Here is the menu for the week (last week we did not have everything as I had planned- we made a trip to City BBQ and that was two meals for us and cereal on our busy soccer practice night so we did not have a couple of the meals)
Monday-Hamburgers and fries
Wednesday- Stew (I am planning to use some of the carrots from my garden- yum!)
Thursday- my birthday we will be over at my parents
Friday- Chicken and Bacon Florentine
Saturday- Sesame Chicken with Bok Choy (this is a new recipe for me- hopefully we like it)
Sesame Chicken with Bok Choy
Robin to the Rescue by Robin Miller, Page 108
1 tbsp olive oil
4 cups chopped bok choy (stems and leaves)
1 medium red bell pepper (seeded and sliced into thin strips)
4 boneless skinless chicken breast halves
salt and freshly ground black pepper to taste
1/2 cup reduced sodium chicken broth
1/2 cup sake (rice wine)
1 tbsp toasted seasme oil
1 tsp peeled and minced fresh ginger
1 tsp red curry paste
1/4 cup chopped fresh cilantro
Heat the oil in a large skillet over medium high heat. Add the bok choy and bell pepper and cook stirring for 2 minutes. Remove the vegetables from the pan and set aside.
Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown about 2 minutes per sides.
In a small bowl wisk together the broth, sake, seasme oil, ginger and curry paste, pour over chicken and bring to a simmer. Return the vegetables to the pan, partially cover and simmer until the chicken is cooked through, 2 to 4 minutes. Remove from heat top with cilantro and serve.