I'm actually excited about my choices for my menu this week. They all seem tasty and fresh. For more menu plan ideas, visit Org Junkie.
Monday: Couscous and corn salsa from Boites a lunch santé (recipe below)
Tuesday: Roast beef wrap, again from Boites a lunch santé
Wednesday: Chicken and grape salad, from my Mincavie recipe book
Thursday: Fajita pitas
Friday: Ground chicken with salad and veggies
Corn Salsa
2 cups frozen corn
1 red pepper, diced
1 cucumber, diced
2 tomatoes, diced
juice of half a lemon
2 tsp olive oil
1 tsp cumin
1 tsp garlic
mix all ingredients
Chicken and Grape Salad
for the dressing:
1/3 cup oil
1/3 cup lemon juice
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp garlic
for the salad:
1 lb cooked chicken, diced
1 cup seedless red grapes, cut in half
1 cup diced celery sticks
1/4 cup sliced shallots
4 cups lettuce
prep:
whisk the dressing ingredients together and put aside
In a bowl, add the chicken, grapes, celery and shallots. Pour half the dressing on top. Marinate in the fridge for at least 1 hour. Line a salad bowl with lettuce, add marinated ingredients in the centre. Pour the rest of the dressing before serving.
3 comments:
The Chicken and Grape Salad sounds really good. I might have to try and make that!
Hope you have a wonderful week!
Karen
www.homeschoolblogger.com/cookalatte
In regards to the Curry Chicken Salad, I boiled one frozen chicken breast (the kind that comes in the bag at the store) until it was done. I really don't know how long it took to boil. Sorry....
When boiling a chicken breast, it helps to add seasonings to the water. Try adding some salt and garlic powder. You could also add in some chicken bouillon.
Hope that helps!
Take care,
Karen
www.homeschoolblogger.com/cookalatte
thanks Karen, i will have to try that! seems like a timesaver also!
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