menu for week of june 14th

Don't you love how my blog looks. My amazing and creative friend Heather did it all for me! I love it. THANKS Heather!!!

Menu:

Monday - Chicken curry, cous cous, flat bread, peaches

Tuesday - BBQ chicken kebabs over seasoned egg noddles, grapes

Wednesday - Baked Chimichangas, green salad

Thursday - Brown-rice bowls with shrimp..., fruit salad

Friday or Saturday - One those days will be a leftover day and the other will be: Leek and Potato pie, Ham, salad

Sunday - Sticky Chicken, steamed rice, green salad

Recipes:

Chicken Curry:

2 or 3 chicken breasts

2-3 T. curry powder

Medium onion, cut into pieces

2-3 c. water

2 carrots, cut into strips

2 potatoes, cut into medium sized cubes

salt and pepper to taste

1 T. oil

couscous

Cut up chicken breast and put in ziplock bag or with bowl curry powder. Coat the chicken well. Heat oil in skillet and brown the meat. Add the chopped onion and saute. Add 1 cup water, cover, and let simmer for about 45 minutes. Add carrots and potatoes (can also add cauliflower, celery, etc) and simmer for 25-30 minutes until veggies are done adding water as it boils off.

Baked Chimichangas:

2 lbs chicken breast

2 cups water

2 T. chili powder

2 T. white vinegar

1/2 tsp. oregano

1/2 tsp. cumin

2 cloves garlic, minced

1 can tomato sauce

1 4-oz can chopped green chilies

1 cup cheese (cheddar or Monterey Jack), shredded

12 10-in tortillas

Cut chicken into pieces and combine with water and next 5 ingredients in saucepan. Heat to boil. Cover and reduce heat and simmer for 30 minutes. Uncover and cook on low for 1 hour or until water evaporates. Remove meat and shred. Stir in tomato sauce, chilies, cheese, and green onions.

Heat tortillas. Spoon mixture inside, fold and place on greased cookie sheet. Bake at 425 degrees for 20 or until crisp.

Brown-Rice Bowls with Shrimp...:

salt and pepper

1 c. long-grain brown rice

1/4 c. soy sauce

1/4 c. lemon juice

2 T. rice vinegar

2 tsp. brown sugar

1 T. olive oil

1 pound shrimp

1/2 pound snow peas, trimmed and halved on the diagonal

1 piece fresh ginger, peeled and cut into matchsticks

1 avocado, cut into chunks

In large saucepan bring 2 cups of salted water to a boil. Add rice, cover, reduce heat to simmer and cook for 45-50 minutes; until water is absorbed. Meanwhile in a small bowl, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. When rice has finished cooking, hear oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and peas are bright green, 2-3 minutes. Divide rice among four bowls and top with shrimp mixture and avocado. Serve sauce on the side.

NOTE: I haven't tried this yet; I found it in a magazine and it sounded pretty good. So let me know what you think once you have tried it.

Leek and Potato Pie:

2 large leeks

1 3/4 lbs. potatoes, peeled or scrubbed and thinly sliced

1/4 c. flour

1 tsp. salt

1/2 tsp. pepper

1/4 c. butter or margarine

2 1/4 c. milk

Mix together the flour, salt and pepper. Place 1/3 of potatoes in a layer in a baking dish (9x13). Sprinkle half the leeks on top, half of the flour mixture, and 1/3 of the butter.

Spead a layer of potatoes on top and sprinkle with the rest of the leeks and seasoned flour. Dot with half of the butter. Top with the remaining potatoes. Dot with rest of butter.

Heat milk and pout over potatoes. Cover with foil or lid and bake for 45 minutes at 450 degrees. Remove foil and bake for another 15 minutes.