Monday, May 16, 2011

Monday Menu Planning

One of the things I love about blogging is the sense of accountability it brings. Since posting about my daily routine I've never let myself miss a day and the same goes for menu planning. I posted my menu plan last week, I thought I would make it a regular feature (read: until baby arrives and it all goes to h*ll.)
So without further ado, here is this weeks dinner menu, with a couple of easy recipes included:

Sunday: Indian Take-Out (from our favorite new place)
Monday: Beef Broccoli (adapted from Pioneer Woman's Beef & Snow Peas-- just love her!)
Tuesday: Crock Pot Chicken Tacos (recipe below)
Wednesday: Aaron's night to grill (probably pork loin, potatoes, and broccoli)
Thursday: Tomato & Spinach Pasta
Friday: Pad Thai
Saturday: Chicken with Farfalle Pasta

Beef Broccoli
adapted from the one and only PDub
1-½ pound Steak, Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Dry White Wine
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Ginger
12oz Frozen Broccoli
1/4 small onion chopped finely
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
White Rice, Cooked According To Package

Preparation Instructions
In a bowl, mix together soy sauce, wine, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in wok or heavy skillet over high heat. Add broccoli and stir for 45 seconds, or a 1 minute and a half if fully frozen. Remove to a separate plate. Set aside.
With tongs, add half the meat mixture, leaving the marinade in the bowl. Spread out meat as you add it to pan, but do not stir for about a minute. Add half the onions. Turn meat to the other side and cook for another 30 seconds. Remove to the plate with the broccoli.
Repeat with other half of meat. After turning it, add the first plateful of meat, broccoli, and the remaining marinade. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Crock Pot Chicken Tacos:
I will cook this meat for tacos and enchiladas, or add beans and veggies for a chicken chili. Options are endless!
2 to 3 chicken breasts (or whatever chicken meat that you have on hand)
1 can of diced tomatoes (rotel works well for this)
1/2 to 1 cup of water (just enough to cover the chicken)
1/2 packet of taco seasoning
1/2 cup of corn optional (canned or frozen, but make sure it's drained)
1/2 cup of bean optional (black or kidney beans will do, just be sure to drain)

Preparation Instructions
Place chicken in crock-pot.
Sprinkle taco seasoning over the chicken
Add tomatoes, corn and beans, then add water.
Cover and cook until the chicken shreds easily with a fork, about 6-8 hours on low or 3-4 on high.
When the chicken is cooked, remove from slow cooker, shred with two forks and return to mixture.
Serve with flour tortillas or taco shells and all the fixings.

1 comment:

danielle said...

love it! we do those chicken tacos, but we just use chicken, jar of salsa, bag of frozen corn and a can of black beans (drained). i love that you can just dump everything together! and jackson will eat chicken that way too!! :)

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