Ta da! I have done it again! It really helps to organize my grocery shopping when I have already planned out my week of menus. And organized grocery shopping saves me big $ because I have a slight tendency to not only overbuy, but then have to go back for things I’ve forgotten 😉
A quick review of last weeks meals first, though. We tried two new recipes, both crockpot recipes, I love cooking in a crockpot. The Rigatoni and Sausage was overall a thumbs down, even considering it took less than 10 minutes to make. The kids ate it, but no one was fighting for leftovers, including me. And I am not a picky eater 😉 The noodles just got very overcooked and there wasn’t enough sauce. With some additions it might be worth the cost of the ingredients, but I don’t think we’ll be trying it again anytime soon. A sidenote: When it was cooking, Zach came in and said it smelled like dog food. Not a good sign…
The Beef Daube Provincal was quite a bit more work to prepare. Now keep in mind that anything that takes longer than 10 minutes to throw together is labor intensive to me 😉 I think I spent about 30 minutes getting everything ready and placed into the crockpot. Was it worth it? Absolutely. Definite thumbs up all around, even taking into consideration it has small pieces of tomato! A big winner!! Zach even said he “LOVED the sauce!” Note: Instead of adding the egg noodles in the crockpot I cooked them separately and served the stew over the noodles. Delicious! Thanks so much for that recipe, Deb!!
A few people have asked for some of the recipes I used this last week and I am happy to share!
White Chicken Chili
3-4 boneless chicken breasts, cut into bite sized pieces
3 cubes chicken boullion
3 c. water
1 can salsa verde (or 4 oz can of diced green peppers if you can’t find salsa verde)
1 t. crushed red pepper (more if you like it HOT!)
1 t. cumin
1 T. cilantro
2 cans Great Northern Beans (or Navy beans)
Dice the onion and cook in olive oil until clear. Add 3 cups water and 3 boullion cubes, salsa verde, red pepper, cumin, and cilantro. Allow to simmer for 30 minutes. In separate pan heat olive oil. Add cubed chicken and cook, but be sure not to overcook, it gets tough! Once the chicken is cooked, drain and add to onion/spice liquid. Add beans last as they get too soft if left on for too long.
Serve with sour cream, scallions and tortilla chips 🙂
Foccacia Bread for the breadmaker
For a large loaf (always what we fix around here!)
1 1/2 c. warm water
2 T olive oil
2 t salt
4 1/4 all purpose flour
2 t sugar
2 t yeast
Be sure to add these in the order listed. Something about the yeast coming in contact with the salt? Also be sure to use all purpose flour, not bread flour. I put this on the ‘dough’ setting on my breadmaker. Once it’s done I pour it out onto my stone and bake at 375 for about 25 minutes. You can put Parmesan or pesto on the top before baking, both are delicious!
Depending on how thick it is (mine is usually 3-4 inches high) it might take longer.
There! Hope you guys enjoy those recipes, they are definitely staples around here!
Onto the yummy week ahead! Since we ended up going out of town last weekend, a few of my meals for this week were planned for last week, so forgive the repeat.
Monday: BBQ Pork Chops (sauce is just ketchup, soy sauce and brown sugar!), broccoli and red potatoes
Tuesday: Ranch Dipped Chicken, salad, cornbread (Jiffy, of course! I only eat sweet cornbread 😉
Wednesday: Pepper Jack Cheeseburgers on buttered/toasted buns, homemade Mac ‘N Cheese and bbq beans
Thursday: Deep Dish Chicken Pot Pie (this is a new one!), not sure what is gonna go with this one!
Friday: Crockpot Chicken Noodle Soup and bread
Sunday: Flank Steak (marinated in soy sauce and garlic), loaded baked potatoes and peas
You might be noticing a pattern.. I’m definitely a meat and potatoes kind of girl! Really helps keep all that junk in my trunk 😉