March 9, 2009
Last week's menu went over surprisingly well with our family. The pierogis were a hit with the kids, the orange chicken recipe was delicious, and our homemade pizza turned out great. (As requested, I will share the orange chicken recipe below.) This week I am trying to get away with skipping my regular shopping trip, so I'll cobble together our menu with ingredients I already have on hand.
Monday: No cooking (supper with my parents)
Tuesday: Spaghetti pie, sliced apples
Wednesday: Chili and cornbread casserole, green salad
Friday: No cooking (Ben is in charge of my birthday supper!)
Saturday: Applesauce barbecue chicken, roasted potatoes, steamed mixed veggies
Sunday: No cooking (supper with friends)
Baking: Carrot cookie bites
The following chicken recipe is flavourful and easy. The sauce is especially good with rice. (I substituted whole grain rice and red peppers for our family.)
Orange Chicken with Vegetables
1 Tbsp. plus 1/3 C. cornstarch, divided
1 C. orange juice
1 Tbsp. soy sauce
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. chicken, cut into 1-inch cubes
3 Tbsp. olive oil, divided
1 C. chopped green pepper
1 1/2 C. sliced fresh carrots
1/2 C. chopped onion
Combine 1 Tbsp. cornstarch, orange juice, soy sauce, sugar, salt and pepper in a small bowl. Set aside.
Place remaining cornstarch in a large resealable bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 Tbsp. oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm.
In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion, saute 2-3 minutes longer or until vegetables are tender crisp. Stir cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and heat through. Serve with hot cooked rice.
Yield: 4 servings
Thanks to Org Junkie for hosting Menu Plan Monday each and every week!