Monday, May 25, 2009

Menu Plan 5/25 - 5/30

Well I had a great weekend!!  It's so nice to just have that one extra day off.  It's amazing what a difference it can make in your week.  Last night we had some friends over for a barbeque.  I made a great dessert which I will post tomorrow.  We also had brats, burgers, corn, and the Broccoli Slaw I posted last week.  After dinner we had a fire in the back which went on way too late so I'm a little tired today :)

Well here is the plan for the week: 

PS... I was really bad about the picture thing.  I will try to post some later as I make them :)

Monday:  Hubby's Burgers with Special Sauce and baked sweet potato fries

1 lb ground turkey
1/4 cup green onion, chopped
1 tbsp soy sauce
2 tbsp orange juice
2 cloves garlic, chopped
2 tsp ginger, grated

Mix all ingredients together make 4 patties.  Grill each patty about 6 minutes on each side. Top with special sauce:


1/4 cup mayo
1/2 cup greek yogurt (or mayo)
2 tbsp green onions, chopped
1 tsp soy sauce
1 tsp orange juice
1 tbsp honey
1 tsp ginger, grated

Mix all ingredients together and spoon over burgers!  This is really yummy and a great burger in the summer :)

Tuesday:  Kung Pao Chicken

*I know that this seems like a lot of ingredients, which there are.  However, a lot of the things are just basic pantry items.  Once you make the quick sauce it's very fast from there.  This is really tasty and a nice change from normal stir fry*


1 lb boneless skinless chicken breasts, cut into bite size pieces
1 tbsp sherry
5 tsp cornstarch
1/4 cup water
1/4 cup soy sauce
1 tbsp sugar
1 tsp vinegar
couple shakes of hot sauce (to taste)
1 tbsp cooking oil
2 tsp ginger, grated
2 garlic cloves, minced
6 green onions, chopped
1/2 cup dry roasted peanuts
2 cups rice, cooked


Mix in a medium bowl chicken, sherry, and 1 tsp cornstarch.  Cover and set in fridge for 30 minutes.

In a small bowl stir together water, soy sauce, 4 tsps cornstarch, sugar, vinegar, and hot sauce. Set aside.  

Pour cooking oil into a wok or skillet.  Heat for a minute or two over medium high heat.  Stir fry ginger and garlic in hot oil for about 15 seconds.  Add chicken and stir fry until cooked through, about 4 minutes.  

Stir in sauce until thickened and bubbly.  Add in green onions and peanuts and cook for 1-2 minutes.  Serve over rice.

Serves 4.

Wednesday:  Flank Steak with roasted potatoes and broccoli

Thursday:  LO Kung Pao Chicken

Friday:  Rehearsal Dinner for the wedding I'm in on Saturday in Detroit

Saturday:  Wedding!!!!!!!!! I'm so excited!!

To check out more menu plans go to Organizing Junkie here!

Have a great week!!


  1. Yum. That kung pao chicken is going on my menu next week.

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