Sunday, March 28, 2010

Weekly Menu

This week is a busy week for the Working Mommy! It is Spring Break for my kids, and I have to work Monday - Thursday. My husband will be here to hold down the fort, but with the kids home all day I need to do my best to help him out! Crock Pot cooking is my new best friend this week. I will be doing my weekly shopping today, and doing as much of the food prep today as I can.
Marinating the steaks and chicken today, and then packaging them in freezer bag will make it easier. I will also make my noodles for the spaghetti today, and package them in a freezer bag as well. I am going to chop, package in a zip lock bag, and label all my veggies for the Tortilla Soup.
Doing the prep on Sunday's will save you about 45 minutes of prep time during the week, and you will feel less stressed! Your family will also thank you for the wonderfully yummy meals!

Monday: BBQ Pork for Sandwiches (in your Crock Pot) w/Mac & Cheese, and corn

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce
1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.

Tuesday: Chicken Breast with Chicken flavored Rice a Roni, and salad

Wednesday: Broiled Sirloin Steaks w/baked potato, and veggie medley

Thursday: Crock Pot Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green Chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
1.Place chicken, tomatoes, enchilada sauce, onion, green Chile's, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.Preheat oven to 400 degrees F (200 degrees C).
3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup

Friday: Spaghetti with meat balls, french bread, and salad

Saturday: Crock Pot Black Bean Chili

1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 (15.5 ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
1 (15 ounce) can canned diced tomatoes
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
Garnish: sour cream, shredded Cheddar cheese (optional)
1.Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.

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