Menu March 12-16

I want to begin by thanking you all. My children are fighting, crying and generally going mad, and I am in the office on my computer. "I HAVE to do the menu" I sing as I trot down the stairs to peace. Menu planning is helping me to keep my sanity in ways that I never expected.

This week I have included some recipes we have already done with a few new ones. Be sure to check your pantry and cross off ingredients you have already. And remember to send us your comments on meals you have really enjoyed so we can be sure to include them again in upcoming weeks.

Monday: Sesame Chicken with Sugar Snap Peas (from Williams-Sonoma Simple Suppers)
Rice
Skinless Boneless Chicken Breast, cut into thin strips (1 1/2 lb)
Salt and fresh ground pepper
Sesame Seeds (3 Tbsp)
Peanut Oil (3 Tbsp)
Red Bell Pepper (1, cut in strips)
Sugar Snap Peas (1/2 lb)
Garlic (3 cloves)
Chicken Broth (2/3 cup)
Soy Sauce (3 Tbsp)
Rice Vinegar (2 Tbsp)
Asian Sesame Oil (1 Tbsp)
Fresh Cilantro, chopped (optional)

Prepare rice as described on package

Season the chicken with salt and pepper, then sprinkle with sesame seeds, coating evenly and patting firmly to adhere to the meat.

In a wok (or large frying pan) over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3-4 minutes. Using a slotted spoon, transfer chicken to a plate. Add the bell pepper, sugar snap peas and garlic and stir fry just until the vegetables are barely tender crisp, 1-2 minutes.

Return the chicken to the pan and add the broth, soy sauce,vinegar and sesame oil. Reduce the heat to medium and simmer until chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes. Divide the chicken and vegetables among shallow bowls filled with rice. Sprinkle with cilantro.

Tuesday: Penne with Basil and Pine Nuts (from Williams-Sonoma Simple Suppers)
Salt and Fresh Ground Pepper
Penne (1lb)
Pine Nuts (1/3 Cup)
Olive Oil (6 Tbsp)
Fine Bread Crumbs (1 Cup)
Garlic (3 cloves)
Dry White Wine (1 Cup)
Red Pepper Flakes (1/4 Tsp)
Parmesan Cheese, freshly grated (1/4 lb)
Fresh Basil Leaves, slivered(2/3 Cup)

Cook the Pasta according to package directions.

Meanwhile, in a large saute pan over medium-high heat, toast pine nuts, stirring often, until fragrant and golden, about 2 minutes. Transfer to a small bowl. Add 1 Tablespoon of the oil to the pan, add the bread crumbs, and toss until golden, 1-2 minutes. Add to the bowl with the pine nuts and stir to mix. Reduce the heat to medium and add 1 tbsp of the oil to the pan. Add the garlic and saute until fragrant, about 30 seconds. Stir in wine and red pepper flakes, brink to a boil and simmer until slightly reduced, about 2 minutes.

Add the hot pasta along with the remaining 4 tablespoons of oil to the wine sauce in the pan and toss to coat the pasta. Add the bread crumb mixture, and cheese, and the basil and toss to combine. Season with salt and pepper. Divide among shallow bowls and serve.

Wednesday: Butternut Squash Soup (from Chatelaine Magazine)
Butternut Squash (1 Large), peeled, seeded and but into large pieces
Onion, 1 large, chopped
Apple, 1 large, cored, peeled and cut into chunks
Low Sodium Chicken Broth, 2 900ml cartons
Curry Powder, 1 Tbsp
Fat-Free Sour cream, 1/2 Cup

Put squash, onion, apple and chicken broth into a large saucepan and set over high. Bring to a boil, then reduce heat to low. Simmer, covered, until squash is very soft, about 20-30 mins.

Puree soup in batches in a blender or food processor until smooth. Return to saucepan and stir in curry powder and sour cream until thoroughly combined. Season with salt and pepper. Serve with crusty bread.

Thursday: Spelt Pancakes with Sausage and Fruit Salad
Breakfast Sausage
Fruit Salad
Maple Syrup

Whole Spelt Flour (2 Cups) *you can get this in the health food section of your store, or at Bulk Barn.
Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Salt (3/4 Tsp)
Milk (1 3/4 Cups)
Unsalted Butter, melted (2 Tbsp)
Vanilla (2 Tsp)

Fry Sausage until cooked though. Set aside.

Melt Butter. Put all pancake ingredients in your blender and blitz. Heat non-stick frying pan or griddle, brush lightly with oil and ladle pancakes onto hot surface. When bubbles appear, flip. Serve with maple syrup, sausage and fruit salad.

Friday: Turkey Burgers with Sweet Potato Fries

Sweet Potato Fries, frozen (1 Bag)
Ground Turkey (or chicken) (1 package)
Stove-top stuffing for turkey (or chicken) (1 Package)
Oil Spray (such as Pam)
Hamburger Buns (6)
Favorite Burger toppings (I like mayo and cranberry on mine - try it - lovely!)

Prepare the fries as described on package

Combine the ground meat with stuffing. Form into patties. Heat frying pan and spray with oil. Once hot, cook burgers for about 10 minutes, flipping half way through. (Make sure burgers are white throughout and cooked).

Serve on buns with favorite toppings and fries.