Welcome back! We are moving on to another week, and I am continuing to gain new followers, especially facebook. YAY!!! Thank you all! Here is this coming weeks menu. Let me know what you have tried and what you thought. I look forward to your feedback.
NEW Weekly themes are as follows:
- Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
- Tokyo Tuesday - Asian inspired dishes
- Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
- Taco Thursday - Spanish inspired dishes
- Free for All Friday - This day is used for leftovers, dining out, or pot luck
- Slow Cooker/Simmer Saturday
- Seafood Sunday
***Saturday and Sunday are interchangeable depending on your families schedule that week.
As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.
- My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
- Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
- If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
- All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
- The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!
Monday - Slow Cooker Chicken Parmesan
w/Mixed Green Salad
- 4-6 boneless, skinless chicken breast halves
- 1 cup Italian seasoned bread crumbs
- 1/2 cup Parmesan cheese
- 1/2 tsp. black pepper
- 1/2 tsp. kosher salt
- 2 Tbl. olive oil
- 2 egg, beaten
- sliced or shredded mozzarella cheese
- favorite jarred marinara sauce (23 oz.) (we used 2 jars)
- 1lb of spaghetti, cooked (or whichever pasta you prefer)
- Mixed greens
- Salad dressing of choice (we like balsamic)
- Spread the olive oil into the bottom of your crock pot stoneware insert.
- Beat the egg with a fork in a separate bowl.
- Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
- Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
- Place the chicken breast pieces in the bottom of the crock pot. Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. Cover chicken and cheese with entire jar of marinara sauce. Close lid and cook on low for 4-5 hours or high for 2-3. Serve with your favorite pasta and a mixed green salad.
Serves 4, Ready in 4-5 hours
Six Sisters Stuff and A Year of Slow Cooking
Tuesday - Steak and Peppers in Black Bean Sauce
- 1 pound beef (thinly sliced)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon oil
- 1 onions (chopped)
- 2 tablespoons garlic (chopped)
- 2 tablespoons ginger (chopped)
- 2 tablespoons black bean sauce (found in Asian isle of grocery store)
- 2 green bell peppers (cut into bite sized pieces)
- 1/2 cup chicken stock
- 2 cups of rice, prepared (your choice of brown or white)
- * soy sauce to taste
1. Marinate the beef in the soy sauce, sugar, rice wine, cornstarch and oil while you chop everything.
2. Heat the oil in a pan.
3. Saute the beef until almost cooked and set aside.
4. Heat the oil in the same pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic, ginger and black bean sauce and saute until fragrant, about 1 minute.
7. Add the green bell peppers and saute for a minute.
8. Add the beef and chicken stock.
9. Cover and simmer for a few minutes.
10. Season with soy sauce to taste and serve on top of prepared rice.
Serves 4, Ready in 30 MinutesCloset Cooking steakpeppersandblackbeansauce
Wednesday - Steak Pizzaiola Burgers
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- 2 large onions, thinly sliced
- Salt and freshly ground black pepper
- 3 tablespoons tomato paste
- 3/4 cup dry Italian red wine
- 2 pounds ground sirloin (93% lean or greater)
- 1/2 cup pepperoni, finely chopped
- 1/4 cup (about a handful) Italian parsley, chopped
- 1 teaspoon dried oregano, crushed up slightly with your fingers
- 1 teaspoon crushed red pepper flakes
- 4 tablespoons (1/2 stick) butter
- 3 to 4 cloves garlic, finely chopped or grated
- 4 slices sesame semolina bread, each about an inch thick
- 1 cup grated Parmigiano-Reggiano
- 8 slices deli provolone
- 1 bag of fresh broccoli florets, steamed and seasoned with s&p (or prepared to your liking)
- Preheat broiler.
- Place a large pan over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the onions and season with salt and freshly ground black pepper. Place a lid or piece of aluminum foil over the pan and cook the onions, stirring occasionally, until they start to soften, 2-3 minutes. Remove the lid or foil from the pan and continue cooking until fully softened, another 4-5 minutes.
- Add the tomato paste to the pan and cook, stirring occasionally, until it smells sweet and has caramelized slightly, 2-3 minutes. Add the wine and scrape the pan with a wooden spoon to remove any bits that may be stuck to the bottom. Cook until the wine has almost completely evaporated, 3-4 minutes. Remove the onions from the heat, cover them again with the lid or aluminum foil and reserve until ready to serve.
- Place a large skillet over medium-high heat with three turns of the pan of EVOO, about 3 tablespoons. In a large mixing bowl, combine the ground sirloin, pepperoni, parsley, oregano and red pepper flakes. Season the meat with salt and freshly ground black pepper, then flatten the meat down in the bowl and score it into four using the side of your hand. Form a patty with each of the four portions of the meat and place them into the hot skillet. Cook until desired doneness, 4-5 minutes per side for medium.
- While the burgers are cooking, place a small pot over medium heat with the garlic. Melt the butter then remove the pot from the heat to allow the garlic flavor to infuse the butter. While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side. Brush the toasts with the garlic butter and sprinkle the grated cheese over each of them.
- Place four toasts back on the baking sheet and top each with one of the burgers. Divide the onion mixture between the four burgers and top each one with two slices of cheese. Place the burgers back under the broiler to melt the cheese.
- Serve burgers with a knife, fork, and broccoli.
Rachael Ray steakpizzaiolaburgers
Thursday - Mexican Chicken Stuffed Shells
- 4 cups chicken breast, cooked and chopped (or store bought rotisserie)
- 1 can black beans, rinsed and drained
- 6 green onions, diced
- 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
- 3 (8 oz.) blocks cream cheese, softened (not melted)
- 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
- 1/4 - 1/2 cup chicken stock
- 1 tsp cumin
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup of picante sauce
- 38 large pasta shells, cooked al dente
- Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
- Cook, drain and dice enough chicken breast to make 4 cups.
- To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
- In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
- Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
- Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
- When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Can be made ahead up to this point until ready to bake.
- Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Serves 12-15 Adjust ingredients accordingly OR freeze the extras for a dinner later on!!!
Ready in 60 minutes
Friday - Free for All -TGIF!!!
Take this day off of cooking and use up the leftovers from the week
OR treat your family to a night out for dinner!!!
Saturday - Crockpot Cheese Tortellini
- 1 bag of frozen tortellini
- 1 small bag of fresh spinach
- 2 cans of italian style diced tomatoes
- 1 box or 4 cups or chicken broth
- 1 block of cream cheese, cubed
- 1 lb. of roll sausage
- Brown the sausage, drain
- Then add all ingredients to the crock pot.
- Cover and cook on low for 5-6 hrs.
Little Fellows crockpotcheesetortellini
Sunday - Catfish Tacos
- 3 cups angel hair coleslaw mix
- 1/2 cup thinly sliced red onion
- 4 radishes, thinly sliced
- 3 tablespoons minced fresh cilantro, optional
- 2 tablespoons fresh lime juice (about 2 limes)
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 cup sour cream
- 1 clove garlic, minced
- 3 green onions, minced
- 1 tablespoon Dijon mustard
- 3 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh dill
- Vegetable oil, for frying
- 1 (15-ounce) catfish fillet
- 1 1/2 cups cornmeal
- 1 to 2 tablespoons Cajun seasoning
- 6 to 8 Fried Taco Shells
- Sliced avocado, optional
- Lime wedges, optional
- For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.
- For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.
- Cut the catfish into strips. Combine and whisk together the cornmeal and Cajun seasoning. Coat the catfish strips in the cornmeal mixture.
- Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes. Drain on paper towels. Place 2 to 3 catfish strips in the center of each Fried Taco Shell. Top each evenly with the coleslaw mixture. Dollop with the remoulade. Serve with sliced avocado and lime wedges, if desired.
Paula Dean and Food Network catfishtacos
Hope you enjoy and have a SUPER week!!!