After last week's four-day trip to San Diego, I feel like I have eaten out more than I truly wanted to. We did have the most wonderful curries at Royal Thai in the Gaslamp District next to Petco Park. Wyatt also took Moriah and I to Hodad's at the beach for incredibly decadent burgers and onion rings. Now, however, I need to flush all of the sodium out of my body.
I have made sure to drink many cups of green tea this week and now am mixing non-sodium sparkling water with cranberry and pomegranate juices. I am also back to planning and cooking healthier meals. Hopefully the sun will stay out this afternoon so I can grill some boneless skinless chicken breasts to use during the week (and get some vitamin D at the same time.)
This week's menu:
Saturday - Caesar salad with grilled chicken
Sunday - Oriental Chicken salad for Moriah to take to the team's Superbowl party (the team & mom's requested she bring this dish again - it is always a hit with teens.)
Monday - Sesame Beef & Asparagus stir fry with brown rice
Tuesday - Ginger/Orange chicken with quinoa & steamed carrots
Wednesday - Pasta? Leftovers? (I will be at late night parent-student-teacher conferences so the family will have to fend for themselves!)
Thursday - Terrace potatoes & pork chops
Friday - Beef tips (crock pot) with noodles & green beans
Kay's Oriental Salad
ADD these to a salad bowl --
1 head of Napa cabbage (chopped)
1 head of Romaine lettuce (chopped)
6 carrots (shredded)
1 can water chestnuts (chopped)
Grilled boneless skinless chicken breasts, cubed
You can get creative and add other ingredients to the salad - I have added pineapple, fresh bean sprouts, pea pods, etc.
SAUTE the following in 2 TBS butter --
2 pkgs crushed ramen noodles (discard the flavor packets)
1/3 c slivered almonds
1/3 c sunflower seeds (shelled)
Add the noodle mixture to the salad. Toss with the following dressing --
MIX together
1/2 c salad oil
1/3 c sugar (more or less according to your tastes)
1/4 c cider vinegar
2 TBS soy sauce
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