Meal Plan, Week 9

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.ย 

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.ย 

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.

-Stretchย 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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