Weekly Menu

Monday: Turkey Shepherds pie with biscuits
(we are using the left over turkey from Christmas)
http://www.foodnetwork.com/recipes/robin-miller/turkey-shepherds-pie-with-leftover-mashed-potatoes-recipe/index.html (reduce the amount of liquid used...I use 1 cup of chicken stock or its too soupy)

Tuesday: Sushi with Megan

Wednesday: Honey Garlic pork chops with rice

1/4 + 1/8 cup of honey
3 tbs soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat (4 oz each)

Directions:
In a shallow dish, whisk together honey, soy sauce and garlic. Coat the chops in mixture. Reserve leftover honey mixture for basting. Placed chops on greased grill over med. high heat, close lip and cook, basting 2 times.

Thursday: Chicken fried rice with green beans and mushrooms

4 tbs canola oil
2-3 large eggs, lightly beaten
1 lb. boneless skinless chicken breast (or any part)
1 tbs. fresh ginger minced and peeled
1 garlic clove, minced
4 cup long-grain white rice (or brown rice) cooked
1 1/2 cup frozen peas and carrots
1/2 cup green onions
3 tbs. reduced sodium soy sauce
1 tsp. asian (dark) sesame oil

Directions:
heat 2 tsp canola oil in a large non stick skillet over medium heat. Add eggs and cook. Transfer eggs to a bowl.
Add 1 tsp more of canola oil and the chicken to the skillet. cook stirring occasionally until cooked.
set aside chicken in bowl with eggs
Add the remaining 1 tbs of canola oil, along with ginger, garlic and green onions; cook 1 minute.
Add cooked rice, peas and carrots; cook 2 minutes. Stir in reserved eggs and chicken.
Poor in the soy sauce and sesame oil and cook until heated, 2-5 minutes longer. Enjoy! (Serves 4)

Friday: Leftovers

Saturday:
Breakfast: Egg in a basket with bacon
Lunch: Pigs in a blanket and mac & cheese
Dinner: Out with the family

Sunday:
Lunch: clam chowder and sandwiches
Dinner: Ravioli with veggies