Yes, busy Moms need a plan.  As a single Mom who works two jobs and has three children at home…I definitely need a lot of plans.  First and foremost, I need a menu planned for the week and a grocery list built off of the menu.  My menu is generally compiled with three things in mind; what’s already in my pantry, what’s on sale, and what the kids are begging for as a dinner idea.  Those three things in addition to keeping it quasi healthy and to continue to introduce different vegetables to the kids.  It usually takes me hours to make the list and execute the shopping.  I am hoping by posting my menu ideas here it will help me with my planning down the road and minimize the time commitment for me in the future!!!

This week’s Menu follows…however, as much as I plan, I usually sway off the meal plan one night a week due to varying reasons.  Lets see how I do now that I have put it to print!  (Please note that I do not add a lot of whole grain to my meals as my kids are all grazers and get enough of that with sandwiches and snacks…usually whole grain breads or crackers of some sort. I myself am trying to limit the gluten in my diet just for weight maintenance reasons.)

My Week:

Beef Fajitas with Chipotle Sauce  (for the little guy I will serve the sliced beef with cut up cucumbers and yogurt)

Oven Fried Buttermilk Chicken, Corn on the Cob, Cranberry-sauce

Apple Roasted Pork Tenderloin with Mashed Cauliflower

Lightened up Chicken Broccoli Alfredo with a Caesar Salad

Tomato Soup with Grilled Cheese Croutons served with Carrot Sticks

Egg Salad Sandwiches With Melon Wedges

I will add recipes throughout the week for this menu.  Tonight’s meal? The Beef Fajitas.  I had a New York Sirloin in the freezer that was on sale a week or two ago…it was soooo tender!  The kids gobbled this up, although they opted for regular sour cream as opposed to my spicy lightened up version.  I had a mini margarita to accompany my little Mexican dish. Every one was happy!

Beef Fajitas with Chipotle Sauce

Serves 6

This needs to be started earlier in the day or the night before to properly marinate the beef.

The marinade:

1/2 cup olive oil
2 teaspoons chili powder
2 tablespoons worcestershire sauce
1 tablespoon ground cumin
1/8 teaspoon red pepper flakes
1 teaspoon garlic powder
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

Whisk together all ingredients and put into resealable bag. Add beef and marinate in the refrigerator for at least 4 hours.

————————————–

The Fajitas:

2-3 lbs beef.  I used NY Sirloin and it was Fab.

1 tablespoon olive oil

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 large yellow onion, halved and sliced

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 flour tortillas

Shredded Cheddar and Chipotle Sauce (recipe follows) for serving

Take the marinated beef out of the fridge and let come to room temperature…about 20-30 minutes. Broil the marinated steak in the oven for about 7 minutes per side or until desired temperature.  Transfer to cutting board and after letting rest for 5 minutes, slice the steak into very thin strips.

While the steak is broiling, heat the olive oil in large saute pan.  Add onions and peppers and stir, coating them with the olive oil.  Add the chili powder, cayenne, salt and pepper and continue to stir well over medium high heat until onions are nicely browned and peppers are tender (about 10 minutes).

Warm the tortillas per package directions.  Pile the veggies and beef on a platter and let everyone assemble the fajitas with the cheese and chipotle sauce and devour them!!

Chipotle Sauce

Chipotle Peppers in Adobe Sauce (canned)

1/2 Cup Light Sour Cream

Take one pepper out of the can and cut into a very small dice.  Add to sour cream and stir well.  Serve and enjoy! (Warning…a bit of heat!!)