menu: week of may 3rd

Nope, I haven't forgotten to post the menu; there has just been a lot going on this morning. Here you go:

Menu:

Monday - Grilled Chicken Cobb Salad with homemade vinaigrette, French bread

Tuesday - BBQ at Scott's aunt's house

Wednesday - Turkey Paprikash, green beans, flatbread

Thursday - Creamy Chicken Curry, steamed rice, green salad with fruit

Friday - White Chili, fruit salad

Saturday - Shrimp Pasta Primavera, breadsticks, salad

Sunday - Pot Roast (again, because I forgot to take it out of the freezer to thaw so we didn't have it yesterday).

RECIPES:

Homemade vinaigrette:

In a small bowl or jar, combine 1/3 cup white-wine vinegar, 1/4 cup Dijon mustard, and 2 T. honey. Season generously with salt and pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar and refrigerate for up to 2 weeks. Shake before using.

Turkey Paparikash:

4 1/2 c. uncooked egg noodles

2 tsp. veg. oil

1 c. reduced fat sour cream

2 T. paprika, divided

1/2 tsp. salt, divided

1/2 tsp. pepper

1 c. vertically cut onion

1 pound turkey breast cutlets, cut into 1/4-inch-wide strips

1/2 cup children broth

1.Cook noddles according to package directions.

2.While noodles cook, hear oil in a large nonstick skillet over med-high hear. Combine sour cream, 1 T. paprika, 1/4 tsp salt, pepper in a bowl. Set aside.

3.Combine 1 T. paprika, 1/4 tsp salt, onion, and turkey, tossing to coat. Add turkey mixture to pan, saute 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid is almost evaporated. Reduce heat to med-low.

4.Add sour cream mixture, cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.

Cream Chicken Curry:

1 1/2 T. oil

1 medium onion, diced

salt

2 tsp curry powder

1 can coconut milk

1 cup canned diced tomatoes

2 T. tomato paste

1 pound chicken breast cut into pieces

3 cups packed fresh baby spinach

1. Heat oil in large skillet. Add onion and 1/4 tsp. salt. Cook onion until soft (about 7 minutes). Add curry powder and stir for 1 minute.

2. Stir in coconut milk, tomatoes, and tomato paste. Cook for about 5 minutes until sauce thickens slightly.

3. Add chicken. Cook 5-6 minutes, until meat is cooked though. Add spinach and cook until it is wilted, about 3 minutes. Add salt to taste, serve on rice.

Shrimp Pasta Primavera:

8 oz. rotini past, uncooked

1/2 cup Italian dressing (I like Wishbone the best)

1 lb. medium shrimp

1 large red bell pepper, chopped

1 cup matchstick carrots (very thinly cut so they look like matchsticks)

1 cup fresh sugar snap peas

2 cloves garlic, minced

Cook pasta. In the meantime, heat dressing in large skillet over medium heat. Add shrimp, vegetables, and garlic. cook and stir 3-4 minutes or until shrimp is fully cooked (if it wasn't already) and veggies are crisp-tender. Drain pasta, toss with shrimp mixture and sprinkle with a little Parmesan cheese.