August 4, 2009

Menu Plan Mondays

Well, I didn't go to Tennesee last week to see my brother :( But I did get to help friends move (across town - not away). So meals were kind of by the seat of my pants all week. But I'm getting back on the horse and trying to plan out the week's meals.

I submitted the baked beans recipe to, but it's still under review. The Chicken Curry In A Hurry and the Sesame Noodles with Chicken are both from Cheap, Healthy, Good . It's really great website - you should check it out! Head over to The Happy Housewife this week to see more Menu Plans!

Breakfast: repeat every 3 days
Scrambled Eggs and Cereal with Blueberries
Egg McMuffins
Hard boiled eggs and toast with butter and jam

Lunch: leftovers

Sesame Noodles with Chicken
Chicken Curry
Peppered Steak and Onions
Chicken with Chick Peas and tomatoes
BBQ pulled pork with baked beans

Peppered Steak with Onions
1 lb sirloin steak
salt and pepper
2 sweet onions, slivered
1 C balsamic vinegar

Simmer vinegar in small saucepan, stirring frequently until reduced to 1/4 C, about 10 minutes.

Meanwhile, saute onions in 2 t olive oil under very soft, stirring often to prevent burning.

Rub steak with 1 t more oil and season with salt and freshly ground pepper. Rub gently in and then add to pan on high heat. Cook 4 minutes on each side, flipping once.

Rest steak one minute before cutting and plate with onions, then drizzle balsamic syrup over all.

Remove onions from pan.

Chicken with Chick Peas and Tomatoes
makes 4 servings

2 lbs chicken breasts, roasted
1 1/2 large sweet onions
6 cloves garlic
3 cans chick peas
3 large tomatoes
3 t cumin
1/2 t cardamom
1/2 t salt

(To roast chicken, season breasts with salt and pepper and place on foil lined sheet, sprayed with oil, in 400 degree oven for 30 minutes.)

Chop tomatoes roughly (2cm cubes) and set aside. Cut chicken in cubes and set aside. Chop onions roughly (2 cm approximately), and set aside. Chop garlic finely and saute with 2 t oil in a very large pan for 3 minutes. Do not let it get too brown. Add onions and chicken, stir frying until onions begin to brown, about 5 minutes. Season with cumin, cardamom and salt. Add chick peas and tomatoes and heat through, about 5 minutes.

Crock Pot Baked Beans makes 10 generous servings

2 1/2 C dried red kidney beans (or navy beans)
8 C water
2 t chili powder
6 T molasses
2 t salt
2 medium sweet onions, slivered
1/2 t ground black pepper
1/2 t dry mustard
1 C ketchup (or substitute 1/2 C canned tomato sauce, adding during last 4 hours of cooking)
2 T Worcestershire sauce
1/2 C brown sugar
1/4 C prepared yellow mustard (optional)

1. Soak beans overnight (14 hours). Begin soaking 1 day, plus several hours before you'll be serving. Method: Rinse beans (remove any stones or floating beans) and cover with water in 2 qt pot. Bring to boil for 5 minutes and turn off heat. Let soak 14 hours. Drain and cover beans with fresh room temperature water as it becomes murky (3-4 times).
2. Drain and rinse beans. Add all ingredients to 6 quart slow cooker, stir and turn on high for 12 - 14 hours. Stir and check for doneness during last 2 hours. Beans/sauce should become very dark reddish brown and texture should be tender to soft. Turn cooker to low or keep warm until ready to serve.

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