Weekly Menu - winter break

This kids are out of school this week for Winter Break.  Matt is very busy at work so we aren't going anywhere and will be eating deliciously healthy dinners as usual.

Weekly Menu:
Today/Sunday:  Matt requested Pho (a Vietnamese Beef Noodle Soup) (my adaptation is below)
Monday:  Boca(Cheese)Burgers and Oven Fries
Tuesday:  Chicken and Broccoli Noodle Casserole and fruit
Wednesday:  Bloody Mary Vegetable Stew and grilled cheese sandwiches
Thursday:  Smoky Pan-Grilled Pork Chops and green beans and mashed potatoes
Friday:  Jenny's Pasta with Sofrito, Garlic and Oil (scroll down) and Italian bread  (my go-to quick and easy bread recipe)
Saturday:  Pizza-Stuffed Chicken and Olive Garden Bread Sticks
Sunday:  l/o or pantry meal

Tonight's Dinner:
Tonight's Pho was Pho-ntastic!  Great flavor and very filling.  I served it with Chung's all natural Spring Rolls.  Matt, Lauren and I loved it.  Tyler, however, is still learning to enjoy healthy food other than the Mac-n-Cheese.  =)

Crockpot Pho (Vietnamese Beef Noodle Soup)
-adapted from the WW recipe linked to above-

Ingredients:
2 onions, chopped
4 t. minced garlic
cooking spray
1 1/2 pounds beef strip sirloin (2 steaks)
3 c. water
4 c. beef broth
3 c. chicken broth
4 T. fish sauce
2 T. reduced sodium soy sauce
2 T. lemongrass (in a tube)
2 t. anise seed
6 whole cloves
8 oz. stir-fry rice noodles
1 c. mung bean sprouts
1/4 cup basil leaves, chopped
1/4 cup cilantro leaves, chopped
1/4 cup scallions, sliced
1 jalapeno, thinly sliced

Directions:
Spray a large skillet with cooking spray and heat over high heat.  Add onions and garlic and saute until softened, about 7 minutes.  Add contents to slow cooker.  Add steaks, water, beef broth, chicken broth, fish sauce, soy sauce and lemongrass.  Stir well.  Put the anise seed and cloves in a tea ball or cheesecloth bag and add to crockpot.  Cover and cook on HIGH for 5 hours.  (or low for 8-9 hours, until meat is tender and easy to shred)  Remove spices and shred beef.  Add shredded beef and rice noodles, cover and cook 20 minutes or until noodles are tender.  Serve into soup bowls and top with mung bean sprouts, scallions, jalapenos, cilantro, and basil.  Slurp and Enjoy.