Monday - Vegetarian spaghetti & Salad - St. Ives ground round mixed with your own tomato sauce or a bottle of Prego, whole wheat spaghetti noodles
Tuesday - Chicken with hot peanut sauce Brown rice - 2 T. sherry & cornstarch, ½ tsp salt, ¼ tsp pepper, Boneless skinless chicken breast cut into cubes, 4 T canola oil, Red pepper flakes ( opt), ½ c. peanuts, 1 tsp each minced garlic & grated fresh ginger, 2 green onion cut into slanted pieces; Cooking sauce: 3 T soy sauce, 2 T rice vinegar, 2 T sherry, 4 T chicken broth or h2o, 3 T each spenda & cornstarch; Combine sherry & cornstarch in bowl-add chicken & marinate 15 min; Prepare cooking sauce; Saute garlic & ginger in oil-add chicken then add nuts, seasonings & onions
When chicken is opaque, add cooking sauce- here I like to add a veggie- froz peas & carrots, broccoli etc. Serve when thickened.
Wednesday - BBQ pork chops , baked potato & spinach
Thursday - Eat-out/order in
Friday - Shepherd’s pie- ground beef or St Ives ground round- toppings- mashed potatoes, cheese, parsley, green onions, mashed sweet potatoes, mashed celeriac mashed parsnips & greens
Saturday - Tomato & crisp bacon broiled with cheese slices garlic powder salt pepper on bread & edamame
Sunday - Pineapple chicken: 1 chicken cut up, 1 c. pineapple chunks, 2 T cornstarch, ¾ c splenda, ½ c soy sauce, ¼ c vinegar, 1 clove garlic, smashed, ½ tsp ginger, ¼ tsp pepper
Combine cornstarch,pineapple juice, splenda, s sauce vinegar garlic, ginger & pepper in pan. Cook til thick. Pour over chicken skin down & bake @ 350 30 min. Turn. Spoon pineapple over. Bake 30 min more Serve with brown fried rice.
Groceries:
Bs chicken breast
Pork chops
Gr beef &/or St Ives ground round
Turkey bacon
1 cut up chicken
1 c pineapple chunks
Soy sauce
Garlic
Ginger
Ch broth
Pasta sauce
Tom paste
Red or green pepper
Onion
Green onion
Broccoli or sim
Mushroom
Edamame
Br rice
Spinach
Potato
Greens
Cheese slices
bread
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