Monday, September 19, 2011

Menu Monday

It's Monday again, albeit late for many of you I am sure.  Life has gotten crazy here.  Did I mention that all three children are back to swimming?  Fortunately, they are all swimming on the same team!  woo hoo!!!!  Unfortunately not only do they all swim at different times, they swim at different pools!  lol  The pools are very close together (within 10 minutes) but I have to stop every 10 minutes to drop people off.  lol  So, that is my excuse today for being late.

Can't remember exactly what was which days, so please bare with me.  Here is what we had for meals last week.

Bar-b-que shrimp and cheesy grits!  Yummo!!!  Mackenzie has decided she likes shrimp again, not so much the grits...but it is a start.  hee hee
 Yummy Asian Beef Noodle salad.  Lots of tasty vegetables, cucumbers, peppers, scallions plus rommaine and yummy mint.  I had some Asian wheat noodles in the pantry that I needed to use but I don't know why you couldn't just use thin spaghetti.
 Beef and Chipotle chili.  Also way yummy!  Ainsley of course thought it was too spicy...but she thinks everything is too spicy.  lol
 Macaroni and Cheese from the crock pot with a side of broccoli.  eh...but it works.  And Ainsley doesn't think it is spicey.  lol
And finally....A Beef and Ginger Stir Fry.
This one was so tasty and so easy I think I will share.

Beef and Ginger Stir Fry
1 lb tenderized round steak cut thin
1 bunch broccoli broken into florettes
4 carrots sliced
2 red bell peppers sliced
1 lb snap peas
3 scallions, sliced
1/2 lb mushrooms (I used crimini)
1 tsp fresh ginger grated
2 cloves garlic minced
1/2 cup chicken broth
1 tsp vegetable oil

Place oil into hot pan, you are going to want the pan good and hot to stir fry. When oil begins to shimmer add beef, cooking in two batches so as not to steam the meat.  Set meat aside.  Add carrots, peppers, and broccoli to hot pan and toss till the vegetables begin to brighten (2 minutes).  Add in snap peas and scallions and toss for another minute.  Finally add mushrooms and toss for maybe one minute more.  I like my vegetables crisp tender, so I don't want them to cook too long.  Add in the ginger, garlic and chicken broth and cover for just a minute or two.  Then add the meat back in to reheat.  I served this over rice and everyone really enjoyed it.

I love that other than the prep of the ingredients it only takes a few minutes to cook.  Definitely something I will make again, although Mackenzie has requested chicken next time.

OK, well...gotta run again!

Hugs.

Nancy

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