This weeks menu plan

Monday
Mint and Ginger Chicken
Ingredients
1-1/2 lbs. boneless chicken breast, cut in
1/2-inch cubes
2 Tbs. flour
2 Tbs. fish sauce
2 Tbs. dark soy sauce, divided
1 piece fresh ginger root, peeled,
1-1/2 in. long
2 chili peppers, chopped
1 Tbs. vinegar
1 Tbs. sugar
1 lime, peel grated, juiced
3 C. Nappa cabbage, chopped
4 green onions, chopped
1/4 C. mint, chopped fresh
Directions
Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.

Tuesday
Tacos, burritos, mexican rice, frijoles. Salad.

Wednesday
Palak Paneer serve with rice.

Thursday
Ribs, pasta salad.
Remember to bring out ribs to defrost Wednesday morning so I can cut them up and have them ready for the crockpot on Thursday.

Friday
Festive Tossed Salad
INGREDIENTS
2 tablespoons and 1-1/4 teaspoons olive oil
1 tablespoon and 1/2 teaspoon balsamic vinegar
2-3/4 teaspoons water
1/3 envelope Italian salad dressing mix
5/8 (10 ounce) package Italian-blend salad greens
5/8 medium tomatoes, seeded and chopped
1/3 small red onion, thinly sliced
1/4 cup and 2 teaspoons crumbled feta cheese
3 tablespoons and 1-3/4 teaspoons dried cranberries

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.
Serve with bread and olive oil.

Saturday
Use up ribs, pasta salad.