Menu Plan Monday: More Summer Yumminess!
I cannot believe how few meals from last week’s menu plan we actually got to! We were treated to dinner by friends, had way more left-overs than expected, and had a huge late lunch on Sunday that surpassed dinner. All that to say, we barely made a dent in that plan. Sigh. So, this week, we will revisit some of those meals, but I do have a few to add.
- Monday: Cheddar Chicken Chowder, crusty bread
- Tuesday: Turkey Tacos Al Carbon & Spicy Cabbage Slaw
- Wednesday: Out!
- Thursday: Grill steak at home, roasted aubergine {aka eggplant}, twice-baked potatoes salad {recipes forthcoming!}
- Friday: Italian Meatloaf
- Saturday: Mexican lettuce Wraps
- Sunday: Orange Honey Shrimp with Udon Noodles & fried rice
Orange Honey Shrimp with Udon Noodles
Seriously, this is a 15-minute, incredibly tasty meal!
- 1 1/2 # peeled & deveined shrimp
- 1 T cornstarch
- 1/4 c fresh orange juice
- 2T soy sauce
- 2T honey
- 1T rice wine vinegar
- 1t chile paste with garlic (I put a jar of chile garlic sauce on the table for Josh and the rest of us enjoyed a mild dish!)
- 2T oil
- 1T peeled, minced ginger
- 3 garlic cloves, minced
- 1/3 c chopped green onions
- 2 pkgs. ready to wok Udon noodles
Coat shrimp with cornstarch, toss well, and set aside. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside. Heat oil in a wok (or large skillet) over med-hi heat. Add ginger and garlic, stir-frying for for 15 seconds, careful not to scorch. Add shrimp mixture, stir-fry for 3 minutes. Add sauce and green onions. Cook 2 minutes or until sauce thickens. Finally, add udon noodles and stir-fry a few minutes or until noodles are soft.
Stir-fry the shrimp, garlic, and ginger
Chop green onions
Add chopped veg and sauce
Add udon noodles
Enjoy!
Fried Rice
Cheddar Chicken Chowder {UK rec’s in parenthesis}
We LOVE this hearty soup! I know it’s summer, but we live in Scotland. It’s always the season for soup. You Americans can bookmark it for December! ;)
- 6 slices streaky bacon
- 1 lb chicken breast, cubed (4 chicken breasts-ish)
- 1 c chopped onion
- 1 c diced red bell pepper
- 2 garlic cloves, minced
- 4 ½ c chicken broth (OXO and water)
- 1 ¾ c diced, peeled red potato (maybe half a bag)
- 2 ¼ c frozen corn (or 2 cans sweet corn)
- ½ c flour
- 2 c low-fat milk
- ¾ c cheese (mild white cheddar)
- ½ t salt
- ¼ t pepper
Cook bacon in a skillet. Take out bacon and cook chicken onion, garlic, and bell pepper in drippings. (Can cook bacon in microwave and boil chicken (in a big pot cuz you’ll need it for the soup) to be healthier, which is what I usually do; in that case, sauté veggies in olive oil while chicken cooks and bacon cools). Chop bacon and set aside. Put cooked, diced chicken and sautéed veggies in a big pot together. Add broth (or use what you boiled chicken in) and potatoes. Bring to a boil, then turn down to a simmer (covered) for 20 minutes. Put flour in a bowl. Gradually add milk, whisking until smooth. Add to the soup. Bring to another boil over med-hi heat. Reduce heat to low and simmer 15 minutes or until very thick, stirring frequently, especially if you have stainless steel! Stir in cheddar and any salt and pepper you want. You can mix in the bacon or top the chowder with it.
*This makes several meals and freezes well. I used to freeze it in ice cube trays for Luke because he loved it as a baby!
{Turkey} Tacos Al Carbon
Turkey Tacos Al Carbon & Spicy Slaw
It’s surprising just how tasty this meal is! You have to try it!
- 1 1/2 c thinly sliced red bell pepper
- 1 1 /2 c thinly sliced onion
- 1 # turkey or beef, thinly sliced
- 1T chili powder
- 1T fresh lime juice
- 2 1/2 t olive oil
- 3/4 t salt
- 8 garlic cloves, minced
- 8 flour or corn tortillas {warmed}
- 3T chopped fresh coriander {aka cilantro}
- 6T {fat-free} sour cream
Heat a grill pan over med-hi heat. Coat with cooking spray. Add bell pepper and cook 4 minutes. Add onion and saute 10 min. Place pepper mixture in bowl and keep warm.
Add meat to pan. Cook until done (5-7 minutes). Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl. Toss to coat.
Heat tortillas. Spoon meat mixture onto each tortilla and serve with coriander/cilantro.
Spicy Cabbage Slaw
Combine 6 c thinly sliced cabbage, 1/2 c thinly sliced green onions, 2T fresh lime juice, 1T extra-virgin olive oil, 1t salt, and 1 seeded and minced jalapeno pepper. Toss well.
For more great menus and recipes, check out Org Junkie.
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Looks like a great menu plan. That shrimp dish looks especially tempting. I’ll be putting it on the menu plan very soon:) Come join me for What’s On the Menu Wednesday whenever you can.