Menu Plan Monday! Bring on the 300th Post GIVE-A-WAY!!

In honor of my 300th blog post this week I am having a little FREE GIVE-A-WAY!!!!! Thanks for stopping by. All you need to do to enter is leave a comment at the bottom of this post along with your e-mail address and/or blog URL so that when you win I can let you know! I am giving away this really cool cookbook and a $10 Starbucks card!

We will shuffle up all the entries and pick a winner to be announced on FRIDAY, AUGUST 22nd! Please enter by 3:00 PM PDT on 8/21/08.

Giveaway Terms:

1. Comment to enter.

2. Winner will be chosen Thursday, August 21st and announced at 4:30 PM PDT on Friday, August 22nd.

3. Shipping is to U.S. only.

4. Make sure to include a way for me to contact you through your blog or email. Do not post your mailing address or phone number in the comment section.

Now on to this week's menu......I am trying a few new things this week - oh boy!

I saw this crazy guy cook with his family a few weeks ago and I loved the look of his veggie burgers, named after his sister, Morgan.

The Thai Chicken recipe is from Rebecca Lane's newest WW cookbook - nothing beats a great curry. Check out more great menu plans HERE

GOOD LUCK TO ALL THOSE GIVE-A-WAY ENTRIES!!!!

Enjoy!

Stacy

Monday: Morgan's Veggie Burgers with Jo Jo Potatoes (thanks to A Pinch of This)

Tuesday: Thai Chicken Curry with Brown Rice**

Wednesday: Halibut Fish Tacos with Cilantro Lime Coleslaw (thanks to For the Love of Cooking)

Thursday: Pork Dijon Cutlets with Garlic Green Beans

**WW Thai Chicken Curry with Brown Rice

Makes 4 servings

Ingredients:

2 tsp canola oil

1 pound skinless, boneless chicken breasts, cut into 1/2 inch strips

salt

1 onion, thinly sliced

2 garlic gloves, minced

1 tsp grated ginger

1 tbp packed light brown sugar

2 tsp Thai Red Curry Paste

1/2 tsp ground cumin

1/2 pound asparagus, cut diagonally into 2-inch pieces

1 cup unsweetened coconut milk

1 tbp fish sauce

1/2 cup fresh basil, chopped

2 cups cooked brown rice

Directions:

1. Heat 1 teaspoon of the oil in a large skillet, then add chicken and sprinkle with salt. Saute until browned and cooked through, about 5 minutes. Transfer chicken to a plate.

2. Heat remaining 1 teaspoon oil in the same skillet over low heat, then add onion, garlic and ginger. Saute until fragrant and the onion softens, about 6 minutes.

3. Stir in the sugar, curry paste, and cumin; cook for 1 minute, stirring constantly.

4. Add asparagus, coconut milk and fish sauce; bring to slow boil. Reduce heat and simmer, covered, until the asparagus is crisp-tender - about 3 minutes.

5. Add the chicken and basil; heat through.

Serve with brown rice