May 21- May 27, 2011

Saturday, 21: Kabobs  (with chicken)
Sunday, 22: Shredded Beef and Caramelized Onion Enchiladas
Monday, 23: Turkey, Brie and Cranberry Chutney Panini, fruit (apples, grapes--whatever's cheap)
Tuesday, 24: Ravioli with red sauce, Cesar salad, garlic bread
Wednesday, 25: Chicken Coconut Curry with rice (see recipe below)
Thursday, 26: Hamburgers
Friday, 27: Leftovers


Lindsay's Curry recipe

2 skinless boneless chicken breasts

Salt & Black pepper

1 large onion chopped (1 cup)

1/2 cup slices bell pepper (long strips)

3 stalks celery, chopped

1 Tbsp finely chopped ginger

3 cloves garlic cloves minced

1 Tbsp canola oil

1 14 oz can coconut milk

2-4 Tbsp Curry Powder

Hot steamed rice

GARNISHES

1/3 cup juilenned fresh Thai basil (garnish)

1 roma tomato chopped (garnish)

Shredded coconut (garnish)

Chopped cilantro (garnish)

Chopped almonds (garnish)

DIRECTIONS:

Rinse chicken; pat dry cut into 3/4" pieces.

In a skillet cook the onion, bell pepper, celery, ginger, and garlic in hot oil over medium high heat for 2 minutes. Remove reserving drippings in skillet.

Add half of the chicken. Season with salt, pepper, curry powder. Cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken.

Put all chicken and vegetables back in skillet. Combine coconut milk and curry powder. Cook and stir until thick and bubbly. Serve over rice.

Garnish with fresh basil leaves, tomato, coconut, cilantro, and almonds.