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Monday

• Chinese Cashew Chicken
• Rice
• Steamed Broccoli

Tuesday

• Roast Beef with Carrots and Potatoes
• Salad
• Dinner Rolls

Wednesday

• Garlic Lime Salmon
• Couscous
• Creamed Spinach

Thursday

• Shepherd's Pie
• Leftover Salad
• Whole Grain Bread

Friday

• Chicken Caesar Salad
• Red Grapes

 

Monday Recipes

Notes for Monday:

1. Prepare the marinade in the morning so the chicken can marinate all day. If you also chop the red pepper and store it until afternoon it will be a quick preparation before dinner.
   
   
2. Start your rice about 30 minutes before you want to eat.
   
   
3. Ginger is a root that is found in the produce department. Ask the produce employee for help if you can't find it.
   
   
   
   

Chinese Chicken with Cashews

• 1/2 lb. boneless, skinless chicken breast (raw), cut into 1/2" pieces
• 2 tsp. sesame oil
• 1 medium red bell pepper, sliced
• 1 tsp. cornstarch
• salt and pepper to taste
• 1/4 cup cashews
• 2 green onions, sliced
• Calrose rice, prepared

Marinade:

• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 cup cooking sherry
• 4 Tbsp. chopped fresh ginger
• 6 medium garlic cloves

Mix together marinade ingredients. Pour half of marinade over raw chicken in a plastic container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for later.

Heat oil in a wok or skillet on high. When hot, add chicken. Use a slotted spoon to avoid adding the marinade to the hot oil. Be sure to add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken. Stir fry until done and remove. Add the red bell pepper slices and stir fry for 2 minutes.

Add the cornstarch to the other half of the marinade. Add this and the chicken to the peppers in the skillet and stir fry for 2 more minutes. Remove from heat, season with salt and pepper, and garnish with scallions and cashews. Serve over rice.

Steamed Broccoli

 

 

 

Tuesday Recipes

Notes for Tuesday:

1. Today we are using the slow cooker. If you start cooking your roast around 10 a.m., by dinnertime you will have a delicious meal.
   
   
2. Tonight we are also preparing for planned leftovers. Choose a large enough roast to allow for leftovers for Thursday night's Shepherd's Pie. Save drippings to make your own beef broth for the Shepherd's Pie recipe.
   
   
3. Make a large salad tonight and save half for leftovers on Thursday. Add any crunchy items and dressings to your salad right before serving each night to maintain crispness.
   
   

 Roast Beef with Potatoes and Carrots

• 3-4 lb. roast, cut of your choice
• 3 carrots, sliced
• 1 lb. small red potatoes, quartered
• pepper
• Adobo seasoning

Trim fat from roast. Sprinkle with Adobo seasoning and pepper. Place meat in slow cooker. If your slow cooker has the ability to cook on the stovetop in the slow cooker pan, you can sear the meat on each side before putting it in the slow cooker. Put slow cooker on low (or auto if you can cook it on high for 2 hours and have it switch to low after 2 hours) and add vegetables. Cook 8 hours.

 

Salad

Dinner Rolls

 

 

Wednesday Recipes

Notes for Wednesday:

1. Thanks to my dear husband for this recipe :-) He made it up and the kids devoured it!
   
   
2. If you don't have a grill, place salmon in 9x13 baking dish and pour garlic-lime mix over top. Bake at 450°F for about 10-15 minutes or until fish is flaky and cooked through.
   
   

 Garlic Lime Salmon

• 1/4 cup melted butter
• 3 tbsp lime juice
• 1/2 tsp minced garlic
• 2 lbs. salmon

Mix butter, lime juice and minced garlic together in small bowl. Grill salmon for about 10 -15 minutes, depending on thickness, over medium heat basting several times with garlic-lime mixture. Salmon is done when flaky.

Couscous

 

 Creamed Spinach

Recipe is here.

 

 

Thursday Recipes

Notes for Thursday:

1. Use leftover roast from Tuesday for tonight's recipe. If you did not have leftovers, or if you did not save broth, make sure to add these items to your grocery list.
   
   
   
   

  Shepherd's Pie

• 4 medium potatoes, peeled, cubed
• 1/2 cup milk
• 2 tsp butter
• 2 cups leftover beef broth, (from Tuesday)
• 2 tbsp flour
• 3 cups leftover pot roast, shredded or cubed (from Tuesday)
• 2 cups frozen peas and carrots, thawed
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

In a medium sauce pan, add cubed potatoes to boiling water and cook until fork tender. While potatoes are boiling, heat oven to 350°F. Coat a 2 qt. casserole dish with cooking spray.

In a separate sauce pan, add flour to beef broth and heat until well blended. Continue to cook broth-flour mixture until thickened, about 5 minutes.

While broth is thickening, drain the boiled potatoes and mashed together with milk and butter to make mashed potatoes for the topping of your pie.

When broth mixture has thickened, stir in beef, vegetables, and spices and mix together well. Spoon beef mixture into prepared casserole dish. Next, cover beef mixture with prepared mashed potatoes. Bake for 30 minutes or until heated through. Let stand 10 minutes before serving.

 

Leftover Salad

 

Whole Grain Bread

 

 

Friday Recipes

Notes for Friday:

1. While adults will enjoy the Chicken Caesar Salad, children will likely prefer their salad and chicken separate.
   
   

Chicken Caesar Salad

• 1 lb. grilled chicken (from freezer)
• 1 head Romaine lettuce
• 1/2 cup shredded Parmesan cheese
• Caesar Salad Dressing

Layer lettuce, heated chicken, dressing, and Parmesan cheese. Sunflower seeds also make a nice addition to this salad.

 

 

Red Grapes

 

* Indicates that of the options listed, this item is the one on the grocery list.

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