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