Menu Plan Monday: 02.22.10

Last week’s menu plan got all MESSED UP! We ended up with SO MANY leftovers from the week before and then ended up on an impromptu date on Thursday so I hardly had to cook at all. NOT that I’m complaining in the least.

So Sunday night we ended up having the planned Chicken and Black Bean Quesadillas from Tuesday night. OH MY! They were SO GOOD! I highly recommend this recipe. I took Amy’s advice and cooked my own black beans by soaking them all day and then cooking them for several hours on the stove.

I had never cooked dried beans before. Ummmm… they SERIOUSLY EXPAND as they soak and cook. If you’ve never cooked dried beans and plan to, USE A LARGER POT than you think you need so you are not having to transfer them in the middle of the cooking process because they are cooking over. Just a bit of advice there.

Now, on to this week’s menu…

MONDAY: Small Group (not cooking – WHOOP!)

TUESDAY: (Soccer Practice) Hot Dogs, veggies, chips

WEDNESDAY: Girl’s Night (WHOOP!) Leftovers for those at home

THURSDAY: Garlic Roast Chicken with Vegetables, Cloud Biscuits (from last week)

FRIDAY: Bingo Night at School – Pizza!

SATURDAY: Pork Dumplings (Gonna try something new – wish me luck!)

SUNDAY: Breakfast for dinner.

What are you making this week? Do you menu plan? If not, DO IT! You’ll save time, money, and your sanity – PROMISE!

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0 thoughts on “Menu Plan Monday: 02.22.10

    • I’m hoping they’re good. I would love to be able to have them at home w/o calling for delivery! And, I think I read somewhere that you can freeze them. We’ll see…

  1. Hey Kathy! I just wanted to say thanks for stopping by my blog today and for leaving a comment. What a boost!

    I love what you’re doing over here. Meal planning is huge with me. My friends always ask me, “So what’s for dinner this week?” and I can usually tell them. Usually. 🙂

  2. Here’s the Mongolian Beef recipe I used. I hope it works for you!


    * 2 teaspoons vegetable oil
    * 1/2 teaspoon ginger, minced
    * 1 tablespoon garlic, chopped
    * 1/2 cup soy sauce
    * 1/2 cup water
    * 3/4 cup dark brown sugar
    * vegetable oil, for frying (about 1 cup)
    * 1 lb cube steak
    * 1/4 cup cornstarch
    * 2 large green onions
    * 1/2 sliced yellow onion

    1.Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
    2.Don’t get the oil too hot.
    3.Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
    4.Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
    5.Remove it from the heat.
    6.Slice the cube steak against the grain into 1/4″ thick bite-size slices.
    7.Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
    8.Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
    9.Let the beef sit for about 10 minutes so that the cornstarch sticks.
    10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
    11.Heat the oil over medium heat until it’s nice and hot, but not smoking.
    12.Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
    13.You don’t need a thorough cooking here since the beef is going to go back on the heat later.
    14.Stir the meat around a little so that it cooks evenly.
    15.After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
    16.Put the pan back over the heat, dump the meat and onions back into it and simmer for one minute.
    17.Add the sauce, cook for one minute while stirring, then add all the green onions.
    18.Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
    19.Leave the excess sauce behind in the pan.

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