Wow.. second week with some yummy stuff!!! Again no pictures... I promise I will post them when I take them!!!
Chicken Cordon Bleu
Chicken breast (boneless skinless)
Ham, sliced, cut up or cubed
Carmelized onions and garlic
Thick cream of chicken soup or white sauce (homemade)
Shredded swiss cheese
Place chicken in bottom of crock, top with ham, then onions and garlic. Spread white sauce or cream of soup over meat. Cook on high 4 hours or low for 7 hours. IF frozen chicken used, cook on high. About 20 minutes before serving, stir in swiss cheese (OR reserve and serve over each serving).
Chicken with Beans and cream sauce
4 - 5 boneless chicken breasts
1 (15-ounce) can black beans
1 (15-ounce) jar salsa, any kind you like
1 (15-ounce) can corn, drained *****
1 (8-ounce) pkg. cream cheese
Place frozen chicken in bottom of crock pot. Pour everything else over the top, EXCEPT cheese!! Cook on high 4 hours or low 7 to 8 hours or until chicken is done. Place brick of cream cheese on top and replace lid, let sit for about 30 minutes until ready to serve. Stir cheese into the rest of sauce. Serve over rice or noodles.
*****Obviously due to allergies, we did NOT use corn, and we used home made salsa, and homecanned beans. We also used a lot less cream cheese, and used sour cream for those who needed more creaminess.
Crock Pot Apple Cheesecake
BUT we used blueberries instead. I cooked them with some lemon juice and a splash of vanilla to make a compote of sorts. I also stirred in a teaspoon or two of butter at the end to make the blueberry sauce really sing. So instead of using apple pie filling (homemade of course) I used the home made blueberry sauce. So darn good!!!!!
Crock Pot Mystery Meat Meal
Potatoes, peeled, large cubes (raw)
1/2 onion, diced
Meat, cooked mystery meat from freezer
Chicken stock
Pepper
Cook on low for 4 hours- 8 hours or high for 4 hours.
Ok, so yes this was a guess.. ha ha .. I wasn't sure if it was pork roast, roast beef or what.. It turned out to be roast beef that I had smoked during the summer. It was so yummy. So this proves you can throw almost any good food in the crock pot and end up with a winner. Granted Bo and Princess didn't eat much of it, they don't care for meat and potatoes (weirdos), but everyone else loved it.
So guess what happens when you fill your crock pot 3 or more times in a week? You only "cook" 3 times a week, and reheat the rest !!!! Tonight we are having leftovers, and we will be having them until I have room in my fridge. And I promised myself some cod this week, or smoked salmon.. I am trying to figure something I can do for fish in the crock pot.
I love my crock pots!!! Tomorrow mornings breakfast will be porridge in the crock pot, I can't wait!!! I love porridge in the crock pot! BUT, this will be made most likely dairy free so Peaches can have some too.. so I will make some rice/coconut milk tonight too. mmmmm good.
Showing posts with label menu. Show all posts
Showing posts with label menu. Show all posts
Monday, October 17, 2011
Monday, October 10, 2011
Crock-Pot Challenge Week 1
First, I'm sorry. I forgot to take pictures! UGH.. Owell, we had some wonderful yumminess this last week.
Split Pea Soup
2 cups cubed ham or a meaty ham hock (or a kielbasa cut up, or italian sausage cooked and cut up)**
2 cups split peas, rinsed and checked for rocks
small onion minced
2 carrots, cut into chunks
1 bay leaf
2 cloves of garlic, minced
fresh ground pepper
1 and 1/2 quarts of chicken stock
water
Place all in crock pot and give a stir to break up the pea clumps, for some reason they like to stick together when wet. Put the lid on and set it to low and let it go all day. Stir well before serving. If we use a meaty ham bone, then we will pull the bone out and take all the meat off and put it in the crock pot. The dog usually gets the bone when I am done with it. Then stir the meat in well and serve.
**I use just about any kind of high flavor meat. I have used smoked ham hocks, the bone from the spiral cut ham from costco, kielbasa sausage, italian bulk sausage, brats. The key is to have a good flavor meat.
We also had a new "chili", one we liked quite a bit! It's from the Taste of Home Casserole book. This is thick, not a soupy chili. The rice kind of makes it creamy. The kids must have loved it because when I got home from work I got praises and there was only a little left for DH and I to share.
Chili Casserole
1 pound bulk sausage (we used hamburger)
2 cups water
1 can (15-1/2 ounces) chili beans, undrained (I used home canned black beans)
1 can (14-1/2 ounces) diced tomatoes, undrained (I used homemade mexican soup base, salsa that didn't turn out)
3/4 cup uncooked long grain rice (I used cal-rose as it is what I have)
1/4 cup chopped onion (I used half an onion, and cut it up fine)
1 Tablespoon chili powder (I used 2 tsp. as I ran out of chili powder)
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard (French's)
3/4 teaspoon salt
1/8 teaspoon garlic powder (I used 2 cloves garlic minced)
1 cup (4 ounces) shredded cheddar cheese (oops forgot this)
In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese; cook 10 minutes longer or until cheese is melted. Yield: 6 servings.
**We did not use the cheese. Infact we try not to use a lot of dairy or rely on it as it is hard to keep cheese good when the power is out. Besides, it didn't need it.
We also made chicken stock.
Baked chicken bones (bones from dinner the night before, and no, I pulled the meat off of them and only served the meat)
Salt, 2 to 3 teaspoons
Bay leaf
Carrot peelings
Onion, 1/4 to 1/2 of an onion
1 to 4 cloves garlic, smashed or minced
Put all in crock pot, cover with water; Cover and turn on low for 8 to 10 hours or overnight. Strain, and transfter to quart jars or a bowl and put in fridge. When cold, scrape off the fat. Bring to boil if going to can it. IF not using right away, you can wait to scrape off the fat for when you will be using it.
We also had Crock-Pot Mud Cake, it is a favorite!
So for the first week, we used our crock pot 4 times. I hope to have a day where everything is cooked in a crock pot.. Maybe this week.
I will try to update these with pictures when I make them again :)
Split Pea Soup
2 cups cubed ham or a meaty ham hock (or a kielbasa cut up, or italian sausage cooked and cut up)**
2 cups split peas, rinsed and checked for rocks
small onion minced
2 carrots, cut into chunks
1 bay leaf
2 cloves of garlic, minced
fresh ground pepper
1 and 1/2 quarts of chicken stock
water
Place all in crock pot and give a stir to break up the pea clumps, for some reason they like to stick together when wet. Put the lid on and set it to low and let it go all day. Stir well before serving. If we use a meaty ham bone, then we will pull the bone out and take all the meat off and put it in the crock pot. The dog usually gets the bone when I am done with it. Then stir the meat in well and serve.
**I use just about any kind of high flavor meat. I have used smoked ham hocks, the bone from the spiral cut ham from costco, kielbasa sausage, italian bulk sausage, brats. The key is to have a good flavor meat.
We also had a new "chili", one we liked quite a bit! It's from the Taste of Home Casserole book. This is thick, not a soupy chili. The rice kind of makes it creamy. The kids must have loved it because when I got home from work I got praises and there was only a little left for DH and I to share.
Chili Casserole
1 pound bulk sausage (we used hamburger)
2 cups water
1 can (15-1/2 ounces) chili beans, undrained (I used home canned black beans)
1 can (14-1/2 ounces) diced tomatoes, undrained (I used homemade mexican soup base, salsa that didn't turn out)
3/4 cup uncooked long grain rice (I used cal-rose as it is what I have)
1/4 cup chopped onion (I used half an onion, and cut it up fine)
1 Tablespoon chili powder (I used 2 tsp. as I ran out of chili powder)
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard (French's)
3/4 teaspoon salt
1/8 teaspoon garlic powder (I used 2 cloves garlic minced)
1 cup (4 ounces) shredded cheddar cheese (oops forgot this)
In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese; cook 10 minutes longer or until cheese is melted. Yield: 6 servings.
**We did not use the cheese. Infact we try not to use a lot of dairy or rely on it as it is hard to keep cheese good when the power is out. Besides, it didn't need it.
We also made chicken stock.
Baked chicken bones (bones from dinner the night before, and no, I pulled the meat off of them and only served the meat)
Salt, 2 to 3 teaspoons
Bay leaf
Carrot peelings
Onion, 1/4 to 1/2 of an onion
1 to 4 cloves garlic, smashed or minced
Put all in crock pot, cover with water; Cover and turn on low for 8 to 10 hours or overnight. Strain, and transfter to quart jars or a bowl and put in fridge. When cold, scrape off the fat. Bring to boil if going to can it. IF not using right away, you can wait to scrape off the fat for when you will be using it.
We also had Crock-Pot Mud Cake, it is a favorite!
So for the first week, we used our crock pot 4 times. I hope to have a day where everything is cooked in a crock pot.. Maybe this week.
I will try to update these with pictures when I make them again :)
Thursday, April 15, 2010
Menu 4.12 - 4.18
I was going to start putting my menues on here for the week, but totally got sidetracked. OOPS.. Guess life happens. So here is our menu plan for this week. And it is nothing special. We are having a lot of avocado this week as I found it for an awesome price. Also salads. I love salad. I could be very happy with soup and salad 3 nights a week and beans 4 nights a week. Or combine that and have a bean soup with salad night.. hmm.. I'm hungry. So here it is!
Monday: cream of onion soup (recipe in BH&G cookbook) and salad
Tuesday: Spaghetti with beef kielbasa and 2 sauces: marinara and alfredo; salad ; strawberries and poundcake
Wednesday: Wings with 3 different sauce choices: hot, teriyaki & orange; baked spuds; watermelon
Thursday: LEFTOVERS, cleanout the fridge; salad... um so we are having spaghetti, browned spuds, green salad with avocados and cucumbers and carrot sticks and a fruit salad
Friday: Hot dogs and fruit or whatever the kids make.. I won't be here
Saturday: Soft tacos : chicken or beef (haven't decided yet) taco meat, homemade refried beans, homemade WW tortillas and all the toppings.
Sunday: Butternut squash soup, WW rolls, salad and mud
See, not so special. We love squash soups.. or any soup really. I have made soup out of things Russ didn't know you could make soup out of. AND he is learning, so now he can throw a pretty darn good soup together now.
What about roasts? NOPE, I just don't care for the hassle. We don't eat that much meat. I will do a pork roast occasionally, but I have to find the meat for a great price, and I cook it in the smoker. We eat a lot of chicken here. Why?? CHEAP.. I would love, LOVE to have cod daily, but that is really expensive yummy protein.
Sometimes I menu plan around what is fresh at the markets.. but not often. Or I will change a menu because I got meat at a good price and I don't have to thaw it. I do not like to have to wait for meat to thaw, one reason I can a lot of meat.
Monday: cream of onion soup (recipe in BH&G cookbook) and salad
Tuesday: Spaghetti with beef kielbasa and 2 sauces: marinara and alfredo; salad ; strawberries and poundcake
Wednesday: Wings with 3 different sauce choices: hot, teriyaki & orange; baked spuds; watermelon
Thursday: LEFTOVERS, cleanout the fridge; salad... um so we are having spaghetti, browned spuds, green salad with avocados and cucumbers and carrot sticks and a fruit salad
Friday: Hot dogs and fruit or whatever the kids make.. I won't be here
Saturday: Soft tacos : chicken or beef (haven't decided yet) taco meat, homemade refried beans, homemade WW tortillas and all the toppings.
Sunday: Butternut squash soup, WW rolls, salad and mud
See, not so special. We love squash soups.. or any soup really. I have made soup out of things Russ didn't know you could make soup out of. AND he is learning, so now he can throw a pretty darn good soup together now.
What about roasts? NOPE, I just don't care for the hassle. We don't eat that much meat. I will do a pork roast occasionally, but I have to find the meat for a great price, and I cook it in the smoker. We eat a lot of chicken here. Why?? CHEAP.. I would love, LOVE to have cod daily, but that is really expensive yummy protein.
Sometimes I menu plan around what is fresh at the markets.. but not often. Or I will change a menu because I got meat at a good price and I don't have to thaw it. I do not like to have to wait for meat to thaw, one reason I can a lot of meat.
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