This weekend I was a little ahead on the meal planning, which was great since I came down with a nasty head cold late today. I managed to get through cooking one meal and we’ll see how things play out the rest of the week.
Sunday – Lemongrass chicken with toasted almond rice. I’m including this slow cooker chicken recipe below. The meal actually came from my eMeals plan this week. I’m glad I made it tonight because the second half of the recipe plus the side was a little much (this was definitely NOT a one-pot recipe.) When I toasted the sliced almonds, I ended up charring them. I was just trying to do so many things at once. But it’s worth trying (my toddler even liked most of the meal and he rarely eats what we’re eating.)
Monday – Atlanta Bread Company. We’re meeting some of my ceramics class friends for dinner.
Tuesday – Spaghetti. Something easy.
Wednesday – Weight watchers slow cooker jerk chicken. (I’m REALLY excited to try this recipe!)
Thursday – Grilled chicken sandwiches (or chicken with pesto for me – the sandwich was something my husband requested.)
Friday – Pizza. It’s been two weeks since we’ve had pizza. That’s two weeks too long!
Saturday – Not sure. We’ll have family in town so we may have a date night or we’ll all go out to dinner. We’ll have to play it by ear.
Lemongrass chicken with toasted almond rice
2 lb chicken thighs, skinned
1 1/4 teaspoons salt, 3/4 teaspoon pepper
2 tablespoons canola oil
1 cup chicken broth
2 tablespoons peeled, grated fresh ginger
11/2 tablespoons peeled, chopped lemongrass
1 teaspoon rice vinegar
2 cups uncooked long grain brown rice
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley
1 tablespoon olive oil
1/2 teaspoon ground coriander
1/4 teaspoon salt, 1/4 teaspoon pepper
Sprinkle chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Heat canola oil in a large skillet over medium-high heat. Add chicken; cook 5 minutes or until browned on all sides. Transfer chicken to a 5- to 7-quart slow cooker. Add broth, ginger, and lemongrass. Cover and cook on Low 4 hours. Stir in vinegar. Cook rice according to package directions. Stir in almonds, parsley, olive oil, coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Seared Sesame Snow Peas and Carrots
1 tablespoon canola oil
1 lb snow peas, trimmed
2 carrots, shredded
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
2 teaspoons dark sesame oil
Heat oil in a large skillet over medium-high heat. Add peas; cook 4 minutes or until crisp-tender. Add carrots, soy sauce, and pepper. Cook 1 minute, stirring constantly. Remove from heat. Stir in sesame oil.
Note: The eMeals link is an affiliate link. You can save 15% off a plan by using the code Dinner15. I was not compensated for this post, but I have received a subscription to eMeals, which I’ve been using and really liking.
Also, I’m linking up with OrgJunkie. Check out the site for more great meal plans!