Monday, October 5, 2009

Menu Plan Monday

I thought that the move would go more smoothly. I didn't think I'd be so homesick for the old house. I didn't think that this move was going to be this hard emotionally... I'm drained. I'm beat. My nerves are shot. Can you believe I left my crockpot in a cabinet at the old house? Good Lord. Where is my brain?? But I have to give big thanks to Laura at for hosting MPM each week and giving me a reason to stay on track and for getting my prize win cookbook to me so quickly!! Yes, I have carryovers from last week since this move didn't go as seamlessly as I would have hoped....
Recipes are below!!

Monday: Crockpot Chicken Cordon Bleu

Tuesday: Grilled Cheese & Soup

Wednesday: Crockpot Beef & Broccoli

Thursday: Tuna Melts

Friday: Crockpot Chili w/Hard Rolls

Saturday: Spaghetti Pizza

Sunday: Crockpot Smoked Sausages w/ Cabbage & Potatoes

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!


Crockpot Chicken Cordon Bleu (from Joy in my Kitchen)
4 Chicken breasts
1/2 bottle honey dijon dressing
4 slices honey ham
4 slices swiss cheese
1 c. bread crumbs or stuffing

Spray the crockpot with cooking spray. Layer the chicken breasts in the bottom of the crockpot. Drizzle Honey Dijon dressing over the chicken, to taste (around 1/4 C). Layer ham and cheese over the top of the chicken. Top with stuffing, and drizzle about 1/4 C more dressing over the top. Cover and cook on low for 4-6 hours, or until chicken is 180 degrees and tender.

Crockpot Beef & Broccoli (from Joy in my Kitchen)
1 lb. beef, chopped into cubes and trimmed of fat
1/2 C beef broth, low sodium
1/4 C soy sauce
1 T dried, minced onion
1 T brown sugar
2 large garlic cloves, minced
8 oz. mushrooms, canned or fresh (if desired)
1 (16oz) bag of frozen broccoli, thawed
2 T water
1 T cornstarch

Combine broth and soy sauce in a crockpot, add onion, brown sugar and garlic. Stir in beef cubes. Cover and cook on low for 8-10 hours (or on high for 4-6 hours). About an hour before serving, combine water and cornstarch and blend well. Stir cornstarch mixture into the crockpot. Add broccoli to the crockpot and cook on low for an additional 30-60 minutes until broccoli is crisp-tender, or done to your liking.

Crockpot Chili
2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste

Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.

Spaghetti Pizza (from Taste of Home)
2 eggs
1 cup milk
1 package (16 ounces) cooked spaghetti
1 pound ground beef, cooked and drained
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
Garlic salt to taste
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, whisk the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Top with the beef, spaghetti sauce, pepperoni, mushrooms and onion. Sprinkle with garlic salt. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

Crockpot Smoked Sausage w/ Cabbage & Potatoes
2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf thyme
1 medium onion, halved, sliced
1/2 small cabbage, coarsely chopped or shredded
6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite
1/2 cup apple juice
2 teaspoons cider vinegar

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.


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