Meal Plan Monday - September 22nd

I apologize for the lateness of this post and forgetting to post the recipe for last week's Shepherd's Pie. Time just flew by last week and it's been super hectic. I'm sure you all are the same way. Anyways this week's theme is "Tried and True" over at the Organized Junkie so I'll be using recipes that I've tried and our family loves! Well ok somewhat, I've always got to have a few experiments a week right ;) And since it's going to be crazy this week I'm going to go ahead and do my full 2 week menu, like I always do but usually only post them 1 week at a time.

Monday
Dinner: Turkey Bolognese, side salad and garlic breadsticks

I want to use up the rest of the marinara sauce we made a few weeks ago and I know it needs to be something hearty that can stand up to the robust sauce. Since the recipe was from Giada, we'll use a recipe of hers.
Recipe and photo courtesy of FoodNetwork

Tuesday
Dinner: Chicken Stir-Fry

The ultimate quick fix meal at our house. I use store bought frozen stir-fry veggies and frozen boneless skinless chicken tenders. I've got a meal in less than 15 minutes. Make it even healthier and use brown rice.

Wednesday
Dinner: La Bamba Casserole (serve with tortilla chips if you want)

This is definitely a "tried and true" recipe at my house. It has my hubby's favorite staples AND its healthy for you. A great alternative for those looking to stay away from breads (carbs), it's just meat, beans and veggies! Made with ground turkey you could easily use ground chicken as well.

Recipe and photo courtesy of CookingLight


Thursday
Dinner: Leftovers

It's season preimer week and I'm so excited! My favorite shows are finally back on and I plan on being glued to my tv tonight. So we'll be eating up all those yummy leftovers.

Friday
Dinner: Chicago Style Pizza and ceasar salad

This recipe is a great win for adults and kids alike. It comes together in a few simple steps and tastes great. And its a perfect alternative to your favorite greasy pizza. You can mix it up by using either turkey or chicken sausage, store-bought breakfast sausage or make your own.

Recipe and photo courtesy of CookingLight





Saturday
Breakfast: "lego my ego" blueberry waffles and sausage patties
Lunch: Oktoberfest so we'll pick something up there
Dinner: prolly grab something on the way home



Sunday
Breakfast: Breakfast Casserole
Dinner: Dinner at Parents' house

This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

Recipe and photo courtesy of CookingLight


Monday
Dinner: Sizzling Salmon Salad

This salad is a great way to jump start your week. With a bed of spinach, corn with red bell peppers and button mushrooms you can't help but feel good about eating good. Plus we eat with our eyes and this feast is a sure sight!


Recipe and photo courtesy of CookingLight



Tuesday
Dinner: Crockpot Chicken Cacciatore

I've got leftover chicken drumsticks so I think we'll finish them up with this great recipe. It's a firehouse tried and true, so you know it's gotta be good. And of course the original called for hours in front of the stove but I just don't have that kind of time so a few shuffles and I'll be dumping it in the crockpot.

Recipe and photo courtesy of FoodNetwork

Wednesday
Dinner: Leftovers
The hubby and I are finally going on vacation, leaving Friday morning so we need to clean out the fridge. Definitely don't want to come home to a stinky fridge.

Thursday
Dinner: Eat out or leftovers

Same as Wednesday night, besides my favorite shows will be on and I'll be glue to the tube while I'm packing the cooler for our trip!

Friday
Breakfast: Breakfast burritos for on the road
Lunch: Sandwiches
Dinner: Dinner at Devil's Pool Restaurant

Saturday
Breakfast: Muffins
Lunch: Sandwiches
Dinner: Dinner at the Worman Steakouse

Sunday
Breakfast: Brunch
Lunch: Sandwiches
Dinner: pick something up on the road

So here's our 2 week shopping list!

September 22nd List

Crockpot Chicken & Dumplings

Paula Deen is the queen of home cooking and our week just wouldn't be right without a recipe from her. I seriously thought about doing our favorite "Lady & Son's Chicken Pot Pie" but that's not a crockpot recipe and I really needed something I could just walk away from today since it's gonna be super hectic at work. So I decided to grab her stove top dumpling recipe and change it to cook in the crockpot. Oh and because I'm too lazy to make dumplings from scratch we're using store bought biscuits.

Menu: Crockpot Chicken & Dumplings and cinnamon apples (I know it wasn't on the list but I'm adding it)

Crockpot Chicken & Dumplings

Ingredients:

1 (2 1/2-pound) chicken, cut into 8 pieces (we're using the leftovers from my "Already Married Chicken")
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup


Set crockpot to low, either 6 to 8 hours depending on your time needs.

1. Place the chicken, celery, onion, bay leaves, bouillon, cream of celery and House Seasoning in the crockpot.
   
2. Add 4 quarts of water (might want to add a little less than this if your pot isn't that big).
   
3. About 30 minutes prior to serving take your biscuits, cut them in half and place in the pot.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Recipe and photo courtesy of FoodNetwork

Boston Market's Cinnamon Apples

Ingredients:
3 each Apple golden delicious
2/3 cup of water
1/2 tbsp of flour
1 tsp of cornstarch
2 teaspoon Butter crumbled
1/2 cup Brown sugar
1/4 teaspoon Cinnamon
1 dash Salt

1. Preheat the oven to 350?F / 180?C.

2. Peel and core the apples. Cut each one into 16 slices and arrange the slices in an 8"x 8" baking dish.

3. In a small bowl, combine the water with the flour, cornstarch, and Butter Buds and stir until the dry ingredients are dissolved and not lumpy. Add the brown sugar and cinnamon and stir until smooth.

4. Pour the cinnamon mixture over the apple slices, cover the dish with foil, and bake for 40 minutes. Stir the apples every 10 minutes.

Oh now we've got a meal "that'll make you slap your mama", just kidding but it will make your mouth water and your mind take you bake to those family gatherings when you were a kid. So eat up and enjoy!

Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy

I saw this recipe and I knew I had to try it out. It seems a little labor intensive so I decided to go ahead and make some tweaks to it and try doing it in the crockpot along with stuffing. This is definitely an experiment so we'll see how it turns out.

Menu: Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy and steamed green beans.

Crockpot Apple and Onion-Stuffin' Pork Chops
with Orange-Pineapple Gravy

Ingredients:
4 (1-inch thick) pork chops
2 slices bacon, roughly chopped
1 large sweet onion, 1/2 chopped and 1/2 in wedges
4 sprigs fresh thyme, stripped
2 teaspoons chopped fresh sage leaves
1 Granny Smith apple, peeled, cored and sliced thin
2 tablespoons unsalted butter, room temperature
2 1/2 cups plus 2 tablespoons pineapple-orange juice
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lemon, zested
2 teaspoons chopped flat-leaf parsley

Set your crockpot to 6 to 8 hours depending on your time needs.

1. Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning.
   
2. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes.
   
3. Using this skillet we will make the gravy, add 1/2 cup of pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Transfer to a storage container and put in refrigerator until serving time.
   
4. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper.
   
5. Stuff each chop with apple mixture and hold together with skewers.
   
6. Place chops in the crockpot. Add boxed stuffing mix and amount of butter per directions (I used cornbread) Add 2 cups pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper.
7. Allow to cook until thoroughly done. Remove pork chops from pan and let rest 10 minutes.
   
8. Reheat gravy made from earlier in the day and pour sauce over pork chops & stuffin'.

Now please remember this is an experiment and you might want to watch your crockpot. Make sure that the stuffing doesn't get too dry, maybe add some water or more juice if you think it needs it. If I make an adjustments I will be sure to let you know.

Serve these chops up with a bag of steamed green beans and you've got a meal that even your mother-in-law will love!

Recipe and photo courtesy of FoodNetwork

Crockpot Chicken Piccata

If you haven't figured out by now, my family survives on quick fix meals. I absolutely love the convenience of microwavable meals but the quality and content of them can make even the hardest at heart jump out of their skin when you read the labels. The sodium content alone is usually enough to make me start to sweat so to my husband's discontent I've been refraining from buying those go-to dinners. Nowdays I come home from the store and he looks around asking "well what did you buy?", because he doesn't see anything he can grab and eat out of the box. But I know that not only are our homemade meals healthier they are actually cheaper. Because my man can eat and those out-of-the-box meals end up only satisfying him as a snack, whereas I can make much more myself! Case in point is tonight's recipe. Michael Angelo's dinners are absolutely amazing. I love them, what can I say, they're the next best thing to homemade, HOWEVER, they cost an arm and a leg. I usually buy a 2 pack of their Chicken Piccata at Sam's for about $12.00, and we end up eating both packs for 1 meal. Whereas I can make my own with twice as much for less than $5.00! So after a little research and compiling a few recipes I've created a yummy Crockpot Chicken Piccata.

Menu: Crockpot Chicken Piccata, garlic mashed potatoes and seasoned peas

Crockpot Chicken Piccata

Ingredients:
4 (4-ounce) boneless, skinless chicken breasts
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1/2 can of diced tomatoes

Set your crockpot on low for 6 to 8 hours, depending on your time requirements.

1. Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick.
   
2. Remove chicken from bag and season all over with salt and black pepper.
   
3. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat.
   
4. Remove chicken from flour mixture and shake off excess flour.
   
5. Add chicken to crockpot. Add lemon juice, wine and chicken broth. Add artichoke hearts, tomatoes and capers.
6. Allow to cook thoroughly, once chicken is cooked through you're ready to serve. If the sauce is too running use the cornstarch trick.

When your chicken is done prepare a box of garlic mashed potatoes per its directions and pop a bag of seasoned peas in the microwave. I like Bird's Eye Garlic Peas. Plate your chicken, potatoes and peas! What a yummy home cooked meal!

Photo courtesy of FoodNetwork.com

Menu Plan Monday - September 8

Phew last week was a whirlwind! As a former waitress I will say with great emphasis that I was in the WEEDS! Mostly it was while at work so by the time I got home I was to tired to do anything. You should see my house, it's a wreck. On second thought I'd never let anyone see that disaster. The Honey Lime Chicken Enchiladas were delicious, a little too sweet for our tastes though. I think next time we'll leave the remaining marinade out of the cream sauce. Other than that everything went just as planned with the exception of my sandwich on Saturday. I forgot to take the meat out of the crockpot before I left for the rehearsal and of course hubby didn't even think about it. So that was a bust. I'll be trying it again another time when I can babysit it. This week should be calm in comparison so I'll be trying out lots of new yummy meals.

Monday
Dinner: Pan-Seared Salmon with Pineapple-Jalapeno Relish served with coconut rice

Another great CookingLight recipe: Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish, and serve over coconut rice accompanied by a crunchy salad.

Recipe and photo courtesy of CookingLight.com


Tuesday
Dinner: The Best Lasagna Ever!, crisp ceasar salad and garlic bread
I'm always looking for a great lasagna recipes, not sure why it's been so hard to find one that I'm in love with, so I'm giving the Pioneer Woman's lasagna a shot. Seems pretty simple and simple is always a win in my book.

Recipe and photo courtesy of PioneerWoman

Wednesday
Dinner: Crockpot Chicken Piccata, garlic mashed potatoes and seasoned peas

My take on chicken piccata, adding artichoke hearts and using my favorite cooking convenience, my crockpot.

Recipe and photo courtesy of FoodNetwork.com


Thursday
Dinner: Chicken Spaghetti and steamed green beans

Another recipe from the Pioneer Woman. I'm trying out some of her recipes because I know she feeds a large crew and well I need all the leftovers I can get this week since the boys will be fending for themselves this weekend.

Recipe and photo courtesy of PioneerWoman


Friday - Rehearsal for tomorrow's wedding, I'll be home late but the boys will have stuff ready for them.
Dinner: Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy

Found this recipe on the FoodNetwork but I think I'm going to play around with it and turn it into a crockpot recipe and add boxed stuffing to it. I'm not making any promises on this concoction but in my head it sounds delish!

Photo courtesy of FoodNetwork.com

Saturday - Another wedding so the boys will be fending for themselves.
Breakfast: FFY
Lunch:FFY
Dinner: Leftovers

Sunday
Breakfast: Orange Pecan French Toast Casserole (you'll think you died and went to heaven)
Lunch: Sandwiches, if we really need anything after breakfast
Dinner: "Already Married Chicken", roasted potatoes and asparagus (an advanced version of "Engagement Chicken" for those gals who have already "scored" their man and are looking for a diamond upgrade or of course just want to be sweet)

And of course here's your shopping list for the week....

September 8th Shopping List

As always, stay turned for the recipes to be posted bright & early each morning, or the night before.

Menu Plan Monday - September 1st

Last week's menu went off primarily without a hitch. The only night that got shuffled around was Friday, because I didn't feel like cooking so we ordered a pizza instead. And then made the breakfast pizza for breakfast instead! On Saturday evening we ended up trying out a new restaurant down the street, Lochrann's. It was amazing! It's a traditional Irish pub and they serve traditional Irish items like Shepherd's Pie and Corned Beef Sandwiches. I had a sandwich called the Lochrann and I fell in love, I keep talking about how yummy the Guinness gravy is. I'm going to try to recreate it this week. This upcoming weekend will be kind of hectic since I won't be home alot. I'll be checking on my parents' dog while they're out of town and then I've got a wedding to work on Sunday so the boys will be fending for themselves, hopefully without much fuss because I'll have quick meals for them to reheat.

Monday - Labor Day!
Breakfast: Cereal
Labor Day Party:

• Hamburgers with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

• Bush's Baked Beans

• Perfectly Grilled Corn on the Cob

• 
• Grilled Pineapple with Pound Cake and Rum-Caramel Sauce

Photos and recipes courtesy of FoodNetwork.com


Tuesday
Dinner: Salmon Cakes with Creamy Ginger-Sesame Sauce and Asian-Style 3 Bean Salad

A fresh take on the traditional salmon patties. Out with the fat and in with the cool and healthy. I'm serving it with a heaping full of antioxidants and energy.

Photo and recipe courtesy of FoodNetwork.com



Wednesday
Dinner: Honey Lime Chicken Enchiladas, Spanish style rice & a kicked up salad

I saw this yummy recipe on Kim's blog and knew we just had to try it out. It sounds perfect for my husband who loves anything that is cooked in a casserole dish and contains salsa and tortillas.

I'll serve it up with quick and easy boxed rice and a traditional Mexican restaurant style salad of avocado, tomatoes and lettuce.

Photo and recipe courtesy of Kim

Thursday
Dinner: Crockpot Bourbon Chicken, broccoli

This recipe is known as "crack over rice" by a group of my friends. It's so good you'll become addicted to it and keep coming back for more. This will be our first official time trying the infamous recipe by Katie. And as usual we'll be adapting to the crockpot instead.

Photo and recipe courtesy of Katie

Friday
Dinner: FFY

My parents are oot so I'll be stopping by their house after work to look after their puppy Taylor. I'll be spending the night so that I can feed her in the morning as well, so the boys will be left to their own defenses, heaven help them.

Saturday
Breakfast: FFY
Lunch: Leftovers
Dinner: "Take Me Back to Ireland" Sandwich with chips

Traditional beef tips sauteed with caramelized onions, Guinness gravy served over a hot toasted hoagie with melted Swiss cheese.

Sunday
Breakfast: FFY
Lunch: FFY
Dinner: Crockpot meal? Will figure out in a bit and post.

No shopping list this week, the template's at work and I don't have much time to recreate it today. I'll update it on Tuesday.

As always, stay turned for the recipes to be posted bright & early each morning, or the night before.

Honey Chipotle BBQ Chicken Sandwiches

With summer winding down the time for backyard barbeques is running out but with this yummy meal you can savor the summer even in the dead of winter. Oh but who are we kidding, its still 90 plus degrees outside and here in Texas we've still got plenty of time. So go ahead and pour a glass of ice cold tea to wash this summer favorite down.

Menu: Honey Chipotle BBQ Chicken Sandwiches, Green Bean & New Potato Salad, corn on the cob, and of course ice cold sweet tea

Honey Chipotle BBQ Chicken Sandwiches

Ingredients:
1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

1. Ok our changes start at the very beginning. Instead of doing this in a saucepan dump it all in the crockpot, then move to step 2 after about an hour. Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

2. Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Ok here's the second change, now dump the sauted spices in the crockpot and then continue to dump remainder of ingredients in making sure to stir well. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. You want to allow the chicken to cook in the pot for about 3 hours after this, your time might vary but you want a nice thick bbq sauce. Don't let it get dry or pasty.
   

4. After chicken has cooked, take it out and slice it up, then return to crockpot and mix with sauce again.
   

5. Preheat broiler.

6. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Green Bean and New Potato Salad

To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.

Ingredients:

• 1 1/2 pounds small red potatoes
• 2 cups (1-inch) cut green beans (about 3/4 pound)
• 2/3 cup low-fat mayonnaise
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• Dash of salt
• 1 garlic clove, minced
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh basil

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. (I'd cook the corn on the cob at this time too) Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.

2. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

Now everything is ready and I know you're just dying to take that first big bite, but be sure to pour that ice tea 'cause you might need it after you gobble up this spicy sandwich.

Red Chile Pork Tacos

At my house you can never go wrong with tacos, or nachos or how 'bout anything mexican or TexMex. I guess its only natural with us living in Texas and so close to great authentic flavors. And these tacos are a favorite, there's something about the spicy yet sweet pork and the crunchy taco shells. Its making my mouth water just thinking about it! I'm changing up the directions a little bit because as you know we've been in a crazy heat wave and I don't dare use my oven. So everything's going in the crockpot.

Menu: Red Chile Pork Tacos, fruit salsa and black beans(go ahead throw in a frozen margarita, I promise not to tell)

Red Chile Pork Tacos with Caramelized Onions

Ingredients:
1 tablespoon ancho chile powder
1 teaspoon brown sugar
1/2 teaspoon salt
1 pound pork tenderloin, trimmed
Cooking spray
1 teaspoon vegetable oil
3 cups thinly sliced onion
8 hard taco shells
1/2 cup chopped tomato
8 teaspoons chopped green onions

1. Preheat oven to 425°. Or set your crockpot to low.
   

2. Combine first 3 ingredients; rub evenly over pork. Here's where I'm changing it, throw it in the crockpot for about 8 to 10 hours, you know the drill. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing. If you're preparing the night before, just pop in the fridge and when you're ready for dinner reheat and continue to step 3.
   

3. While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.

4. Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.

Now I'm not a banana fan, actually can't stand the smell or taste of them but my hubby and son love them with a passion and they both need to eat more fruits and veggies so this one's for them.

Fruit salsa: Combine 2 cups sliced banana, 1/2 cup diced pineapple, 1/4 cup chopped cilantro, 1 teaspoon brown sugar, 1/4 teaspoon salt, and 2 diced seeded jalapeño peppers in a large bowl; toss gently.

Because I won't eat the salsa I throw together a 2nd side dish. Open up a can ob black beans and drain them. Dice up a red bell pepper and a jalapeno. Add a few handfuls of them to the beans and heat them up. After warming the beans, put a dollop of sour cream and there you go.

Grab a plate of tacos, add your side dish and go to town.

Recipe and picture courtesy of my favorite website CookingLight.com

Mama's Crockpot Meatloaf

I have a great meatloaf recipe that I love to make, its so yummy my mouth's drooling just thinking about it but of course since I'm trying to stay out of the kitchen that recipe would not be the best thing to make right now. Instead I decided to experiment, I've never made meatloaf in the crockpot, well and honestly I've never made traditional meatloaf. I always either do meatloaf stuffed peppers or my sun-dried tomato turkey meatloaf. So this was most definitely going to be interesting. Googling meatloaf brought up a million different recipes but non seemed to match exactly what I had in mind so I combined a few and here's what I came up with.

Menu: Mama's Crockpot Meatloaf, roasted garlic mashed potatoes, green beans and a tall glass of milk.

Mama's Crockpot Meatloaf

Ingredients:
1 lb of ground beef
1 lb of ground pork
2 1/2 cups of breadcrumbs (make your own or store bought)
1 chopped green bell pepper
1 small yellow onion, chopped
2 eggs
2 tbsp of worchestershire sauce
1 tbsp of ketchup
2 tbsp of milk
salt & pepper to taste

Line your crockpot with 2 strips of aluminum foil (needs this to get the loaf out) and set the time on low, either 8 or 10 hours depending on your needs.

1. In a medium bowl combine your breadcrumbs and milk, allow to soak for 5 minutes.
2. Combine the beef and pork, making sure to mix well so that you don't have any beef/pork sections.
3. Combine the meat, breadcrumbs and next 5 ingredients. Add salt and pepper to taste.
4. Shape the mixture into a loaf and place in crockpot.
   
5. Generously cover with extra ketchup.
6. Cook until done, you may need to drain the juice from the crockpot about half way through the cooking.

Now I like my meatloaf to have a crisp crust and I found that this was not achieved when done in the crockpot so just prior to serving I placed the loaf on a sheet pan, set the oven to 400 degrees and baked it for about 15 minutes.

While the meatloaf was crisping I prepared a package of instant mashed potatoes and heated up a can of green beans. When all was done, just plate and serve.

There's nothing like a home cooked meal of meatloaf, my son kept making yum yum faces and grunting while eating this so according to him it's delicious!

Chipotle Pulled-Pork Sandwiches

Oh the dog days of summer in Texas and I have a new found love affair with my crockpot. I used to think crockpot cooking was only for winter where warm soups and roasts were just the thing to take the chill away but THINK AGAIN! With a 2 week run of 100 plus degree temperatures and my poor a/c cranking up every 5 minutes, I dread the idea of even turning the light on in the kitchen. So this week out came the crockpot again, we're best friends now. During the fall I usually make this meal on the stove per the directions but I thought I'd give my new best friend a crack at it, and sure enough it turned out even better than on the stove. The meat was so tender and just fell apart.

Menu: Chipotle Pulled-Pork BBQ Sandwiches, coleslaw and your choice of ice cold beer.

Chipotle Pulled-Pork BBQ Sandwiches

Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce
1/4 cup barbecue sauce
1 teaspoon garlic powder
1 1/2 teaspoons ground cumin
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon olive oil
3 cups thinly sliced onion
2 teaspoons chopped fresh thyme
1 teaspoon sugar
6 (1/2-ounce) slices provolone cheese
12 sandwich-cut bread-and-butter pickles
6 (2 1/2-ounce) Kaiser rolls

1. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile. (If you like it spicy, use another or two, which come on bbq is supposed to be spicy right)
   

2. (Ok this is where the directions call for a saucepan but instead just throw the meat in and then cover it with the rest of the ingredients. ) Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes) in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and cook 10 minutes or until sauce thickens and pork is very tender. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce. (Since we cooked it in the crockpot no need to remove the pork, just take two forks and shred it in the crockpot and then give it a good mix)
   

3. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.

4. Heat a large nonstick skillet (or your panini maker) over medium heat. Place 1 cheese slice, 1/2 cup pork mixture, about 2 tablespoons onions, and 2 pickle slices on bottom half of each roll. Cover with top halves of rolls. Add 3 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining sandwiches.

Doesn't this just make your mouth water! Now grab a bag of dress and serve coleslaw, mix it up and plate next to your ooey goey sandwich.

Now an important note, choose your bbq sauce wisely as this can make or break your sandwiches, you want to make sure it's not too sugary tasting because it'll be overkill with the pickles, too spicy itself and you'll be dying with the chipotle, not too smokey either because that's what the chipotle is for. I'd suggest a nice mild to medium flavor bbq sauce with a hint of kick whether its name brand or a local specialty.

Recipe and picture courtesy of my favorite website CookingLight.com

Pepper Steak

This recipe comes from the best book for budget friendly, not so figure friendly but beginner's guide to cooking cookbook "Where's Mom Now That I Need Her". I started out with the intention of following the recipe to a t, Pork Chops & Rice. However after defrosting 2 sets of wild pork chops (again my great hubby) I realized they had been in the freezer too long and had severe freezer burn so scratch that. Quickly found some round steak (venison thanks to the hubby) in the freezer and made a quick change to the recipe. I had only bought 1 green bell pepper so it was going to be a variation on traditional pepper steak.

Crockpot Pepper Steak & Rice

Ingredients:

• 1 lb of round steak
• 2 tbsp of chopped green bell pepper
• 2 tbsp of white or yellow onion
• 1 can of stewed tomatoes
• 2 tbsp of cooking oil (I use EVOO)
• 1 cup of rice (I used brown)
• 1/2 cup of flour
• salt & pepper to taste

Set crockpot to low, either 8 or 10 hours depending your time needs

1. Take steak and place between 2 sheets of ceran wrap and pound vigerously until meat is very thin. Doesn't that feel good, go on get all your frustrations out. Dang dog, dang husband, stupid clothes that don't fit anymore! Omit this step if your meat has already been prepared this way, though I'd suggest doing it yourself since its lots of fun.
2. Mix flour, salt and pepper in a shallow dish. Coat steaks in flour and place on bottom of crockpot.
3. Next chop your onion and bell pepper and add to crockpot.
4. Add rice and open can of tomatoes pouring on top of rice. Add the evoo and cover.
5. Occasionally check and stir mixture together.
6. Once rice has been cooked to your desired texture, plate and serve.

Stroganoff

Down to the bottom of the barrel as far as groceries go this weekend, yet I couldn't get my lazy butt to the store knowing that the minute I step outside I'd melt in the sweltering heat of 100 plus temperatures. Instead I came up with an oven/stove free recipe in which I did little to no work because lets face it, even with the a/c running full blast it was too hot to even think about cooking! And because my husband is such a great provider we had a freezer full of axis and whitetail to use up instead of beef (something of which I rarely have to buy), so instead of your typical beef stroganoff. I made venison stroganoff.

Crockpot Venison Stroganoff

Ingredients:
1 to 2 lbs of cubed venison (or beef)
1 small yellow or red onion (doesn't really matter)
1 small can of mushrooms
1 packet of onion soup mix
1 can of cream of mushroom soup
1/2 cup sour cream
1 cup of flour
salt & pepper to taste
3 cups of egg noodles






Set crockpot to low, either 8 to 10 hours depending on your time needs.

1. Combine flour, salt and pepper in a shallow dish. Coat meat in flour mixture and place of bottom of crockpot.
2. Slice onion into medium thick rings or half rings and add to crockpot.
3. Open, drain and add mushrooms to crockpot.
4. Add soup and dry soup packet, gently stir together to cover the meat.
5. Once meat has browned to the bottom of the pot, mix all ingredients together freely scraping up the bits to add flavor, continue cooking and occasionally stirring.
6. 30 minutes prior to serving add the sour cream and continue cooking, while preparing the noodles.
7. Once noodles are done, plate and serve over the noodles. Garnish with parsley if you desire.

This turned out to be a super yummy dinner and while not heating up the house, the aroma of a home cooked meal was intoxicating. I would also go so far as to say this was a very healthy meal. Venison is known for being a much leaner meat than beef thus there was less fat. I always use 98% fat free creamed soups and light sour cream in all recipes and I have made the switch from flour pastas to whole wheat pastas of which the difference is unnoticeable. The sauce tastes great and is very rich, which means a smaller portion is all one can take of this meal. And smaller always means better in terms of overeating. I hope you and your family enjoy this meal as much as mine did.

*Picture is from cookinglight.com, I could never dream of taking such a great picture and if I had attempted to take a picture of this meal it would surely have looked like dog poo or vomit and non so appetizing.