From the time I started writing this blog, until this passed November when I posted the Step by Step Thanksgiving guide I’ve pretty much stuck to posting breakfast items, drinks and baked goods. I’ve decided to start adding savory every day dishes to Breakfast Bakes Bubbly. If you frequent Breakfast Bakes Bubbly, I will continue to share recipes for drinks, baked goods and breakfast items, but every so often I’ll throw in some other items also.
This week I want to share a menu with you all. I created an Asian style menu that will allow you to cook once and eat all week. If your anything like me, you love to cook but you don’t want to be a slave to the kitchen every day. I usually do all of my cooking for the week on Sunday. Jeremy and I will eat left overs Monday – Friday, we’ll order in on Saturday and Sunday I’m back in the kitchen.
I normally like to cook two different things so we don’t have to eat the same dish for lunch and dinner. For this menu I made a; Brown Rice Fried Rice, Chicken Stir Fry, Thai Pork Tenderloin with a Lime Mint Sauce, and Chicken Lettuce Wraps. I intended for the Chicken Lettuce wraps to be for lunch, and the Chicken Stir Fry and the Pork Tenderloin with Lime Mint Sauce for lunch. This menu is perfect for a family of 2 or 3 for about 5-6 days.
To create this menu, the first thing I did was make the brown rice in the rice cooker, which takes about an hour. While the rice was cooking I seasoned and marinated the pork tenderloin. Next I chopped the onions, bok choy and the broccoli. I separated the onions so I knew what I would need for each recipe. I cooked the ground chicken for the chicken lettuce wraps. By this time the rice was done. I opened the rice cooker to allow the rice to cool. As the rice cooled, I made the sauce for the Thai pork, followed by putting the pork in the oven. Next I made the Chicken Stir Fry, and finally the brown rice fried rice.
1.5 – 2 lb pork tenderloin
1.5 – 2 lbs chicken tenders (diced)
2 lbs ground chicken
4 medium sized onions (I like to use Vidalia Onions)
1 tube garlic paste
1 tube ginger paste
1 handful fresh mint (chopped)
2 heads butter lettuce
1 lb baby bok choy
2 broccoli crowns, cut into florets (about 1 lb of broccoli)
International Foods Aisle
6 tbsp Soy Sauce
1 tbsp sesame oil
1-1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 (8-ounce) can diced water chestnuts
1 tsp chili garlic sauce
3 tbsp fish sauce
1-1/2 cups chicken stock
2 tbsp honey
1/4 cup lime juice
7 cups brown rice (cooked) (about 3-4 cups uncooked brown rice)