I didn't get around to posting menu last week - the "school thing" had me pretty wiped out! But here's a short re-cap with the links, in case anything sounds good to ya.
CrockPot Beef Burgundy - Mr. Mamie did NOT like this very much, which was a rare event. He thought the red wine taste was too strong, and I agreed. I think if I tried it again, I would replace the red wine that goes into the Crockpot for the main cooking time with beef stock, and only use the smaller amount of red wine that's added at the end (with flour) to flavor and thicken the gravy.
Shredded Chicken Sandwiches - These were quick and easy to do in the CrockPot. I used about three pounds of chicken but the same amount of seasoning and liquid. We had them on little panini rolls, broiled with cheese (Swiss was especially good!). Since there were only three people here for dinner that night, there were plenty of extras to freeze and have available for a future dinner.
Mexican Corn Chowder - DELICIOUS! For the corn kernels I used FRESH corn cut from the 50 ears I got from Bountiful Basket (which I had blanched, stripped, and frozen). We really liked the flavor and texture of this soup. I took it for lunch two days in a row, and got some ogles and comments from other teachers. Highly recommended!
Italian Pot Roast - This was a good way to fix pot roast in the CrockPot. I added carrots at the beginning, and 30 minutes before serving put some sliced yellow squash in on top to get steamed. It was moist and flavorful, and Mr. Mamie especially loved the addition of the yellow squash.
Beef and Bean Chimichangas - Loved these too! I thought Nephew would especially like them, but he ended up leaving before dinner to go to the high school football game, where he ate heaven-knows-what. Niece was asleep in the recliner, exhausted after a long week in second grade, and didn't appreciate be woken up for dinner (I know, how rude). So although her enthusiasm was at a somewhat low ebb, the rest of us liked this version of chimis very much. Again, I used fresh corn kernels, which makes SUCH a difference! The filling + one can of Amy's Kitchen organic refried beans gave us 8 large-ish chimis (using the larger-sized flour tortillas from Costco). There was enough filling left over to make 4 more burritos (with no beans), which I froze along with the leftover chimis. Mr. Mamie is eating one for breakfast right now as I type....
Tonight it's "breakfast for dinner" featuring banana pancakes, which I am really looking forward to! I will surely need to double this recipe to serve five, and I'll definitely use at whole wheat flour for at least half the total amount. I'll also add some wheat germ and ground flax meal as well. We'll have scrambled eggs made by either Mr. Mamie or Niece, and potatoes and/or sausage. I LOVE having breakfast for dinner on Sunday nights!
You can read about our yummy birthday dinner for Niece and GolfDad soon... as soon as stoopid Blogger will let me add all my photos!
This week's menu:
Pork Scallopini (organic, Maverick Ranch brand), organic wild rice, sauteed yellow squash (from our garden!), green salad.
Grilled "Flat" Chicken (Coleman brand organic chicken breast from Costco), fettuccine Alfredo (whole wheat noodles with sauce made from the "Simply Organic" brand mix), green salad. "Flat" chicken is made by pounding boneless/skinless breasts quite thin, then marinating in Italian salad dressing. The chicken grills super-fast, and is VERY yummy! I learned this years ago while at the cabin with my cousin L and our Grammie.
Ground Beef and Barley Soup, cheddar muffins, green salad.
Spaghetti using whole wheat noodles and homemade sauce from the freezer, Italian Cheese Bread, green salad.
Bean and Brown Rice Burritos, using Eden brand organic pinto beans and Lundberg organic brown rice (available from Costco in a HUGE bag!).
Homemade pizza - create-yer-own!
Breakfast for Dinner, with the pancake/waffle course yet to be determined.
Have a great week filled with yummy meals!
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