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!