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

Ingredients:

                                                               

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:

Ingredients:

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*

Ingredients:

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

Directions:

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!!