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Weekly Menu #661 And The Book Of The Week
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What I Read Last Week - May 25th
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Sunday Confessions #359
137/250 2026 Reading Challenge
Chopped Chicken Bacon Ranch Sandwich
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 6 slices bacon
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon ranch seasoning mix (or 2 tablespoons prepared ranch dressing)
- ¼ cup finely chopped red onion
- ½ cup finely chopped celery
- ½ cup finely chopped lettuce
- 1 medium tomato, diced
- 1 hoagie/sub sandwich roll (about 8-10 inches)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
How Much Time Will You Need?
This sandwich takes about 25 to 30 minutes in total. You’ll spend around 10-15 minutes cooking the chicken and bacon, 5 minutes chopping and mixing the ingredients, and a few minutes assembling your sandwich.
Step-by-Step Instructions:
1. Cook the Chicken
Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and black pepper. Cook the chicken for about 6-7 minutes on each side, or until the inside is no longer pink and it’s golden brown outside. When done, take the chicken off the heat and let it rest for a few minutes.
2. Cook and Chop the Bacon
While the chicken rests, cook your bacon in a separate pan until it’s crispy. Drain the bacon on paper towels to remove extra grease, then chop it into bite-sized pieces.
3. Make the Ranch Dressing Mixture
In a mixing bowl, stir together the mayonnaise, sour cream, and ranch seasoning mix. If you’re using prepared ranch dressing, you can skip adding seasoning and just mix the ranch with mayo and sour cream.
4. Prepare and Combine the Filling
Chop the rested chicken into small pieces and add it to the bowl with your ranch dressing mixture. Then add the chopped red onion, celery, lettuce, and diced tomato. Toss everything together gently.
5. Add the Bacon and Assemble Your Sandwich
Fold the chopped bacon pieces into the chicken and veggie mixture, saving a little extra if you want to use it as a topping. Slice your hoagie roll lengthwise, leaving a hinge if you like. Fill it generously with the chopped chicken bacon ranch filling. Top with any extra bacon or lettuce if you wish.
6. Serve
Enjoy your sandwich right away for the best taste and freshness. It’s perfect for a quick lunch or an easy dinner!
Simple Bolognesi
Ingredients
- 1 lb. spaghetti
- 2 15 oz. cans tomato sauce
- 1 lb. ground turkey
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- ½ cup yellow onion grated or finely chopped
- ¼ cup carrot grated or finely chopped
- 4 garlic cloves minced
- 1-½ teaspoon dried parsley
- 1-½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ tsp black pepper
- ½ tsp salt
- ¼ cup parmesan cheese grated
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Heat oil in a large saucepan over medium heat. Add carrot and onion to the pan. Drizzle balsamic vinegar over veggies. Cover and cook for a few minutes until veggies are tender, stirring occasionally.
- Add garlic and ground turkey to the veggies and cook until turkey is fully cooked through about 10 minutes.
- Stir in tomato sauce, seasonings and parmesan cheese. Cover and cook over a very low simmer for another 10-15 minutes, stirring occasionally.
- Serve Turkey Spaghetti Sauce over cooked spaghetti! Enjoy!
Tofu Bánh Mì Bowls
For the quick pickles:
- 2 carrots, peeled and julienned
- 1 daikon radish, peeled and julienned
- 1 jalapeno pepper, sliced
- 1/2 cup water
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 teaspoon sugar
For the tofu marinade:
- 1 tablespoon fish sauce
- 1/4 cup rice vinegar
- 1/2 teaspoon lime juice
- 1 teaspoon sugar
- 1 garlic clove, minced
For the spicy mayo:
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1/8 teaspoon fish sauce
For the bowl:
- 14-ounce package extra-firm tofu, drained and pressed
- 1 cup quinoa
- 1 cucumber, peeled and sliced
- 2 tablespoons chopped cilantro
- 1/4 cup peanuts, chopped
- Soy sauce and extra lime juice for serving
Instructions
For the quick pickles:
- Pack vegetables into a pint-sized jar. In a small saucepan, bring water, vinegar, salt and sugar to a boil, stirring until dissolved.
- Pour liquid over vegetables, leaving 1/2 inch space at the top. Gently tap the jar to remove any air bubbles. Securely screw lid onto jar.
- Let jar cool to room temperature and then store in refrigerator, letting them pickle for at least 48 hours before using.
For the tofu marinade:
- In a medium bowl, whisk together fish sauce, rice vinegar, lime juice, sugar and garlic until combined.
For the spicy mayo:
- In a small bowl, whisk mayonnaise, sriracha, lime juice and fish sauce until smooth and creamy.
For the bowl:
- Cut tofu into eight even rectangle slices. Add to marinade and let sit in refrigerator for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place marinaded tofu onto baking sheet and bake for 30 minutes, flipping over halfway through.
- Meanwhile, cook quinoa according to package directions.
- In a non-stick pan add 1 tablespoon olive oil over medium heat. Add baked tofu slices in two batches (to avoid crowding the pan) and let cook for 3-5 minutes on each side, or until golden-brown.
- Divide quinoa evenly between bowls. Top with tofu, pickled vegetables, cilantro, peanuts and cucumber. Finish off with a squeeze of lime juice, a splash of soy sauce and drizzle spicy mayo over top.
Chorizo Street Tacos
Chorizo Tacos
- 1-2 Tablespoons avocado oil or olive oil
- 1 medium white onion diced and divided
- 1 lb Mexican chorizo bulk raw chorizo or chorizo sausages with casings removed
- 12 corn tortillas
- Street Taco Toppings: cilantro, fresh limes, and white onion
Instructions
- Cook the onion (3 min): Heat the oil in a large skillet over medium-high heat. Once it's hot, add half of the diced onion and cook to sweat for 3-4 minutes, until the onion is soft and translucent.1-2 Tablespoons avocado oil,1 medium white onion
- Crisp the chorizo (8 min): Crumble the chorizo on top and cook, stirring occasionally, for 5-6 minutes, until no pink remains. Continue to cook for another 5 minutes, only stirring 2-3 more times to let the outsides of the chorizo crisp and char.1 lb Mexican chorizo
- Warm the tortillas (2 min): Heat a griddle or separate dry skillet over medium heat to warm the tortillas. Cook them for 30-60 seconds on each side, or until warmed through. Alternately, cook them over an open gas flame for 15-20 seconds on each side, until charred.12 corn tortillas
- Serve: Spoon the chorizo mixture into the warmed corn tortillas then top with the remaining chopped onion, fresh cilantro and a squeeze of fresh lime juice. Or add your favorite taco toppings.
Gochujang Chicken Thigh Lettuce Wraps
Chicken & Marinade
- 1 lb boneless, skinless chicken thighs, cut into strips
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
Crunchy Slaw
- 2 cups napa cabbage, shredded
- 1 cup red cabbage, thinly sliced
- 1 medium carrot, julienned
- 4 radishes, thinly sliced
- 3 green onions, thinly sliced
- 2 tbsp fresh cilantro, chopped
Slaw Dressing
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- Salt and pepper to taste
To Assemble
- 12 large butter or romaine lettuce leaves
- 1 tbsp toasted sesame seeds
- 1 red chili, thinly sliced (optional, for garnish)
- Lime wedges (optional)
Instructions
1
Prepare the Marinade: In a bowl, whisk together gochujang, soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar until smooth. Add chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
2
Make the Slaw: In a large bowl, combine shredded napa cabbage, sliced red cabbage, julienned carrot, sliced radishes, green onions, and chopped cilantro. Toss gently to distribute evenly.
3
Dress the Slaw: In a small bowl, whisk together rice vinegar, lime juice, honey, sesame oil, and toasted sesame seeds. Season with salt and pepper to taste. Pour the dressing over the slaw and toss until well coated. Refrigerate until ready to serve.
4
Cook the Chicken: Heat a large nonstick skillet or grill pan over medium-high heat. Add the marinated chicken strips in an even layer and cook for 7 to 9 minutes, stirring occasionally, until the chicken is deeply caramelized and cooked through to an internal temperature of 165°F. Remove from heat.
5
Assemble the Wraps: Arrange lettuce leaves on a serving platter. Fill each leaf with a generous portion of cooked chicken, then top with the crunchy slaw. Garnish with toasted sesame seeds and sliced red chili. Serve with lime wedges on the side.
6
Serve: Serve immediately while the chicken is warm and the slaw is crisp. Enjoy fresh for the best texture and flavor.
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