Nov 15, 2013

Themed Weekly Menu {Amy}

 This week, Earl and I decided to restrict our shopping to the Asian Market, and do an all asian-type food week.


(Clockwise from the top left)
Chicken-Peanut Curry Soup {Recipe from Ted Allen off Food Network's Site} I left out the pickle topping, and gave it extra peanut butter!
Lo Mein {Recipe from Rasa Malaysia} Colorful and delicious!
Pad See Ew {Recipe from A Beautiful Mess} Another amazing recipe from those amazing ladies.
Egg Drop Soup {Recipe Below}



Simple Egg Drop Soup

6 cups low sodium chicken broth

1 chicken breast
1 cup frozen peas
8 ounces noodles {pick your favorite}
2-3 eggs
green onions, thinly sliced into rounds

Slice chicken into thin strips, set aside. In a small bowl, beat eggs, set aside. Bring broth to a boil, add chicken and let boil until chicken is cooked through {this will vary based on how thick/thin you cut your chicken}. Add frozen peas and noodles cook until noodles are soft. Drop {drizzle} eggs into soup a little at a time, stirring between to break up the wispy eggs. Add green onions, serve.

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