Eco-Friendly Family
Mere7706
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Care to share your menus-
Mere7706
member
upcoming or something you've had recently? I have to go shopping tomorrow for meals and I have no idea what to put on the menu this week. I'm working late every night M-Th so dh is in charge- he doesn't cook really- so I'd like something I can cook in the crockpot or whip up quick when I get home.
Thanks for sharing
Thanks for sharing
Lovin' Life: M+D 7/06, T 1/08, B 5/10
Getting back to it- my diet and exercise blog
Losing it...Without Losing it
Getting back to it- my diet and exercise blog
Losing it...Without Losing it
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Re: Care to share your menus-
Last week: veggie stir-fry, veggie lasagna (I made a bunch and froze them a couple weeks ago for easy dinners), salad with grilled chicken, chicken with roasted veggies, north african stew... sooo soo nummy and I'm sure you could do it in a crockpot- it's another one I often make a bunch of and freeze.
North African Stew
2 Tbsp. olive oil 1 med onion diced 1 med carrot sliced 1med zucchini sliced 1 lg clove garlic chopped 14 oz can diced tomatoes (I used stewed tomatoes) 1 cup veggie stock 1 tsp. whole cumin seeds 1/4 tsp. cayenne pepper 2 tsp. grated lemon zest (1 lemon's worth) 1 19oz can chick peas, drained and rinsed 8-10 dried apricots, thinly sliced 1/4 cup raisins Salt and pepper to taste I usually serve it over this rice: 1 cup Basmati Rice - wash gently at least twice. Let soak for about 15 - 30 mins or longer. Warm up 1/4 cup of olive oil (or canola etc.) and add some cloves & or Cinnamon sticks, and if you wish cumin seeds(1/4 tsp)...let it cook a bit. Add 2 cups (use same cup) of water, salt. Let water boil for a few mins. Meanwhile drain rice and then add to boiling water, stir. Reduce heat to low and cover. Cook for 15 - 20 mins or until done.Baked Ziti is super easy.
Ingredients:
1 box ziti or penne pasta
1 cup of ricotta cheese
2 1/2 cups of marinara sauce
2 cups of mozzarella cheese
Directions:
1- Cook pasta until done, strain and set aside. In a baking dish combine pasta, 2 cups of sauce, ricotta, and 1 cup of mozzarella cheese. Mix well. Once mixed, top with remaining 1 cup of mozzarella cheese.
2- Bake at 350 covered for about 20 minutes. Remove foil and bake for 5-10 minutes to crisp the top.
3- Pour remaining sauce over ziti, let stand for 5 minutes before serving.
We also make a lot of stir fry in this house. We throw green onion, water chestnuts, a variety of mushrooms, bean sprouts, habenero peppers, and broccoli together in the wok with some olive oil. Easy peasy. Serve over brown rice. Sometimes we also use carrot, celery and potato.
Lentil Soup is also yummy.
Aunt Doris' Lentil Soup
(Serves 4 with leftovers)
2 cups lentils, washed
2 quarts (8 cups) water
2 slices chopped uncooked bacon (never use the bacon - I hate it)
1 onion, chopped
4 cloves of garlic, chopped
1 carrot, chopped
3 stalks of celery, chopped
fresh parsley and oregano, chopped (together, about a handful)
2 tsp. salt
freshly ground pepper to taste
1 large (28 oz.) can of diced tomatoes
1 bunch of red chard, washed and roughly chopped (we use rainbow chard)
2 TBS. vinegar
Quick stuff: rotisserie chickens, stir fry, spaghetti, wraps, tacos, salads
Things I like in the crockpot:
These are all easy
Campbell's Healthy Request Chicken Mozzarella
4 skinless, boneless chicken breasts halves (about 1 pound)
1 can (10 3/4 oz) Campbell's Healthy Request Condensed Tomato Soup (or you can use 1/2 jar of spaghetti sauce and omit the next 2 ingredients)
1/2 tsp. dried Italian seasoning OR dried oregano leaves, crushed
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups hot cooked corkscrew-shaped pasta, cooked without salt
Place the chicken in an 11 x 8-inch (2-quart) shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken.
Bake at 400?F. for 20 minutes or until the chicken is cooked through.
Sprinkle the cheese over the chicken. Let stand for 5 minutes or until the cheese melts. Serve with the pasta.
Lasagna Soup (got this recipe from the EFF board)
1 lb ground beef1 clove minced garlic
4 cups beef broth (2 cans)
1 can (14.5 oz) diced tomatoes
1/4 tsp Italian Seasoning
1 1/2 cup corkscrew pasta
1/4 cup grated parmesan cheese
cook ground beef with garlic until browned. pour off the fat, add
broth, tomatoes and Italian seasoning. Heat to boiling. Add the pasta
and turn to medium heat until pasta is done, about 10 minutes. Stir in
cheese.
Chicken Pot Pie
Cooking spray
1 TBSP butter
1 TBSP olive oil
3 carrots, thinly sliced
2 celery stalks, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs boneless chicken breast, cubed
1 tsp dried thyme
1/2 cup frozen peas
1 (12 oz) Jar Chicken gravy
1 (9 in) refrigerated pie crust
1. Preheat oven to 350, Coat a 9 inch pie dish with cooking spray
2. In a large skillet, melt half the butter with half the oil, Add carrots and celery, and cook over medium heat for 8-10 minutes. Sprinkle with half the salt and pepper. Remove from pan and set aside
3. Heat remaining butter and oil in pan, add chicken. Add salt, pepper and thyme. Brown all sides. Continue to cook on medium heat for about 5 minutes or until done.
4. In prepared dish, combine with chicken, peas, carrots, celery and gravy. Top mixture with crust, crimping the edges. Cut slashes in the middle, and bake for 35 minutes or until filling is bubbling.