Menu Plan Monday

To start off the new week right, I thought I would jump on board the menu bandwagon!

Monday: Homemade chicken & corn soup with bread rolls
Tuesday: Pork chops with fried potatoes and vegetables (corn & broccoli)
Wednesday: Satay chicken with rice
Thursday: Spaghetti with homemade tomato and meat sauce
Friday: Roast chicken and vegetables
Saturday: Chicken tacos (with leftover chicken)
Sunday: Moroccan chicken with rice or couscous

Recipes for the above:

Chicken & Corn Soup (4 serves)

1 (or 2 if small) chicken breast
1 medium can creamed corn
2 (or to taste) chicken stock cubes
1 egg
Salt and pepper to taste
*Optional are: half a leek, 1 stalk of celery and 1 carrot - they add to the base layer of the soup. Not needed, but add extra flavour. I only use these if I have some that need to be used.

Fill a medium saucepan up 3/4 full with water. Add chicken and optional vegetables if you're using them. Bring water to the boil and boil until the chicken is cooked and turn down heat slightly to a simmer.
Remove chicken and vegetables from broth. Vegetables can be put aside for another dish. Put chicken on a plate to cool slightly.
Add the stock cubes to the simmering water and once dissolved, add the creamed corn and continue simmer.
Finely shred the chicken now that it's cooled. I use a fork for this, but use whatever works for you. Once shredded, add to the soup.
Have a taste at this point - it may need more stock powder or just a bit of salt and pepper.
Turn off the heat and let it cool ever so slightly. Whisk the egg and add to the soup. It should just dissolve into the soup but depending on how hot the water is, it may poach the egg. If it does this just whisk away to break it up and take out any large bits. We eat as is. ;)
Serve with fresh baked bread rolls and butter!

Homemade Tomato & Meat Sauce

500g beef mince (hamburger)
1 sachet tomato paste
1 can Big Red tomato soup
1 medium onion
1 tbs Italian Herbs seasoning
1 tsp garlic powder
Salt and pepper to taste

Brown mince and onion in a small amount of oil (if needed). Once cooked, add tomato paste and mix with meat. Add tomato soup and stir. Add seasonings and garlic powder. Taste to see if it needs more of anything (ie, salt, or pepper, or herbs etc). That's it! Serve with pasta.

Spicy Moroccan Chicken (serves 8)

900g (2lbs) boneless chicken thighs halved
1/4 water + 1/4 vinegar put together
3 tbs honey
1 tbs oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
1/2 tsp ground cinnamon
1 medium onion, sliced
4 garlic cloves, crushed (or 1 tsp garlic powder)
2/3 c pitted prunes halved
2/3 dried apricots halved
Salt and pepper to taste

In the morning (or the night before) combine all ingredients other than chicken in a shallow casserole dish. Mix together until combined. Add chicken and coat in marinade. Cover and chill overnight (or 8 hrs) in fridge.
Take dish out of fridge, remove cover and put straight into a 205C (or 400F) oven for about 30-40 minutes, stirring occasionally, until chicken is no longer pink.

(from Company's Coming - Rush Hour Recipes by Jean Pare)