Another Monday, another Meal Plan! The realization that 4 out of 5 recipes this week are slow-cooker meals makes me laugh… i reallyyyyyyy love my slow-cooker. Almost as much as my coffee-pot. Almost. Here are five new recipes for your week… remember, I have a Leftovers Night and a Pizza Night, which rounds out all seven of my meals.
All of my other Meal Planning posts are listed here.
Chicken Tortilla Soup, Slow-Cooker Style
Original recipe found over at Cooking Classy blog, but my tweaked recipe is below.
4 cups chicken broth
1 can (10 oz) diced tomatoes with chilies
1 onion, chopped
3 TB minced garlic
2 TB chili powder
1/2 tsp paprika
salt & pepper to taste
3-4 chicken breasts (i used frozen)
1 can (14.5 oz) black beans, drained
1 can (14.5 oz) corn, drained
small bowl of tortilla chips
sour cream
cheddar cheese, shredded
-Place chicken in bottom of slow-cooker, and cover with tomatoes, onion, garlic, chili powder, paprika, salt & pepper. Cook on Low for 6 hours, or High for 4 hours. Add black beans, and corn, and cook another 20 minutes. Shred chicken with fork between serving with a sprinkle of cheese, a small spoon of sour cream on top, and a handful of crushed chips.
*Delicious served with cornbread, and a salad!
Seasoned Chicken, Potatoes, & Peas, Slow-Cooker Style
Original recipe found over at The Magical Slow Cooker blog, but my tweaked recipe is below.
3 chicken breasts (frozen is fine)
1 small bag of frozen peas
6-8 red potatoes, diced
1/4 cup oil
2 tsp garlic powder
1 tsp dried oregano
1/2 tsp dried onion flakes
1 TB minced garlic
salt & pepper to taste
-Place chicken in the middle of slow-cooker. Pile peas on one side, and diced potatoes on the other side.
-Mix oil and seasonings together in a small cup/bowl and then drizzle over chicken.
-Cook on Low for 6 hours, or High for 4 hours.
*Delicious served just by itself, or you could add a salad!
Chicken & Dumplings, Slow-Cooker Style
Original recipe found over at The Frugal Girls blog, but my tweaked recipe is below.
3 chicken breasts (frozen is fine)
2 cups chicken broth
2 cans (10.5 oz/ea) cream of chicken soup
1 tube of refrigerated biscuit dough
1 onion, chopped
2 tsp garlic powder
salt/pepper to taste
-Place chicken in bottom of slow-cooker, and add chicken broth, cream of chicken soup, onion, garlic powder, and salt/pepper.
-Cook on High for 3-4 hours or Low for 6 hours. Shred chicken with two forks.
-Cut each piece of pre-sliced biscuit dough into four pieces and place the dough bits into the slow-cooker. Cook another hour.
*Delicious served with a salad or steamed veggie on the side!
Lemon Chicken Broccoli Pasta, Slow-Cooker Style
Original recipe found over at Mels Kitchen Cafe blog, but my tweaked recipe is below.
3 chicken breasts
2 cups chicken broth
3 TB minced garlic
2 TB lemon juice
2 pinches of dried basil
12 oz penne pasta
2 cups broccoli florets (fresh or frozen is fine)
3/4 cup milk
1 TB cornstarch
1/2 cup parmesan cheese
-Place chicken breasts in bottom of slow-cooker, and add chicken broth, garlic, lemon juice, basil, and salt/pepper. Cook on Low for 6 hours, or High for 4 hours.
-Cook pasta according to directions on box. Set aside.
-Steam broccoli and set aside.
-Whisk together milk and cornstarch. Pour into a skillet, bring to a simmer, and stir while it thickens. Add parmesan cheese, and continue stirring until mixed well and cheese is melting. Remove from heat.
-Serve chicken & broccoli over pasta with creamy sauce drizzled over the top.
*Delicious served with a salad!
Spinach Pie
Original recipe found over at Budget Bytes blog, but my tweaked recipe is below.
1 onion, chopped
1 TB minced garlic
1 cup cottage cheese
1/4 cup parmesan cheese
pinch of nutmeg
pinch of salt
1/2 tsp pepper
1 sheet (8 oz) puff pastry (i found mine in the refrigerated/frozen dessert section of the store)
2 eggs
3 big handfuls of fresh spinach
oil
few TB of flour
-Preheat oven to 375 degrees, and grease a 9″ round pie dish. Saute the onion, minced garlic, and fresh spinach in a large skillet with oil until spinach has been reduced in size and onion is translucent.
-In a mixing bowl, combine cottage cheese, parmesan cheese, nutmeg, and salt/pepper. Mix well.
-Add onion/garlic/spinach to the cottage cheese mixture. Stir well.
-Dust a clean table-top or counter with flour, and lay out puff pastry.
-Using a rolling pin or your fingers, spread the dough out into as thin of a square shape as possible.
-Drape the dough over the pie dish.
-Spoon the spinach/cheese mixture into the dough-lined pie dish and spread out until evenly filled.
-Stretch the corners of the dough back on top of the filling, and cover the top as much as possible.
-Beat the egg in a small bowl and brush it over the top of the dough to give to give it a shiny, glazed appearance.
-Bake at 375 degrees for 45 minutes, and let it rest out of the oven for about 5 minutes before serving.
*Delicious served with a salad!
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