Sunday, May 27, 2012

Weekly Meal Plan & Recipe

Last week definitely looked and felt like spring.  The hay fields have turned green.  The farmers' spring wheat is coming up.  On numerous occasions, we've caught the animals napping in the bright sunshine.
This weekend's rain also brought in cooler temperatures and gusty winds.  The temps dropped so significantly on Friday that while the littles and I were removing sod from our garden plot, we actually saw a few snow flurries!
Since this coming week's temperatures are forecasted to be significantly cooler than last week's (down to the mid 50's & lower 60's), I'm planning to prepare plenty of hearty and comforting suppers, but since it is spring time I'm also serving fresh salads as accompaniments.

Sunday - BBQ ribs, grilled corn on the cob, salad (rain day back-up: taco salads)
Monday - oven fried fish fillets, rice pilaf, salad
Tuesday- beef pot pie, salad
Wednesday - French onion soup, buttered bread, salad
Thursday - chicken cacciatore, herbed spaghetti, salad
Friday - homemade pepperoni and sausage pizzas, salad
Saturday - fried rice, egg rolls, egg drop soup

Here's a yummy & easy crock pot dish that we enjoyed yesterday evening.  It is perfect for a busy day or a day that's rainy and cold.

Crock Pot Gingered Beef & Carrots
(if desired you may substitute venison, pork or lamb)
adapted from Better Homes and Gardens Crockery Cookbook

1 1/4 lb. boneless beef round steak, cut into 1in. cubes
4 medium carrots, bias-sliced into 1/2 in. pieces
1/2 c. bias-sliced green onions
2 cloves garlic, minced
1 1/2 c. water
2 1/4 tsp. beef bullion powder OR 2 beef bullion cubes
1/4 c. soy sauce
1 Tbsp. grated ginger root* OR 1 1/2 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
3 Tbsp. cornstarch
3 Tbsp. cold water
1 9 oz. pkg. frozen peas, thawed
1 4 oz. jar pimiento, drained
3 c. hot cooked rice

Place cubed beef, carrots, green onions and garlic in crock pot.  In a small bowl combine 1 1/2 water, beef bullion powder, soy sauce, ginger root, and red pepper flakes; add to crock pot.  Cover; cook on low setting for 10 - 12 hours OR on high setting for 5 - 6 hours.
If using low heat setting, turn to high heat setting before combining cornstarch and 3 Tbsp. water in a small bowl or jar; stir into meat mixture. Cover and cook on high setting for 20 - 30 minutes or until thickened, stirring once.  Stir in peas and pimiento.  Serve over rice.
Makes 6 servings; 393 calories per serving
* I store my fresh ginger root in the freezer in a zip lock bag.  When needed, I simply take it out remove some of the skin with a potato peeler and grate it while still frozen.

No comments:

Post a Comment

Thank you for taking time to read my blog and leave a comment. I try my best to respond to each one. God Bless You, Mrs.B