Welcome to Menu Plan Monday! Here is my plan for this week…. I hope you find something you can use. Make sure you visit OrgJunkie and several of the bloggers who post their plans.
Hamburgers on the grill
Chicken Tika Masala, rice, Spinach Salad
Cheesy Chicken Enchiladas Verde
Sunday Night Date – kids will forage
Tacos
Today is Freeezer Fod Friday. Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.
Makes 12 servings
20 ripe tomatoes
6 tablespoons extra-virgin olive oil
2 onions, chopped
8 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 teaspoon Italian seasoning
1/2 cup good red wine
2 bay leaves
Salt and freshly ground black pepper to taste
4 tablespoons tomato paste
1. Bring a large pot of water to a boil. Add tomatoes to water and cook about 1 to 2 minutes or until skin begins to come off. Remove tomatoes with a slotted spoon and dunk into a large bowl of ice water.
2. Let tomatoes sit in water until they are cool enough to handle. Remove tomatoes from water and remove skin, then slice the tomatoes in half. Scoop out all the seeds and discard. Finely chop tomatoes with a sharp knife and set aside.
3. Heat olive oil in a large pot, and sauté onion and garlic until onion becomes translucent. Add tomatoes, basil, Italian seasoning, red wine and bay leaves. Season with salt and pepper. Cook, stirring occasionally, until sauce comes to a boil.
4. Reduce heat and let sauce simmer for 2 to 3 hours, stirring occasionally and adjusting seasoning as necessary.
5. Stir in tomato paste and simmer for another 2 to 3 hours or until it is as thick or thin as you desire.
To freeze: Let sauce sit on stove until fully cooled. Ladle sauce into freezer-safe containers, cover with plastic wrap and then with a lid. Freeze until ready to use. Use within 6 months.
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
From Julie Kay
Serves 4.
1 large eggplant, peeled and sliced
1/4 cup butter, melted
1 cup Italian bread crumbs
1 clove garlic, minced
1 (6-oz.) can sliced ripe olives
1 (8-oz.) pkg. fresh mushrooms
1 (26-oz.) jar chunky vegetable spaghetti sauce
1/4 cup shredded fresh Parmesan cheese
1. Dip eggplant in melted butter and roll in bread crumbs. Place in slow cooker.
2. Top with garlic, olives and mushrooms. Pour spaghetti sauce over all.
3. Cook on Low for 4 to 5 hours.
4. Remove from cooker and top with Parmesan cheese.
1 (2.5 lb.) chuck roast
1 (4-oz.) can diced green chiles
2 boxes Spanish rice mix*
1 (14.5-oz.) can petite diced tomatoes
1 ½ cups beef broth or water
1 (15-oz.) can black beans, rinsed and drained
2 cups shredded Cheddar cheese
1 (10-oz.) can enchilada sauce
Cooking spray
Flour tortillas (optional)
*I use two (4.6-oz.) boxes Rice-a-Roni™ Savory Whole Grain Blends found at Target and Giant.
Cut roast into large chunks and sear all sides in medium-hot nonstick skillet. Place in Crockpot with undrained chiles, use no other liquid. Cook on HIGH for 4 hours or LOW for 8 hours. Once fork tender, use slotted spoon to remove meat to separate bowl. Shred meat using two forks. Set aside or refrigerate until next day.
Preheat oven to 350 degrees. In large saucepan, combine both boxes of Spanish rice mix with 1 ½ cups water and undrained tomatoes. Cook according to package directions. Spray a 9×13-inch baking dish with cooking spray. Spread prepared rice in bottom of baking dish then top with drained black beans and shredded beef. Sprinkle cheese over beef and pour enchilada sauce over casserole. Place uncovered casserole in preheated oven and bake for 45 minutes until cheese is melted. Serve with warm tortillas if desired. Serves 10-12
Sweet and Spicy BBQ Pork Chops or Chicken
Directions: Spray inside of crockpot or pan if baking in oven with nonstick spray and put arrange pork chops or chicken in a single layer.
In small bowl, mix together all remaining ingredients until well blended. Taste the sauce and adjust flavors as desired (for hotter sauce add up to 1 TBSP hot sauce, for sweeter sauce add additional brown sugar or up to 1 TBSP honey or molasses).
Pour sauce over the top of chicken or pork until well coated. If cooking in the crockpot, cook on low for 4-6 hours. If baking in oven, cover pan with foil and bake at 350 degrees for at least 45 minutes.
Slow Cooker Maple, Apple and Cinnamon Oatmeal
2 c. milk (For a richer oatmeal, you can substitute 1 c. half and half for 1 c. milk.)
1 c. old-fashioned rolled oats (You can use steel-cut oats instead but do not use quick oats.)
1/4 c. real maple syrup
1 c. peeled and chopped apple, any variety
1 T. butter
1/4 c. brown sugar
1/2 t. ground cinnamon
1/2 c. raisins, optional
1/2 c. toasted walnuts, pecans or almonds, optional
Nonstick cooking spray
Spray the inside of the slow cooker with a light coating of nonstick cooking spray. Add all remaining ingredients and stir gently. Cover and cook on low for between 8 and 9 hours. Uncover, stir and serve.
Welcome to Menu Plan Monday! Here is my plan for this week…. I hope you find something you can use. Make sure you visit OrgJunkie and several of the bloggers who post their plans!
Sweet ’n’ Spicy Barbecued Brisket
From Pace
Serves 20.
5 lbs. trimmed beef brisket
Salt and pepper
1 tbl. garlic powder
2 cups Chipotle Chunky Salsa (such as Pace brand)
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
Sandwich rolls or hamburger buns
1. Season brisket with salt, pepper and garlic powder and place in a 3-quart shallow baking dish.
2. Mix salsa, brown sugar and Worcestershire and spread over brisket. Cover and refrigerate overnight.
3. Bake covered at 300 degrees for 4-1/2 to 5 hours or until tender. Slice or shred brisket and serve with juices on rolls.
From “Slow and Easy” by Natalie Haughton
Serves 4 to 5.
1 (14-1/2- oz.) can diced tomatoes
3 large plum tomatoes, diced and drained
1 small onion, chopped
1 (6-oz.) can pitted ripe olives, drained and coarsely chopped
3 tbls. drained capers
1 tsp. ground cumin
1 garlic clove, crushed through a press
1/4 tsp. freshly ground black pepper
Pinch of sugar
1 lb. shelled and deveined cooked jumbo or large shrimp
Cooked pasta or rice
1/4 cup crumbled feta cheese or queso fresco
1. In a 4-quart electric slow cooker, combine the canned tomatoes with their juices, plum tomatoes, onion, olives, capers, cumin, garlic and pepper. Mix well.
2. Cover and cook on Low heat for 4 to 5 hours.
3. Stir in a pinch of sugar. Add the shrimp, cover and cook on High for 35 to 45 minutes, or until hot throughout.
4. Serve on cooked rice or pasta with the feta cheese sprinkled on top.
Welcome to Freezer Food Friday! I am sorry there has not been a post in a couple of weeks. I have had 2 trips to the hospital. I am home now and recouperating, so let’s share some recipes….
Enjoy this recipe from Gooseberry Patch’s Summer in the Country
4 c. blueberries, crushed
2 c. raspberries, crushed
5 c. sugar
2 T. lemon juice
3/4 c. water
1-3/4 oz. pkg. powdered pectin
7 1/2-pint freezer-safe plastic containers & lids, sterilized
Combine blueberries and raspberries in a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for one minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Ladle into freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight at room temperature before freezing. May be frozen up to one year. Store in refrigerator up to 3 weeks after opening. Makes 7 containers.
