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Sunday, April 26, 2009

Menu Plan Monday - 4/27

I have a bizarre work week this week, so here's the plan....

Monday (work day): Daddy's cooking ??? I have a late meeting, so he's doing dinner duty! I'm guessing grilled cheese and soup, but who knows?

Tuesday (work day): Toastadas - Just add a mix of refried beans and salsa on top of a toastada. Top with cheese, and bake at 350 until the cheese melts. Yum!

Wednesday: Baked fish, oven-baked thin-sliced potatoes (spray with olive oil & they get crispy), salads

Thursday (work day): Grilling Night! Grilled chicken, Pasta Roni noodles, green beans

Friday (work day): Homemade Pizza

Saturday: Grilled Chicken Salads (We're grilling extra chicken Thursday to use for these.)

Sunday: Beef Burgundy

Beef Burgundy Recipe:

1 T canola oil
1 lb. beef sirloin steak cut into 1 inch cubes
1/2 c. onion (more if you like onions)
2 t. finely chopped garlic (or Tastefully Simple's Garlic Garlic)
1/2 t. pepper
2 c. baby carrots
1/4 c. red wine or tomato juice
1 can (10 3/4 oz.) Campbell's condensed golden mushroom soup
5 cups (8 oz.) uncooked egg noodles
1 T. parsley

Heat oven to 350 degrees.
In a large skillet, heat the oil over med-high heat.
Add beef, onion, garlic, and pepper.
Cook 5-8 minutes, stirring occasionally. Beef should be browned, and onion should be transclucent.
Add carrots, wine, and soup.
Transfer mixture into an ungreased 1-1/2 quart casserole.
Cover & bake 1 hour or until beef & carrots are tender.
Remove from oven & keep covered.
Meanwhile, cook and drain egg noodles as directed on package.
Serve beef mixture over cooked noodles. Sprinkle with parsley.

For more yummy menu ideas, visit I'm an Orgnizing Junkie's Menu Plan Monday!