I actually followed my menu almost exactly last week: a Christmas miracle :)! Here's the plan for this week- I should title it 'Clean Out The Freezer Week':
Monday: Green Curry and Egg Rolls (both in the freezer)
Tuesday: Manicotti (freezer)
Wednesday: Stir Fry with BBQ Rib meat (you guessed it. Freezer)
Thursday: Tuscan Soup with crusty bread
Friday: Homemade Mac and Cheese- Anyone have a favorite recipe for this???
Saturday: BBQ Beef Sandwhiches (left over from Kate's Blessing and my parent's Homecomeing. I'm a little skeptical of what 4 months in the freezer has done to the meat...)
Sunday: Thai Lettuce Wraps- Kyle (my brother/Cassie's husband) made this for me back in his single days and it's been a delicious staple on our menu ever since.
Thai Lettuce Wraps
(I even had to get up off the couch and go in our 'cold room' as we refer to it around here to get this recipe to type up. That should tell you something about how much I love you guys. And this recipe.)2 Large chicken breasts (cut into chunks)
1/2 tsp. garlic salt (I always just use about one teaspoon of fresh garlic)
1/2 tsp. pepper
1 Tbsp. cooking oil
1/2 red onion, sliced (I sometimes use yellow onion if I don't have red)
2 cups chopped veggies (any combination you want of broccoli, carrots, peppers)
1/4 cup soy sauce
4 tsp. fish sauce (I know this is a weird ingredient but I also use it for Pad Thai so it's worth having around)
4 tsp. sugar
PEANUT SAUCE
1/4 cup sugar
1/4 cup peanut butter
3 Tbsp. soy sauce
3 Tbsp. water
2 Tbsp. oil
1 tsp. minced garlic
*You'll also need 1 head of lettuce and you'll need to cook up a little white rice
1. Stir soy sauce, fish sauce and sugar until dissolved in a small saucepan. Set aside.
2. Heat frying pan and coat with oil. Add onions and garlic and cook for 30 seconds. Add chicken and cook for 5 minutes. Add sauce (from step one) and pepper and cook for 2 more minutes. Add chopped veggies and continue to cook until they are tender.
3. Mix peanut sauce ingredients separately (I just make in the now empty pan that I made the first sauce in). Heat until sugar dissolves.
Serve by placing some rice, chicken/veggie mixture and then a little peanut sauce on one or two pieces of lettuce. Wrap it up (basically just pick up the sides of the lettuce) and enjoy!
Funny thing is that I have never had the Thai Lettuce Wrap receipe and have wanted to make it ever since Kyle made it for me on our 3rd date. :) So thank you!!
ReplyDeleteAlso I've been looking for a homemade mac and cheese recipe that we LOVE and can't find one we like. So hopefully some on here posts a good one. Good Menu!
Thanks Cassie! And thanks for the having-people-over ideas. I'm really liking the idea of the crock pot...
ReplyDeleteHey! We're having a "clean out the freezer" week too!
ReplyDeleteOkay My kids love mac and cheese and the recipe I use is easy and everyone loves it. Try it for yourself and see if you like it.
ReplyDelete1/3 c. SOS Mix (recipe below)
1 1/4 c. cold water
1 cup grated cheese
2-3 cups cooked macaroni
2 tbs bread crumbs (optional)
1 tbs margarine (optional)
Wisk SOS mix with water until well blended. Cook and stir on stove top until thick. Add cheese to cooked sauce. Add cooked macaroni.
If desired, place in square baking dish and top with bread crumbs moistened with margarine. Bake at 350 degrees for 15 minutes our until bubbly and golden brown.
I have never baked my. I just add the cheese and noodles and eat it.
SOS Mix
2 cups powdered non fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 tbs dried onion flakes
2 tsp Italian seasoning (optional but I add)
Combine all ingredients in a recloseable plastic bad mixing well.
I use the SOS mix a lot so I will probably mention it again at sometime. It can be used to replace a can of cream soup in a recipe or as a sauce.
You're my hero, Sarah. Thanks for the recipe. That SOS Mix is intriguing. Is there a cookbook that it's from?
ReplyDeleteI went to a community cooking class a while ago and found out about the SOS mix. There is a mini cookbook thing that they gave me. It is from the Utah State Extension. I don't know if you could find it online
ReplyDelete