Day One:
Slow Cooker Chicken With White Wine Sauce
Ingredients:
1 cup frozen pearl onions
1 (4oz) can sliced mushrooms, drained
6 slices of bacon
2 pounds chicken tenderloins (about 8 pieces) OR 2-3 boneless, skinless chicken breasts, cup into strips
salt & pepper
1 can cream of chicken soup
1 cup dry white wine
2 tsp italian seasoning
2 tsp minced garlic
Directions:
In slow cooker, combine onions & mushrooms.
In a large skillet, fry bacon over medium heat until crispy. Remove bacon, reserve for garnish. Discard all but 2 tbsp bacon fat.
Season chicken with salt & pepper. Cook chicken pieces in bacon fat over med-high heat (3-5 minutes) until browned. Place browned chicken into slow cooker.
In a medium bowl, whisk together cream of chicken soup, white wine, italian seasoning and garlic. Pour over chicken. Cover and cook on high for 3-4 hours or low for 8 hours.
Ladle chicken with white wine sauce onto plates and garnish with crumbled bacon.
Day Two:
Barbeque Meat Loaf
Ingredients:
1 1/2 pounds ground beef
1 cup bread crumbs
1 medium onion, diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
2 (8 oz) cans tomato sauce
3 tbsp white vinegar
3 tbsp brown sugar
2 tbsp dijon mustard
2 tbsp worchester sauce
1/2 cup water (to thin sauce if necessary)
Directions:
Preheat oven to 350 degrees.
In a large bowl mix together the ground beef, bread crumbs, onion, egg, salt, pepper and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place into a shallow pan.
In a small bowl, stir together the remaining tomato sauce, vinegar, sugar, mustard, worchester and the water (if the sauce is too thick). Pour this sauce over the meat loaf.
Bake for 1 hour, basting every 15 minutes with the pan juices.
Day Three:
Fettucine Alfredo*
*this recipe makes enough for two servings for a family of 4 - can be frozen & enjoyed later OR recipe can be halved.
Ingredients:
1/2 cup butter
2 cups heavy cream
2 cloves garlic, minced or crushed
3 cups freshly grated parmesan cheese
1/2 cup fresh parsley (or 3 tbsp dried)
1 box fettuccine
Directions:
Cook as much fettuccine as you would like according to package directions.
Meanwhile, in a saucepan, melt butter over med-low heat. Add cream & simmer for 5 minutes. Add garlic and cheese and whisk quickly, heating through. Stir in parsley. Spoon alfredo sauce over pasta.
Day Four:
Summer Harvest Soup
Ingredients:
1 large zucchini
1 small summer squash
1 cup cherry tomatoes, cut in half
1/4 cup great northern beans
1 small onion, diced
1/2 cup pasta sauce
1 can chicken broth
1/2 cup water
1/2 tbsp italian seasoning
1/3 cup rotini pasta, added 20 minutes before serving
salt & pepper
grated parmesan & romano cheese (optional)
Directions:
Wash squashes well and cut into 1 inch pieces. place into crockpot with diced onions & tomatoes. Rinse beans in hot water and add to crockpot.
Add broth, pasta sauce & water. Stir in italian seasoning.
Cover and cook on low 8-10 hours or high 4-5 hours, until beans are tender. 20 minutes before serving, stir in raw pasta.
Serve with grated parmesan & romano cheese if desired.
Day Five:
Stuffed Pork Roast
Ingredients:
1/2 cup chicken broth
2 granny smith apples, peeled, cored & chopped
1 small onion, chopped
1 tbsp olive oil
1 1/2 tsp ground sage
1 egg
1/2 cup bread crumbs
1 tbsp butter, melted
salt & pepper, to taste
1 tsp minced garlic
1 (2 lb) pork roast
Directions:
Heat olive oil over medium heat in a large skillet. Add chicken broth, apples, onion and sage. Cook 5-8 minutes until softened. Remove to a medium bowl and add egg, bread crumbs, melted butter, garlic & salt & pepper. Mix well. Set aside.
Preheat oven to 375 degrees.
Either "Butterfly" or "Roll Cut" the roast.
Butterfly: To stuff the pork loin, you'll need a place to put the stuffing. You can do this in two ways. First, the simplest way is to butterfly the roast. Using a sharp knife cut down through the center of the roast and fold it open like a book. You will then want to pound the meat to a uniform 1-inch thickness. This will allow you to roll the roast back up once it's stuffed. The other way to cut the roast is what's called roll cutting. This technique takes a little more patience (and maybe some practice) but it gives you more flexibility and doesn't require pounding to thin out the meat.
Roll Cut: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels. The great advantage to this technique is that once you really master it you can cut a roast to 1/2 inch thickness or less.
Stuffing: At this point you're ready to spread the stuffing over the pork loin. You want to make an even layer of the stuffing you are using to give the finished product a nice spiral pattern when it is sliced. Roll the pork loin gently so as not to displace the stuffing. Tie it securely with kitchen twine, but not so tight that you squeeze out the stuffing.
Cook for about 1 hour at 375 degrees or until done.
*special thanks to about.com for providing the info about Butterflying, Roll Cutting and Stuffing. :)
Shopping List for Week Four:
2 pounds chicken tenderloins (about 8 pieces) OR 2-3 boneless, skinless chicken breasts
1 1/2 pounds ground beef
6 slices of bacon
1 (2 lb) pork roast
1 box fettuccine
1/3 cup rotini pasta
1/4 cup great northern beans
butter
2 cups heavy cream
eggs
3 onions
1 large zucchini
1 small summer squash
1 cup cherry tomatoes, cut in half
2 granny smith apples
frozen pearl onions
4oz can sliced mushrooms
1 can cream of chicken soup
2 (8 oz) cans tomato sauce
1/2 cup pasta sauce
2 cans chicken broth
1 cup dry white wine
italian seasoning
fresh garlic
salt & pepper
bread crumbs
3 tbsp white vinegar
3 tbsp brown sugar
2 tbsp dijon mustard
2 tbsp worchester sauce
3 cups freshly grated parmesan cheese
1/2 cup fresh parsley (or 3 tbsp dried)
grated parmesan & romano cheese
1 tbsp olive oil
1 1/2 tsp ground sage
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