Meal Planning - April 5

My cooking day is being pushed back until next weekend as this weekend is all about itemizing my business expenses so we can get our taxes done. I know, the shame...at least I finally understand what it feels like *not* to do your taxes the first week of February, LOL!

Here's what our family will be eating this week:

Monday - Sesame Beef Stir Fry (scroll down for recipe)

Tuesday - Meatball Soup (made ahead & frozen; I add the noodles while reheating)

Wednesday - Basil & Bacon Chicken (made ahead & frozen; note that I substituted meats due to food allergies in our family)

Thursday - Spaghetti (sauce made ahead & frozen)

Friday - Potato Soup (made ahead & frozen)

Saturday - BBQ Potatoes (pork made ahead & frozen; potatoes will be cooked on Saturday)

Sunday - Baby Burgers

Looking for more meal planning ideas? Visit I'm an Organizing Junkie's Menu-Plan-Monday section for links to hundreds of other bloggers' menus and recipes.

*****Sesame Beef Stir Fry*****

Ingredients

5 T dark soy sauce
8 T vegetable oil
2 t honey
2 t dijon mustard
1/2 t red pepper flakes
2 garlic cloves, minced
2 t fresh ginger, minced
1 medium onion, diced
1 red pepper, diced
1 green pepper, diced
chopped broccoli (to taste - we like a lot!)
1 can sliced water chestnuts, 8 oz.
3 T toasted sesame seeds

Directions
Whisk together soy sauce, half the oil, honey, mustard and red pepper flakes. Add steak and stir until coated. Marinate, covered, at room temperature for 15 minutes (if you are preparing the meal in advance, this would be the point at which to freeze the meat). In a wok or heavy skillet, heat 2 T oil over moderately high heat until hot and saute garlic, ginger, onion, bell peppers and broccoli, stirring 5-7 minutes. Transfer to another dish. Heat 2 T oil in the same wok or heavy skillet until hot and saute steak, stirring, about 2 minutes. Stir in sauteed vegetables, water chestnuts and sesame seeds until heated through. Serve over steamed rice with additional soy sauce.