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Well, I’m back and can’t wait to have a normal meal plan this week!!  This will be a week for new recipes and some good faithful ones.  I also bought a bread maker this past week which is FABULOUS, and I’ll be doing a specific post about that later this week, so get your bread maker recipes ready to share!  In the meantime, here is my menu for this week:

Monday: Squash and Lentil Soup
Tuesday: Filled Buns
Wednesday: Leftovers
Thursday: Cantonese Chicken and Stirfry Veggies with Rice
Friday: Leftovers
Saturday:
Sunday: Sandwiches

Squash and Lentil Soup:
1 clove of garlic
1 onion
3 cups of diced butternut squash
1 sweet potato
2 diced carrots
1 red pepper

Put the above veggies in a chopper or food processor and chop very small. Put into a large pot and add 6 cups of veg broth. Add more if needed. Add 2 chopped fresh tomatoes. Bring to boil. Add 1 cup of lentils. Cook until tender. Then puree with a hand held food blender right in the pot. Add salt and pepper if needed!

Filled Buns: There is a restaurant near where we live that makes these awesome buns that are filled with amazing stuff! Some are like burgers inside, some are curried chicken, etc. I’m going to experiment with this and then post the recipe next week…

Cantonese Chicken:
2 lbs. cicken pieces
1/2 cups ketchup
1/4 cup melted honey
1/4 cup soy sauce
2 tbsp. corn starch

Mix ketchup, honey and soy sauce together. Dissolve corn starch in water and add to honey mixture. Mix together with chicken pieces (can be frozen or thawed.). Leave for a few hours (overnight is best) to marinade. Bake in the oven at 350F for 1.5 hours or in a slow cooker for 4-5 hrs. on high or 6-8 hrs. on low. Serve with rice and steamed vegetables.