You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

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Hopefully I save you some time that can be spent as quality time with your family instead!


Sunday, December 4, 2011

Week 45 Recipes

It's crockpot week!  Thanks to the ladies at crockpotgirls.com here are a few of my favorites...

Sauerkraut and Meatballs serve with mashed potatoes and glazed brussels sprouts

Serves 6

1 1/2 lbs lean ground beef
1 large onion, chopped
2 medium eggs, well beaten
2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
Salt and pepper to taste
2 cans sauerkraut with the juice

Mix all ingredients except sauerkraut. I brown the meatballs in a small amount of oil before placing in CP, but this is not absolutely necessary. Just gives them a little better flavor. Place meatballs in bottom of CP and cover with sauerkraut and juice. Add about 1/2 to 1 can of water (sometimes the cans of sauerkraut don’t have a lot of juice and there needs to be some juice so the rice will cook properly). Cook on medium until rice is done, usually about 3-4 hours if you use Minute Rice and 5-6 hours if you use regular rice. Delicious served with fresh fruit salad and mashed potatoes or baked potatoes.

Crockpot Peanut Chicken  serve with rice and steamed broccoli
Serves 4
4 boneless, skinless chicken breasts
1/3 cup peanut butter
1 cup chunky salsa
2 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon finely minced ginger root
1/4 cup chopped peanuts

In a 3-5 quart crockpot/slow cooker, mix all ingredients except chicken and chopped peanuts. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is no longer pink in the center. Sprinkle with chopped peanuts as a garnish.

Apricot Glazed Pork Roast serve with a warm quinoa and vegetable side

1 can chicken broth
1 jar (18oz) apricot preserves
1 Lg. chopped onion
2 Tbsp  Dijon mustard
4 Lb. boneless pork loin roast

Mix both, preserves, onion and mustard in a slow cooker Add pork and turn to coat. Cover and cook on LOW for 8-9 hrs.

*For a thicker sauce, after cooking the pork roast, remove from the cooker. Mix in 2 Tbls of cornstartch and 2 Tbls of water. Stir into slow cooker. Cook this on HIGH for 10 minutes or until the mixture boils and sauce thickens.

French Onion Soup serve with crusty bread

5 small onions, thinly sliced
2 10 oz. cans beef consumme
2 14 oz. cans beef broth
1 pkt. onion soup mix
8 slices French bread
1 c. shredded Gruyere or swiss cheese

Combine onions, broth, consomme, and soup mix in slow cooker. Cook on HIGH for 4 hrs. or Low for 8 hrs. Top bowls of soup with bread and melt cheese on top under broiler.

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

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