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Sunday, June 28, 2009

Menu Plan Monday - Week of 6/29


We're headed out of town Saturday and Sunday, so this is the abbreviated version of Menu Plan Monday. I'm working Monday through Thursday, but I'm going to be home a little early Tuesday, Wednesday, and Thursday. So I'll be cooking a little more than I usually do on work days. Here's what's on the menu.

Monday
Big salads made with leftover grilled chicken

Tuesday
Homemade Pizza

Wednesday
Baked Fish - I'll probably coat these with crushed crackers (whatever's on-hand) and Italian seasoning.
Oven French Fries*
Frozen corn

* I tried the oven french fries last week, and I kind of burned them a little. Most were edible, but they were crunchy! I'm going to cut the potatoes thin (like restaurant fries) and toss them in canola oil. They'll be placed on a cookie sheet sprayed with cooking spray. But this time I'm going to keep a closer eye on them! Maybe if I wasn't blogging while they were cooking I would be okay!

Thursday
Teriyaki Beef Stir Fry over rice
I make my own teriyaki sauce (recipe below).

Friday
Bean Casserole (recipe below)
Cornbread

Saturday & Sunday
We'll be on the road to visit Jason's family this weekend, so I'm not planning on cooking these days. If we get home in time for dinner on Sunday, we can have the leftover beans that I know we'll have from Friday. The recipe makes enough for us to have two meals, and they're even better reheated.

Teriyaki Beef Stir Fry
1/2 c. water
1/3 c. soy sauce (low sodium)
1/4 c. honey
4 garlic cloves, minced
3/4 t. ground ginger
3/4 lb. beef flank steak or beef for stir fry (cut in thin strips)
2 t. canola oil
2 c. broccoli florets
1 med. onion, chopped (I only use about 1/8 c. of frozen onions)
1/2 c. coarsely chopped green peppers
1/2 c. coarsely chopped sweet red peppers
1 c. sliced fresh mushrooms
1 t. cornstarch (I use 2 t. and it seems to work well.)

* I don't pay any attention to the amounts given for the veggies. I just toss in whatever we have or what we're in the mood for.

In a bow, combine the water, soy sauce, honey, garlic, and ginger.
Pour 1/2 c. of mixture into a Ziploc bag. Add the beef, and seal. Turn to coat.
Refrigerate for one hour.
Also refrigerate the remaining marinade in a separate container.
Drain and discard marinade from beef.
In a large, nonstick skillet or wok, stir fry beef 2-3 minutes or until no longer pink.
Remove meat from skillet and keep warm.
Add broccoli, onion, and peppers to pan, and stir fry 4 minutes.
Add mushrooms, and stir fry 1-2 minutes or until vegetables are tender.
Return beef to pan.
Combine cornstarch and reserved marinade until smooth.
Stir into beef mixture. Bring to a boil. Cook and stir until thickened.
Serve over rice.


Bean Casserole
2 15 oz. cans pork and beans (We use the Kroger brand vegetarian beans.)
1 15 oz. can kidney beans
1 15 oz. can baby lima beans
1 15 oz. can Great Northern beans or other beans
1 pound ground beef (optional)
1/2 c. onion (I only use about 1/8 c.)
1/2 c. ketchup
1 t. mustard
1/2 c. brown sugar
2 t. vinegar
1 T. molasses

Mix all and pour into a 9x13 pan. Cover with foil.
Bake at 350 degrees for 45 minutes.
I've also made these in my Crock Pot, but you have to make double sauce if you're going to do this. Otherwise they dry out.

For more great menu ideas, visit Menu Plan Monday sponsored by I'm an Organizing Junkie.

2 comments:

dddiva said...

Your teriyaki recipe looks great- the littlest diva eats it on everything, I will need to give this a try.

TheRoosterChick said...

Yum, the Bean Casserole sounds so yummy and rustic.