Menu Plan Monday: Asian

Getting back to the northeast coast…of Aberdeen

This weekend we spent a few days on the West Coast with friends.  I will post pictures soon!  I imagine this will be a very busy week in that we get back today, I host AWF’s Recipe Exchange tonight, I am co-hosting a farewell party for the Owens on Wednesday, and I am bringing snacks and doing the story/craft for our church’s play group on Friday.  I am tired just thinking about it!

• Monday: Chicken Nuggets, baked fries, and fruit
• Tuesday: Crock pot Chicken with Apples & Onions (Delicious!! See below), egg noodles or brown rice
• Wednesday: Farewell BBQ- I am making vegetable salad
• Thursday: Chinese Chicken with Cabbage from Christy
• Friday: Kung Pao Chicken (see below)
  
• Saturday: Turkey Veg Soup (also delicious- see below)
• Sunday: Left-Overs

{Tip: I just found this recipe card maker that is super-easy to use!  You can type in your ingredients, copy and paste the instructions if you already have them typed, save and print- and ta da!  Now you have a more professional recipe to hand out…all the while not handwriting a billion recipes!}

Chicken with Apples & Onions (crockpot)

courtesy of my favorite mother-in-law and fellow foodie, Phyllis

• 2 Granny Smith apples
• 1 yellow onion
• 3 bone-in chicken breasts
• 1 can cream of chicken or cream of mushroom
• 1 can chicken broth
• Rosemary
• Egg noodles

Core, peel, and slice apples.  Slice onions.  Lay both on bottom of crockpot.  Then, place chicken on top of apples and onions.  Then, add soup and broth.  Sprinkle with Rosemary.  Cook all day.  If too runny, thicken with cornstarch last 30 minutes.  Serve over hot egg noodles.

Kung Pao Chicken

courtesy of my favorite mother-in-law and fellow foodie, Phyllis; I added extra veggies because we had them and we love them

• 5T soy sauce
• 5T sherry
• 3 ½ t cornstarch
• ¼ t salt
• 3 skinless, boneless ck breasts, cut in bite-sized pieces
• 2T ck broth
• 1T red wine vinegar
• 1 ½ t sugar
• 3T oil
• 1/3 c peanuts
• 6-8 dried hot peppers
• 1 ½ t minced ginger
• 2 green onions in 1 ½-in pieces
• 3/4 c sliced mushrooms
• 1/2 bell pepper, chopped or sliced
• 1 small yellow onion
• 1 small pkg snow peas

Marinade- 2t soy sauce, 2 t sherry, 2 t cornstarch.  Mix well.  Add chicken- 30 min.

Combine rest rest of soy, sherry, ck broth, vinegar, sugar, 1 ½ t cornstarch and set aside.

Heat 1T oil.  Brown nuts, set aside.

Heat remaining 2T oil and and add chili peppers and stir fry until peppers begin to darken.  Increase heat, add chicken, and stir fry 2 min.  Add ginger.  Cook til done.  Add onions and nuts.  Add sauce.  Stir until boils and thickens.

Turkey Vegetable Soup

(courtesy of Rachel Green)

• 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
• 1/4 cup Parmesan cheese
• 1/2 cup chopped parsley
• (optional cooked elbow macaroni and more parm cheese for topping)

DIRECTIONS:
1)  Brown the onion in oil.
2)  Add turkey & saute with spices until cooked.  Transfer turkey mixture to a stock pot.
3)  Add broth, potatoes, green beans & carrots and bring to a boil.  Simmer, covered, for 10 minutes.
4)  Add courgette & beans and simmer 10 more minutes, covered.
5)  Meanwhile, stir together in a bowl: more garlic powder, pasta sauce, basil, Parmesan cheese & parsley.
6)  Add above mixture to simmering soup.
7)  Top w/ cooked elbow macaroni and more Parmesan cheese if desired. (We don’t do the elbow macaroni)

{Tip: This makes a lot of soup- great for left-overs, the freezer, or sharing with another family}

Related posts:

1. Menu Plan Monday: Asian & Healthy (& a great soup!)
2. Menu Plan Monday
3. Menu Plan Monday: Asian & healthy
4. Menu Plan Monday: Asian Twists on Family Favorites
5. Menu Plan Monday: Back to Asian