Sunday - Chicken and Black Beans - Try it in the Crockpot. (This was on the plan for Saturday, but we ended up eating out).
Monday - Premade Taco Casserole
Tuesday - Chicken, Potato, Broccoli Casserole (Crockpot)
Wednesday - Loaded Potatoes
Thursday - On Your Own
Friday - Hobos - Brian cooks on the grill
Saturday - To Be Determined
Tuesday, November 13, 2012
Crock Pot Chicken and Black Beans
Chicken and Black Beans is a favorite of mine. Recently I thought, I need to try this in the crockpot. I figured it would be fairly easy to adapt to the crockpot. In the end, I didn't like the crockpot version as much as the regular one, but I think a big part of that was the black beans. I didn't have any canned beans so I ended up using beans from a bag and I don't think they were cooked enough. I don't like undercooked beans. But I think I will add this as a crockpot meal and next time I'll make sure I have canned beans to use.
Chicken and Black Beans
~3 servings as prepared
3 chicken breast, frozen
1/2 lb black beans, soaked/prepped
1 14 oz can of tomatoes
1 chipotle pepper, seeded and chopped + some adobo sauce
1 small red onion, chopped
1 red pepper, chopped
To serve:
Tortilla chips
1 avocado, chopped
shredded cheese
sour cream
Directions:
Place frozen chicken in bottom of stoneware. Cover with tomatoes, beans, chopped onion and peppers. Cook on low for ~5 hours. (I think I cooked on low for 2.5 hours and then changed it to high for another 1 in hopes of getting those beans softer).
To serve, place chips in a bowl. Add chicken and black beans. Top with cheese, sour cream and avocado.
Chicken and Black Beans
~3 servings as prepared
3 chicken breast, frozen
1/2 lb black beans, soaked/prepped
1 14 oz can of tomatoes
1 chipotle pepper, seeded and chopped + some adobo sauce
1 small red onion, chopped
1 red pepper, chopped
To serve:
Tortilla chips
1 avocado, chopped
shredded cheese
sour cream
Directions:
Place frozen chicken in bottom of stoneware. Cover with tomatoes, beans, chopped onion and peppers. Cook on low for ~5 hours. (I think I cooked on low for 2.5 hours and then changed it to high for another 1 in hopes of getting those beans softer).
To serve, place chips in a bowl. Add chicken and black beans. Top with cheese, sour cream and avocado.
Wednesday, November 7, 2012
Baked Rolled Tacos
Baked Rolled Tacos were my make ahead meal for this week. I silently saluted past Krista for putting this on the meal plan this week. It was super quick and easy which was perfect since we ended up going to the Dynamo Game on Sunday and I didn't have as much time as usual.
I had shredded brisket meat in the freezer that I decided was time to use. Normally I make rolled tacos with turkey (left over from holidays) or shredded chicken. But, it was time to use this brisket. The change was nice, but we decided the meat was a little tough so next time I'm going to chop the shreds (they were quite long) so that it's easier to bite through.
Baked Rolled Tacos
Makes about 9-10 tacos (~3 tacos = serving)
Ingredients:
8 oz shredded meat (cooked)
9-10 soft taco size flour tortillas
Suggested Toppings:
Shredded cheese (consider melting with milk and butter to make a dip)
Guacamole (Or just smoosh an avocado for the lazy version)
Salsa
Sour Cream
Directions:
Make some meat on the tortilla. Roll up. Use toothpick to keep taco rolled. Place in 9x13 casserole dish. Repeat until all meat is used up. Cover and refrigerate until ready to bake. Bake at 350F for ~20 minutes or until heated through. Serve with desired toppings.
I had shredded brisket meat in the freezer that I decided was time to use. Normally I make rolled tacos with turkey (left over from holidays) or shredded chicken. But, it was time to use this brisket. The change was nice, but we decided the meat was a little tough so next time I'm going to chop the shreds (they were quite long) so that it's easier to bite through.
Baked Rolled Tacos
Makes about 9-10 tacos (~3 tacos = serving)
Ingredients:
8 oz shredded meat (cooked)
9-10 soft taco size flour tortillas
Suggested Toppings:
Shredded cheese (consider melting with milk and butter to make a dip)
Guacamole (Or just smoosh an avocado for the lazy version)
Salsa
Sour Cream
Directions:
Make some meat on the tortilla. Roll up. Use toothpick to keep taco rolled. Place in 9x13 casserole dish. Repeat until all meat is used up. Cover and refrigerate until ready to bake. Bake at 350F for ~20 minutes or until heated through. Serve with desired toppings.
Crockpot Spanish Rice
Crockpot Spanish Rice
Servings ~2-3 (as prepared)
Ingredients:
1/2 lb beef
1 green pepper, chopped
1/2 onion, chopped
8 oz tomato sauce (try Rotel's green chile tomato sauce for an extra kick!)
1/2 14 oz can diced tomatoes (I was using up some freezer stock)
1/2 cup rice, uncooked
1/2 t Salt
1/2 t Chili powder
~1 T Worchestire
Directions:
Spray crockpot with Pam. Put in beef (cooked or raw). Top with green pepper, onion, tomatoes, tomato sauce, seasonings and worchestire sauce. Cook on low for 2.5 hours. (Again, cook time depends on how full your CP is. I have a large CP, 6 qt maybe? and this recipe as listed only filled maybe 1/4. The original recipe calls for cooking on low 6-7 hours).
Serve as is or consider topping with shredded cheese or filling a tortilla.
I put this all together Monday night and put the CP in the refrigerator overnight.
Servings ~2-3 (as prepared)
Ingredients:
1/2 lb beef
1 green pepper, chopped
1/2 onion, chopped
8 oz tomato sauce (try Rotel's green chile tomato sauce for an extra kick!)
1/2 14 oz can diced tomatoes (I was using up some freezer stock)
1/2 cup rice, uncooked
1/2 t Salt
1/2 t Chili powder
~1 T Worchestire
Directions:
Spray crockpot with Pam. Put in beef (cooked or raw). Top with green pepper, onion, tomatoes, tomato sauce, seasonings and worchestire sauce. Cook on low for 2.5 hours. (Again, cook time depends on how full your CP is. I have a large CP, 6 qt maybe? and this recipe as listed only filled maybe 1/4. The original recipe calls for cooking on low 6-7 hours).
Serve as is or consider topping with shredded cheese or filling a tortilla.
I put this all together Monday night and put the CP in the refrigerator overnight.
Thursday, November 1, 2012
Meal Plan November 4 - 10
Sunday -
Monday - Baked Rolled Tacos
Tuesday - Crockpot Spanish Rice
Wednesday - Chimichangas from the freezer
Thursday - On Your Own
Friday - Nacho Bread Pizza
Saturday - Chicken and Black Bean - trying it in the crockpot
Tuesday, October 30, 2012
This Week's Meal Plan
Here's this week's meal plan (since I didn't post it last week):
Sunday -Tilapia and Bean Salad Crockpot Chicken and Green Chile. Turned out I was too wiped to cook even fish, so I experimented in the crockpot. I had a large jar of green chile stew. I put some frozen chicken breast in the CP, chopped some onion, and dumped half the jar in. It was delicious. The rest of the jar I'm saving for turkey leftovers and am actually going to make a stew out of it.
Monday - Chicken Parm Salad Subs (made on Sunday) - I used this recipe, but modified it. I didn't use mint, or fresh parsley. I used shredded chicken breasts instead of a rotisserie chicken. I've used rotisserie chicken before and its delicious (more moist than just using chicken breasts), but I was being lazy and cheap.
Tuesday - Crockpot Honey Nut Chicken - I used this recipe, but modified it to taste (no tabasco)
Wednesday - Ham and Mozzerella Croissants and Corn
Thursday - On Your Own
Friday - DATE NIGHT!!!
Saturday - Tacos and Beans
Sunday -
Monday - Chicken Parm Salad Subs (made on Sunday) - I used this recipe, but modified it. I didn't use mint, or fresh parsley. I used shredded chicken breasts instead of a rotisserie chicken. I've used rotisserie chicken before and its delicious (more moist than just using chicken breasts), but I was being lazy and cheap.
Tuesday - Crockpot Honey Nut Chicken - I used this recipe, but modified it to taste (no tabasco)
Wednesday - Ham and Mozzerella Croissants and Corn
Thursday - On Your Own
Friday - DATE NIGHT!!!
Saturday - Tacos and Beans
Turkey Quiche
Turkey Quiche
4 servings
Ingredients:
6 eggs
1 small tomato, chopped
1 cup spinach, rough chop
1/2 small onion, chopped
1 serving of turkey lunch meat (this was 3 slices for the Hormel Free turkey), chopped
1/2 cup, shredded mozzerella
1 Prepared pie crust
Salt and Pepper
Preheat oven to 350F. Cook pie crust according to directions, but reduce time to ~5 minutes. Beat eggs, add tomato, spinach, onion, and turkey and mix together. Spray 9 in pie pan with Pam. Spread out pie crust in dish. Pour egg mixture into dish. Top with mozzerella. Bake for ~60 minutes until brown on top (my oven accomplished this in 45 minutes).
Since I made this ahead of time, I baked the crust first and then added the eggs. Then baked again. Covered with foil and refrigerated overnight. I reheated this in the microwave the next day. Delicious! This is a great makeahead meal!
The first time I made this I used short bread pie crust (I am not a baker and didn't realize the pie crusts were in the refrigerated area). The next time I didn't use a crust at all. This time I went with the Pillsbury pie crust and this time was also the best.
4 servings
Ingredients:
6 eggs
1 small tomato, chopped
1 cup spinach, rough chop
1/2 small onion, chopped
1 serving of turkey lunch meat (this was 3 slices for the Hormel Free turkey), chopped
1/2 cup, shredded mozzerella
1 Prepared pie crust
Salt and Pepper
Preheat oven to 350F. Cook pie crust according to directions, but reduce time to ~5 minutes. Beat eggs, add tomato, spinach, onion, and turkey and mix together. Spray 9 in pie pan with Pam. Spread out pie crust in dish. Pour egg mixture into dish. Top with mozzerella. Bake for ~60 minutes until brown on top (my oven accomplished this in 45 minutes).
Since I made this ahead of time, I baked the crust first and then added the eggs. Then baked again. Covered with foil and refrigerated overnight. I reheated this in the microwave the next day. Delicious! This is a great makeahead meal!
The first time I made this I used short bread pie crust (I am not a baker and didn't realize the pie crusts were in the refrigerated area). The next time I didn't use a crust at all. This time I went with the Pillsbury pie crust and this time was also the best.
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