Menu Plan Monday - 1/9/12

Menu Plan Monday -

Well, the cold snap has moved on (for now, that is) and has left us with a mild and rainy weekend.  Enjoying the weather this  week between raindrops  and a light week activity-wise.  The semester will start getting busier from now on (until May).

Sunday - Aunt Babe's Brisket (made about 5 pounds worth).  I will shred and freeze the remaining for BBQ Beef Sandwiches or Shredded Beef Tacos.   Roasted veggies.

Monday - Avocado Chicken Salad and leftover veggies

Tuesday - Pasta and sauce

Wednesday - Fish Tacos

Thursday - Homemade Pizza and Eggplant Parm (from the freezer).

Friday - Chicken (not sure how yet), Matzo Ball Soup (Miss D's request), Challah

For more recipe and menus, please visit MPM at orgjunkie.com

Menu Plan Monday - 3/14/11

Menu Plan Monday - 3/14/11

Well, it's nice to have a plan, even when the plan changes mid-week.  Last week's plan didn't exactly all happen, so some repeats this week. Also still trying to use up some more of the pasta/rice stockpile.  Made the dough for the Hamentaschen for Purim, now just need to actually bake the cookies!  Hope to post more about it later in the week.

Avocado Chicken Salad

Monday - Avocado Chicken Salad

Tuesday - Pizza

Wednesday - Baked Chicken and wild rice

Thursday - Grilled fish, Colcannon 
 (minus the piggie!) , and
Irish Soda Bread

Friday - Pasta with sauce.  I just got the new Philly cooking creme..has anyone used it?  I'm thinking maybe penne with vodka sauce?

More menus and recipe ideas can be found at MPM with orgjunkie.com

Avocado Chicken Salad

Avocado Chicken Salad

Avocado Chicken Salad -

This recipe is an adaptation from the South Beach Diet Book
I found it in the first book (2003), but wasn't able to find a version online.  I adapted it a bit, omitting pistachio nuts, and making it a bit more like a Cobb salad.

Salad:
cooked chicken or turkey breast (about  8 oz.), sliced
mixed salad greens, 3 or 4 nice handfuls 
2-4 hard-boiled eggs, sliced
tomato, sliced or about 15-20 cherry tomatoes
3 slices turkey bacon or a one-inch slice or bologna, diced and cooked crisp 
Optional: any other salad toppings (cucumbers,  onion, etc.)

Avocado Dressing:
1 avocado, ripe
1 tsp. diced onion
juice of 1 lime
2 Tbs. olive oil
1+ Tbs. water
salt and pepper, to taste

On a large platter, layer the salad ingredients: mixed greens, tomatoes, and any other vegetables, chicken, sliced egg, and sprinkle with crisp turkey bacon or bologna.

To prepare the dressing, add all ingredients, except salt and pepper to a food processor.  Pulse until smooth, adding additional water as needed.  Add seasonings to taste.  Dressing may be served on the side or on top of salad.