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 😉
Great idea…definitely a time saver. I like your menus, and one in particular sounds like one I made for us when you were little.
Like mother, like daughter??!! A little, at least!
Good job, honey.
Somewhere In The Sun says
Thanks for the bread recipe…I’ll try it. We tried the rigatoni and didn’t like it either. Oh well, live and learn!
Sounds yummy! We love our meat around here too! Ryan actually starts clapping and celebrating when the meat is placed on the table 🙂 Your flank steak sounds delicious!!
Chris & Deb says
I am glad your family liked the Beef Daube. It is one of our favorites…however, I think the stew recipe from Cookinglight.com that I sent you last week may even be the most favorite….it is served with mashed potatoes which always seem to be a kid favorite. Let me know if you try that one. We do omit the olives on that recipe though.
Thanks for sharing your recipes too….we will definately be trying the Chili!
Buckeyes & Eggrolls says
Love, Love, Love white chicken chili.
Thanks for sharing the recipe for foccacia bread. I’ll definitely be trying that out sometime in the near future.
BTW.. my sister does the same thing ever since her husband became a SAHD. She actually has a twelve week plan for meals (excluding the weekends) I’ve shared with a few people. If you’d like it, I’d be happy to share her plan with you too. :0) (just email me at RobinWhite1@aol.com)
The Ferrill's says
Okay, again you’re inspiring me. I used to plan my meals out for two weeks at a time….that was B.A.T.T.
(Before Adopting Two Toddlers). I really need to get back into this habit. Thanks Stefanie! I’m going to try that chili recipe. Also, have I commented on how much I love the pumpkin patch photos? Because they are all so festive and fun! And congrats to little man on his re-adoption day!
Happy Fall Yall!
(You know, Atlanta is VERY close to B’ham and my mom lives in Marietta!) We were just there a couple of weeks ago!
Thanks so much for sharing your recipes. I agree with you, if it takes much more than 10 minutes to prepare, it’s too labor intensive!
I have to agree–about going once a week and planning ahead and not straying from the list. It’s been tough for me but, now I can do it. Thanx to the organizing junkie…We love white chili–lots of chicken. In fact, when it’s on sale, we buy up a bunch–roast it–let it cool-remove skin and bones and put in canning jars. Presto-chicken when you need it. Makes meals much faster! Also can our own green chilis which can be run through the food processor to make salsa verdi. A real money saver..I can for pennies a jar as opposed to $1.19 a 4 oz. can.. You’re doing great. Don’t forget to plan a leftover day!