Menu plan Monday - Cozy food for a cold week

It's been rather cold this week so I'm cooking up some of my favorite warm and cozy comfort foods. One thing always in my menu is cereal - don't forget to enter my contest for two free boxes!!

Sunday - Minestrone Soup and Brown rice with Andouille, corn and Red Peppers

Tuesday - Spiral-Sliced Ham with Cherry Port Glaze. We are taking advantage of after holiday ham sales here.

Thursday - Chicken lo Mein. This got bumped last week because my hubby made gnocchi.

Saturday - Thai Chicken Salad. Not really a warm dish, but oh so very yummy!

Sunday - Braised Short Ribs. These need to be started a day in advance and are NOT lowfat.

Hmm..I'm getting hungry just thinking about it all. Since the Thai Chicken Salad is just so crazy yummy, I'm going to reprint the recipe here. I think that as long as I tell you that the original source is Cook's Illustrated that this is okay. As I have mentioned before, I love Cooks Illustrated and receive no compensation from them (though I would be their shill at the drop of a hat).

THAI STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING

3 - 3.5 pound whole chicken (You can also use a rotisserie chicken from the grocery store and skip step 1)

1/2 cup canola oil

3 tablespoons smooth peanut butter

1/2 cup fresh lime juice

2 tablespoons water

3 small cloves of garlic minced or pressed through a garlic press

2 teaspoons finely grated ginger

2 tablespoons light brown sugar

1 1/2 teaspoons hot red pepper flakes

1 cucumber pealed, seeded and cut into 1/4 inch cubes

1 medium carrot grated

4 scallions sliced thin

3 tablespoons cilantro leaves

1/2 cup chopped peanuts

1. season the chicken with salt and pepper. Roast at 375 degrees until instant read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour and 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding the fat and sinew. Reserve 5 cups for this recipe; set aside the rest for another use.

2. Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger brown sugar and red pepper flakes in blender until combined. Transfer to a large bowl.

3. Add the cucumber, carrot, scallions and cilantro to vinaigrette. Toss to combine. Add chicken and toss gently to combine. Let stand at room temperature for about 15 minutes. Adjust seasoning with salt and pepper and sprinkle with peanuts.

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