Grocery Bag

We are looking forward to another wonderful week here in Happily Ever Johnson Land.  This is T's last week of studying before his annual departmental exam, and my first week of outpatient pediatrics.  Here are our ideas to get us through the week.

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!