Happy Sunday!

Yep, always a Happy Sunday in my world. We made the trip yesterday to my favorite big grey box store and OH MY DANGER! Why is it we always spend way more money than intended at Costco?!?!? At any rate my formerly really empty deep freeze is once again happy, and really so am I :)

I will be posting my Superbowl menu later this week, look forward to Apricot shredded pork sandwiches, which I remember as being really yummy and am hoping that it was not just the beer, along with some other treats!

So my friends, another weekly menu from your favorite Meal Planning Mama

xoxoxo


Monday - Kung Pao Chicken  
Ingredients

1 tablespoon canola oil, divided
4 cups broccoli florets (I will be using "ZEN" frozen veggie mix)
1 tablespoon ground fresh ginger, divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts

Directions

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli/ veggies and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli/ veggies are crisp-tender. Remove from pan; keep warm.

Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Tuesday - Spicy Shredded Beef 

Ingredients

2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons ground dried New Mexico chile or regular chili powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth

Directions

Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.

Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.

With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.

Wednesday - Mini Meatloves and salad 


Ingredients

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 min

Thursday - Chicken Nuggets and Oven fries 

Ingredients

1 1/2 pounds potatoes, peeled and cut into sticks
1 tablespoon olive oil
Salt and pepper
1 1/4 cups panko bread crumbs
3 chicken breast halves (1 1/2 lb.), cut into chunks
2/3 cup honey mustard ( you can make your own easily! 1/3 c. mayo, 1/3 cup mustard, 2tbsp honey)

Directions

Preheat oven to 400°F. In a large bowl, toss potatoes with oil and salt. Spread on an oiled baking sheet.

Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly. Place chicken chunks, several at a time, into panko and press on all sides to adhere. Spread on an oiled baking sheet.

Bake potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450°F. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook potatoes until golden brown and crisp, 10 to 15 minutes longer.

Friday - Pork Chops with mushroom gravy, mashed potatoes, and peas 
Ingredients

4 pork chops
seasoning salt
garlic powder
garlic salt
1 can mushroom soup

Directions

Heat skillet to medium heat. Put pork chops in pan and season tops. Cook until sides are browned and top becomes whitish, then turn over. Season other side. When pork chops are cooked, remove from pan. Pour soup into skillet add 1/2 can of water mix. Serve gravy on the side!

Saturday - Soy-glazed Salmon, wild rice and asparagus  

Ingredients

1 cup reduced-sodium soy sauce
1/4 cup honey
1/2 teaspoon finely minced garlic
4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
2 tablespoons sesame seeds

Directions

In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.

Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.

Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.

Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.

Drizzle salmon with remaining reserved glaze. Use a wide spatula to transfer pieces to plates.



Sunday - SUPERBOWL!!!!! I will be posting my menu for this event later in the week so stay tuned. In the mean time check out Picky Palates oh so fun looking walking tacos! Don't these look fun....http://picky-palate.com/2010/01/31/how-to-make-and-eat-walking-tacos/