Last weeks Monday Menu was such a hit we are going to keep going every Monday  – and give away an advance copy of THE WHAT’S FOR DINNER SOLUTION every Monday until October 1st when the book comes out.

I have to say, I LOVED your menus last week. As one poster said “I want to go live at their houses…”  So this week, I’m going to give you two chances to win: 1. Your first chance to win is by posting your menu. 2. If you share one of your favorite recipes in the comments, I will enter you again.

Here in my menu for Monday – Friday

Monday: Eating out (after our weigh in – yep – that’s when we eat it up…)

Tuesday: Sushi (because Roger is at a meeting and he hates sushi…)

Wednesday: Chicken Marsala and Mashed New Potatoes, Asparagas

Thursday: Curry chicken and veggies, on Jasmine Rice

Friday: BBQ Chicken, BBQ Corn, Baked Potatoes

So since I’m asking you to share some of your favorite recipes, I’m re-sharing one of mine. I’m doing this one on Saturday night when we start our Sabbath.

When I shared this recipe before, two people commented that they didn’t have any of these ingredients in their homes and it would be a waste. I don’t want to be wasteful, but once you try this recipe you will want to have it every week. Don’t worry. These ingredients will be used up…

Don’t forget to enter to win!

Asian Chicken Wrap Ups

Prep 20 Minutes

2 cups chopped cooked skinless chicken breast (chop up strips from pre-packaged chicken breasts)

3 tablespoons rice vinegar

1-1/2 tablespoons light soy sauce

1-1/2 teaspoons sesame oil

1/4 cup chopped green onions

1/4 cup sliced almonds

1/4 cup crispy rice noodles

Seasoned salt and pepper

1 cup shredded carrots

1 cup shredded broccoli slaw

Four to six butter lettuce leaves

1/3 cup Peanut sauce (store-bought)

1/3 cup Asian salad dressing for dipping sauce (store-bought)




In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, , green onions, and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and let set in the refrigerator for an hour.


Add small containers each of peanut sauce and Asian dipping sauce to platter.

On platter, arrange lettuce leaves. Divide up the chicken mixture and place a mound of it on each leaf. Top with crispy noodles, carrots and cabbage. Roll up the leaf and dip in one of the sauces.


Serves 4 as appetizers, 2 adults as a main course

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