MENU - NOVEMBER 13 - 19
Saturday - Chalupas
Sunday - Artichoke Chicken Fettuccine
Monday - Western Beef and Corn Casserole
Tuesday - Sweet Curried Chicken and Quinoa Salad
Wednesday - Ham and Swiss Casserole
Thursday - Beef and Cabbage Pitas
Friday - Stove-Top Chicken ‘n’ Stuffing
SWEET CURRIED CHICKEN
AND QUINOA SALAD
3 c water
1 c quinoa
¼ c sliced almonds
4 boneless, skinless chicken breasts, baked and cut into ½ in cubes
1/3 c mayonnaise
1/3 c sour cream
3t curry powder
1t ground cumin
1 ½ cups thinly sliced celery
1/3 c minced green onion
1/3 c golden raisins
Baby spinach leaves
Bring water to a boil in saucepan over high heat. Stir in quinoa, reduce heat to med-low, cover and simmer 15-18 minutes or until most liquid is absorbed. Place in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.
Combine mayonnaise, sour cream, sugar, curry, cumin and salt. Stir until well blended. Stir in celery, onions and raisins.
Add chicken, almonds and quinoa. Toss and let stand 10 minutes to absorb flavors and allow quinoa to turn yellow slightly.
Serve on bed of fresh spinach leaves.