Menu Plan Monday: Hamming It Up!

I got such a fantastic post-holiday deal on a ham at Costco that we're eating pig all week long.  

Unlike the week I was forced to eat turkey, I'm excited about this week 'cause I love me a juicy piece of ham any day and any way: salads, soups, main dishes, off the bone, on the bone, the bone, what-evah!  You know, I love ham so much that Wilbur would've been in big trouble with Laura as his friend in lieu of Charlotte, and "some pig" would mean something entirely different to children all about this earth.   Yes, be thankful; be very, very thankful.

Breakfasts: (Oranges & Grapefruits)

Soaked Oatmeal

Yogurt Smoothies

Hulled Barley

Blueberry-Sour Cream Muffins

Lunches: (Cold Fruits & Veggies)

Any leftovers we can wrench from hubby's hand

PB & Honey Sandwiches

Salami & Cheese on Crackers, Pickles & Olives

Eggs on Toast

Monday: Baked Ham with Tita's Brown Sugar-Mustard Glaze; Green Beans; Green Salad w/Mandarin Oranges, Red Onion, Celery, and Candied Almonds; & Sweet Potato Rolls

Tuesday: Split Pea Soup w/Ham, Green Salad

Wednesday: Tyler Florence's Spaghetti alla Carbonara ((substituting ham for bacon and adding a nice splash of white wine)); Green Salad

Thursday: Ham, Potato & Broccoli Frittata; Fruit Salad

Friday: Orange Chicken over Brown Rice; Sesame-Soy Green Beans ((I don't think I'll be able to get my hubby to eat another piece of ham))

Low-Fat Orange Chicken  

((I made this up last week, so the ingredients may not be exact.  Sorry, I cook to my taste alone, but it was so stinking good that I had to share my joy!  I'm sure there is something out there in recipeland like it, but this one requires NO BATTERED FRYING, not to mention my baby boy licked his plate clean--literally!))

Zest of one orange

juice of the zested orange

juice of one lemon

5-T rice vinegar

4-T soy sauce

5-T dark brown sugar

1 1/2-t fresh ginger

1-t minced garlic

2 stalks green onion, sliced

1-T raw sesame seeds

1-t asian chili paste

splash of sesame oil

1 1/2 cups water, maybe

Place all the ingredients into a saucepan and bring to the brink of a boil (basically, a shotgun marriage).  Cool the mixture (I placed mine into a four-cup container, which showed 3 1/2 cups of sauce).  Place 1-1/2 cups cooled mixture into a freezer bag with six healthy chicken breasts and marinate for as many hours as you wish, up to eight, I guess.  After eight hours, I charge.  Spray a heavy skillet with a mist of flavorless cooking oil, or add a tablespoon of butter to fatten it up, whatever you prefer.  Sear chicken at a high heat to burn off the extra marinade ((or chicken will poach--eww--instead of fry)), then reduce heat to cook through.  Meanwhile, warm remaining sauce over medium heat, adding a simple mixture of cornstarch and water to thicken.  Serve chicken over brown rice and pour on the sauce.  Oh! and I added another dollop of chili paste at table, 'cause I like my food hot & spicy!  That's the Mexican in me, I suppose ((Thanks, Momma)).

Saturday: White Bean Soup w/Ham Bone; Green Salad; Cornbread

I've stopped planning for Sundays.  Sometimes we're home, sometimes not.  Plus, if I need a little flex-room, I can always move a meal to Sunday, right?

Hope your week promises as many comforts as mine!  If not, pop in over at Organizing Junkie and add some delights to your menu.  Ta-ta for now!