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Monday, June 8, 2009

Menu Plan Monday - Week of 6/7

I went to Kroger yesterday and got some great deals! But not many of the items were dinner-worthy, so I'll be cooking using mainly pantry and freezer items this week.

Monday has a dessert recipe. It's our in-between birthday. My husband's birthday was yesterday, and mine is tomorrow. So we usually celebrate with just one cake on the day in between. Everyone in my family LOVES the NY Style Cheesecake that we're having Monday. The berry topping that I make for it is also great over ice cream or pancakes. I'll include the recipe at the end.

Here's the plan.

Sesame Beef (recipe below)
Rice Mix
Corn on the Cob
NY Style Cheesecake with mixed berry topping (recipe below)

Chicken on the Grill
Noodle Mix
Green Beans

Upside-Down Turkey Pot Pie
*I'm going to put the pot pie filling mix in the pan first, top it with homemade biscuits, then bake.

We'll be out of town during dinner time, so we won't be eating at home.

Spaghetti with Meat Sauce

Homemade Pizza

Mini Meatloaves (recipe HERE)
Baked Yams

Sesame Beef (for 4 people)
4 T soy sauce

1 T honey
1 T sesame seeds
1/4 c. diced onions
1 t garlic powder
1 t ginger
dash of pepper
1 T olive oil
1-1/2 pounds flank stead cut into large chunks

Mix everything except the oil and meat in a large Ziploc bag. Add the meat to the bag, and marinate overnight or at least 4 hours.

Heat the olive oil in a large skillet. Remove beef from marinade, and throw away marinade. Cook beef until done.

NY Style Cheesecake
1-3/4 c. graham cracker crumbs
1 T. sugar
1 t. cinnamon
5 T. unsalted butter, melted

4 8 oz. cream cheese, softened (I use light. Fat-free does not work.)
1-2/3 c. sugar
2 T. cornstarch
1/8 t. salt
4 large eggs
1 T. vanilla
1 c. sour cream

Grease bottom and sides of a 10 inch springform pan.
In a medium mixing bowl, combine crust ingredients with a fork. Stir until moist.
Press mixture into the bottom of the prepared pan.
Bake for 10 minutes at 325 degrees. Cool completely.

In a large mixing bowl, beat cream cheese at medium to medium-high speed until smooth.
Add sugar, cornstarch, and salt. Mix until thoroughly combined.
Add eggs and vanilla, beating only until combined.
Stir in sour cream.
Pour filling over crust in pan. Place pan on a cookie sheet. Bake at 325 degrees for 60 minutes until center is nearly set when shaken. (I've found that it's slightly browned on top.)
Remove pan from oven and cool 15 minutes.
Carefully loosen cake from sides. Let cool 30 minutes.
Remove sides. Cool completely.
Refrigerate at least 4 hours or overnight.

The cake can be refrigerated up to 3 days or frozen (well wrapped) up to 3 weeks.

Berry Topping:
2 c. sliced strawberries
1 c. blueberries
1 c. raspberries or blackberries
* Frozen berries will work. Just thaw and drain first.
2 T. lemon juice
1/2 c. sugar
2 T. cornstarch
2 T. water
2 T. orange juice

In a saucepan, combine berries, lemon juice, and sugar.
In a bowl, combine cornstarch, water, and orange juice. Add to fruit mixture.
Cook over medium heat until thick and bubbly.
Cook and stir 2 minutes more.
Cool to room temperature.

Store in refrigerator.

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