Menu Plan Monday: Asian & healthy

Another new week, another menu- kind of. I had a few carry-overs from last week, but still lots of good recipes and links. As always, much as I love cooking, I do make lots each time I cook for leftovers because it ends us being cheaper for us in the long run.

I also like to plan to use at least some of the ingredients I buy in more than 1 recipe.  This week, I am using fresh ginger and green onions a couple times.

• Monday: Homemade Chicken Pot Pie and Mashed Potatoes, green salad
• Tuesday: Japanese Chicken and Japanese Salad (both delicious! See recipes below)
• Wednesday: Pot Pie Left-Overs
• Thursday: Thai Turkey Tacos (see recipe below), sugared carrots, bought chow mein noodles
• Friday: Lemon Chicken (but I add onion, bell pepper, and carrots)
• Saturday: Left-Overs
• Sunday: ?

I have made all of these before and can vouch for them, by the way.

Lunches: Usually grilled wraps with light honey-mustard dressing, chopped salads, or chicken salad (see recipe below)

Be sure to check out more great menus at Org Junkie.

RECIPES

Thai Turkey Tacos

This recipe actually calls for flank steak, but turkey is healthier and cheaper. 

1 T sugar

1 1/2 t minced, peeled fresh ginger (LOVE fresh ginger!)

1 1/2 t fish sauce

1/2 t chili garlic sauce

1/4 t pepper

2 garlic cloves, minced

1 # flank steak OR turkey filets

Cooking spray

8 healthy tortillas

SLAW ingredients

1/4 c lime juice

1 T sugar

2 t rice wine vinegar

1 1/2 t minced, peeled fresh ginger

1 1/2 t fish sauce

1/2 t chili garlic sauce

2 garlic cloves, minced

3 c angel hair slaw

2 c matchstick carrots

1/4 c sliced green onions

1/2 c chopped fresh cilantro (coriander here in UK)

Combine all ingredients above steak/turkey and marinate meat in it in a ziploc bag for 20 min in fridge/  Prepare grill or boiler.  Grill meat (discard marinade) using cooking spray until done (5 min/per side).  Let stand 5 min.  Then, slice thin.

To prepare slaw, combine all and toss to coat.

Put meat and slaw on tortillas.  Enjoy!!

Japanese Chicken

½ lb. chicken, sliced thin

1 pkg mushrooms, sliced thin

3 stalks green onions, cut 2 inches long

4 eggs, beaten

1 sheet nori, thinly sliced in strips (I OMITTED)

Cooked rice to fill 4 bowls

SAUCE:

1/3 c + 1 T shoyu (=soy sauce)

1/3 c + T sugar

*3 T Mirin

1 cup water or soup stock

Put the sauce ingredients and onion into a frying pan and bring slowly to a boiling point.  Put in chicken and mushrooms and cook until chicken is done.  Add the beaten eggs and tilt the pan so that the whole surface is covered with the egg.  Cover and cook for 2 to 3 minutes, until the eggs are just set.  Put ¼ of the egg and chicken mixture on top of the rice bowl and sprinkle with toasted and crushed nori.  Serve immediately.  Serves 4.

*Mirin subsitute:

½ T white wine

½ T sugar

Japanese (Chicken) Salad (if serving as a side, omit first 3 ingredients and chicken prep)

2 c water

2 chicken bouillon cubes

1 # chicken breasts

1 (2-inch) piece ginger, peeled and sliced

1/4 c sugar

1/4 c lemon juice

2 t veg oil

1/4 t salt

1 head iceberg lettuce, torn and chopped

1/2 c chow mein noodles

1/3 c green onions

1/4 c almonds, toasted

2 T sesame seeds

If using chicken, bring water and cubes to boil.  Add chicken and ginger.  Cook chicken.  Cool and chop.  Set aside.

Combine sugar, water, oil, salt, and pepper for dressing.

Toss lettuce, chicken, almonds, sesame seeds, green onions, and dressing.  Top with chow mein noodles.

Related posts:

1. Menu Plan Monday: Asian & Healthy (& a great soup!)
2. Menu Plan Monday: Asian
3. Menu Plan Monday: Thai, Roman, Asian, Moroccan, & Scottish!
4. Menu Plan Monday: Asian Twists on Family Favorites
5. Menu Plan Monday: Stir-Fry Madness