Chicken Stir-Fry

4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces) ***
1 cup thinly sliced carrots
1 small onion, cut into wedges ***
1 cup water
1 teaspoon chicken bouillon granules

***Onions are gross and Joses doesn't like celery so I am using broccoli, green peppers, carrots, sugar snap peas and water chesnuts. Use whatever vegetables your family likes.***

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

This week's menu

Monday
-Pork Tenderloin with Mustard Sauce
-Mixed Green Salad with Citrus Dressing
-corn

Tuesday
-blackened salmon
-roasted veggies (broccoli, cauliflower and carrrots)

Wednesday
-pizza
(I have to work.)

Thursday
-Chicken Parmigiana over pasta
-Green beans with Carmelized Shallots

Friday
-leftovers

Saturday
-chili in the crockpot
-cornbread

Green Beans with Caramalized Shallots

Serving: Serves 4

3 Tablespoons butter
6 shallots, peeled and thinly sliced into rings
Coarse salt and ground pepper
1 Pound green beans, trimmed

Directions
In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.

Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.

Transfer green beans to a serving dish; top with caramelized shallots.




From: Great Food Fast

Mixed Green Salad with Citrus Dressing

2 T. fresh oj
1 T. honey
1 T. minced shallot
2 t. white wine vinegar
coarse salt and fresh ground pepper
2 T. olive oil
salad greens

Combine juice, honey, shallot, vinegar, salt and pepper in blender, puree until smooth. With the motor running, stream in oil. Pour over greens, serve immediately.

From Great Food Fast.

chicken parmigiana

3/4 cup breadcrumbs

3/4 cup grated parmesan cheese

4 boneless, skinless chicken breast, pounded thin

coarse salt and fresh ground pepper

1 egg, beaten

2 cups jarred tomato sauce

1/4 cup olive oil

6 ounces of fresh mozzarella cheese

1. Heat broiler. Combine breadcrumbs and parmesan cheese in a shallow bowl. Season both sides of chicken with salt and pepper. Dip chicken in beaten egg, then dredge in breadcrumbs, turning to coat both sides.

2. Spread the tomato sauce onto the bottom of a glass baking dish. Heat 2 T of of the oil in a large skillet over medium heat. Place chicken in until golden, about 2 minutes on each side. Transfer to baking dish on top of sauce.

3. Top each breast with a slice of mozzarella cheese. Broil 4 inches from heat source until the sauce is hot and the cheese is bubbly and lightly browned, about 5 to 8 minutes.

From: Great Food Fast

Pork Tenderloin with Mustard Sauce

Serving: Serves 4 to 6

1 Tablespoon olive oil
2 pork tenderloins (3/4-1 pound each), trimmed
Coarse salt and ground pepper
1/4 Cup whole-grain mustard
1 teaspoon Dijon mustard

2/3 cup reduced-fat sour cream

Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees;, 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).

To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick.

Slice pork thinly and serve with pan sauce.

*I just made this for dinner and the original recipe calls for way too much Dijon mustard, it was way too overwhelming for kids, so the above recipe is adjusted. Very yummy!

From: Great Food Fast

Chicken Broccoli Casserole

We love this.

10-12 oz. package broccoli spears
2 chicken breasts
1/2 cup mayonaise
1/2 tbs. lemon juice
1 can cream of chicken soup
grated chedder cheese

Boil chicken. Dice when cooled. If using frozen broccoli, steam for a couple minutes. No need to cook fresh broccoli. Place broccoli in bottom of baking dish. Mix mayo, lemon juice, cream of chicken soup together. Fold in diced chicken. Pour over broccoli. Bake 30-40 minutes at 350 degrees. Top with cheese for the last 10 minutes before done.