MENU:
Day 1
Honey-Teriyaki Chicken Fingers with Sesame Seeds
Cellophane Noodles
Snap Peas
Day 2
Creamy Fusilli with Mushrooms and Chicken
Day 3
Cashew-Crusted Salmon with Bok Choy
Day 4
Salmon Cobb Salad in Creamy Dill Dressing
Meal #1
Honey-Teriyaki Chicken Fingers with Sesame Seeds with Cellophane Noodles
- Whisk together honey-teriyaki mixture. Cut chicken into strips and place into shallow dish with mixture. Place chicken onto griddle and cook.
- Cook cellophane noodles and toss with chopped cilantro and sesame oil
- Place snap peas in the microwave, cover with plate and cook.
- Remove chicken from griddle and toss with sesame seeds.
- Serve 4 of the breast halves (about 6 strips per serving) over the noodles and reserve the rest for another meal.
Meal #2
Creamy Fusilli with Mushrooms and Chicken
- Cook pasta to al dente.
- Saute mushrooms. Meanwhile, cut reserved chicken. Add to skillet diced chicken, thyme, sherry, chicken broth, flour, milk.
- Drain pasta.
- Remove mixture from heat and stir in cheese and pasta. Fold in olives.
Meal #3
Cashew-Crusted Salmon with Bok Choy
- Brush salmon with honey mustard and season with onion flakes and pepper. Coat only 4 of the 6 salmon fillets with chopped cashews and place in skillet.
- Saute garlic in another skillet and add chopped bok choy and water.
- Serve only cashew crusted salmon with the bok choy. Reserve the rest for another meal.
Meal #4
Salmon Cobb Salad in Creamy Dill Dressing
- Pull 2 reserved salmon fillets apart with 2 forks.
- Place lettuce on a platter. Top with salmon pieces, cooked bacon, shredded carrots, pepper, onion, capers, eggs and cheese.
- In a small bowl whisk together the sour cream, buttermilk, Dijon mustard, dill.
- Season with salt and pepper, pour over salad and enjoy! .
