Menu Plan Monday

Sun:
Chicken w/ Curry Mayonnaise Sauce (Recipe follows)
Water Cress Salad
* * * * * *
Spaghetti for Mon's Lunch


Mon:
Scallop Pilaf - Not exactly my recipe, but similar...
Water Cress Salad
* * * * * *
Leave some for Tue's Lunch

Tue:
Ja-ja Men (Noodle) - My recipe is not so complex as this, but similar...
Leaf Lettuce Salad
* * * * * *
Sandwich for Wed's Lunch

Wed:
Tuna Fried Rice w/ Egg (Recipe follows)
Cabbage Salad
Miso Soup
* * * * * *
Leave some for Thur's Lunch

Thur:
Vegetable Saute w/ a little meat
Miso Soup
* * * * * *
Leave Some for Fri's Lunch

Fri:
Cold Pasta Salad

Sat:
Omelette with Zucchini, Tomatoes, & Basil
Leaf Lettuce Salad
* * * * * *

Chicken w/ Curry Mayonnaise Sauce
Serves: 2

2 Already cut Skinless & Boneless Chicken Breast Halves or Thighs - Flat them even if necessary
Salt & Black Pepper
2 Tablespoon Mayonnaise
1 Teaspoon Curry Powder
1 Teaspoon Dried Rosemary
1/2 Teaspoon Lemon Juice

~ Direction ~

1. Heat oven to 375F Degree.

2. Sprinkle the chicken w/ salt & pepper.

3. Combine the Mayonnaise, Curry Powder, Dried Rosemary, & Lemon Juice. Coat the chicken w/ the mixture.

4. Arrange chicken in a lightly greased shallow baking dish. Bake for 30 to 35 minutes, turning once about halfway through cooking.


Tuna Fried Rice w/ Eggs
Serves: 2

1 can 5 oz chunk tuna, drained
1 Egg
2 cups cooked rice, warm (a day old preferred)
1 bunch scallion, chopped
1 & 1/2 Tablespoon oil
2 Tablespoon Mayonnaise
1 & 1/2 Teaspoon salt
A pinch of black pepper

~ Direction ~

1. Heat a pan (wok preferred) over high heat. Add the oil. Scramble the egg quickly. Take out when more than half done and set aside.

2. In a same pan/wok heated over medium heat, add the mayonnaise, tuna, scallion, then the rice. Cook for 5 minutes, rapidly mixing.

3. Add back the egg.

4. Season with the salt and pepper.

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Visit I'm an Organizing Junkie for great menu ideas!



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