Monday, February 3, 2014

White Chicken Chili

It is so cold here right now and everyone knows there is nothing better on a cold night than a nice, hot bowl of soup, stew or chili. My family really loves this white chicken chili

White Chicken Chili

Ingredients:
-1 1/4 pound boneless, skinless chicken, cooked ( I use leftover rotisserie chicken,cut into bite size pieces)
-2  15oz cans great northern beans
-1  15oz can white corn ( I usually just use yellow)
-1  envelope taco seasoning
-1  4oz can diced green chilies
-1 10oz can cream of chicken soup
-1 14oz can chicken broth ( or equal amount of homemade)

garnish
green onions, sliced thinnly
sour cream

Method:
This is so easy-
Put everything into slow cooker and cook 8- 10 hours on low. Before serving add sour cream and green onions. Serve with Rolls

Menu For February 3- 9, 2014



It's been a while but I figured, no time like the present. New week, new menu. I've been feeling challenged coming up with a menu lately, so I'm hoping I can be accountable to myself to do better planing our meals. I will post recipes and pictures throughout the week.

      Here goes this week February 3- 9, 2014

Monday: White Chicken Chili with Herbed Dinner Rolls    

Tuesday: BLT's with Veggies

Wednesday: Krautburgers with Chips

Thursday: Amanda cooks Pork Chops With Something  :)

Friday: Homemade Pizza and Bread Sticks with Fruit Salad

Saturday: Rebecca cooks ??????????  not sure what

Sunday: Pulled Pork Sandwiches with Macaroni Salad and Veggies

I will link this post to  Menu Plan Monday

Monday, December 10, 2012

Back To Menu Planing

New week, new menu plan. We are having some old favorites and also a couple of new recipe days. Still making good use of my slow cooker, using it four times this week.
 Lunches are a big challenge at my house for some reason. Both Boys are doing school online so they are eating lunch at home every day of the week and leftovers for lunch are not really popular around here for some unknown reason. So starting this week I need to give serious thought to this often overlooked meal. So without further ado here are this weeks meals.

Lunches:
Grilled Cheese Sandwiches
Turkey Sandwiches
Ramen Noodles
Peanut Butter and Jelly
Tuna Salad on Crackers
all with Fruit and/ or Veggies

Dinner:
Monday: Beef Stew (slow cooker), Rolls

Tuesday: Hot Ham and Cheese Sandwiches, Chips
Wednesday: Easy Lasagna, Salad, Rolls
Thursday: Ginger Beef with Peppers and Mushrooms( slow cooker), Rice
Friday: Chicken and Dumplings
Saturday: Asian Sweet Potato and Corn Stew ( slow cooker), Rice
Sunday: Meatloaf ( slow cooker), Mashed Potatoes, Green Beans

This will be linked to Menu Plan Monday

Tuesday, November 27, 2012

Tuscan Beef Stew

This was my hands down favorite on last weeks menu


Tuscan Beef Stew

3 slices Bacon, diced
1 Tbsp Olive Oil
2 pounds lean Stew Beef
Salt
Black Pepper
3 cups fresh mushrooms, sliced
1 cup frozen Pearl onions, thawed
1 cup Baby Carrots cut into 1/2inch pieces
1 cup dry red Wine
1/2 cup  Beef Broth
1 can (15 oz.) diced Tomatoes
1/4 cup Tomato Paste
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary

2 Tbsp Cornstarch
1/2 cup cold Water

- Cook Bacon in a large skillet over medium heat until crisp. Transfer with slotted spoon to paper towels to drain. Pour off Bacon drppings from skillet. Add olive oil to pan. Season beef with salt and pepper and cook over medium heat until browned on all sides. Place in slow cooker.
- Add Bacon, mushrooms, onions, carrots, wine, broth, tomatoes with juice, tomato paste and rosemary. Cover and cook on low for about 8 hours or until beef is fork-tender.
- combine cornstarch and cold water in a small bowl and stir until smooth. Add to slow cooker and cook on high for about 15 minutes until stew is thickened.Serve over pasta.

What we thought. This was so good. My whole family enjoyed this very much. Served it over spaetzle. Yummy !




Back To Menu Planing Week 5

Here is this weeks menu. We are having several simple meals this week, and I’m also making some older slow cooker meals, not trying as many new meals as in previous weeks. This is also my last week of my slow cooker challenge. I’ve done pretty well using my slow cooker every day. There have been maybe 5 days this month at most when I didn’t use it. It sure gave me new appreciation for this great little appliance.

Monday: Hamburgers and Chips
Tuesday: Grilled Cheese Sandwiches, Tomato Soup ( slow cooker)
Wed: Pork Paprikash ( slow cooker) Potatoes, Salad
Thursday: DD cooks, Mulled Cider ( slow cooker)
Friday: White Chicken Chili, Rolls
Saturday: DD cooks
Sunday: Crock pot Saucy Chicken Thighs, Noodles, Salad





This post will be linked to Menu Plan Monday

Sunday, November 25, 2012

Late! Back To Menu Planing Week 4 And Recipes

Last week I had some serious disagreement with my computer and after an almost week long battle I’m happy to say that for the moment it looks like I may have won. As a result I did not post last weeks menu or  any slow cooker recipes. So to make up for it I’m posting what we ate last week and the recipes as well.







Monday: Steak, Mac and Cheese ( slow cooker), veggies

No- Fuss Macaroni and Cheese

2 cups uncooked Elbow Macaroni
4 oz. light pasteurized processed cheese, cubed
1 cup shredded mild Cheddar cheese
½ tsp Salt
1/8 tsp black Pepper
1 and ½  cup milk

Combine macaroni, cheeses, salt and pepper in slow cooker. Pour milk over all. Cover and cook on low 2 to 3 hours stirring after 30 minutes.

What we thought. I ended up having to ad more milk, probably another cup and a half during the 3 hours to keep this from drying out and in order to cook the macaroni all the way. It ended up being kind of dry anyway. If I make this again I might cook the noodles about half way before adding them to the slow cooker.

Tuesday: Leftovers, Cran- Orange Acorn Squash ( slow cooker)

Cran- Orange Acorn Squash          

3 small Acorn Squash
5 Tbsp instant brown rice
3 Tbsp minced onion
3 Tbsp diced celery
3 Tbsp dried cranberries
Pinch ground or dried sage
1 tsp butter, cut into bits
3 Tbsp orange juice
½ cup warm water

- slice off tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and discard; set squash aside.
- Combine rice, onion, celery, cranberries and sage in small bowl. Stuff each squash with rice mixture; dot with butter. Pour 1 Tbsp orange juice into each squash over stuffing.  Stand squash in slow cooker. Pour water into bottom of slow cooker.
- Cover; cook on low 2 and ½ hours or until squash are tender.

What we thought. I didn’t have orange juice so I combined 1 Tbsp lemon juice and 2 Tbsp water. I loved this squash. The citrus and the squash worked real well together along with the dried cranberries. Yum!

Wednesday: My mind is drawing a total blank- Sorry

Thursday: DD made Taco’s, rice


Friday: Butternut squash soup in the slow cooker

Curried Butternut squash and Apple soup

2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

-In a skillet, melt butter over medium heat.
-Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
-Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
-Place butternut squash, apples, and rice in slow cooker (in that order). 
-Add chicken stock, salt and pepper. 
-Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.

What we thought. I  thought this was really good. I added just a swig of heavy whipping cream to my bowl and ate it with a nice roll. I will make this again

Saturday: we had a lazy day of Pizza ( not the homemade kind) and hot wings

Sunday: Tuscan Beef Stew ( slow cooker, recipe will be posted later), Spaetzle, Salad

Monday, November 12, 2012

Back To Menu Planing Week 3

So this is my third week of being back on track with menu planing and I have to admit it feels great to feel in control over what's for dinner. I'm also well into my personal slow cooker challenge. For the month of November I wanted to use my slow cooker every day and so far I have. I'm trying out a bunch of new and exciting recipes and I'm also making some old favorites.I have been posting all the recipes and will continue to do so for the rest of the month. On days that my DD's cook, I'm making either a beverage or desert in my slow cooker. So here is this weeks menu

Monday: Leftovers, slow cooker Caramel and Apple Pound Cake,( didn’t get to make this last week)
Tuesday: Crock Pot Taco Soup, Corn Chips
Wednesday:Kielbasa with beer and onions, mashed Potatoes
Thursday: DD cooks ???, Hot mulled Cider( slow cooker)
Friday: Teriyaki Chicken legs ( slow cooker) Rice, Salad
Saturday: DD cooks????, slow cooker apple crisp with vanilla ice cream
Sunday: Cranberry pork loin ( slow cooker), Spaetzle, Salad

This post will be linked to Menu Plan Monday