Sunday:Slow Cooker Chicken and Dumplings
6 boneless, skinless chicken thighs
½ cup flour
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon dried oregano
2 Tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
4 teaspoons flour
2 cups chicken broth
½ teaspoon chicken bouillon or concentrated chicken stock paste
Dumplings:
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon sugar
3 Tablespoons butter
1 egg, beaten + enough milk to make 1 cup (about ¾ cup of milk)
¼ teaspoon dried dill
1. Place ½ cup of flour, paprika, salt and oregano in a zip style bag. Mix well and add chicken. Coat chicken with flour mixture.
2. Heat olive oil in a large skillet. Add chicken, shaking off excess flour. Brown chicken on both sides and place browned chicken in a slow cooker.
3. Using the remaining oil in the skillet, sauté the onions and garlic. Remove from heat and stir in flour. Return to medium heat and add broth and bouillon, stirring well until thickened. Pour this mixture over chicken in slow cooker. Cover and cook on low for 5-6 hours.
4. 30 minutes before serving, mix all dumpling ingredients in a medium sized bowl and drop into slow cooker by large spoonfuls (makes about 8 large dumplings). Don’t stir. Cover and continue to cook until dumplings are done, about 20 minutes.
Serves 4 with 2 leftover chicken thighs, which you'll save for use on Tuesday.Monday: Pepperoni Pasta Bake
3/4 lb. rotini pasta
1 12-oz. pkg. sliced pepperoni
1 can mushrooms (optional)
Your favorite spaghetti sauce
4 to 6 oz. grated mozzarella cheese
Preheat oven to 375 degrees. Cook pasta according to package directions. Drain pasta, and spread it evenly in the bottom of an oven-safe casserole dish. Arrange pepperoni slices and drained mushrooms on top of pasta. Pour spaghetti sauce on top. Top generously with cheese. Bake for 17 to 22 minutes or until cheese is bubbly.
You'll have enough for 6 people, which means yummy leftovers! Kids LOVE this recipe.
Serve with a garden salad.
Tuesday: Quick Chicken & Broccoli Casserole
2 - 10 oz Pkg Frozen Broccoli with Cheese Sauce
1 c Quick Cooking Rice
1 c Whole Milk
Leftover chicken from Monday
4 T Parmesan -- Grated
Follow package directions for frozen Broccoli with Cheese Sauce. Put broccoli and sauce in a 2 quart casserole dish. Add the chicken, rice, milk and cheese. Blend thoroughly. Cover. Microwave on high until the rice is tender (about 10 minutes), stirring once.
Serve with a fruit medley consisting of fresh golden pineapple, strawberries, and red grapes.
Wednesday: Chef's Easy Night - Cheater's Veal (or Chicken) Parmesan
4 Breaded Veal (or Chicken) Cutlets (from the freezer section!)
Leftover Pepperoni Pasta Bake from Monday.
Cook chicken cutlets according to package. Top chicken cutlets with spaghetti sauce and shredded cheese. Microwave until cheese melts. Serve with the leftover Pepperoni Pasta Bake and leftover salad.
Thursday: Slow Cooker Steak Fajitas
1 Tablespoon olive oil
2.5 # boneless sirloin steak, cut (across the grain) into thin strips
1 large onion, thickly sliced
3 Tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt or to taste
½ teaspoon chili powder
Heat the olive oil in a large skillet. Add half of the steak strips and brown on all sides. This may take a total of 7-9 minutes. Transfer the browned steak strips into a slow cooker. Brown the remaining steak strips (you probably won’t need additional oil) and transfer those into the slow cooker. In the same skillet, add the onion and garlic and sauté over medium heat. Meanwhile, mix the lemon juice, cumin, salt and chili powder in a small glass and add to the skillet. Stir well and pour the onions, garlic, and the spice liquid over the steak in the slow cooker. Stir, place the cover on the slow cooker and cook on low for 7-8 hours or on high for approximately 3 hours or until the meat is tender. Place on with warm tortillas, and top with your choice of salsa, sour cream, grated cheddar cheese, sauteed green pepper and onions, and shredded lettuce.
Serve with a can of mexi-corn.
Serves 6, so you may have leftovers for lunch on Saturday!
Friday: Chicken & Stuffing Casserole
3 Tablespoons butter
1 medium onion, diced
2 stalks celery, diced
1/2 cup flour
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 (12 ounce) can evaporated milk
2 cups chicken broth
4 cups, cooked chicken (rotisserie or cook your own)
14 ounces, packaged stuffing mix (I like the cubed kind)
2 1/2 - 3 cups cups hot water or hot chicken broth
Melt the butter in a stock pot. Add the onion and celery, and sauté until tender. Add flour, salt and poultry seasoning, and stir until flour is completely combined. Add evaporated milk, and chicken broth. Continue to cook, stirring over medium heat for about 5 minutes until mixture starts to thicken. Add chicken.
Pour mixture into a 9"x13"x2-1/2" baking dish. Meanwhile, follow directions on the stuffing mix, which usually calls for combining the stuffing mix with hot water or hot broth and letting it rest for a few minutes. Pour the stuffing over the chicken mixture.
Bake covered at 350°F for 20 minutes, then uncover and bake for an additional 10 minutes or until chicken is bubbly and stuffing is crispy.
This serves 8, so half of this will be eaten on Monday as leftovers!
Saturday: Kid's Favorite - Walking Tacos
1 pound ground beef
1 packet taco seasoning
Individual bags of Dorito's Nacho Chips or Frito's Corn Chips
Remaining salsa, sour cream, cheddar cheese, and lettuce from Thursday.
Brown your ground beef. Drain. Add taco seasoning and water according to package. Before opening chips, crush them with your hands. Open bags, add your taco meat, and choice of toppings. Eat out of the bag with a fork!
Serve with Tuesday's remaining fruit medley.
Posts
No comments:
Post a Comment