Menu Plan Monday

Last week we managed to eat everything that was on the menu - just in different orders. This week started off early with my parents here for the weekend. That meant that I did a little extra weekend cooking that I don't normally do.

Sunday - Chicken empenadas with black beans - lunch
Beer-braised short ribs and baby carrots in the crockpot(465 calories) with rice and rolls - dinner

Monday - leftovers

Tuesday - Chicken Chow Mein (291 calories)

Wednesday - leftovers or throw something together (hubby won't be home for dinner)

Thursday - Creamy Italian Sausage Pasta (343 calories)

Friday - Dijon chicken (286 calories) with green beans and rice

The recipe for the beer-braised short ribs came from the January Family Circle magazine and so delicious that I had to share it.

Beer-braised short ribs
4 pounds bone-in short ribs, trimmed
1/2 t. salt
1/4 t black pepper
1 T olive oil
1 medium-sized onion, chopped
1/2 cup low-sodium beef broth
1 1/4 cups dark beer (such as Guinness Draught)
1 T light-brown sugar
1/2 t dried thyme
2 cups baby carrots
8 ounces white mushrooms, cleaned and quartered
2 T cornstarch
1 T spicy brown mustard
Cooked egg noodles (optional)

Blot dry ribs with paper towels. Sprinkle ribs with 1/2 t. each salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook meat for 5 minutes, turning once halfway through, in batches if necessary. Remove meat to slow cooker.

Add onions to skillet and cook, 2 minutes, stirrin goften. Add broth, 1 cup of the beer, the sugar and thyme to skillet. Bring to a boil, then pour over meat. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

When there is 1 1/2 hours cook time remaining on HIGH or 2 1/2 hours on LOW, stir carrots and mushrooms into the slow cooker.

Whisk together remaining 1/4 cup beer, 1/4 t. each salt and pepper, and the cornstarch and mustard. Whisk into slow cooker. Replace cover and cook 15 minutes or until sauce has thickened. Serve over egg noodles, if desired.

Makes 8 servings

I did leave out the mushrooms because hubby doesn't like them so I added a little extra carrots. We also used Shiner Bock for our dark beer because we don't drink Guinness. I served it over rice to soak up extra sauce!

For tons of great menu ideas go to orgjunkie.com.