It didn’t occur to me until I sat down to write this post how rice-heavy our menu is for the week. The good news is, we love rice, so it never really gets old.

We almost always have one Asian-inspired meal on the menu and it’s almost always paired with rice. And since I almost always make more than we need for one night, fried rice is a great way to make use of that already cold rice. That, and copious amounts of leftovers.

Speaking of Asian-inspired meals, the Mongolian Beef is one that I’ve made before and loved. I chose to make it again this week because a.) it’s delicious, b.) we have a flank steak in the freezer already and c.) I bought a bag of five (5) jalapeño peppers last week and want to use them up before they go bad. I didn’t really think through the recipe last time I made it and had to throw together a cucumber salad at the last minute so that we weren’t eating straight beef for dinner. That’s where the Asian Roasted Carrots and Broccoli come in. It’s pretty hands off so that I can focus all of my energy on the beef.

The risotto was a happy addition to the menu. We were reminded about how much we love it at Thanksgiving since it’s one of our traditional sides. The slow cooker twist was a happy accident after finding several recipes online for slow cooker risotto. Excited to see how well it holds up in the crockpot.