Monday, April 25, 2011


Last day of getting to spend all day with Grumpy before he heads back to work tomorrow.. Went in to Victoria to see his mom for a bit, did a bit of shopping,....then went to see the boys but they were down for nap so visited with mom and dad for a bit then we headed home... Just got home baking cookies as the cookie jar is bare... need a cookie in the afternoon with tea...
Here is this weeks menu..

MONDAY  Chinese Chicken and Noodle Salad
TUESDAY  Tuna Casserole
WEDNESDAY  Slowcooker Thai Chicken
THURSDAY Homemade Pea Soup and Bread
FRIDAY  Omelets and Pan Fried Potatoes
This delicious Chinese-inspired salad is crisp, crunchy, and cool with shredded cabbage, carrots, and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger, and soy combination — you may want to double the dressing and save some for a salad the next day
Chinese Chicken
and Noodle Salad


  • 1 package(s) (3-ounce) low-fat ramen-noodle soup mix 
  • 1/4 cup(s) slivered almonds
  • tablespoon(s) sesame seeds
  • 1 1/2 teaspoon(s) canola oil
  • 1 pound(s) boneless, skinless chicken breasts, trimmed
  • 3 slice(s) (1/4-inch-thick) fresh ginger
  • 1/2 teaspoon(s) salt
  • 3 tablespoon(s) orange juice
  • 3 tablespoon(s) cider vinegar
  • 5 teaspoon(s) reduced-sodium soy sauce
  • 5 teaspoon(s) sugar
  • 3/4 teaspoon(s) toasted sesame oil
  • 2 cup(s) shredded green cabbage
  • 1 medium carrot, shredded
  • 3 scallions, chopped
  1. Preheat oven to 350°F.
  2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds, and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
  3. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes.
  4. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
  5. Meanwhile, combine orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
  6. Just before serving, combine the shredded chicken, cabbage, carrot, and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient — and seemingly healthful — product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you're buying.
Don't forget to recommend  a friend to become a follower and get yourself and your friend into the monthly giveaway...
Have to go cookies ready..Yummmmy


  1. Thanks for stopping by my blog! I now follow you too! Feel free to use my recipes. I look forward to spending time here reading all of your wonderful posts!

  2. are now entered in the Giveaway this month and Good Luck... I love following your blog as well.. have a great day!

  3. I like your plans for the week. The chicken is a winner, in my book. I am now following you and as another granny, I am excited to see what you are going to share.

  4. Hello Granny.. Is it not wonderful... Welcome to my blog and enjoy my blog.. It has become a passion of mine and everytime I get a new follower it makes is all worth well..Have a great day!!!