Sunday, November 21, 2010
MPM # 28
What a good week. I think I've 'invented' the best soup in the world - I tossed a bunch of stuff into a pot (as I usually do) to make my Minestrone and this week my friends, I hit the mark and I wrote it down!
Reviewing our menu this week, I 'chickened' out (hahahaha) and didn't make the Angel Chicken but we did try Beef with Snow Peas and it was good but do try the sodium reduced soy sauce as it was very salty (and I used none of the extra salt called for). We also decided we'd pair it with spring rolls and plum sauce to compliment the salty. Saturday night I went all out and made Ginger Beef, sweet & sour ribs and fried rice!
November 22 to 28
Monday Bacon Cheeseburger Roll Ups
Tuesday Fettuccine Alfredo with ham
Wednesday BBQ Beef Sandwiches
Thursday Chicken nuggets & fries
Friday Chicken Salad Sandwiches
Saturday KD & fishsticks
Sunday Italian Chicken (Slow Cooker)
Cereal, toast, bagels, muffins, Pancakes, Bacon & Eggs
1/2 cup margarine
1/2 cup milk (or cream)
3/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
Melt margarine and cream over low heat. Once melted add salt and pepper and then cheese. Heat well but do not boil. Serve over freshly cooked fettuccine noodles.
3 med chicken breasts, boneless & skinless, cut in half
1-15oz can pinto beans, rinsed and drained
1- 14oz can diced tomatoes with basil, garlic and oregano
1-9oz package frozen artichoke hearts
1 can sliced mushrooms
1 package vegetable soup mix
1 can cream of chicken soup
1/3 cup Italian salad dressing
1. Combine beans, tomatoes, artichoke hearts, mushrooms and soup mix in a large slow cooker. Place chicken on top. Stir together condensed soup and Italian dressing, pour over chicken, spreading evenly.
2. Cover; cook on low heat setting 5 to 5.5 hours. Transfer chicken to serving plates using tongs or slotted spook. Stir artichoke mixture in cooker, spoon over chicken on plates. Makes 8 servings.
Original recipe from Better Homes & Garden's Special Interest Publication Slow Cooker Favourites 2008
From the Best of Bridge: Grand Slam
1 lb. flank steak
2 eggs, beaten
3/4 cup cornstarch
1/2 cup water
2/3 cup grated carrots
2 Tbsp. chopped green onion (or more to taste)
4 Tbsp.(1/4 cup) minced ginger root (or more)
4 cloves garlic, minced
3 Tbsp. soy sauce
2 Tbsp. cooking wine – Chinese rice wine or dry sherry
2 Tbsp. white vinegar
1 Tbsp. sesame oil
1/2 cup sugar
1 tsp hot chili oil or crushed red chili flakes
Slice steak while partially frozen into narrow strips. Mix beef and eggs. Dissolve cornstarch in water and mix with beef. Pour ample oil in wok. Heat to boiling hot, but not smoking. Add beef to oil, 1/4 at a time. Separate with a fork (or chopsticks if you’re talented) and cook, stirring frequently until crispy. Remove, drain and set aside. (This much can be done in advance)
Put 1 Tbsp. oil in wok. Add carrots, onion, ginger and garlic and stir fry over high heat. Add remaining ingredients and bring to a boil.
Sweet & Sour Spare Ribs
2 racks of short spare ribs
1/2 cup flour
1.5 cups brown sugar
1.5 cups vinegar
3 cups water
Combine flour, brown sugar, vinegar and water. Whisk to combine. Slice ribs into small individual pieces. Toss in sauce. Cook at 325 F for 2 to 3 hours until meat is done and receded from Bone. Can be halved and freezes well.
For more great ideas, recipes and lots of links, check out the Org Junkie's Menu Plan Monday. Have a super week and see you next week!