Here is my menu plan for the coming week. I only planned 6 meals. I don’t generally cook on Sunday. I reserve the right to make changes based on how I am feeling or upon a whim! Post your plan and link it at OrgJunkie’s Menu Plan Monday post.
Chicken Marsala ( from rosiepie )
Weeknight Lasagna Toss, zucchinni & onion saute
Impossible Green Chili-Cheese Pie
Pork chops in Major Grey Chutney ( crockpot ), rice, sald
Pizza or Breakfast for dinner
Welcome to Freezer Food Friday. Today I have a recipe for oat bars that can be prepared ahead and frozen to be used later. Please share a recipe on your blog and link it below using Mr Linky ( if Mr Link is misbehaving… leave a link in the comments.
1 pkg. (12 oz.; 3 cups) whole cranberries, fresh or frozen*
1 cup granulated sugar
3/4 cup water (or for a different taste substitute orange juice)
1 pkg. plain yellow cake mix
1 cup (2 sticks) butter, melted
1 cup old-fashioned oatmeal
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon ground ginger
Place a rack in the center of the oven and preheat to 350 degrees. Pick over the cranberries and discard any that are shriveled or discolored. Place the remaining cranberries, granulated sugar and water in a medium-size heavy saucepan over medium heat.
Cook, stirring until mixture is thickened and all the cranberries pop, 10 to 15 minutes. Remove from heat, pour cranberry filling into a shallow freezer-proof glass dish, and place in the freezer to cool. Place the cake mix, melted butter, oatmeal, brown sugar, eggs and ginger in a large mixing bowl.
Blend with an electric mixer on low speed for 1 to 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to an ungreased 13 by 9-inch baking pan.
Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Remove chilled cranberry filling from the freezer and pour it over the crust, spreading it out with the rubber spatula. Pinch off pieces of the reserved crust mixture and scatter them over the filling.
Place the pan in the oven. Bake until light brown and bubbling, 35 to 40 minutes. Remove the pan and place on a wire rack to cool for 30 minutes. Cut into 24 bars. Remove with a metal spatula and serve.
Store the bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week, or freeze them, wrapped in aluminum foil, for up to six months. Thaw bars overnight in the refrigerator before serving.
Yield: 24 bars; Source: the Cake mix Doctor
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Please come back and join me for Freezer Food Friday…
Or follow me on TWITTER @ https://twitter.com/mjpuzzlemom
Makes 6 servings
1 pound bacon, cooked crisp and chopped
12 ounces cream cheese, cubed
½ cup mayonnaise
½ cup Parmesan Cheese, finely shredded
¼ cup chives, thinly sliced
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
½ teaspoon dry mustard
Dash hot sauce
1 pound crab meat (preferably jumbo lump)
In a medium sauté pan cook bacon until crisp. Drain on paper towel, chop and set aside. Coat the inside of the slow cooker with non-stick cooking spray. Put all remaining ingredients (except the chopped bacon) in the slow cooker.
Cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Stir in chopped bacon and sprinkle with additional chives or green onions. Serve warm with French bread.
1 can (14.5 ounces) Muir Glen organic fire roasted diced tomatoes, undrained
3 Tbsp. packed brown sugar
3 Tbsp. cider vinegar
2 cloves garlic, halved
1 1/2 tsp. coarse (kosher or sea) salt
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. sweet (Hungarian) or smoked paprika
1/4 tsp. ground red pepper (cayenne)
1 boneless pork shoulder blade roast (3 pounds), trimmed of fat
2 c. sliced onions
12 burger buns, split, toasted
Spray 4- to 5-quart slow cooker with cooking spray. In blender, place tomatoes, brown sugar, vinegar, garlic, salt, oregano, paprika and red pepper. Cover; blend until smooth. Place pork in cooker; top with onion. Pour tomato mixture over pork and onion. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender.
Remove pork from cooker; cool slightly. Pour sauce mixture into medium bowl. Remove onions from sauce; set aside. Skim fat from sauce; keep sauce warm. Shred pork with 2 forks; return to cooker. Add onions and 1 c. sauce. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
To serve, spoon about 1/2 c. pork mixture into each bun. Serve with remaining sauce for dipping.
Slow-Cooker Sandwich Recipes
1. Moo Shu Pork
2. South Carolina BBQ Pork Sliders
3. Beef Gyros
4 potatoes halved and sliced, peels on
1 onion, halved and sliced thinly
1 box frozen peas
3 large carrots peeled, halved and sliced
2 cans beef broth
1 can chopped tomatoes
2 pounds browned hamburger or ground turkey
Put potatoes on the bottom of a slow-cooker, then carrots, then onions, then meat. Pour tomatoes in and the beef broth, then put the peas on top. Add salt and pepper to taste. (You won’t need to salt much, as there’s enough in the tomatoes and broth, Frisby said.) Cook on low for eight hours or on high for five hours. Serve in bowls with warm, buttered, crusty French bread
Here is my menu plan for the coming week. I only planned 6 meals. I don’t generally cook on Sunday. I reserve the right to make changes based on how I am feeling or upon a whim! Post your plan and link it at OrgJunkie’s Menu Plan Monday post.
Caramelized Onions and Chicken ( crockpot ), Zucchini Custard Bake, Salad
Impossible Green Chili-Cheese Pie
Maui Chicken ( crockpot )
Lemon Rosemary Salmon, mashed potatoes, salad
Tuna Helper
Maui Chicken
6 boneless chicken breast halves
14 1/2 oz can chicken broth
20 oz. can pineapple chunks
1/4 cup vinegar
2 Tbsp. packed brown sugar
2 tsp. soy sauce
1 garlic clove, minced
1 medium green bell pepper chopped
3 Tbsp cornstarch
1/4 cup water
1. Brown chicken and transfer into slow cooker. (I did not use oil just
browned in my no stick pan)
2. Combine remaining ingredients. Pour over chicken.
3. Cover. Cook on high 4-6 hours.
from Fix-It and Forget-It Recipes for Entertaining
Welcome to Freezer Food Friday. Today I have a Mexican casserole that can be prepared ahead and frozen to be used later. Please share a recipe on your blog and link it below using Mr Linky.
Mexi Beef Casserole ( from Mom’s Budget )
1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce
Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9×13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Please come back and join me for Freezer Food Friday…
Or follow me on TWITTER @ https://twitter.com/mjpuzzlemom
Caramelized Onions and Chicken
From Julie Kay
Serves 4.
6 to 8 drumsticks or 2 lbs. other chicken parts
2 onions, sliced (sweet onions preferred)
1/4 cup butter or margarine
1/2 tsp. black pepper
1 tbl. fresh rosemary
1/2 cup French-fried onions, optional
1. Put drumsticks or chicken pieces of choice into slow cooker.
2. In a large skillet, brown onions in butter over medium-high heat on stove-top.
3. Pour the caramelized onion mixture over the drumsticks in the slow cooker and sprinkle pepper over all. Add rosemary.
4. Cook on Low for 6 hours. If using, garnish with French-fried onions.
