January Week 5
Sunday
Lunch: Tuan2
Dinner: 5 mins pizza
Monday
Lunch: https://feelgoodfoodie.net/recipe/avocado-chicken-salad-croissant-sandwich/
- 2 cups cooked shredded chicken
- 1 ripe avocado
- 1/2 cup low-fat plain yogurt
- Juice of 1 lime
- 1/2 tsp garlic powder
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 celery stalk chopped
- 1 green onion thinly sliced
- 1 Tbsp fresh dill chopped
- 4 Croissant rolls or other bread of choice
Instructions
- In a large mixing bowl, mash the avocado, then add the plain yogurt, lime and garlic powder; season with salt and pepper. Whisk together until combined. You can also place all the ingredients in a mason jar and shake it up really well.
- Add the chicken, celery and green onions to the large bowl with the dressing. Stir to combine.
- Cover the mixture and store in the fridge for 4 hours or more to set.
- Slice each croissant roll in half. Spread about 1/2 cup of chicken salad over bottom half. Top with the other half of the croissant. Repeat for the remaining croissants.
- Serve and enjoy!
- Store any remainder chicken salad in an airtight container for up to 2 days.
Dinner: Shrimp Toast (Mian Bao Xia) + kimmari and bao
Ingredients: half the recipe! fresh/frozen shrimp(31-40 per pound *16), white bread(5)- I use grain bread, egg(1), unsalted butter, green onion(optional), potato/corn/sweet potato starch, chicken stock, oil spray, sugar, oyster sauce, ketchup, white wine vinegar, minced garlic
- Mince the shrimp with a knife or a food processor. If you use a food processor, DO NOT blend it too long.
- Put two tablespoons of potato starch.
- Add 1 egg white, 1 tablespoon of chopped green onions, 1 teaspoon of chicken stock, and 1 tablespoon of unsalted butter. Make sure to stir it until it gets thickened. If it’s watery, add more starch or shrimp.
- Cut the crusts off the bread. And then, cut them into small pieces.
- Place 1 tablespoon of the shrimp mixture on the bread and cover it like a sandwich. Repeat the process.
- Put them in the basket. Spray some oil and cook at 180℃ or 356℉ for 7 minutes.
- (While working on step 6) Make a dipping sauce.
- Turn them over and spray some oil again. Cook for another 4 minutes. DIPPING SAUCE
Put 0.5 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of ketchup, 1 tablespoon of vinegar, 0.5 tablespoon of minced garlic and mix it.
Tuesday
Lunch: Sweet potato cheese corn balls https://www.youtube.com/watch?v=SBU7ZGJxoC4&ab_channel=%EB%A7%A4%EC%9D%BC%EB%A7%9B%EB%82%98deliciousday + leftover chicken salad yest
3 sweet potatoes, 590g - 3 pinches of salt - Parsley Powder - Pepper Powder -70g mozzarella cheese - Sweet corn (can be omitted) -1 egg -1 tbsp of milk (rice spoon) - Flour (regardless of type) - Bread crumbs ✤ TIP -Available in oven and airfryer. Spray the oil, 180 degrees 10-15 minutes (adjust while looking at the condition) -Sweet potatoes don't absorb much oil, so it's best to fry them in oil.
Dinner: Tacos eat w peppers
DIY beef taspices: garlic powder, onion p, salt, cayenne, paprika, oregano, lots of cumin, sugar and tomato paste
- V good Salsa
- 2 diced tomatoes
- 3 cloves garlic
- 1/2 onion
- 1/2 tablespoon honey
- 1/2 cup cilantro
- 1/4 teaspoon salt
- Juice from 1/2 lime
- Yank in Zyliss
Wednesday
Lunch: Leftover Chicken/egg Wrap make like fajitas w peppers. Fold Erwan H way. Separately fry the peppers. For C use spinach or cucumber/salad
Dinner: Station hotel
Thursday
Lunch: Zucchini pasta w chicken & mushroom & cherry tomatoes
Dinner: 5 min pizza
Friday
Lunch: Aunt Sue dimsum
Dinner: Bibimen. Soba, cucumber matchsticks, hardboiled egg, sauce and sesame seeds.
Saturday
Lunch: Egg wrap
Dinner: Exchange hotel
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