Monday, September 1, 2008

Thinking ahead MENU

This is what I am making this week. I have had to think a bit so that we aren't just eating Otter pops for dinner. here is what this week will bring...

Crock Pot Chicken and Rice
Ingredients
Boneless, skinless chicken breast (2-3 lbs)
Chicken Flavored Rice
Cream of Celery soup
Cream of Chicken soup
1 cup water
salt
Instructions
Put rice in crock pot, and water. Combine soups and layer on top of rice. Salt chicken and layer chicken in pot. Set on high for 4-5 hours
Breakfast in the slow cooker

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained
or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 t. salt
1 t. pepper (more or less to taste)

Instructions
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.
Chicken Tacos
Thaw 3 frozen chicken tenders, cut into cubes
saute in olive oil
add 2 tb spoons taco seasoning
and 2 tb spoons water heat thru
in a non stick pan, heat corn tortillas
layer chicken, shredded cheese, tomato's, onion and green chili sauce onto corn tortillas.
Slow Cooker Lasagna
INGREDIENTS
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

DIRECTIONS
In a large skillet over medium heat cook the ground beef, onion, and garlic untill brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook untill heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover and cook on low heat in slow cooker for 6 to 8 hours.

3 comments:

TAMI said...

STUPID question....what is a slow cooker? All that sounded YUMMY but I do not know what a slow cooker is & if I have one- Ok ya laugh if ya want....

Erin said...

I am definitely trying those out! Lately I have been in a mad rush to get dinner done--and crock pot recipes are always good!

Becky said...

Sounds like you are ready for fall with those recipes.

When I think of using the slow-cooker, it reminds me of fall. I love the easiness of crock-pots.