Archive for March, 2010

Menu March 29-April 2

Wow, we’ve been so busy in the past few weeks. I am having less and less time for meal planning. This meal plan was thrown together at the last minute, little by little. But hey, whatever works, right? 🙂

Monday: Salsa chicken
Tuesday: Turkey goulash
Wednesday: Ham (either sandwiches or on its own)
Thursday: Ham and swiss casserole
Friday: Pizza

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Onion Beef Roast

Source: Tasty Kitchen

I’m not sure why, but for some reason, this recipe caught my eye as I was browsing through Tasty Kitchen’s crockpot recipes. I wasn’t sure if it would be really good or really bad, but I was definitely intrigued. I had some red wine to use up after one weekend, and thought it would be the perfect time to try it.

This recipe turned out great. The onion flavor is pretty strong (but we like it that way!), so if you have a larger chuck roast, you can probably keep the measurements of the rest of the ingredients the same and it would still taste great. It’s also a very easy recipe to throw together, especially since there are only four ingredients!


Onion Beef Roast
1.5 lb. chuck roast
1 pkg. dry onion soup mix
1/2 stick margarine or butter, melted
1/2 cup red wine

Directions:
Place roast in bottom of the crockpot. Pour melted butter over the roast, then sprinkle on the onion soup mix. Pour red wine on top of everything. Cover and cook on low for 8 hours.

Serve over egg noodles or rice.

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Menu March 22-26

Monday: Reubens
Tuesday: Herb-rubbed chicken with creamy orzo
Wednesday: Leftover reubens
Thursday: Lemon spaghetti
Friday: Pizza
Saturday: Lasagna, garlic bread, a salad, and strawberry smoothies for dessert

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Roast Chicken

Source: Recipezaar.com

I’ve been wanting to try cooking a whole chicken in the crockpot for awhile now. When I first came across a recipe awhile back, it sounded pretty intimidating, so I kind of brushed it aside. But then, Thanksgiving rolled around, and I cooked my first turkey. So I thought, hey, if I can handle a turkey, a chicken should be a piece of cake, right?

So this past Saturday rolled around, and we had no big plans. I thought it would be the perfect day to try roasting a chicken in the crockpot, so I did! It was so easy, and actually kind of fun. We ate a bit of the chicken for dinner, and then shredded the rest of the meat for use in these Chicken Ranch Enchiladas. We also saved the bones, and tossed them back in the crockpot to make broth. (I’ll blog about the broth the next time I make a whole chicken, but in the meantime, visit A Year of Slow Cooking.) All in all, it was very economical, and I will definitely do it again.


Roast Chicken
1 roasting chicken, about 3-4 lbs.
1 yellow onion, largely diced
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper (next time, I will use less, or omit completely)
1 tsp. onion powder
1 tsp. thyme
1 1/2 tsp. pepper
1/2 tsp. garlic powder
2 whole garlic cloves (optional)

Directions:
Combine all seasonings in a small bowl and stir to combine.

Remove giblets from inside of chicken. (I was a little concerned when these weren’t in a bag, but I didn’t let myself think about it and just dug right in.) Pat the chicken dry with a paper towel.

Place diced onions in the bottom of the crockpot. Lay chicken on top. Sprinkle seasonings over chicken and gently rub into the skin. I also added two whole garlic cloves inside the cavity. No liquids are necessary.

Cover and cook on low for 8 hours.

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Menu March 15-19

Monday: BBQ chicken sandwiches
Tuesday: Turkey sandwiches
Wednesday: BBQ chicken pizza
Thursday: Broken spaghetti risotto
Friday: Scallops Mascarpone

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Chicken Brunswick Stew

Source: Cook Like a Champion, who found it on Dinner and Dessert

I had this stew saved in my Google Reader for a long time, before I finally found a chance to put it on the meal plan. It looked delicious, and the combination of flavors seemed very interesting to me. When I first got home from work after I had this cooking in the crockpot all day, I was a little worried. The smell was not what I was expecting — it definitely wasn’t bad, just different. But after I took the first bite, I was really pleased. It tasted so good! And like nothing I have ever had before. I crumbled up some crackers in mine, and that made it even better. Give it a try!

You will need a large crockpot for this. I used my 6 quart, and I have never seen it so full! It was at least 85% full. So needless to say, this stew makes a lot — about 8 servings. We ate a lot for leftovers the rest of the week, but we have two portions in the freezer for an easy dinner one night!

Chicken Brunswick Stew
2 large onions, chopped (this seems like alot, but it really isn’t)
3 chicken breasts
2 cans cream-style corn
1 28 ounce can crushed tomatoes
1 12 ounce bottle chili sauce
1 can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter, cut up
2 tbsp. vinegar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. pepper sauce (I omitted)
1 tbsp. sugar

Directions:

Place onions in the bottom of the crockpot. Lay chicken breasts on top. Add the rest of the ingredients, and carefully stir to combine (without disturbing the chicken and onions). Cook on low for 8 hours. Remove chicken from crock and shred. Place chicken back in the stew, stir to combine, and enjoy!

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Menu March 7-14

Sunday: Out
Monday: Onion Beef Roast over egg noodles
Tuesday: Annie’s Benchiladas
Wednesday: Out
Thursday: Chicken Brunswick Stew
Friday: Breadsticks with cheesy pizza fondue
Saturday: Mexican casserole (? not sure yet — this may change)

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