Menu Plan Monday

I found out I'll be in Dallas until the end of the year for work. So now me and my Mom are roomies for a few months. yay! It's really a happy and sad situation. I am here with my family, but my hubby is by himself in England. So Im counting the days to see him, but wanting the days to go slow with my family. My and I are both starting weight watchers Monday (again for me) so please wish us luck!

For more great recipes please go to the lovely hostess with the mostess' page, Laura @ http://www.orgjunkie.com/

Monday
Mostly Green Curry Chicken over Coconut Jasmine Rice
(Recipe Below)

Tuesday
Fideo with Meatballs (recipe below)

Wednesday
Fish sticks, Velveeta shells n cheese, zucchini with tomatoes & onions (super easy- just slice all three items, place in a bowl, add salt and pepper and microwave until tender)

Thursday
Beef and cheese burritos

Friday
Leftovers

Saturday
Out with the girls

Sunday
Family Dinner Turkey Lasagna

Recipe- Mostly Green Curry Chicken
Courtesy: Rachael Ray 365 No Repeats#40

1 13/12 oz can coconut milk
1 1/2 cups chicken stock or broth
1 cup jasmine rice
3 tablespoons vegetable oil
4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces
Salt and black pepper
1 green bell pepper, cored, de-seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno, cut in half and seeded
3-inch piece of fresh ginger, peeled and freshly grated
2 cups broccoli florets
zest and juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh flat leaf parsley leaves, chopped
1 cup frozen peas
Tabasco sauce to taste

In a sauce pan, combine 1 cup of the chicken stock, 4 ounces of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve.

While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 cup chicken stock. Bring the mixture to a boil, the reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.

Recipe - Fideo with Meatballs
Courtesy Nicole

1/2 pkg vermicelli
1 can tomato sauce
1 cup chicken broth
1-2 cups water
1 teaspoon whole cumin
2 cloves of garlic
1/2 small onion, sliced
vegetable oil
1 pkg ground beef
garlic powder
onion powder

Combine ground beef with garlic powder, onion powder, salt and pepper (to taste). Roll into 1-2 inch balls. Spray pan with non-stick cooking spray, add meatballs. Bake for 10-15 minutes at 350. In a large pan drizzle the vegetable oil around the pan a couple of times. Once the pan is hot add the vermicelli and onion. Fry the vermicelli until light brown. In a mortal and pestle, ground the cumin and garlic together. Add this mixture to the vermicelli. Cook for about 2 minutes to let the flavors combine. Now add the tomato sauce and cook for an additional minute. Add the chicken broth and water until the vermicelli is completely covered. Add salt to taste. Add the meatballs to the pan and simmer (covered) for approx 20 minutes until the noodles are tender. Our family likes to leave it a little brothy so we can scoop it up with flour tortillas. Serve with pinto beans. Yummmo!