Meal plan nov 25 to dec 2, 2011

Friday – chicken and fennel
Saturday – leftovers
Sunday – chicken curry (see below) and make chili
Monday – fajitas
Tuesday – out
Wednesday – chili
Thursday – beef stir fry

Friday Vietnamese spring rolls

Basic Curry

Heat cooking oil in a pan. Add 1 to 2 tsp. of curry powder. Stir until well mixed, about a minute or so. Add onions, garlic, ginger and sauté until onions are soft. Slide this to the side of the pan. Add about 2 cups of cut up uncooked or cooked meat (e.g. chicken, turkey, beef or lamb, any of which are good choices) with additional oil if necessary. Stir for a couple of minutes, until heated and/or cooked. Add 2 cups of chicken broth, stir the onions, garlic, ginger and meat well in together. Add vegetables of choice (e.g. carrots or peas) plus chopped celery into mix. Stir occasionally over medium heat and simmer until vegetables are cooked. Add 1 cup of dried fruit of choice (e.g. dried apricots or prunes) usually with raisins as a base. Stir mixture well. Add fresh apple slices and, if desired, banana slices. Simmer for about 4 minutes. Garnish with choice of nuts e.g. cashews or coconut.

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