Menu Plan for Monday, March 1-Monday, March 8

Sorry I have not been posting. Honestly, I didn't know if anyone was actually reading them. My friend, Allyson, told me today that I hadn't posted in a while so here I am. My planning got off some while Ben was away!

M: Beef and Veggie Stir Fry (comes from the Parents January 2010 Issue)
Recipe:
1 lb lean beef strips
1/4 tsp salt
1/8 tsp black pepper
1 1/4 tsp ground ginger, divided
2 Tbsp reduced sodium soy sauce
2 Tbsp water
1 Tbsp rice wine vinegar
2 tsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
2 cups chopped celery
1 lb. mixed frozen stir fry veggies * I subbed fresh peppers.
2 tsp canola oil
2 cups cooked brown rice

!. Season beef with salt and pepper and 1/4 tsp ginger. Combine soy sauce, water, viengar, cornstart, onion and garlic powders, and remaining ginger in a bowl. Set aside. In another bowl, mix celery and veggies, set aside.

2. Heat wok or skillet on medium high. Add oil and seasoned beef; stir fry until seared, 2-3 min. Remove beef from pan and set aside. Add veggie mixture to pan and stir fry until thawed or about four minutes. Return beef to pan. Stir sauce mixture and add to pan. Cook until sauce is thickened about 2 minutes. Per serving: only 226 calories!

T: Grilled Chicken: I usually marinate in Italian seasoning but have really enjoyed the
**Cook extra for Friday's meal

W: Spaghetti

H: Honey Grilled Tenderloins: See Wednesday

F: Spinach Salad with Chicken: I add mandarin oranges and almonds. I use this balsamic recipe.

S: Herb Chicken Sliders with Raspberry Mustard: Click here for the recipe from Pillsbury

S: Chicken Tortilla Soup

M: Fish Tacos: You may use any fish you wish. I will pan fry some tilipia.

Sauce for on top.
1/2 c sour cream
1/4 c chopped fresh cilantro
2 Tsp fresh lime juice
2 green onions, chopped

Combine and set aside.

Place fish on torilla and serve with sauce.
I will serve with rice and green beans.

Happy Eating In!