February Week 4

Sunday (defrost chicken breast)

Lunch: Exchange Hotel

Dinner: Leftover chicken breast

Monday (My B'day!!) 

Lunch: Tacos

Dinner: Gai Wong

Tuesday

Lunch: Flovie w KT

Dinner: Chicken quesadillas: https://www.youtube.com/watch?v=0TRokMB9AnI&ab_channel=RecipeTinEats 

Onion powder, cayenne, salt, oregano, paprika, cumin. Mix. Marinade chicken breast.

Fry garlic and onion, bell pepper. Remove. Fry chicken. Cut into tiny cubes and put cheese, corn, veg mix, coriander/cilantro, chicken, cheese again on half the tortilla then fold into half. Grill it.

Wednesday

Lunch: Turkey club sandwiches! https://www.youtube.com/watch?v=6oQXZxyxjzg&ab_channel=Honeysuckle

One part mayo, one part pesto. Mix. 

Bread, spread, lettuce, tomato slices, red onion, cheese, smoked turkey ham, airfried bacon?, bread.

Dinner: Jap curry tonkatsu and rice-  put potato, carrot and onion as the veg

Thursday 

Lunch: Solo lunch (Leftover tacos)

Dinner: Chicken pot pie- Use leftover puff pastry, veg in fridge, 2 potato, carrot, celery, peas

Friday 

Lunch: Chicken rice p rolls w leftover chicken thighs

Dinner: Gyoza w noodles and soup and veg 

Saturday

Lunch: Ham sandwich

Dinner: https://www.recipetineats.com/honey-mustard-chicken/ with mash potato (use leftover chicken thighs)

Ingredients

• ▢4 chicken thighs
• ▢Salt 

SEASONING 

• ▢2 tbsp flour
• ▢1 tsp garlic powder

THICKENER

• ▢1 tbsp mayonnaise 
• ▢1 tsp cornflour or 2 tsp flour

SAUCE

• ▢1 1/2 tbsp + 1/2 tbsp olive oil
• ▢2 cloves garlic minced
• ▢1 cup chicken broth / stock (250ml)
• ▢1/4 cup Dijon mustard (70g)
• ▢1/4 cup honey (85g)
• Thyme
• 
  

• Sprinkle chicken with salt then toss with Seasoning.
• Thickener: In a small bowl, mix together the mayonnaise and flour.
• Heat some oil in a skillet over medium high heat. Add chicken and cook until golden and done. Remove onto a plate.
• Fry caramelised onions in a pot. After done, remove and add olive oil and put garlic in. Sauté for 20 seconds or until golden (don't let it burn).
• Add chicken broth, bring to simmer, scraping the bottom of the fry pan.
• Whisk in Dijon Mustard and honey, then whisk in Thickener.
• Add thyme and wholegrain mustard, if using.
• Cook for 1 - 2 minutes or until starting to thicken. Adjust salt to taste.
• Serve on mashed potato, garnished with parsley,

Minced beef	1 pck	Quesad
Pork chops	1 small pack	Tonkatsu
Jap curry	1	for Tonkatsu
Carrots	1 pck
Zucchini	1	Jap curry
Low carb potato (not sweet)	3 biji	Jap curry and chicken pie
Gem lettuce	1 small pack	For sandwiches
Avo	1	For sandwiches
Smoked turkey ham/ham	1 pck	For sandwiches
Tomato	1	For sliced sandwiches
Miso	1	restock
Chicken thigh	1 pack	For pot pie and rice p rolls