Tag Archives: Recipes

Menu Planning Monday – Week of February 22

It’s my last full time week at home until April vacation. It occurs to me I should focus on double batch cooking, to freeze for future use. I’m not entirely thrilled about my return to work, but that is a post for another day.

Here’s what we are eating this week:

Monday – pasta carbonara (bumped from two weeks ago, not double-able but super easy)

Tuesday – It’s our anniversary, so we’ll be splurging on takeout Indian food.  All the joy of tikka masala without the stress of containing a toddler or finding a babysitter!

Wednesday -slow cooker brown sugar pork loin (new recipe – click here), mashed potatoes (bumped from last week)

Thursday – shepherd’ s pie.  I’ll make two and freeze one.

Friday – homemade pizza

Saturday – Buttermilk Pot Roast (click here for recipe)

Sunday – leftovers or soup and sandwiches.

So, only one easy to double recipe.  Hmmmmm.  Help me out– what do you make and freeze?

Thai Chicken

This recipe comes to me via Caryn, whom I met in MAPP class. It was the first thing that actually tasted good to me when I was in the throes of pregnancy yuckiness. Caryn’s recipe, as she gave it to me, follows and then there are some comments from me.

Also, this is my first recipe post and there are no pictures at this point.   I will take and post pics next time I make this recipe.

Thai Chicken – serves 4

  • 2 tbsp peanut oil (Caryn uses canola)
  • 1 one-inch piece of peeled, chopped fresh ginger
  • 3 cloves garlic, peeled and chopped
  • 1 sweet red pepper, cored and sliced thin
  • 1 pound boneless chicken breast, cut into one-inch pieces
  • 1 eight ounce can of bamboo shoots
  • 1/2 cup coconut milk (Caryn uses lite)
  • 1 1/2 tbsp Thai fish sauce
  • 1 tsp Asian chili paste
  • 1/2 tsp sugar
  • 1 1/2 cups frozen peas, thawed
  • 3 cup steamed rice
  1. In a large skillet, heat oil over medium- high  heat.  Add ginger and garlic; cook for 30 seconds.  Add red pepper and cook for one minute.  Add chicken and stir fry until cooked (about 4 minutes.)
  2. Add drained bamboo shoots, coconut milk, fish sauce, chili paste, sugar and peas.  Stir and simmer for about 3 minutes.
  3. Serve over rice.

In step one, it always takes longer than four minutes to cook the chicken.  Also, sometimes I just dump in all the ingredients in this step at once and it doesn’t seem to effect the final product.  Finally, I use whatever non-olive oil I have hanging around.

Frozen peas or frozen pea pods are fine– it just depends on your preference. 

To use up the coconut milk, I cook the rice in it.  Measure the 1/2 cup off of the can and use the remainder in place of some of your water for cooking the rice.

Menu Planning Monday – week of February 8

Just writing this down makes me feel less stress.

Monday – meatloaf and mashed potatoes (bumped from last week), broccoli, salad.

Tuesday – baked chicken with use-up-the-cilantro rub, green beans, rice.

Wednesday – Mexican Pasta Skillet (an Eat Better America recipe, click here for details.  I’ve been referring to it as “El Helper de Hambuergesa.”  Guaranteed to be a big hit here.)  Green salad.

Thursday – breakfast for dinner

Friday – pizza picnic (my mom will be here, so this could potentially get changed on her whim or if John and I decide to take advantage of free babysitting (!!) and actually go out.)

Saturday – chicken spaghetti (a Pioneer Woman recipe, click here for details.)

Sunday – TBD, potentially whatever gets bumped from earlier in the week.  Maybe I’ll make heart shaped leftovers in honor of Valentine’s Day!

Plan, my pretties, plan!

Have a great day!

k