Week 1 Menu:
Brown Sugar Chicken:
6 boneless-skinless chicken breast halves
1 c brown sugar, firmly packed
1 tsp black pepper
4 garlic cloves, minced
2 tbsp low sodium soy sauce
2/3 c vinegar
1/4 c lemon-lime soda
Combine all in a gallon size Ziploc bag. Label as follows: Place in 4-qt slow cooker. Cook on low 6-9 hours or high 4-5 hours. Serve with rice.
General Tso's Chicken
1 lb boneless-skinless chicken breasts, cut in bite size pieces
4 garlic cloves, minced
4 tbsp brown sugar
1 tsp dried ginger
2 tbsp low sodium soy sauce
1/2 tsp crushed red pepper flakes
1 (16-oz) pkg stir fry vegetables (add later)
Combine all but frozen vegetables in a gallon size Ziploc bag. Label as follows: Place in 4-qt slow cooker. Cook on low 5-6 hours, then add frozen stir fry vegetables. Cook 1 more hour. Serve over rice.
Brown Rice:
2 c raw brown rice (store brand is perfectly fine - do not use Minute Rice).
4 c water
small amount of butter for coating sides and bottom of stoneware
Take butter and grease inside of slow cooker stoneware. Dump in 2 c rice, then 4 c water. Cover and cook on low for 2 hours. This will yield you enough rice for 2 meals for a family of 4 with a bit left over (depending on your portion sizes). The rice comes out fantastic with no burning and minimal work. You can also make this ahead and freeze it for later in the week.
Chili Colorado:
2 pounds beef stew meat
salt & pepper
1 small red onion, diced
3 cans diced green chiles
1/4 c cooked and crumbled bacon
1 c tomato sauce
1 tbsp salt free Mexican seasoning
1/2 tsp chili powder
1/2 c low-sodium beef broth
Add all ingredients to a gallon size Ziploc bag. Label as follows: Use 4-qt. slow cooker. Cook on high for 4-6 hours.
Chipotle Beef Sandwiches:
1 large sweet onion, thinly sliced
1 beef sirloin tip roast (3 lb)
1 jar (16 oz) chipotle salsa
1/2 c beer
1 envelope beefy onion soup mix
10 sandwich or hamburger rolls, split
Combine all ingredients in a gallon size Ziploc bag (cutting roast to fit). Label as follows: Place in a 5-qt. (or 6-qt. if that's what you have) slow cooker. Cook on low 7-8 hours. Remove and shred roast, return to slow cooker. Heat through. Spoon meat onto each roll.
Sweet n' Sour Pork Chops:
1 can (8 oz ) crushed pineapple, undrained
1 c honey BBQ sauce (or whatever BBQ sauce you have on hand)
1/3 c finely chopped onion
2 tbsp chili sauce
4 bone-in pork chops (about 3/4-in thick)
Combine all ingredients in a gallon size Ziploc bag. Label as follows: Grease slow cooker. Pour into 3 or 4-qt. slow cooker. Cook on low 4-5 hours.
Macaroni and Cheese:
3 c uncooked elbow macaroni
1 pound Velveeta 2% milk, cubed
2 c shredded Mexican cheese blend
2 c shredded white cheddar cheese (if you can't find this or it's too expensive, just stick with regular cheddar)
1-3/4 c milk
1 can (12 oz) evaporated milk
2/3 c egg substitute
3/4 c butter, melted
1 lb meat of choice (hamburger, chicken, turkey, etc), optional.
Cook the macaroni according to package directions, drain. Brown meat if you are using meat. Combine all ingredients in a gallon size Ziploc bag. Label as follows: Use 5 to 6-qt. slow cooker. Grease. Pour ingredients in and cook on low 2-3 hours, stirring once.
Chicken and Dumplings Soup:
3 pounds boneless, skinless chicken breasts
1 onion, chopped
1 c mushrooms, chopped (optional)
16 oz frozen vegetables (whichever looks best to you)
2 cans (10.5 oz) cream of something soup (your choice, I would use chicken or potato or maybe one of each)
1 (10 oz) can refrigerated biscuits
Combine all but biscuits in a gallon size Ziploc bag. Label as follows: Use 4 or 5-qt slow cooker. Cook on low 6-8 hours or high 4-5 hours. An hour before serving, shred chicken with a fork, return to slow cooker. Plop in biscuit dough and cook for another hour.
Baked Potatoes:
4 baking potatoes
foil
Margarine
Garlic salt
Pepper
Scrub potatoes, place on a square of foil. Put 1 tsp margarine, a sprinkle of garlic salt, and a sprinkle of pepper on top of potato. Wrap up in foil square so no part of the potato is showing. Place in slow cooker (whichever size you have) on high 4-6 hours. Serve with your meal.
Chili Colorado:
2 pounds beef stew meat
salt & pepper
1 small red onion, diced
3 cans diced green chiles
1/4 c cooked and crumbled bacon
1 c tomato sauce
1 tbsp salt free Mexican seasoning
1/2 tsp chili powder
1/2 c low-sodium beef broth
Add all ingredients to a gallon size Ziploc bag. Label as follows: Use 4-qt. slow cooker. Cook on high for 4-6 hours.
Chipotle Beef Sandwiches:
1 large sweet onion, thinly sliced
1 beef sirloin tip roast (3 lb)
1 jar (16 oz) chipotle salsa
1/2 c beer
1 envelope beefy onion soup mix
10 sandwich or hamburger rolls, split
Combine all ingredients in a gallon size Ziploc bag (cutting roast to fit). Label as follows: Place in a 5-qt. (or 6-qt. if that's what you have) slow cooker. Cook on low 7-8 hours. Remove and shred roast, return to slow cooker. Heat through. Spoon meat onto each roll.
Sweet n' Sour Pork Chops:
1 can (8 oz ) crushed pineapple, undrained
1 c honey BBQ sauce (or whatever BBQ sauce you have on hand)
1/3 c finely chopped onion
2 tbsp chili sauce
4 bone-in pork chops (about 3/4-in thick)
Combine all ingredients in a gallon size Ziploc bag. Label as follows: Grease slow cooker. Pour into 3 or 4-qt. slow cooker. Cook on low 4-5 hours.
Macaroni and Cheese:
3 c uncooked elbow macaroni
1 pound Velveeta 2% milk, cubed
2 c shredded Mexican cheese blend
2 c shredded white cheddar cheese (if you can't find this or it's too expensive, just stick with regular cheddar)
1-3/4 c milk
1 can (12 oz) evaporated milk
2/3 c egg substitute
3/4 c butter, melted
1 lb meat of choice (hamburger, chicken, turkey, etc), optional.
Cook the macaroni according to package directions, drain. Brown meat if you are using meat. Combine all ingredients in a gallon size Ziploc bag. Label as follows: Use 5 to 6-qt. slow cooker. Grease. Pour ingredients in and cook on low 2-3 hours, stirring once.
Chicken and Dumplings Soup:
3 pounds boneless, skinless chicken breasts
1 onion, chopped
1 c mushrooms, chopped (optional)
16 oz frozen vegetables (whichever looks best to you)
2 cans (10.5 oz) cream of something soup (your choice, I would use chicken or potato or maybe one of each)
1 (10 oz) can refrigerated biscuits
Combine all but biscuits in a gallon size Ziploc bag. Label as follows: Use 4 or 5-qt slow cooker. Cook on low 6-8 hours or high 4-5 hours. An hour before serving, shred chicken with a fork, return to slow cooker. Plop in biscuit dough and cook for another hour.
Baked Potatoes:
4 baking potatoes
foil
Margarine
Garlic salt
Pepper
Scrub potatoes, place on a square of foil. Put 1 tsp margarine, a sprinkle of garlic salt, and a sprinkle of pepper on top of potato. Wrap up in foil square so no part of the potato is showing. Place in slow cooker (whichever size you have) on high 4-6 hours. Serve with your meal.
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