Saturday, October 26, 2013

Week 35 Menu and Recipes

For the past two weeks I have offered you tons of wonderful make ahead meal options.  This week we are back to our regular format, which are just as wonderfully easy and flavorful. 

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.
 
Notes
  1. 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).
  2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
  3. 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.
  4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
  5. 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 - Grilled Chicken & Bacon Mac 'n Cheese
 
Ingredients
  • 6 slices good-quality smoky bacon, such as applewood-smoked
  • Salt and pepper
  • 1 pound whole wheat short-cut pasta
  • 2 boneless, skinless chicken breasts, lightly pounded
  • Extra virgin olive oil (EVOO), for drizzling
  • 1/2 teaspoon sweet smoked paprika
  • 4 tablespoons butter
  • 1 large onion, quartered lengthwise and very thinly sliced
  • 2 rounded tablespoons flour
  • 1/2 cup cloudy apple cider or chicken stock
  • 2 cups whole milk
  • 2 tablespoons fresh thyme, chopped
  • Freshly grated nutmeg, to taste
  • 1 1/2 cups shredded extra-sharp white cheddar cheese
  • 1 cup Gruyère cheese, shredded (or swiss cheese)
  • Chopped flat leaf parsley or celery greens, for garnish
  • Carrots, steamed and seasoned
 Directions
  1. Pre-heat the oven to 375°F.
  2. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
  3. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
  4. While the pasta is working, heat a grill pan or cast iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
  5. While the chicken cooks, melt the butter in a medium size saucepan over medium heat. Add the onion and cook until light golden and very soft, 15-20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3-4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted.
  6. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens) and serve with carrots.
Serves 4, Ready in 30 minutes
Rachael Ray grilledchickenbaconmacandcheese


Tuesday - Stir-Fry Frittata
 
Ingredients
  • 1 12-to-16-ounce bag frozen stir-fry vegetables
  • 1/2 cup fresh cilantro (leaves and tender stems), plus more for topping
  • Grated zest and juice of 1 lime
  • 3 tablespoons peanut or vegetable oil
  • 1 1-inch piece ginger, peeled
  • 1 large clove garlic
  • 1/2 jalapeno pepper (remove seeds for less heat)
  • 3 teaspoons hoisin sauce, plus more for topping
  • 10 large eggs
  • Kosher salt and freshly ground pepper
  • 1/2 pound ground pork
Directions
  1. Preheat the oven to 400 degrees F. Put the vegetables in a microwave-safe bowl and cover with plastic wrap; microwave until warmed through, about 4 minutes. Drain and set aside.
  2. Combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeno and 2 teaspoons hoisin sauce in a blender; puree until smooth. Whisk the eggs, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste in a large bowl.
  3. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. Add the pork, the remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon salt; cook, stirring, until browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Pour in the eggs, increase the heat to high and cook 2 minutes.
  4. Transfer the skillet to the oven and bake until set, 20 to 25 minutes. Cover and let rest 5 minutes. Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro.

Serves 4, Ready in 35 minutes
Food Network Magazine stirfryfrittata


Wednesday - Pulled Chicken Sandwiches w/Apple Slaw
 
Ingredients
  • 1 medium onion
  • 1 tablespoon butter
  • 1 1/2 cups apple cider, divided
  • 1/2 cup + 1 tablespoon apple cider vinegar, divided
  • 1/2 cup tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon cajun spice blend
  • 1 pound of chicken breasts
  • 1 cup of baby carrots
  • 2 stalks of celery
  • 1 large apple
  • 1/2 cup sour cream (or plain greek yogurt)
  • 3 tablespoons dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 teaspoon poppy seeds
  • 5 poppy seed rolls, split in half and toasted
  • French fries baked to package directions
Directions
  1. Slice the onion.  In a large saucepan, or dutch oven, melt the butter over medium heat.  Add the onion and cook until translucent stirring often. 
  2. Add 1 cup apple cider, 1/2 cup apple cider vinegar, tomato paste, brown sugar, mustard, and cajun seasoning.  Let the mixture come to a boil over high heat. 
  3. Turn the heat to medium-high.  Add the chicken breasts and the remaining cup of apple cider, so the mixture is covering the chicken.  Cook for 30-40 minutes, until chicken breasts are cooked through. 
  4. Meanwhile, make the slaw.  Julienne the carrots, celery, and apple. 
  5. In a separate bowl, combine remaining apple cider vinegar, sour cream, dijon mustard, honey, salt, and poppy seeds.  Add this to the veggies and toss well. 
  6. When the chicken is cooked through, shred it with two forks returning it to the sauce.  Stir it so the sauce gets soaked up by the chicken shreds. 
  7. Top each poppy seed roll with pulled chicken and then apple slaw, top with remaining roll half. 
  8. Serve with French fries.
Serves 4, Ready in 30 - 40 minutes
The Growing Foodie pulledchickenandappleslawsandwich


Thursday - Slow Cooker Carne Guisada


Ingredients
  • 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
  • coarse salt and ground pepper
  • 2 tablespoons vegetable oil
  • 1 medium white onion, diced medium
  • 1 medium green bell pepper, seeded and diced medium
  • 1 large jalapeno, seeded and diced small (optional)     
  • 5 garlic cloves, roughly chopped
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon dried oregano
  • 6 tablespoons all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 2 bay leaves
  • Flour tortillas, warmed, grated cheddar, and cilantro, for serving
  • Spanish Rice, prepared
 
Directions
  1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
  2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.
  3. Serve in tortillas with cheese and cilantro alongside the Spanish rice.
*Kid Friendly Note: I omit the jalapeno.
*Freeze leftovers for another make ahead meal.
 
Serves 10, Ready in 6 hours on low
Martha Stewart slowcookercarneguisada
 
Friday - Free for All


Use this day for whatever you want!!! 
Leftovers, go out, breakfast for dinner, etc...
 
 
 
 
Ingredients
  • 1 (2-3 pound) boneless pork roast
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup honey
  • 3 Tbsp soy sauce
  • 2 Tbsp dried basil
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 2 Tbsp cornstarch
  • 1/4 cup cold water
  • 1 lb of potatoes, mashed and seasoned
Directions
  1. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
  2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Slice roast; serve with gravy and mashed potatoes.
Serves 4-6, Ready in 6-7 hours on low
 
 
Sunday - Trout with Lemon and Herbs
 
 
Ingredients
  • 4 tablespoons butter
  • 2 skin-on trout fillets (6 to 8 oz. each)
  • Salt and pepper
  • 4 sprigs thyme
  • 2 small lemons, 1 thinly sliced and 1 juiced
  • 1 tablespoon finely chopped flat-leaf parsley
  • Rice pilaf/couscous, prepared to package directions
                       
Directions
  1. In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1/2 tsp. each salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.
  2. Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish and lemon slices to a serving plate.
  3. Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the parsley.
  4. Serve with rice pilaf and/or couscous.

 
Serves 4, Ready in 20 minutes
Rachael Ray Magazine troutwithlemonandherbs
 
 
 ENJOY and Have a SUPER WEEK!
 

Wednesday, October 23, 2013

Tame Those Hair Accessories!

Hi!  It's COLD outside and for some reason I felt the need to organize something.  I guess organizing makes me feel all warm and fuzzy;) 

I have a few organization projects in the works, but I figured I would share with you a super quick, simple, and cheap organization project that I did awhile back. 


HAIR ACCESSORY MAKEOVER!!!!


My daughter has tons of hair accessories and I was having a hard time looking at the drawer of clips, headbands, and hairbands all mixed together.  I had to find a solution. 







I searched for ideas and everything I found had the hair accessories on display.  I prefer them to be in a drawer, if possible.  So I decided to use office and kitchen organizers for my little project.

Here is what I came up with...


I took a metal mesh office organizer from Target (but you can get them anywhere that sells office supplies) and 3 magnetic metal spice tins from Meijer (again anywhere that sells kitchen gadgets) and sorted the accessories accordingly.


I labeled the tins small, medium, and large so it will be easier for my daughter to sort when we are doing her hair or putting them away. 

Another awesome thing...since the mesh organizer is metal and the spice tins are magnetic the tins can stick to the side of the tray and not slide around in the drawer.  Every band and clip has its happy home:)

All I had left was to wrangle those headbands.  These are on "display" on the bathroom counter, simply because this way makes the most sense for us.


This is just as easy.  All you need is an empty oatmeal container and scrapbook paper.  Wrap the scrapbook paper around the oatmeal container and attach with glue.  That's it!!!

I just LOVE what I came up with.  It works so well, and was cheap as well as easy! 

Saturday, October 19, 2013

Part 2...Make Ahead Meals and More!!!

I hope you enjoyed last weeks post and used some of those recipes to make your weeknights much easier

I decided to keep this idea going for at least one more week.  I have even MORE meals and components to add to the list.  So choose a day that works best for you and prepare these meals for those crazy days ahead.

This weeks menu is not a "true" menu.  I am giving you 3 recipes for easy make ahead meals and 3 components that will help make for an easy weekly dinner.

BONUS...These meals are healthier than store bought and budget friendly.  The best of both worlds!

 As always here is our "themed menu" so you can incorporate last week and this weeks recipes to make dinner even more FUN.

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.
 
 
 
Homemade Gravy (Marinara)
 
 
I cannot share with you my recipe (which is my hubby's grandmother's), BUT I did find this recipe in a recent issue of my Rachael Ray Magazine which is extremely similar;)
 
*Something to note: this recipe is only 1 batch.  If you are going through the effort to make homemade gravy why not double or even triple the recipe.  I personally triple the recipe and I can get 4 large containers out of it...which is 4 dinners!!!
 
Ingredients
  • 1 28 ounce can  crushed tomatoes
  • 1 28 ounce can  whole peeled Italian tomatoes (with liquid), crushed with your hands
  • 5 tablespoons EVOO
  • 1 pound pork ribs or neck bones with meat
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 pound Italian pork sausage links
  • 1 pound homemade or store-bought meatballs
  • 1 large sprig basil, leaves and stems intact
  • Salt and pepper
  • Sugar
Directions
  1. Place a mesh sieve over a bowl. Add the tomatoes; force through to remove the seeds.
  2. In a large pot, heat 3 tbsp. EVOO over medium. Add the ribs; cook until browned, about 8 minutes. Transfer to a plate. Add the onion; cook over medium, 5 minutes. Add garlic; stir 30 seconds. Add the tomatoes; return the ribs to the pot. Bring to a boil, then lower heat and simmer until meat is tender, 1 1/2 hours; remove bones.
  3. Let the sauce simmer.  Season with salt, pepper and sugar to taste.
  4. Transfer sauce to containers.  Seal, label, and freeze. 
  5. When ready to use, slightly thaw a container and simmer on low in a pot until heated through. 

 HINT: This would go great with the meatballs from last week and spaghetti.
 
Ready in 2-3 hours.
Rachael Ray Magazine homemadegravy
 
 
Black and White Chicken Chili
 
Ingredients
  • 2-14 ounce cans navy beans
  • 1-14 ounce can  black beans
  • 2-16 ounce jars  tomatillo salsa
  • 1 pound boneless, skinless chicken breasts (or store bought rotisserie)                       
  • Toppings: crumbled queso fresco or feta, chopped chives
  • Lime
Directions
  1. Drain and rinse the beans. In large saucepan, mix beans with salsa, chicken and 1/2 cup water. Bring to a simmer and cook, stirring often, about 8 minutes. Remove chicken; shred and stir into chili. (unless using rotisserie, then it's already shredded). 
  2. FREEZING POINT: place chili into containers.  Seal, label, and freeze.
  3. When ready to use, thaw slightly, place in pot and simmer until heated through.
  4. Serve chili with toppings and lime wedges.

Serves 4, Ready in 30 minutes
Rachael Ray Magazine blackandwhitechickenchili


Italian Chili

This is a house favorite so I usually double this recipe.

Ingredients

· 1-lb of lean ground beef
· ½-lb of Italian sausage
· 1-chopped onion
· 1-chopped green pepper
· 3-cloves of garlic, minced
· 1-28oz. can of Italian style tomatoes
· 1-15oz. can of chickpeas (garbanzo beans), drained
· 1-15oz. can of light kidney beans, drained
· 1 cup of water
· 3 tbls of Worcestershire
· 2-3 tbls of chili powder
· 2 tsp. of dried basil
· 2 tsp. of dried oregano
· ½ tsp. of hot sauce (or more if you like it spicy)
· ¼ tsp. of salt

Directions
1. In a large skillet cook ground beef and Italian sausage, breaking them up while it cooks, add onion, green pepper, and garlic. Once the meat is cooked drain.
2. In crock pot combine meat mixture, undrained tomatoes, chickpeas, kidney beans, water, Worcestershire, chili powder, basil, oregano, hot sauce, and salt.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. FREEZING POINT: divide into freezer containers and label with date and name of meal.
5. When ready to use, thaw slightly, place in pot and simmer until heated through.
6. Top with desired toppings...sour cream, cheese, onions, crackers...


Chicken Enchiladas w/Roasted Tomatillo Chile Salsa
 
 
Ingredients 
  • Extra-virgin olive oil
  • 1 jar of Salsa verde
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoon ground cumin
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock, storebought
  • Chopped cilantro leaves
  • 1 deli roasted chicken (about 3 pounds), boned, meat shredded
  • Salt
  • Freshly ground black pepper
  • 10 large flour tortillas
  • 1/2 pound Monterey Jack cheese, shredded
  • 2 cups sour cream
  • Chopped tomatoes and cilantro leaves, for garnish
  • Spicy Black Beans, recipe follows
  • Yellow Rice, recipe follows
  • Guacamole, optional
Directions
  1. Add the salsa, cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
  2. Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
  3. Take a large baking dish or freeze dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese.
  4. FREEZING POINT: cover freezer friendly dish with plastic wrap and then the lid and label.
  5. When ready to eat, thaw and bake uncovered at 350 degrees for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
  6. Serve Black Beans and/or Yellow Rice, tomatillo salsa, sour cream and fresh guacamole, if desired.
*I adjusted this recipe to speed up the process.  I use store bought salsa verde where the original recipe calls for husking and roasting tomatillos. 
 
Serves 4-6, 30 minute prep, 30 minute bake
 
Homemade Flour Tortillas
 
The kids helped make these.  It was so fun!!!  You can use these tortillas for tacos or for the above enchilada recipe.  These freeze great so make extra!
 
Ingredients
  • 3 1/2 cups plain flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 7 tbsp vegetable shortening (copha) or vegetable oil
  • 1 cup very hot water (just boiled from the kettle)
Directions
  1. Throw all the ingredients into a bowl and with your fingers mix the ingredients so it all comes together and knead for a few minutes until a smooth dough forms.
  2. Cover the bowl with a damp tea towel and let the dough rest for 15-30mins.
  3. Portion the dough into approximately 40g/3.5oz balls and store them under another bowl covered with a tea towel to prevent them drying out.
  4. Roll out the dough into about a 6-7 inch circle.  The easiest way to do this is to roll the dough into an oval.  Turn the dough 45 degrees, roll out again.  Turn the dough another 45 degrees and roll it into a circle.
  5. Heat a skillet or pan until very hot and cook the tortilla on one side for about 45 seconds.  When you start to see the tortilla bubble, flip it over and cook for another 35-45 seconds and then do a final flip and cook for another 10 seconds.
  6. Let cool, then place in a freezer bag and label.  When ready to use take out desired amount and flash fry on stove top and assemble your tacos.
Makes about 20-22, Ready in 30 minutes
Meric-Mama imademyowntortillas


New York Style Pizza Dough
 
Ingredients
  • 2 1/4 teaspoon (1 package) instant dry active yeast
  • 1 cup warm water (not hot!)
  • 1/2 tablespoon sugar
  • 3 cups bread flour, or as needed
  • 2 tablespoon olive oil
  • 1 1/2 teaspoon salt
Directions
  1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
  2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
  3. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
  4. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
  5. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
  6. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight or freeze for later. 
  7. When ready to use, remove from fridge or freezer, and let the dough come up to room temperature before using.

Makes 1 large or 2 small pizzas, Ready in 2 hours
 
There you have it.  A handful of more recipes that you can use to keep weeknights easy and your wallet happy!!!
 
 


 
 

 


Saturday, October 12, 2013

Make Ahead Meals for the Entire Week and More!!!

I abandoned you last week, for that I apologize.  To make it up to you I am providing a double duty menu.  If you have been following me, you know that I LOVE "make ahead freezer meals".  This time I took it to another level.  I have been wanting to make all my dinners on Sunday and use them throughout the week...I finally did it!  It was WONDERFUL!!!

These 10 meals can all be made on Sunday (or any day you choose) in about 3 hours.  You can then use these meals all week long and not have to cook the entire week OR you can save these meals and use them whenever you see fit. 

Please do not be intimidated...the prep for these meals is EASY PEASY.  The ingredients are listed in the recipes making the grocery shopping the most time consuming part. 

*Oh and quick side note: these recipes can even be put in our "theme menu" if you choose...yea I'm that good;)

 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.


All these meals prepared in 3 hours!!!


The List
  1. Meatballs
  2. Braciola
  3. Chicken Enchiladas with Pumpkin Cream Sauce
  4. Beef Broccoli
  5. Honey Sesame Chicken
  6. Beer and Beef Stew
  7. Meatloaf
  8. Chicken Fajitas
  9. Mango Pork
  10. Garlic and Brown Sugar Chicken
*Tip: The meatballs require baking so I would prepare these first and while they are baking continue assembling the other meals. 


Meatballs

Ingredients
  • 1 1/2 pounds ground top sirloin 
  • 3/4 pound ground pork      
  • 3/4 pound ground veal      
  • 2 cloves garlic, pressed      
  • 2 tablespoons extra-virgin olive oil      
  • 1/2 teaspoon coarse salt      
  • 1/4 teaspoon freshly ground black pepper      
  • 1/2 cup freshly grated Pecorino Romano cheese      
  • 2 tablespoons finely chopped flat-leaf parsley      
  • 3 large eggs, lightly beaten      
  • 1 slice Italian bread, soaked in water      
  • 3/4 cup unseasoned dry bread crumbs      
  • 1/2 cup light olive oil
Directions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.
  3. With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture.
  4. Place meatballs onto a greased rimmed baking sheet.  Bake for 20 minutes, turn meatballs and bake for 20 minutes more.
  5. Let meatballs cool and place in a freezer bag that is labeled.  Freeze until ready to use.
*I usually get around 15 meatballs, this will make 3 meals for my family.  When ready to use I take 5 out and place in my homemade gravy (marinara) and simmer while I cook my pasta of choice.


Crock Pot Braciole w/Spaghetti
 
 
Ingredients

  • 1/2 cup dried Italian-style bread crumbs
  • 1 garlic clove, minced
  • 2/3 cup grated Pecorino Romano
  • 1/3 cup grated provolone
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 (1 1/2-pound) flank steak
  • 1 cup dry white wine
  • 4-5 cups store-bought marinara sauce, or your own sauce recipe.
  • Salad and/or crusty Italian bread (optional)
Directions
  1. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
  2. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
  3. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Transfer meat to a plate to cool.
  4. Add the wine to the pan and bring to a boil to deglaze the pan, then cool.
  5. FREEZING POINT: once braciole is cooled place in a labeled freezer bag with bits from the pan, seal and freeze.  Follow steps 6-9 when ready to eat.
  6. Thaw braciole overnight in fridge, then place in a crockpot in the morning.
  7. Pour the marinara sauce over the braciole and juices from the pan. Cover with lid and cook for 7-8 hours on low.
  8. Thirty minutes before eating cook your pasta, drain.
  9. Remove the braciole from the sauce then add pasta to the sauce, toss to coat. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve with pasta.
  10. A small salad and/or crusty bread would be fabulous with this dish.
 
Serves 4, Ready in 7-8 hours on low
Giada De Laurentiis crockpotbraciole
 
Chicken Enchiladas w/Pumpkin Cream Sauce

Ingredients
  • 1 onion, thinly sliced
  • 2 Tablespoons butter
  • 1 Rotisserie Chicken
  • 0.5 cup pumpkin puree
  • 0.5 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 8 medium corn tortillas
  • 1 cup Queso Fresco  (or feta)
Directions
  1. Remove chicken from the bones and set aside.
  2. In a saucepan, melt butter over medium heat. Add onion slices. Saute until brown and caramelized, about 5 minutes. Add chicken to pan, mix with onions and remove from heat.
  3. In a large bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Set aside.
  4. Spoon chicken mixture evenly into tortillas. Roll tortillas tightly, place seam side down in baking dish.
  5. FREEZING POINT: Place pumpkin cream sauce in quart freezer bag. Place Queso Fresco/Feta in another quart freezer bag. Label baking dish, sauce bag and cheese bag. Freeze.
  6. To serve: Thaw. Preheat oven to 425 degrees. Pour sauce over chicken enchiladas, sprinkle with cheese. Bake for 20-25 minutes or until top of cheese browns.
  7. Serve with black beans.
Serves 4, Ready in 25 minutes
Once a Month Meals chickenenchiladaswithpumpkincreamsauce

Beef Broccoli
Ingredients
  • 1.5-2 lb. boneless, beef chuck roast, sliced into thin strips
  • 2 cup beef consumme or beef broth
  • 1/2 cup low sodium soy sauce
  • 1/3 cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after dish is cooked)
  • Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
  • White rice, cooked
Directions
  1. Whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. In a freezer bag gently place your slices of beef and the liquid, toss to coat. Freeze.
  3. When ready to eat, thaw slightly and place in crockpot.
  4. Turn crockpot on low and cook for 4-6 hours, depending on your crockpot.
  5. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
  6. Toss in your broccoli florets then serve hot over white rice.
Serves 4, Ready in 5-6 hours
Table for Two takeoutfakeoutbeefbroccoli

 
Honey Sesame Chicken
 
Ingredients
  • 1.5 lb boneless chicken breast
  • 3 T olive oil
  • 1 cup honey
  • 2 T sesame seeds
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 t. salt
  • 1 t. pepper
Directions

Place all ingredients in freezer bag, toss to coat and freeze.  When ready, place in crockpot and cook on low for 4-5 hours.  Remove chicken & shred, then return to sauce. Serve over hot cooked rice.

Serves 4, Ready in 4-5 hours on low
Baked in the South honeysesamechicken


Beer and Beef Stew


Ingredients
  • 2 lbs. stew beef
  • 2 T olive oil
  • 2 T butter
  • 2 celery stalks chopped
  • 2 large carrots chopped
  • 1 lb. potatoes chopped
  • 2 garlic cloves chopped
  • 2 bay leaves
  • 1 T parsley
  • 1 cup dark beer
  • 1 cup beef stock
  • 1 can tomatoes with green chilis (Like Rotel)
  • 2 t salt
  • 1 t pepper
Directions
  1. Season beef with salt & pepper. 
  2. Place all ingredients in large freezer bag except beer and beef stock. 
  3. When ready, place stew mixture in crockpot, add beer and beef stock and cook on low for 6-8 hours.
  4. You can serve this over egg noodles.
Serves 4, Ready in 6-8 hours
Baked in the South beerandbeefstew

Slow Cooker Meatloaf

Ingredients
  • 1 lb. ground beef
  • 1/2 cup bread crumbs or crushed butter crackers
  • 1 package onion soup mix
  • 2 eggs
  • 1/4 cup ketchup
  • 3 T. worcestershire sauce
  • 2 T. steak sauce (A-1 sauce)
  • 1/4 cup chopped onions
Directions
  1. Combine all ingredients for meatloaf and form into a round loaf. 
  2. Pack it really well to ensure the meatloaf is firm and not mushy. 
  3. Place into a freezer bag and freeze. 
  4. When ready, place meatloaf in bottom of crockpot.  Cook on low for 6-8 hours.
  5. 30 minutes before meatloaf is ready, prepare mashed potatoes and a veggie.
Serves 4, Ready in 6-8 Hours
Baked in the South slowcookermeatloaf

Chicken Fajitas
 
 
Ingredients
  • 8 Chicken Tenders or 1.5 lb. Chicken Breast
  • 1 medium onion sliced
  • 1 medium green pepper sliced
  • 2 cups of salsa
  • 1 can of green chiles
  • 1 package of fajita seasoning (old elpaso)
  • 2 T. olive oil
Directions
  1. Place all items in freezer bag. Toss and freeze flat. 
  2. When ready to cook place all ingredients in crockpot and cook for 6 hours on low or 4 hours on high.
  3. Remove chicken from mix, shred and then add back into the mix.
  4. Serve with warm tortillas and top with salsa, guacamole, shredded lettuce, sour cream and shredded cheese.  You can also serve with Spanish rice and/or beans.
Serves 4, Ready in 6 hours on low
Baked in the South chickenfajitas


Mango Pork
 
Ingredients
  • 1.5 lbs Pork Loin or Tenderloin
  • 2 Tablespoons brown sugar
  • 1 teaspoon Italian seasoning
  • .5 teaspoon kosher salt
  • .5 teaspoons black pepper
  • 3 Tablespoons corn starch
  • 2 Tablespoons soy sauce
  • .5 cups apple juice
  • 16 ounce package DOLE frozen mango
Directions
  1. In a large freezer bag place all ingredients except DOLE frozen mango.
  2. Mix well and freeze. 
  3. To serve: Thaw. Place in slow cooker. Add DOLE frozen mango. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
  4. Serve with rice or starch of choice.
Serves 4-6, Ready in 7-9 hours on low
Once a Month Meals slowcookermangopork
 
 
Garlic and Brown Sugar Chicken

Ingredients
  • 4-6 chicken breasts (or thighs would work great too!)
  • 1 cup packed brown sugar
  • 2/3 cup vinegar
  • 1/4 cup lemon-lime soda
  • 2-3 Tablespoons minced garlic
  • 2 Tablespoons soy sauce
  • 1 teaspoon fresh ground pepper
  • 2 Tablespoons corn starch
  • 2 Tablespoons water
  • Rice or noodles, cooked
  • Red pepper flakes (optional)
Directions
  1. Place chicken (I used frozen chicken, thawed chicken works great too) inside a freezer bag.
  2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour into bag with chicken. Label bag and freeze.
  3. To serve, thaw slightly and cook on low for 6-8 hours or high for 4 hours.
  4. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat.
  5. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
  6. Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Serves 4, Ready in 6-8 hours on low
Six Sisters Stuff slowcookergarlicandbrownsugar

After this your crock pot will be your best friend.



ENJOY and Have a SUPER WEEK!