Sunday, January 2, 2011

Happy New Year!!!

Welcome to 2011 my friends! We rang it in in style with some great friends and a wee bit too much bubbly ;)I hope you all had a great evening too!

So cheers to you all for a great New Year, enjoy the menu and as always please feel free to share yours!

Monday - Pork tenderloin with cous cous and garlic baby bok choy

Tuesday - Thai Chicken Soup from Just Slow Cooking

Wednesday - Sweet & spicy cashew chicken stirfry

Thursday - Pork chops marinated soy sauce, olive oil, vinegar, garlic powder, minced onion, cumin, basil, oregano (Thanks Jane! )served with potatoes and salad

Friday - Guiltless Alfredo Sauce with chicken and noodles....I may make it pesto for the adults...

Saturday - Chicken Nacho Bake

Sunday - Taco Salad using any leftover chicken from Saturday

Thai Chicken Soup

1 pound skinless, boneless chicken breast or thighs, cut into 3/4-inch pieces
2 cans (16 ounces each) chicken broth
8 carrots, diagonally sliced
1 large onion, chopped
1 piece (2 inches) ginger root, grated
3 cloves garlic, minced
2 stalks lemon grass, cut into 1-inch pieces, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon crushed red pepper
1 can (15 ounces) unsweetened coconut milk
1 medium red or yellow bell pepper, cut into 1/2-inch pieces
2 cans (4 ounces each) straw or button mushrooms, drained
1/4 cup chopped cilantro
1/3 cup chopped roasted peanuts

Combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper in a slow cooker. Cover; cook on low-heat setting 6-7 hours or high-heat setting 3 to 3 1/2 hours. If necessary, skim off fat.

Stir in coconut milk, bell pepper, mushrooms and cilantro. Cover; let stand 5-10 minutes. Discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.

Chicken Nacho Bake

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Thick 'N Chunky Salsa
1/2 cup crushed baked tortilla chips
1/2 cup 2% Milk Shredded Sharp Cheddar Cheese
2 slices Bacon, chopped ( I will most likely use bacon bits I already have)
1 small onion, chopped
2 cups grape tomatoes
2 cups cooked long-grain brown rice
1/4 cup low fat Sour Cream
Make It

HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until chicken is done (165ºF), topping with crushed chips and cheese the last 5 min.

MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5 min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring occasionally. Add rice; cook until heated through, stirring occasionally. Stir in bacon.

TOP chicken with sour cream. Serve with rice mixture.


Supermom said...

Sounds DELISH! I always love a good meal plan!

Mom vs. the boys said...

yummer! my hubby would kick my ass just reading your menu for the week. I need to organize my weekly menu so I have the ingredients to make better meals and not get stuck serving chicken nuggets again and again! lol
Happy new year~

Unknown said...

Thanks Supermom!!!! And thanks for being my newest follower!

And MVTB, YOU CAN DO IT!!!!! But the kids in my house often end up with nuggets.... :)