Meal Plan week of 8/8/10

Szechuan Orange Ginger Chicken
1 orange, juiced and grated rind
2 cloves garlic, fnely chopped
1 tbs fresh grated ginger
1 tbs cider vinegar
1/2 tsp hot pepper sauce
1 tsp sugar
1 tsp cornstarch
3 boneless, skinless chicken breasts, sliced into thin strips
2-3 bell peppers of various colors, cut into strips
oil for sauteeing
hot cooked brown rice

Mix orange rind w/ garlic and ginger, set aside. Whisk orange juice, vinegar, hot sauce, sugar and cornstarch, set aside. Saute chicken in oil until cooked through. Remove from pan and set aside. Cool the ginger, orange rind, and garlic in same hot oil for about 10 sec (until fragrant). Add bell peppers and cook 2-3 mins. Return chicken to pan, add sauce, cook until thickened. Serve over rice.

Tuna Burgers
Mix:2 tins water packed tuna, drained
1 egg
1 cup whole wheat breadcrubs
1 small onion, diced
2 cloves garlic, minced
1 tbs soy sauce
1 tbs teriyaki sauce
1 tbs ketchup

Shape into 4 patties. Sprinkle some cornmeal on dish and coat patties on each side. Fry in olve oil for about 6 mins per side or until browned and heated through. Serve with lemon wedges and tartar sauce or in whole wheat bun or pita. Serve w/veggies or green salad

Thai Chicken Tortilla Pizza
Preheat oven to 375
Bake 4 large whole wheat tortillas for 3 mins on ungreased cookie sheet.
Make Thai peanut sauce:
1/4 cup natural peanut butter
1/4 cup light soy sauce (important to use light otherwise will be too salty)
2 tbs lemon juice
2 tsp sesame oil
2 tsp grated fresh ginger
1 tbs honey
1 tsp garlic powder
pinch red pepper flakes

Spread 1-2 Tbs peanut sauce on heated tortillas
Sprinkle evenly on tortillas:
2 cups diced cooked chicken
small red bell pepper, julienned
1/2 cup grated carrots
1 cup grated mozzarella cheese

Bake 10-12 mins until cheese is melted and edges are lightly browned.

Curried Chicken Apple Salad
1 tbs oil
1 tbs curry powder
1/3 cup diced red onion
2 tbs lemon juice
2 tbs honey
1/4 tsp salt
1/3 cup mayo
1/3 cup plain yogurt
2 cooked chicken breasts, cubed
3 stalks celery, thinly sliced
1 small red bell pepper, chopped
1 med apple, cubed
6 dried apricots, diced
salad greens

For dressing: heat oil in small saucepan. Add curry powder and onion. Saute 1-2 mins or until onions are tender. Add lemon juice, honey and salt. Simmer until sauce begins to thicken, about a min. Remove from heat and cool. Stir in mayo and yogurt. Set aside. In large bol, toss chicken, celery, red pepper, apple and apricots. Add dressing and gently toss to coat. Serve over salad greens.

Crock pot chili
2 lbs ground beef or steak cut into cubes
1 large onion, chopped
2 cloves garlic, minced
1- 28 oz can diced tomatoes
1- 15 oz can tomato sauce
2 tbs chili powder
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 can kidney or pinto beans, rinsed and drained

Brown ground beef in skillet. If using steak you don't have to brown. Mix all ingredients except beans in slow cooker. Cook on low 6-8 hrs. Stir in beans and cook on high 15-20 mins. Serve w/your favorite chili fixins and cornbread or tortillas.