You can't beat the flavour combination of tomato & basil.
We had a few unexpected plans pop up, including a dinner with friends. Plus, I forgot that the first Sunday of the month the young adults in our church get together and end it with a pretty delicious assortment of Scottish yumminess, such as bacon rolls. So, a few meals are carry-over.
DISCLAIMER: My husband has decided that my blog menu is set in stone. So, if I say that it’s Turkey Soup on Tuesday, for instance, he assumes that we have to have it on TUESDAY. Never mind that plans came up or I realized that the ginger was getting dried out for another meal so I preempted that meal…so, I reserve the right to switch the order as I see fit to feed our family as well and as economically as possible.
Monday: (carry-over from last week) Japanese Chicken and Japanese Salad
Tuesday: Turkey Vegetable Soup (oh my goodness, this soup is awesome. Thanks to Rachel for the great recipe- see below!)
Wednesday: Japanese Chicken left-overs or Soup left-overs
Thursday: Garlic Turkey with Fresh Tomatoes & Basil, fried rice (recipe below)
Friday: Left-overs
Saturday: Ginger Flank “Steak” & Noodle Salad (I use turkey) (see recipes below)
Sunday: Left-overs
We double most meals to make left-overs, hence the large amount of LO’s.
For more menu ideas, go to Org Junkie.
Turkey Vegetable Soup
1 TBSP olive oil
1 medium onion, chopped
454g (1 lb.) minced turkey
Garlic powder, oregano, cumin & celery salt
8 cups chicken broth/stock
2 medium potatoes, cut up with skin on
227g (or 1/2 lb.) green beans, cut
3 carrots, cut
227g (or 1/2 lb.) courgette (zucchini), halved & sliced
1 can any kind of beans, drained & rinsed (I use kidney beans!)
(Tabasco, to taste- I omit)
1 cup spaghetti/pasta sauce
1 TBSP dry basil (I use fresh if I have it)
1/4 cup Parmesan cheese
1/2 cup chopped parsley
Directions:
Brown the onion in oil.
Add turkey & saute with spices until cooked. Transfer turkey mixture to a stock pot.
Add broth, potatoes, green beans & carrots and bring to a boil. Simmer, covered, for 10 minutes.
Add courgette & beans and simmer 10 more minutes, covered.
Meanwhile, stir together in a bowl: more garlic powder, pasta sauce, basil, Parmesan cheese & parsley.
Add above mixture to simmering soup.
Top w/ cooked elbow macaroni and more Parmesan cheese if desired.
(Makes a ton!)
Garlic Turkey with Fresh Tomatoes & Basil (Cooking Light)
12 oz pork, turkey, chicken, or beef, thinly sliced
2 t cornstarch
1/4 t salt
1/8 t pepper
3 T cold water
2 T oyster sauce
1 t sugar
1 t Sriacha (this is HOT!)- sometimes I do 1/4 t hot pepper sauce and 1/4 t hot chili paste
2 t peanut oil
2 t minced, fresh garlic
2 c chopped tomatoes (fresh)
3/4 c chopped, fresh basil
1/4 c chopped green onions (sometimes I sub yellow onions and cook them with the meat instead)
2 c cooked rice (I make fried rice or brown rice if I”m feeling particularly healthy)
Directions:
Combine meat and 1 t cornstarch (not all of it), S & P in bowl to coat.
Combine water, oysetr sauce, sugar, hot sauce/Sriracha, and remaining 1 t corn starch in a small bowl.
Heat oil over med-hi heat. Add minced garlic and meat (and yellow onions if you subbed). Cook until meat is done. Add tomatoes. Cook 1 min. Add cornstarch mixture, cook 1 min to thicken. Add basil and stir. When you serve, serve next to rice and top with green onions.
Ginger Flank “Steak” (Cooking Light)
I typically use 4 turkey filets or a good piece or 2 of flank steak. I put it in a large Ziploc and add 1/2 c ketchup, 2 T sugar, 1 T minced ginger, and 3 T soy sauce. Let it marinate at least 30 minutes. Then, pull it out and grill it. You can do it in a saute pan, on a Foreman, or outside. Don’t over do it.
On the side, I often do a noodle salad:
Cook some tagliatelle noodles or if you’re feeling Asian, rice noodles. Run cold water over them in a colander to cool when done. Put in a bowl and add rice wine vinegar, red pepper flakes, sugar, soy sauce, and sliced cucumber. I really don’t have measurements- I do it by feel. I’m thinking 2 or 3 T vinegar, 1/2 t flakes, 1-2 T sugar, and 1/2 c soy. You can refrigerate, too. We like it cold.
Enjoy!
Related posts:
It all sounds delicious! You are an excellent cook, Emily.(:
Nice disclaimer…
1. I’m glad get to eat this stuff – you are a good cook!
2. It’s OK if I don’t eat these meals in the same order ‘as advertised.’
3. It seems like as long as the meal is served in the same week, then your blog-public is not being hoodwinked.
Love you
ha ha hoodwinked. yummy!! love the asian flair!
You always have the best menu. I am excited to try the Japanese chicken, and that turkey soup looks wonderful! Happy cooking!
BTW – love the disclaimer…
I know, I know. That’s the next step- not hoodwinking my public.
I thought you’d appreciate the disclaimer.
Brannan said the stuff you fixed for him was really good. I’ll have to make it sometime.
Glad you enjoyed the Turkey Vegetable soup. We love that stuff!! Got the recipe from my mother-in-law! It’s also good with 1/2 turkey, 1/2 sausage of some kind.