Food For This Week...

I know that I joined in doing the Menu Plan Monday a few weeks ago. However, I was sick last week so I didn't get to post. So, here is the menu for this week with links to the recipe if you want to try them. By the way, the picture is from a few weeks ago when I caught my potholder on fire. Oops!


Monday - Sweet Chili Chicken over Rice, Green Beans
Tuesday - Taco Bake, Salad
Wednesday - Black-eyed Peas and Rice, Salad, French Bread
Thursday - Spaghetti, Salad, French Bread
Friday - Chicken and Sausage Creole, Rice, Coleslaw, French Bread
Saturday - Chicken and Spinach Enchiladas, Yellow Rice, Refried Beans

Here is a picture of our dinner for tonight, the Chili Chicken. It was spicy and very yummy (if I do say so myself).


Grilled Sweet Chili Chicken With Mango-Cucumber Slaw
From Southern Living

Prep: 15 min., Grill: 12 min.

1/2 cup sweet chili sauce
3 tablespoons orange juice
2 tablespoons honey
1 tablespoon lite soy sauce
1 teaspoon minced jalapeño pepper*
1 teaspoon minced fresh ginger
PAM Original No-Stick Cooking Spray
4 Boneless, Skinless Chicken Breasts
Mango-Cucumber Slaw
2 tablespoons chopped roasted peanuts (optional)

1. Whisk together first 6 ingredients in a small bowl until blended. Remove and reserve half of sweet chili sauce mixture.

2. Coat cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Lightly spray chicken with cooking spray, and place on cooking grate. Grill chicken 6 minutes on each side or until done, basting with sweet chili sauce mixture during last few minutes on each side.

3. Divide Mango-Cucumber Slaw evenly among 4 serving plates, topping each with 1 chicken breast. Drizzle with reserved half of sweet chili sauce mixture, and, if desired, sprinkle with roasted peanuts.

* 1 tsp. sambal oelek may be substituted for minced jalapeño. Sambal oelek is an Indonesian chili sauce that can be found in the ethnic aisle of the supermarket.

Note: For testing purposes only, we used Maggi Taste of Asia Thai Sweet Chili Sauce.

Yield: Makes 4 servings

Southern Living, OCTOBER 2006