This morning as I was helping her put on her shorts, Poppy said, “But Mommy! These don’t fit!”

“Yes they do,” I said. “They fit just right.”

“But,” she said as she stretched down to touch her ankles, “they don’t go all the way down my legs!”

That has nothing to do with this week’s menu. Neither does this, really, but I thought you should know it anyway: Sabra hummus is really, really good. I think it’s the best packaged hummus I’ve tried.

Now, on to the dinners.

Monday: Mongolian beef
When I was a youngster, I never varied in my order at Forbidden City*: Sizzling rice soup, Mongolian beef and Red Pop. I eventually learned the error of my ways and started trying other things, but Mongolian beef remains my fall-back choice at any Chinese restaurant. I’ve only tried to make it once before, and the result was less than terrific. The recipe we’re trying tonight is from Good Housekeeping’s “Fast Weeknight Favorites”. I have high hopes for it. And it was so good I would like to eat it every night. Recipe follows.

*Another constant from those days: Dad saying, “We can’t go there! It’s forbidden!” anytime one of us asked to go to Forbidden City. And now you know where I get my lame sense of humor.

Tuesday: Chicken with lime dressing
I’m not going Cinco de Mayo crazy this year (by which I mean we’re not having fajitas) because we’re doing the South Beach diet. But mark my words, there will be avocado.

Wednesday: Chicken paprikash

Thursday: Fish & beans with spinach
I’ve recently developed an abiding love for the chickpea.

Friday: Ricotta Gnocchi

Mongolian Beef
Recipe from Good Housekeeping’s “Fast Weeknight Favorites”.

1 pound beef flank steak, thinly sliced
1 tablespoon corn starch
1 tablespoon grated, peeled fresh ginger
4 tablespoons soy sauce
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
2 bunches green onions, cut into 3-inch pieces
2 garlic cloves, thinly sliced
2 tablespoons dry sherry
2 tablespoons hoisin sauce
1 teaspoon sugar
1/8 teaspoon crushed red pepper

In a large bowl, toss steak with cornstarch, ginger and 2 tablespoons soy sauce until evenly coated. Set aside.

In a nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat until very hot. Add onion, red pepper, green onions and garlic. Cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes.

Meanwhile, in a cup, mix sherry, hoisin, sugar, crushed red pepper and remaining 2 tablespoons soy sauce until blended.

Transfer vegetables to a bowl. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add beef mixture; stir-fry until lightly browned, about 2 minutes. Stir in sherry mixture; heat to boiling. Return vegetables to skillet; heat through.