Sun: Udon
Mon: Pork & Egg Rice Bowl (Using Pork instead of Chicken & Salad)
Sandwich for Tue's Lunch
Tue: Grilled Fish (Saba) & Salad
Chicken Rice for Wed's Lunch
Wed: Cold Pasta Salad
Leave some pasta to make Thu's Lunch
Thu: Fried Rice Noodle
Leftover for Fri's Lunch
Fri: Zucchini & Bacon Pasta & Salad
Sat: Kimchi Soup (Did not get to make last week)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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Sun: Home-made Pizza
Mon: Teriyaki Chicken & Mizuna Salad
Tue: Fried Curry Rice & Salad
Wed: Peppercorn Pork & Spinach Saute
Thu: Chicken Salad wrapped in Tortilla
Fri: Kimchi Soup
Sat: Pasta (maybe spinach)
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Sun: Dinner @ a friend's house
Mon: Beef & Burdock Stir-fry & Mizuna Salad
Tue: Pork Piccata - thank you, Janelle & Lettuce Salad
Wed: German Potatoes & Lettuce Salad
Thu: Choy Sum & Beef Stir-fry & Salad
Fri: Japanese Pancake (Okonomiyaki)
Sat: Udon
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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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Mon:
Kale & Bacon Pasta
Water Cress Salad
~ Make Sandwich for Tue's Lunch ~
Tue:
Fried Noodle
Salad
~ Leave some for Wed's Lunch ~
Wed:
Deep Fried Mashed Potatoes Ball - Could not make it last week
Cabbage Salad
~ Leave some for Thur's Lunch ~ (Also freeze some for future lunch)
Thur:
Barbecued Fish
Burdock Salad
Miso Soup
~ Leave some for Fri's Lunch (Make a sandwich) ~
Fri:
Chicken w/ Curry Mayo Sauce
Fried Spinach
Miso Soup
Sat:
Sushi
Sun:
Tuna & Egg Fried Rice
Seaweed Soup
******
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I still have a lot of cabbage left in my fridge... I have cold and fell like my head will burst out right this minute. I don't know if I can cook tonight... I'm hoping to post recipe later this week....
Sun: Kimchi Soup
Mon: Deep Fried Mushed Potato Balls
Tue: Zucchini & Bacon Pasta
Wed: Pork & Cabbage Miso Saute
Thu: Scallop & Cabbage pancake
Fri: Salmon Can & Scallion Pasta
Sat: Udon
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This week's menu plan is hosted by Erin @ $5 Dinner.com, a simply marvelous site to find frugal and delicious recipes. She also provides very-easy-to-follow tips for novice cooks like me. My recent favorite was "What to do with bone in split chicken breast."
Well, back to my menu plan for this week... We are expecting out-of-state visitors, so we will be eating out quite a lot. Also I have three large cabbage heads in my refrigerator - they were on sale @ Foodland for $.15/lb. So we'll have a lot of cabbage on our table...
Mon: Leftover Thai Curry on Fettucini
Thai curry is my hubby's specialty. I love his Thai curry & regularly request it. He did not give me a recipe (He tells me that I would not be able to handle it correctly...), but slipped some "secret ingredients" - Chicken Stock Powder, Japanese Sake, Peanut Butter, Condensed Milk, Oyster Sauce, Soy Sauce, Sugar, & Fish Sauce...
Tue: Eat Out (Probably Italian @ Mediterraneo Italian)
Happy St. Patrick's Day!
Wed: Japanese Pancake (Okonomiyaki)
I will post a recipe later.
Thu: Vegetable Saute - I might add some meat (e.g, chicken, pork, or bacon) w/ rice
Fri: Eat Out (Probably Japanese @ Jimbo)
Sat: Cabbage & Chicken Salad w/ Thai-Style Peanut Sauce w/ Soft Flour Tortilla (Wrap a salad, maybe?)
Do you have any recipes for cabbage? My hubby do not care for sauerkraut... & I am a little bit lost. I always appreciate hearing from you.
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It's time for menu planning! I realized that since I started menu planning, we have a lot less foods going to waste. I am also more motivated to try out new recipes. I am so loving it!
Because a friend invited us for dinner last Sunday, I did not cook "Spaghetti with Three Tomatoes." So I am forwarding this meal into this week.
I prepare my husband's lunch box a night before, while cooking for dinner (- Call me lazy..., I just don't function well in the morning...). So I also listed a next day's lunch menu as a reminder to myself.
Mon: Leftover Curry on Fettucini & Salad.
BLT Sandwich for Tue's Lunch
Tue: Spaghetti with Three Tomatoes & salad
Fried Chicken for Wed's Lunch
Wed: Korean BBQ Fish (already marinated & frozen) & Dijon Cauliflower (I am going to use Broccoli, instead). * Recipe for Koren BBQ sauce
Leave some for Thur's Lunch
Thur: Peppercorn Chicken with Lemon Spinach & salad
Leave some for Fri's Lunch
Fri: Tarte aux Sardines. * I'll use this pie crust recipe
Sat: Maguro Yamakake Don (Just a picture. I could not find a recipe).
Sun: Kimchi Soup
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As you've probably noticed, but I started joining Menu Plan Monday hosted by Laura @ I'm an Organizing Junkie. Check out what other people are plannig for this week :)
Here is this week's menu at our home;
Mon: Spring Roll w/ salad
Leftover for lunch
Tue: Hamburg Steaks w/ salad
Leftover to make loco moco for lunch
Wed: Chicken & Broccoli Stir-fry w/ miso soup
Chicken & Broccoli for lunch
Thu: Sukiyaki Bowl w/ miso soup
Leftover for lunch
Fri: Curry Rice w/ salad
Sat: Spaghetti with Three Tomatoes w/ salad
Sun: Cold Noodle Salad
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Cabbage was $.49/lb. at China Town this past Saturday. Thus, a lot of cabbages on the menues :)
Mon: Japanese Steamed Custard Cup (Chawan-mushi) & lettuce salad & cabbage miso soup
Tue: Zucchini-Chicken (or Bacon) Spaghetti & steamed cabbage w/ anchovy butter sauce
Wed: Pork Kimchi w/ white radish salad
Thu: Japanese Pancake (Okonomiyaki) & miso Soup
Fri: Sardine-Tomato Spaghetti & cabbage salad
Sat: Sushi
Sun: Spring Roll
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It is already Tuesday.... but here is this week's my menu plan.
Sun: Sweet Miso Sauce Marinated Opah (Moonfish) & Salad
Mon: Sukiyaki Rice Bowl & Spinach Salad & Miso Soup
Tue: Oven-baked Oil Sardine & Green Onion & Salad
Fri: Korean Pancake
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Sun - Sushi (Use leftovers in freezer as ingredients (incl. corns, bacon, smoked salmon, spam, etc.)
(Use leftover for Monday's lunch (Sandwich)
Mon - Vegetable & Beef Stir-fry w/ miso soup (sweet potato)
(Save some for Tuesday's lunch)
Tue - Bean Thread Noodle (Harusame) Salad w/ soup (something)
(Save some for Wednesday's lunch)
Wed - Spicy Kimchi soup
(Prepare bagel sandwich for Thursday's lunch)
Thu - Beef Tortilla w/ Avocado Salsa
(Save some for Friday's lunch (sandwich)
Fri - Chicken and Egg Rice Bowl (Oyako-don) w/ miso soup
Sat - Peperoncini Pasta
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Sun - Fried Noodle
(Use leftover for Monday's lunch)
Mon - Teriyaki Chicken w/ Watercress Salad & Miso Soup (sweet potatoes)
(Leftover for Tuesday's lunch)
Tue - Asparagus & Bacon Pasta w/ Watercress Salad
(Stir fry Asparagus & Bacon for Wednesday's lunch)
Wed - Spring Roll w/ Romaine Lettuce Salad & Seaweed Soup
(Freeze leftovers for future lunch)
Thu - Stir-fried Eggs w/ chives & black fungus & Miso Soup (onions)
(Leftover for Friday's lunch)
Fri - Stir-fried Choi Sum & Miso Soup (sweet potatoes)
Sat - Asparagus & Shrimp w/ Cream Cheese Sauce Pasta
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