatoes (about 5), peeled, cut into large chunks
1 can (19 fl oz) diced tomatoes, undrained
1 can (10 fl oz) beef broth

Marinate beef and cook bacon, onions and mushrooms as directed. Remove meat from marinade; discard marinade. Add meat, onions, mushrooms and remaining ingredients to slow cooker; cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook 15 min. or until sauce is thickened.

Thursday - NEW YEARS EVE!!!

Friday - Take out or Pizza

Saturday - Crispy chicken Tacos. I will be using the Ol El Paso kit, hey I'm human too!

Sunday - Chicken Fingers with Honey Mustard Sauce  and Veggies and dip

4 boneless skinless chicken breasts
2 eggs
1 cup finely grated Parmigiano-Reggiano or Parmesan cheese
1 cup panko (Japanese bread crumbs) or fresh bread crumbs
4 tsp chopped fresh oregano (or 2 tsp dried)
1 tsp salt
1/2 tsp each pepper and paprika
1/4 cup butter, melted

Honey Mustard Sauce:
1/3 cup light mayonnaise
2 tbsp Dijon mustard
1 tbsp liquid honey


Honey Mustard Sauce: In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.