I have to admit that I used to be a really healthy eater....and then I stopped. Last year when I was pregnant with Graham I rediscoved my love of fast food and that needs to stop. So, in an attempt to become more organized and healthy I plan to start a weekly meal plan. This includes planning my lunches, too.
My husband is one lucky duck, because his wonderful wife makes his lunch every night. Yes, Sunday through Thursday I pack up Matthew's lunch. Mostly because in the morning Matthew is not very functioning. He wanders around for a bit until he sits down with a cup of coffee in front of the morning news. Mornings just are not his best time of the day.
Now if only I could convince him to start packing my lunch! Although I am much pickier than Matthew, so I think I should pack my own.
Weekly Menu (Dec. 9-Dec. 15)
Monday, Dec. 9: BBQ Pork in slow cooker on onion buns, green bean casserole
Tuesday, Dec. 10: Sarah @ Work Meeting, Matthew-Leftovers
Wednesday, Dec. 11: Rice and Baked Sweet and Sour Chicken recipe (see below)(I adapted it to the crockpot)
Thursday, Dec. 12: Sarah @ JL, Matthew-leftovers
Friday, Dec. 13: Chicken and mushroom slow cooker recipe (see below)
Saturday, Dec. 14: Chicken Pot Pie recipe (see below)
Sunday, Dec. 15: French Onion Soup recipe (see below)
Chicken and Mushroom Slow Cooker Recipe
Ingredients (for three servings):
•4 large portabella mushroom caps
•2 chicken breasts
•1 yellow pepper
•1 red pepper
•3 shallots (you could just use 1/4 a sweet onion)
•1 cup shredded carrots
•2 cups packed raw spinach
•1/2 cup vegetable broth
•1/2 tablespoon Italian seasonings
•Salt to taste
•1/2 cup hummus
Directions:
•Slice mushrooms, red pepper, yellow pepper, and shallots.
•In the crockpot, layer the mushrooms, the peppers, shallots, the carrots, the spinach. Add seasonings to the top. Pour broth on top.
•Cook for 4 hours on low.
•Strain out vegetables and retain 1/2 cup the liquid. Toss everything else.
•Mix hummus into the remaining liquid until smooth. Add back in the veggies.
Baked Sweet and Sour Chicken
Chicken:
3-4 boneless chicken breasts
salt & pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt
Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Crockpot French Onion Soup
4 medium sweet onions, thinly sliced
3 garlic cloves, minced
4 tablespoons of butter
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons flour
8 ounces of beer
64 ounces of low-sodium beef stock
2 tablespoons fresh thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
french bread
gruyere cheese, sliced
Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours.
Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot.
Chicken Pot Pie
(From the For Lauren and Lauren Blog)
Ingredients:
1 rotisserie chicken (shredded)
1 bag frozen veggies (peas and carrots)
1/2 cup chopped celery
1/3 cup chopped onion
1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon celery seed
1 3/4 chicken broth
2/3 cup milk
2 pie crusts
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