Menu Plan Monday

Since my "theme" for 2008 is Organization, what better way to stay organized with dinners than trying to post MPM each week. I'm going to give it my best.

Sunday: Steak, Avocado, Bean Salad (Recipe Below)

Monday: Roasted Chicken Drumsticks and Garlic Mashed Potatoes (Schwan's)

Tuesday: I'm out to dinner with friends, the boys are having Fish Sticks and Tater Tots

Wednesday: Little Joe's on Brown Rice (Recipe Below)

Thursday: Hamburgers with Baked Beans

Friday: Spaghetti and Meatballs

Steak, Avocado, and Bean Salad (from Mexican Cookshelf Cookbook) Serves 4
12 oz tender steak
4 garlic cloves
juice of 1 lime
4 T extra-virgin olive oil
1 T red wine vinegar
¼ t mild chili powder
¼ t ground cumin
½ t paprika
pinch of sugar (optional)
5 scallions, thinly sliced
about 7 oz crisp lettuce leaves, such as romaine
14 oz can pint, black or red kidney beans
1 avocado, pitted sliced and tossed with a little lime
2 ripe tomatoes, diced
¼ fresh green or red chili, chopped
3 T chopped fresh cilantro
8 oz can corn, drained
generous handful of crisp tortilla chips, broken into pieces
salt and pepper

Place the steak in a nonmetallic dish with the garlic and half the lime and olive oil. Season with salt and pepper, then leave to marinate while you prepare the other ingredients.

To make the dressing, combine the remaining lime juice and olive oil with the vinegar, chili powder, cumin and paprika. Add a pinch of sugar to taste. Set aside.

Pan-fry the steak, or cook under a preheated broiler, until browned on the outside and cooked to your liking in the middle. Remove from the pan, cut into strips and reserve: keep warm or allow to cool.

Toss the scallions with the lettuce and arrange on a serving platter. Pour about half the dressing over the leaves, then arrange the beans, avocado, and tomatoes over the top. Sprinkle with the chili, cilantro, and corn.

Arrange the steak and tortilla chips on top, pour over the rest of the dressing, serve immediately.

Little Joes (from Weight Watcher's Light and Tasty Deluxe CDROM)
½ c canned whole Italian tomatoes chopped
1 T brown sugar firmly packed
1 T balsamic vinegar
15 oz lean ground beef
2 medium onions chopped
½ c spinach chopped, washed, trimmed
½ medium jalapeno pepper seeded, deveined and minced
1 t Dijon-style mustard
1 t cider vinegar
1 t granulated sugar
4 oz Kaiser rolls split (we are serving on rice instead)

In small bowl, combine tomatoes with juice, brown sugar and balsamic vinegar; set aside.

In a large nonstick skillet, combine beef and onions; cook over medium heat, stirring to break up meat, 4-5 minutes, until beef is no longer pink.

Add spinach, pepper, mustard, cider vinegar, granulated sugar and reserved tomato mixture to beef mixture; stir to combine. Bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, 20-30 minutes, until mixture is thickened and flavors are blended.

Place 1/4th of the beef mixture in each roll and serve.