Monday, September 26, 2011

Weekly Menu (Sept 26-30)

Haven't done a menu in awhile...don't worry, we still eat! Like I could go without food. Haha!

This week I found some new (well to me at least) crockpot meals and decided I would give them all a try:

Monday - Crockpot Italian Chicken, rice, green beans
                 **EDIT - This wasn't that great. It was missing something, but I'm not sure what.***

Tuesday - Crockpot Chili (we are having frito chili pies or 3-way)
                  **EDIT - This was AMAZING!***

Wednesday - Poppyseed chicken, carrots (the only meal not out of the crockpot this week)
                  **EDIT - This was very tasty and the kids liked it also.***

Thursday - Crockpot Ravioli Casserole, corn

Friday - Slow Cooker Cheesy Potato Soup, biscuits

Saturday - Help yo'self! Leftovers, sandwiches, etc.

I can't wait to gain about 7 lbs this week!

Hearty Beef Chili (for the crockpot)
You’ll need:
2 1/2 lb beef stew meat, cut into 1-inch cubes
2 tablespoons flour
2 tablespoons oil
4 1/2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 dried bay leaves
1 1/2 cups beef-flavored broth
1 can (28 oz) diced tomatoes, undrained
1 cup chopped onion
1 cup green bell pepper
3 cloves garlic, finely chopped
3 tablespoons cornmeal
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
Garnish with:
Freshly grated cheese
Sour cream
Chopped fresh cilantro
1. In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven or other large pan , heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
2. Transfer meat to crockpot and stir in remaining chili ingredients except cornmeal, beans and chiles. Cook on low about 7-8 hours or on high about 4-5 hours (it’s done when the meat is melt-in-your-mouth tender!).
3. Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.

Chicken, cooked & cut up in small pieces
Linguine, cooked according to directions
Cream of celery soup
Cream of chicken soup
Sour Cream

1 – 1 ½ sleeves Ritz crackers
1 stick butter, melted
2 tsp Poppyseeds

Boil 3-4 chicken breasts.  Cut in small pieces.
Boil Linguine-Drain

Mix soup & sour cream together.  Add chicken & linguine.  Put in a 9x13 greased pan. 
Crunch up ritz crackers.  Add melted butter & poppyseeds.  Put on top.  Bake at 350 for 20-30 minutes.

1 comment:

Holly said...

Mmm all that food sounds amazing. Crockpots are awesome. :D