Menu Plan Monday 1/16-1/22

It is Menu Plan Monday again!


This week is unusual for us (more like this month is unusual!)...Kerry has another interview for medical school on Friday all the way in Pennsylvania and he works some double shifts, so I will be on my own for meals quite a few times this week. I am omitting Thursday and Friday from the menu plan because I plan on just eating leftovers when Kerry is not with us for meals. Breakfast and lunch are the usual.

Here is our plan for the week!

Monday

• Dinner: Thanksgiving in January with my parents

Tuesday

• Dinner: Red eye gravy, mashed potatoes and fruit

Wednesday

• Dinner: Crockpot chicken curry, biscuits and fruit (recipe below)

Saturday

• Breakfast: Soaked whole wheat pancakes, bacon and fruit
• Lunch: Hot dogs, chips and fruit
• Dinner: Calzones and fruit

Sunday

• Lunch: Church lunch
• Dinner: Popcorn and smoothies 

Crockpot Chicken Curry

1 can coconut milk

2 c. garbanzo beans, soaked, rinsed and cooked (2/3 c. dry beans)

2 c. chicken, cooked and shredded

1 tbs. tomato paste

2 tbs. curry powder

1 tsp. coriander

1 tsp. cumin

few dashes of hot sauce (I use Sriacha)

1 onion, chopped

3 cloves of chopped and smashed garlic

1 green pepper, chopped

1/2 of an eggplant, chopped

1 sweet potato, chopped

Assemble all of your spices, coconut milk, hot sauce and tomato paste in the bottom of the crockpot and mix together. The sauce should be a pretty yellow color. Add the chicken and pour in the garbanzo beans. Wash and chop all the veggies, then add to the crockpot. Don't worry about stirring them in with the sauce. They will sit on top of the chicken and steam up nicely. Cover and cook on low for 7-9 hours or on high for 4-6 hours. Stir gently to mix flavors, careful not to mush the sweet potato. Serve over rice.