menu for week of 4/12

Menu:
Monday - Potato Bar, canned peaches

Tuesday - Chinese food (we went on a date Friday night so we never got around to making this meal; sorry for the repeat); chicken stir-fry, sauteed bok choy, pot stickers, steamed rice

Wednesday - Chicken salad in croissants, green salad

Thursday - Salsa Chicken over Rice, green salad

Friday - Taco Salad Made Over, fresh fruit

Saturday - Hearty Black Bean Soup, green salad

Sunday - Grilled Salmon, steamed brown rice, green beans, applesauce

Recipes:
Potato Bar: This includes baked potatoes, steamed broccoli, diced ham, cottage cheese (or sour cream), salt and pepper. This is how we do it. Obviously you can make your however you want.

Chicken Stir-Fry:
NOTE: This can be done with pork instead.
Heat about a tablespoon of oil (I use olive oil) in wok or skillet. Mash two cloves of garlic and put in with oil (mashed garlic is not minced garlic. You take a clove of garlic and with the side of the knife blade smash it). Add sliced (or diced) chicken (as much as you want) and brown. Add a small or medium onion that is sliced and saute with meat. Then add the following ingredients:
1-2 tsp. brown sugar
1-2 tsp. rice vinegar
1/4 tsp. sesame oil
1 T. soy sauce
salt and pepper to taste
**When I add the onion I will also be adding some other veggies like carrots and bell peppers. If you are adding veggies add them before the sauce ingredients. Saute at high temperatures for best results.

Sauteed Bok Choy:
Heat 1 T. oil and 2 cloves mashed garlic in wok or skillet. Add bok choy (and I do spinach with it) and saute until it shrinks down. Add salt and pepper. It shrinks down a lot.

Chicken Salad:
Combine the following ingredients and let marinade for as long as possible (over night is best - but never practical):

5 c. cooked, chunked chicken (you can use as little as you want)
3 T. salad oil or dressing
3 T. orange juice
3 T. white vinegar
1 1/2 tsp. salt

After that has marinaded add:

3 c. cooked rice
1 1/2 c. grapes, cut into pieces
1 1/2 c. sliced celery
1 13-oz can crushed or chink pineapple
1 11-oz can mandarine oranges, drain (I never put these in; my family doesn't like them)
1 c. slivered almonds (I usually put in about 1/2 cup)
1 c. mayonnaise ( more or less depending on how moist you want it)

Let chill for a little while and serve in croissants.

Taco Salad Made Over:
1 lb. ground beef (I always use ground turkey)
1 T. chili powder
1/2 c. salsa (I prefer Pace or La Victoria)
1 c. rinsed, drained canned kidney beans (I usually just put in the whole can)
Salad greens, cheese, tomato, ranch dressing or sour cream

Brown meat with chili powder. Add salsa and beans and serve with chips and rest of ingredients. (I usually make taco salad bowls by cooking flour tortillas draped over bowls in the oven at about 425. Tin foil balls work just as well as the bowls).

Salsa Chicken over Rice:
1 T oil
about a pound chicken breasts, cut into strips
1 medium onion, chopped
1 small bell pepper, sliced
1 c. chunky salsa
1/2 c. Mexican-blend cheese, shredded

Heat oil. Add chicken, onion, and bell pepper. Cook for 10-12 minutes until chicken in done. Stir in salsa and bring to boil. Remove from heat and sprinkle with cheese. Cover and let stand for 5 minutes. Serve over rice.

Hearty Black Bean Soup:
1 c. salsa
2 cans black beans, rinsed and drained
2 c. chicken broth
1 tsp. lime juice
2 T. chopped fresh cilantro

Heat salsa in saucepan for about 5 minutes. Stir in beans and broth. Bring mixture to boil, then lower to simmer, covered for 15 minutes. Let soup cool slightly and ladle half into blender. Puree it. Return to pot, stir in lime juice, chopped cilantro, and heat through. Serve with tortilla chips, shredded cheese, and a small dollop of sour cream.

Grilled Salmon:
Brush with olive oil, salt and pepper, and sprinkle with capers. Wrap in foil and put on grill for about 20 minutes.

OKAY! I think I got them all on here. I hope some of these work for you. Let me know if you have any questions. Good luck!