Monday, April 16, 2012

Meal Plan Monday: Week 5

This week we needed a couple of good dinners that can be eaten picnic style because we are planning on going to the tulip fields and my son is starting up T-ball which has practices right at our dinner time so we need to have dinner with us to eat after practice. Although I could go the box route and probably will on some nights in the future I am a bit tired of that mix so I decided to work on something a little different.

Day 1: Soy-Mirin Marinated Chicken with onions and asparagus (recipe below).
Day 2: Chinese Chicken Salad (recipe below)
Day 3: Shrimp Fajitas click for recipe
Day 4: Left overs
Day 5: Lemon Crusted Cod with steamed green beans, click link for recipe
Day 6: BBQ Turkey Burgers served with salsa and guacamole
Day 7: Earth Day, Grilled Veggie Pita Wraps with garlic tapanade


Soy-Mirin Marinated Chicken:

1/3 cup Mirin
1/3 cup soy sauce
Dash of sesame oil

Chicken in 1 inch chunks (or whole pieces)
onion cut into large bite size pieces kept in tact so you can skewer them
mushrooms cleaned

Make the marinade and put the ingredients for the skewers into this marinade for at least 30 minutes before cooking time. After marinating put the chicken, onion, and mushrooms onto skewers alternating ingredients. Cook on the barbeque until the meat is cooked through.

About a pound of asparagus washed and trimmed. Toss with olive oil and salt and pepper or add to the marinade. Place in a pan made from aluminum foil and cook watching closely, you just want it to get cooked enough to still have some crunch left probably only about 3 minutes.

You can serve this with brown rice or not. We are going to pack it up and eat it picnic style.

Chinese Chicken Salad:

2 Chicken breasts, cooked and chopped
1 head of savoy cabbage or regular cabbage, chopped
3 green onions (scallions), sliced thinly
3/4 cup sliced almonds and 1 package ramon noodles, broken, tossed with 3 tablespoons butter, tossed with seasoned salt (1 teaspoon) and  garlic powder (1 teaspoon) (or the seasoning packet in the ramon) and baked at 250 degrees stirred often and watched closely for browning to begin.

1/2 cups salad dressing oil
1/4 cup rice vinegar
2 tablespoons sugar
salt and pepper to taste

Add the ingredients to a bowl and just before serving toss with salad dressing to taste.

Turkey Burgers:


1 pound ground turkey
2 cloves chopped garlic
salt and pepper
Hamburger buns
cheese to melt on the burger patty
fixings to serve with the burger (use what you like, I like salsa and guacamole, lettuce, and onions but you could use ketchup, mustard, lettuce, onions, tomatoes, pickles)

Mix the ground turkey with the garlic and season with salt and pepper. Form four patties and grill on medium heat until cooked through (Use an instant read meat thermometer to tell).  During the last minute or so add the cheese to melt on the burger and toast the buns if you wish to.

Serve with potato wedge fries and green salad.

Grilled Veggie Sandwiches with Mozzarella:


1 medium clove garlic, chopped
1/2 cup pitted Kalamata olives, chopped
1 Tbs. extra-virgin olive oil
1-1/2 tsp. red wine vinegar

Mix together and use as a spread on the sandwich. 

Grilled Veggies (make ahead while grilling on day 6):
1 zucchini
1 egg plant
1 red bell pepper
olive oil
2 tablespoons red wine vinegar
salt pepper

Thick slice long ways the zucchini, thick slice egg plant (1/4 inch thick), slice the red pepper into about 4 pieces the long way (from stem to the bottom of the pepper). Toss the veggies with olive oil and vinegar and season with salt and pepper. Grill over medium-high heat for about 3 minutes per side.  

Assemble the Sandwich:
Place slices of the grilled veggie onto a baguette type sandwich bread, spread a bit of the tapanade onto one side of the bread. Top with fresh mozzarella and toss into the broiler to melt the cheese. Serve with cucumber salad. 

Cucumber Salad:
1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
3/4 cup crumbled feta 
1/2 cup finely sliced red onion
  2 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
1 tsp. dried oregano
Freshly ground black pepper

Mix together in a bowl.

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