Here is my Menu Plan for the week of June 22-28.
T - Smoothies
W - Cereal
Th - Breakfast sundaes
F - Whole Wheat pancakes (I will use the waffle recipe to make pancakes)
S - Cereal
S - Omelets
Nothing special - Just sandwiches and leftovers
M - Meatloaf
W - Chicken Lettuce Cups (recipe below)
Th - Round steak, potatoes, corn
F - Tostada night
S - Steak kabobs
S - Free for all
Chicken Lettuce Cups (from Good Housekeeping)
3 tbsp reduced sodium soy sauce
2 tsp grated peeled fresh ginger
1 tsp honey
2 tsp Asian sesame oil
1 1/4 lbs chicken tenders, cut in chunks
1 cup frozen shelled edamame
2 medium stalks celery, chopped
12 large boston lettuce leaves
1. In a cup combine soy sauce, ginger, and honey. Set aside.
2. In a non-stick skillet, heat sesame oil on medium 1 minute. Add chicken chunks and cook 3 minutes, stirring occasionally.
3. Add edamame to chicken in skillet; cook 2 minutes, stirring occasionally. Stir in celery; cook 2 minutes longer. Add soy sauce mixture; cook 1 to 2 minutes or until chicken is cooked through, stirring occasionally to coat chicken with sauce. Makes about 3 1/2 cups.
4. Arrange lettuce leaves on 4 plates. Divide chicken mixture among the lettuce leaves, using a generous 1/4 cup per leaf. Fold leaves over chicken mixture and enjoy!