Weekly Meal Plan - Week #2

Monday - Chicken Lettuce Wraps
Tuesday - Taco Salads Or Taco Wraps
Wednesday - Crockpot Southwestern Stew
Thursday - Pulled Pork
Friday - Against All Grain stir fry with mini spring rolls
Saturday - Halloween Night Food
Sunday - Slow Cooker Stew

RECIPES

Chicken Lettuce Wraps (The Pioneer Woman)

Ingredients

1/3 cup Hoisin Sauce
1/3 cup Soy Sauce
2 Tablespoons Grated Ginger
1 Tablespoon Sriracha
1 Tablespoon Rice Wine Vinegar
3 cloves Garlic, Grated
2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
1/4 cup Chopped Cilantro
8 whole Butter Lettuce Leaves
1 cup Bean Sprouts
1 cup Thinly Sliced Red Cabbage
1 cup Julienne Carrots
1 cup Cucumber Slices
2 Tablespoons Chopped Peanuts
1 cup Cooked Thin Rice Noodles
Sweet Chili Sauce, For Serving

Instructions

For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.

Heat a grill pan over medium-high heat.

Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.

For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.

To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

Southwestern Beef Stew (Adapted from Michael Smith)

Ingredients

Few splashes any vegetable oil
2 pounds stewing beef, cubed
4 onions, peeled and thinly sliced
1 whole head garlic cloves, peeled
2 red bell peppers, seeded and minced
1 or 2 jalapeno peppers, seeded and minced
2 tablespoons chili powder
1 28 ounce can whole tomatoes
1 14 ounce can pinto, red or black beans, drained and rinsed
1 cup frozen corn

Instructions 

Thoroughly dry the beef by patting it with paper towels; dry beef sears better.

Preheat a large heavy pot over medium-high heat and add enough oil to cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium-high heat usually works best. Be patient, this is the only chance you’ll have to add the rich deep flavour of caramelization to the moist stew.

Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed. Remove the meat and set aside.

Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from the bottom of the pan. Continue until the onions are golden brown. Add the red and jalapeno peppers. Stir in the chili powder, canned tomatoes, beans and the browned beef.

Transfer to a slow cooker. Cook on low 5-6 hours. Check it every hour or so. If it seems to get dry, add 1/2 cup beef broth or water. 

When you are ready to serve, stir in the frozen corn. Top with sour cream, cheddar cheese and/or sliced green onions if you like. 

Korean Beef Noodle Bowls (adapted from Against All Grain)

1 teaspoon freshly grated ginger
1/8 cup soya sauce 
1 tablespoon sesame oil
1 clove garlic, minced
½ teaspoon red pepper flakes
1 pound flank steak, cut against the grain into thin strips

Noodle Bowl

Whole wheat spaghetti noodles (cook to al dente)
1½  tablespoons sesame oil, divided
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 tablespoons honey
1 tablespoon apple cider vinegar
¼ cup soya sauce
1 teaspoon red pepper flakes
1 cup shitake mushrooms, stems removed and halved
3 cups baby spinach
1 cup shredded carrots
Sesame seeds
 

Instructions

1) Mix together first five ingredients, and pour over the sliced beef. Refrigerate for at least 6 hours or up to 24 hours.

2) In a deep sauté pan or wok, heat 2 teaspoons of sesame oil over medium-high heat.

3) Pat the marinated beef dry with paper towels, then add it to the hot oil.

4)  Cook the beef for 5 minutes until it is browned on the outside. Remove it from the pan, discard the oil, and set the beef aside.

5) Add the remaining sesame oil to the pan, and heat on medium high. Add the onions, garlic, and ginger. Cook for 5 minutes, stirring frequently.

6)  Pour in the honey, apple cider vinegar, soya sauce, and red pepper flakes, and bring to a boil.

7) Reduce heat to a simmer, then add the mushrooms, spinach, and carrots, and cook for 3 to 5 minutes until the vegetables are soft.

8) Toss in the noodles, and let them cook for 5 minutes until soft.

9) Serve garnished with sesame seeds.