Weekly Menu~ 9/11/17

Our Weekly Menu: If you remember from last week’s menu I made that extra pan of meatloaf- which was great to have for lunches this past week! I did the same thing this week, but with chili. If you can do this with 1 or more meals a week,  it gives you either an extra meal that you can freeze for another time, or use for lunches for the week! Either way it takes very little time to double a recipe and it saves so much time later!

Monday- 

Chili, Cinnamon Rolls & fruit

If you ask my husband every time I make chili, it is a little bit different! (He likes to tell people about the first time I made chili, when we were newly married and I used dried beans & didn’t realize you had to soak dry beans overnight- let’s just say that chili had a crunch to it)

But the basic recipe I follow is:

• 2-3 lbs of meat this time I wanted to make extra so I used 2 lbs ground beef and 1 lb of ground pork (you can also use bison, bacon, or steak)
• 1/2 yellow onion & clove of garlic (diced)
• 2 cans of tomato sauce
• 1 can of tomatoes
• 2 cans of beans (I used chili & black beans)
• spices- a mixture of chili powder, garlic powder, paprika, salt & pepper.

Heat pan with olive oil & sauté diced onion and garlic

Add ground beef and pork until cooked through

Add beans, sauce, tomatoes, & spices

If you can put all in a crockpot and let it all cook together for several hours

Tuesday– 

Cool Ranch Shredded Chicken Tacos YUM!!

Wednesday–

Philly cheese steak with mushrooms and onions. Served on a hoagie or rice

Thursday –

Peanut Butter Chicken with rice or cauliflower rice

• 1 T Olive Oil
• 1 t minced garlic
• 1/2 red onion chopped
• 1 lb chicken breasts or thighs, chopped in bite sizes
• 1 t salt & pepper
• 1 t minced ginger
• 1 14.5 oz can diced tomatoes
• 1/2 t cayenne pepper
• 1/2 t paprika
• 1/4 t crushed red pepper
• 1 cup chopped broccoli
• 1/2 c chicken stock or water
• 1/2 c peanut butter

1. In large sauce pan,  heat olive oil on medium heat. Add garlic and chopped onions. Cook for 4-5 minutes until onions are translucent, add salt & pepper.
2. Add chicken to onions, and cook until cooked through
3. Add ginger, tomatoes, cayenne, paprika, crushed red pepper and broccoli. Reduce heat to medium low and add water. Allow to simmer until sauce starts to become thick, this will take several minutes
4. Start adding peanut butter small bits at t time
5. Serve with rice or cauliflower rice

Friday–

Left overs

Saturday–

Shrimp, Sausage & Grits

• 1 lb shrimp (I personally like getting the pre cooked, deveined you can find behind the meat counter)
• 1 tsp Old Bay Seasoning
• 1 package of Smoked sausage precooked then cut into thick slices (I use the one that is the big giant link that is shaped like a big U)
• 2 cloves of garlic minced
• 1/4 cup of water
• salt and pepper to taste
• 1 T butter

1. Heat skillet with butter. Saute garlic for a few minutes. Add shrimp and Old Bay seasoning. Shrimp cook FAST & if you have the precooked ones then you are really just warming them quickly. Remove from the pan but keep them warm.
2. Add more butter to pan, then add the cut up sausage. Just lightly brown it. Then add back in your shrimp that you have been keeping warm. After cooking that all together for about 1 minute, add the 1/4 cup of water and cook for 30 seconds. Make sure you scrap the pan to loosen the little brown bits.

Cheese grits

• 3 cups water
• 1 cup uncooked quick cook grits
• 1 cum of milk
• salt and pepper to taste
• 1/2 tsp Worcestershire sauce
• dash of hot sauce
• 1/2 cup parmesan cheese

1. Bring water to a boil
2. Stir in grits- cover & simmer for about 5 minutes
3. Stir in the milk then remove from heat
4. Add the rest of the ingredients

Add some cheese grits to your plate, then put the shrimp and sausage mixture over the grits- enjoy!!!

Sunday–

BLEATS BLT’s with Egg and Avocado!

Weekly time saver tip:

Crockpot! Do you have one? Oh my goodness this is a lifesaver for a busy household.

This is the one that I have and I LOVE it. The reason is there are 3 different settings High, Low and Warm. For me that Warm setting is KEY for when the meal is cooked but I need to keep it warm for a while. Once I purchased this crockpot I have no issues with my meal getting too hot or burning.

Especially coming up on the fall and winter months, Crockpots are a necessity.  Chilis, stews, soups, roasts, etc. Speaking of crockpot recipes. I found a great site that has really good ones. New Leaf Wellness there are instructions for making it for that day or freezing it.

What’s on your Weekly Menu? Any favorite tips or tricks? Thanks for stopping by!

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