Day One
Calzones
with apples and carrot sticks
I prep the dough in the morning and let it rise all day.
My recipe uses my bread maker, but you could make it with a mixer as well.
In the evening, fill your dough with your favorite fillings
and cook them at 400 degrees for 25-30 minutes.
We will use cooked broccoli, hamburger, cheese, & jar sauce.
Pizza/Calzone Dough
1 1/2 cups water
1 1/2 Tbs olive oil
3 3/4 cups bread flour
1 1/2 Tbs sugar
1 1/2 tsp salt
2 tsp rapid rise yeast (or 1 1/2 tsp regular yeast)
Mix together in a standing mixer or add to bread maker on the "dough" setting.
Day Two
Slow Cooker Chicken and
Honey roasted vegetables from Cooking Light Magazine
I put my whole chicken in the slow cooker in the morning with lots of herbs
(sage, thyme and rosemary this week). 10 hours later, the bird is perfect.
Don't forget to make chicken stock with your leftovers!
 |
| Photo and recipe at MyRecipes.com |
Day Three
Slow cooker Split Pea Soup
with Harvest Vegetable Salad
Save your left over Honey roasted vegetables to make tonight's salad.
It's one of my favorites.
Slow Cooker Split Pea Soup
from "Slow Cooker Recipes"
3 (14oz) cans chicken broth
(or use the broth you made the night before with your chicken!)
16oz package dried split peas
1 medium onion, diced
2 medium carrots, diced
1 tsp pepper
1 tsp fresh thyme
1 bay leaf
8 slices cooked, crumbled bacon
Place broth, peas, onion, carrots, pepper, thyme, bay leaf and half of crumbled bacon in slow cooker. Cook on low 6-8 hours covered. Remove bay leaf and season as desired.
In batches, puree 1/2 of soup in a blender and return to slow cooker. Garnish with remaining bacon.
Happily Ever Johnson Harvest Salad
8 oz spring mix greens
2 cups honey roasted vegetables
1/4 cup parmesan
1/3 cup balsamic vinaigrette dressing
Toss all ingredients together in a large bowl. Serve immediately.
Day Four
Fettuccini Alfredo with bacon from Cooking Light magazine
with pear, feta and mixed green salad
This recipe gets awesome reviews. I can't wait to try it.
 |
| Photo and recipe at MyRecipes.com |
 |
| Yet another one of my favorite salads. I use balsamic vinaigrette for the dressing. |
Day Five
Tamale Pie from Better Homes and Gardens
with steamed green beans
This original BHG recipe was printed in 1946, so you know it is good if it has stood the test of time
The meat is easily prepped the night before for maximum efficiency in the evening.
Or, you can make this ahead and freeze it.
Blessings on your kitchen this week!
3 comments:
You have SUCH excellent variety from week to week (while also using ingredients effectively like chicken stock, etc). How/when do you plan? Are you concocting your menu mentally while you walk between patient's rooms or something? I have to sit down for 3 hours with weekly grocery store ads and note pads every Sunday night, and my menu is still so repetitive and lacking variety. Give me your secrets : )
Nice menu!! Those honey roasted veggies sound delicious.
JM, you are very kind. I know you are better than you are giving yourself credit for. As for me, I do most of my weekly prep on the weekends, esp on Sunday, but I do mentally sketch out an idea for a few weeks at a time and keep a look out for recipes in my magazines or online and plug them into my future week meal calendar as I find them. Then I am ready to shop on the weekend and finalize my plans by Sunday night. I think it helps that I actually love to cook and read recipes, and it certainly helps that I have made a folder on my computer with about 50+ of our favorite recipes that I know I can make quickly and fairly easily. As I find more recipes I like, I add to my folder, that way if I don't have new ideas or am in a pinch one week , I can fall back on old favorites I may haven't cooked in a while. I hope these ideas help!
Post a Comment