Archive for February, 2009

Menu March 2-March 7

Now that we’re into Lent, I need to start paying attention to meatless dishes for Fridays. This, of course, is perfectly fine by me, because that means more pasta! Rick doesn’t like pasta nearly as much as I do, but if I had pasta for each meal, I would be a happy camper. I found a recipe for a shrimp and crab lasagna that will be the perfect start, and I can’t wait to try it.

Monday: Hamburger pie
Tuesday: Salsa chicken and black bean soup
Wednesday: Upside down pizza 
Thursday: Turkey burgers w/homemade fries
Friday: Seafood lasagna rolls
Saturday: Chicken patties w/homemade fries

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Menu Feb. 23-Feb. 27

Next week is a bit of an odd week, although it made menu planning super easy! Because of going out with friends, Rick and I aren’t eating together for two nights, so I’m not going to plan anything specific.

Monday: Grilled cheese and tomato soup
Tuesday: Fend for yourself (probably mac and cheese!)
Wednesday: Taco Soup
Thursday: Parmesan Crusted Chicken w/leftover mac and cheese
 Friday: FFY

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Chicken and Shrimp Casserole

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Source: Fix it and Forget it Lightly

I have to say that after (thoroughly) reading the ingredients and directions from this recipe, both Rick and I were a little skeptical. First off, it called for the chicken to be cooked first, which seemed odd to me because the crockpot can cook chicken just fine. Second, the recipe didn’t specify if the shrimp should be cooked first or not (but we assumed it did).

It turned out decent, though. The chicken was fine. The shrimp, however, didn’t fare so well. It shrunk and dried up and the texture was off. It didn’t taste bad, but if I made the dish again, I would probably leave it out completely, or just add it at the end so it didn’t simmer all day with the rest of the ingredients.

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Ingredients:

1 1/4 cups uncooked brown rice
2 tbsp. butter, melted
3 cups chicken broth
1 cup water
2 chicken breasts, cooked and cut up
2 4 oz. cans sliced mushrooms, drained
1/3 cup soy sauce
12 oz. pkg. frozen shrimp
about 8 green onions, chopped

Directions:
Add rice to bottom of crockpot and thoroughly mix with the melted butter. Then mix in the rest of the ingredients. Cook on low for 6-8 hours.

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Salsa Chicken

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There are tons of recipes for salsa chicken out there, and after looking through a lot of them, this is the one that sounded the best to me. Other recipes include black beans, or salsa only; but in my opinion, this one hits the spot!

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Ingredients:

3-4 chicken breasts
1 packet taco seasoning
1 cup salsa
1 can cream of mushroom soup
1/2 cup sour cream

Directions:
Place the chicken breasts in your crockpot. Sprinkle the taco seasoning over all of them. Mix the salsa with the cream of mushroom soup, and spread the mixture on top of the chicken. Cook on low for 6-8 hours. At the end of the cook time, we shredded the chicken with a fork and stirred in the sour cream. We made tacos out of it and ate it in a soft tortilla shell!

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Menu Feb. 16-Feb. 20

After our grocery trip last week, when I found that we had no storage room for a lot of the stuff we bought, I decided that this week would be Clearing out the Fridge Week. I’m going to try to plan the menu based on using up some ingredients that we already have.

We’re moving in April, and our new kitchen has a HUGE pantry. I am so thrilled about it! Especially since that means we shouldn’t run out of room like we did this week.

Monday: Pizza sandwiches and mashed potatoes
Tuesday: Chicken and shrimp casserole
Wednesday: Sausage Cheese Soup
Thursday: Chicken Helper
Friday: Bacon Cheeseburger Chili Mac and Cheese

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Barbecue Beef and Bean Sandwiches

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Source: A Year of Crockpotting blog

Usually I wouldn’t like this type of food, but for some reason this looked good! I guess it didn’t hurt that I knew Rick would love it. It was a nice change of pace. The taste of the baked beans seemed to get lost. Next time, I would probably leave them out and just add a little more bbq sauce!

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Ingredients:

3 lb. chuck roast
1 yellow onion, sliced in rings
3 cloves garlic, chopped
1 can (16.5 oz) barbecue baked beans
1/4 cup barbecue sauce (I added just a little extra for good measure)

Directions:
Put the meat in the bottom of the crockpot. Cover with garlic and onions. Dump the beans on top, then cover with the barbecue sauce. Cook on low for 8-12 hours. We served ours on a bun with a slice of cheese! I also added a little more barbecue sauce to my sandwich.

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Menu Feb. 8-Feb. 13

With last week’s menu, we had a bit of a problem with having way too many leftovers. I haven’t quite gotten the hang of knowing when to cut recipes in half! I think we only had to throw about two servings of food away, so I guess that’s not too bad, but it’s something I’m going to try to pay more attention to in the future.

Sunday: Meatball subs
Monday: Creamy Rigatoni 
Tuesday: Barbecue Beef and Bean sandwiches w/mashed potatoes
Wednesday: Sausage Cheese Soup
Thursday: Chicken sandwiches w/mashed potatoes
Friday: Salsa Chicken

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