Okay it is technically still Monday so I guess I am still on track here. Things have been so hectic lately that I just have not had time to be home let alone on the computer. So here is our crazy week of meal plans this week.
Day 2: Left overs
Day 3: Eggplant Parmesan (fyi: I used italian bread crumbs instead of panko, this is such a yummy dish and super easy once you do it once) served with salad
Day 4: Left overs
Day 5: Boxes, with turkey, hummus wraps, green peas, apples and peanut butter
Day 6: Cottage cheese pancakes: From the wonderful blog Food To Grow.
Day 7: Sesame noodles from another great blog, Not Without Salt.
For the Steak and salad:
Enough steak to use as a topping for the salad, my family used one that was about 1/2 pound.
1/2 pound both asparagus and green beans.
1 head butter lettuce
1/3 pound new red potatoes, quartered
For the Marinade:
1 tablespoon Worcestershire sauce
3 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon Trader Joe's Mixed Seasoning in a grinder (it is a bunch of seasonings like mustard seed, black pepper, garlic, etc in a little grinder)
Mix in a plastic bad and add the steak, allow to sit for at least 20 minutes in the fridge.
Start the grill and allow it to heat. Bring a pot of water to a boil. Wash the veggies and once the water is boiling add the potatoes. Add the asparagus and green beans after about 5 minutes. Allow to cook until the veggies are tender and the potatoes are able to be poked through with a fork. Meanwhile cook the steak on the grill to your liking (I like very well done but I know I am odd so you are on your own figuring out the timing).
While the steak is cooking make the dressing:
2 tablespoons balsamic vinegar
1 tablespoon good mustard with slightly spicy flavor
2 tablespoons olive oil
1 teaspoon mayonnaise
1 teaspoon water
Tear the washed butter lettuce into bite size pieces and place on a large plate. Add the potatoes, asparagus, and green beans. Drizzle salad dressing over this. Toss the salad to mix the dressing. Slice the steak and place next to or on top of the salad.
Serve with sliced apricots and blue cheese.