Week in review:
We really liked the sauce on the ribs. I didn't start them soon enough so I par-boiled them and then stuck them in the crock pot. Mostly I did it that way because I didn't want to have my oven on and we haven't bought a new grill since moving. They were a little tough, but that was my fault for not letting them cook the longer amount of time. The sauce would make some excellent bbg chicken on the grill!!
We also really liked the Shepherd's pie (freezer meal). Believe it or not, I had never made one before. I'll post the recipe below.
The fajitas were also very good. They had a little spice to them!
So..on to this week!
Scroll down for recipes!!
Monday--chicken pot pie (Last Sept. I went to see my friend, Christi, in Georgia and she made this pot pie while I was there. It was so yummy that I had to have the recipe.)
Tuesday--taco salad, green chili and corn rice
Wednesday--pork roast (crock pot meal...so easy and yummy!!), mashed potatoes, buttery cooked carrots, and Syrian green beans (we tried the carrots and green beans a couple of weeks ago and really like them both!)
Thursday--lemon butter chicken, broccoli rice casserole (made in the crockpot...easy and super good!), corn on the cob
For more menu plans, check out Laura's blog here.
Christi's Famous Chicken Pot Pie (try it and you'll see!!)
* the notes are from Christi, as I am just posting the e-mail she sent me
Chicken Pot Pie - as it's written
Pastry for Double Crust Pie (I'll add that for you)
1 10 ounce package frozen peas & carrots
1/2 cup chopped onion (I omit these)
1/2 cup chopped fresh mushrooms (I omit these too)
1/4 cup butter or margarine
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram, or thyme crushed (I use poultry seasoning, &
I add a little more)
1/8 teaspoon pepper
2 cups chicken broth (I get this from boiling my chicken)
3 cups cubed/shredded chicken
3/4 cup milk
***I also add diced potato. I don't really know how much, probably 1 large & 1
medium. I cook them
with the peas & carrots. You could also use the diced hashbrowns.
*** It will need more salt than is called for, especially because of the
Prepare pastry; set aside. Cook peas & carrots according to package directions
In a saucepan cook onion & mushrooms in margarine or butter until tender. Stir
in flour, salt, herbs &
pepper. Add chicken broth & milk all at once. cook & stir till thickened & bubbly. Stir in peas &
carrots (and potatoes), & chicken. Cook till bubbly.
Pour mixture into 10 x 13 casserole. Roll out crust and place over mixture;
vent so that steam comes
Bake at 450 for aout 20 minutes or until crust is golden brown.
Double Crust Pastry:
2 cups all purpose flour
2/3 cup shortening
6 to 7 tablespoons cold water
1.Stir together flour & 1/2 teaspoon salt. Using a pastry blender, cut in
shortening till pieces are pea-
2. Sprinkle 1 tablespoon of the water over part of the mixture. Gently toss
with a fork. Push
moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time,
till all of the flour is
1 can Cream of Mushroom
1 can Cream of Celery
1 1/2 - 2 cups chicken broth
4-5 lb. Pork Roast, Butt Cut trimmed of fat
Salt and Pepper to taste
Cook 4 hours on high in crock pot, or until it falls apart. This makes a yummy gravy that we like on mashed potatoes.
Broccoli and rice casserole
1 lb. chopped broccoli, fresh or frozen, thawed
1 med. onion, chopped
1 T. canola oil
1 c. minute rice or 1 1/2 c. cooked rice
10 3/4 oz. can cream of chicken or mushroom soup (I used mushroom)
1/4 c. milk
1 1/3 c. cheddar cheese, shredded
1. Cook broccoli for 5 minutes in saucepan in boiling water. Drain and set aside.
2. Saute onion in oil in saucepan until tender. Add to broccoli.
3. Combine remaining ingredients. Add to broccoli mixture and pour into greased slow cooker.
4. Cover. cook on low 3-4 hours.
From 30 day Gourmet
(recipe for 1 pie: serves 4-6)
2 T. butter
1/2 c. onion, chopped
2 carrots, chopped
1 T. flour
2 c. (16 oz.) beef broth
1/2 c. tomato sauce
1 t. Worcestershire sauce
1/4 t. oregano
salt and pepper to taste
2.5 c. ground beef (or turkey), cooked
2 c. make ahead mashed potoates
Containers: 8" pie plate(s), 8x8 pan(s), or 1 gallon freezer bags for filling and quart freezer bags for potatoes
Melt butter in saucepan and fry the onion and carrots until golden brown. Stir in the flour and cook one minute. Gradually stir in beef broth bring to a boil, stirring constantly. Add the tomato sauce, Worcestershire sauce, oregano, and seasonings. Cover the pan. Reduce heat and simmer 15 minutes. Remove from heat and add cooked ground meat. Mix well. Pour into sprayed 8" pie plate, 8x8 pan or freezer bag. If in pan or plate, top with potatoes, wrap with foil and place in a 2-gallon freezer abg. Seal. If in bag, put potatoes in sperate bag, label, and freeze together.
Freezing and Cooking Directions:
Label and freeze.
to serve, thaw. (If in bags, put filling in pan and spread potatoes on top.) Bake at 400 degrees for 20-30 minutes or until topping is brown and meat is heated through. To heat from the frozen stage, add 10-15 minutes more baking time.
Make Ahead Mashed Potatoes
From 30 Day Gourmet
(this recipe makes 7 cups)
5 lbs. potatoes
1/2 t. garlic powder
3 T. butter
1 t. salt
8 oz. cream cheese
1/4 c. almonds, sliced (optional)
paprika for color
Containers: quart or 1-gallon freezer bags or rigid containers
Peel and quarter potatoes. Place potatoes in a saucepan and cover completely with water. Bring to a boil, then gently cook until tender. Drain well. In large bowl, combine potatoes, cream cheese, egg, garlic powder, and salt. Mash well by hand or with electric mixer. Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with almonds (optional) and paprika. Refrigerate for up to 2 days or label and freeze for later.
Freezing and Cooking Directions:
Label and freeze in freezer bags or rigid containers.
To serve, thaw completely. Bake at 375 degrees for 30-40 minutes until the top is golden.
Monday, May 28, 2007
Labels: Menu Plan Monday