Sunday, January 16, 2011

menu planning 1/16-1/22

crazy to think i've been posting my menus online for a year! thank you to my followers and all the people that stop by! :) i love hearing feedback from you so please leave a comment and let me know what you think!

sunday - tatortot casserole
spinach salad with sun-dried tomatoes, shredded carrots and feta
honeydew melon

monday - shredded barbeque chicken
mashed potatoes
green beans with bacon and onions
watermelon, kiwi and oranges salad
hawaiian sweet rolls with cinnamon-honey butter
*linking to for meal planning monday*

tuesday - meatless spaghetti
zucchini fries
cottage cheese
peach brushetta

wednesday - eat out at namiko's

thursday - old-fashioned beef stew
cheese muffins
mixed greens with sliced pears, dried cranberries and toasted walnuts in a raspberry vinaigrette
string cheese
chips and salsa

friday - leftovers

saturday - pepperjack-portobello mushroom burgers
broccoli with toasted pistachios
creamed corn
pineapple upside down cake

sunday - alfredo fish tacos
cajun rice with black beans and avocados


  1. Will you post your beef stew recipe? I have yet to find a good stew or roast recipe. It's horrible because Lance and I both love stew and roast!

  2. jenni - i have two beef stew recipes that i love. one is an old-fashioned beef stew (like dinty moore used to make) and the other is a little soupier. (<---is that a word?)

    the first:
    2 tablespoons oil
    3 tablespoons flour
    1 1/2 pounds beef stew meat (get it at costco already cut up)
    1 package mccormick beef stew seasoning mix (the secret ingredient :))
    3 cups water
    5-6 cups fresh veggies (i use baby potatoes, carrots, celery and onions)

    in your crockpot, put in the oil and let it heat up a bit.
    coat the meat with flour and toss it in the crockpot.
    pour in the water, mix in the seasoning and veggies.
    cook on low for 8 hours.

  3. the second:
    2 pounds beef chuck or stew meat, cut in 1″ cubes
    1/4 cup flour
    1 1/2 teaspoon salt
    1/2 teaspoon pepper
    4 large carrots, sliced
    2 stalks celery, sliced
    2 cans of potatoes, quartered (this is a great trick…canned potatoes don’t go soggy)
    1 onion, chopped
    1 1/2 cups beef broth (or more to completely cover stew)
    2 teaspoons Worcestershire sauce
    1 teaspoon garlic powder (or one clove crushed)
    1 teaspoon paprika

    in skillet, combine flour, salt and pepper and meat; stir to coat meat with mixture and brown. (it does make a difference in taste if you don't brown the meat first.)
    after browning, place meat in cooker. add veggies. add remaining stew ingredients and stir to mix well.
    cover and cook on low for 10-12 hours or high 4-6 hours. stir stew thoroughly before serving.


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