Chicken and wild rice hotdish, slow cooker hawaiian meatballs, buddha bowls, baked spaghetti pie, beef stew, scalloped potatoes and ham.
On the menu - February 25 - March 2, 2019:
Sunday Classic Chicken and Wild Rice Hotdish with frozen veggies and green salad
This is another one of those recipes that has been in my files forever and that I've been meaning to try. I used leeks a couple of times last week so I had some of those on hand, and I had some leftover roast chicken to use as well. This recipe gives instructions for cooking wild rice from scratch, but I skipped that step and used the leftover cooked rice I had in my fridge. I actually increased the amount of chicken and wild rice and it tasted great. My son thought there was a lot of topping, but it was actually just right and the leftovers are going in his lunch this week. A great dish to try! The photo doesn't really show off the leeks, chicken or rice, but trust me, they're in there and they are delicious.
Monday Slow Cooker Hawaiian Meatballs with brown rice and Stir-Fried Bok Choy
This recipe called for turkey meatballs but I used PC Blue Menu Angus Meatballs instead. I totally love that you can just throw these in the crockpot frozen and in 3-4 hours, dinner is served. This recipe does call for quite a bit of brown sugar. I personally haven't tried using less (at least not yet), but let me know if you do and how it turns out. The bok choy was a nice change from broccoli or cauliflower and we enjoyed it tonight. If you'd like your meatballs to be more evenly brown, I would suggest stirring partway through (even though slow cooker experts say never do that!)
Tuesday Beets & Sweets Buddha Bowls
I have never made a Buddha Bowl at home before, but I saw this in Greta Podleski's "Yum & Yummer" cookbook and thought it looked like a great option for our meatless meal this week. I may have mentioned that we are getting rid of one of our two fridges, so it seemed like an excellent time to make some space and use up the beets and kale I bought to make this. It was really yummy, and even my teenage son enjoyed it. The beets were sweet and a lovely contrast to the quinoa and other veggies. We didn't try the blueberries on top as suggested in the recipe as a "Yummer" option, but next time I would definitely add them. Plus, doesn't it look pretty? Note: This recipe as written serves 2, so if you're serving more people you will want to increase the ingredients accordingly.
Wednesday leftovers / eat out / take out
Thursday Baked Spaghetti Pie with Caesar salad and garlic bread
The last time I made spaghetti, we had way more leftover than we were able to eat that week (Robyn's Cozy Cottage Meal Plan Week 5 - 2019) so I decided to give this Baked Spaghetti Pie a whirl and then froze it to use another week. It was super - a really nice way to use up a bunch of leftover pasta and spaghetti sauce. Bonus: Serving it tonight with Caesar salad got something else out of my freezer and allowed me to use up some romaine lettuce from the fridge. Score! A little more space gained. Slowly but surely I will get to the point where we can open the fridge without fear of being buried under an avalanche of produce and condiment bottles! In keeping with my "get it out of the freezer!" theme, a partial package of hamburger buns made great garlic bread. You can also use English muffins, hotdog buns, or pretty much any bread you have lying around, either in the freezer or on the counter.
Friday Mom's Old-Fashioned Beef Stew with fresh buns and Italian coleslaw
The actual recipe I used comes from Donna Marie Pye's "300 Slow Cooker Favorites" but since I don't have permission to share that one, I'm giving you a link from another website for the same recipe. This makes a big batch of stew which simmers away all day in the slow cooker and makes your house smell amazing. Sadly I haven't had good luck freezing it due to the potatoes, but I doubt we will have any trouble making use of the leftovers. Yummy!
Saturday Scalloped Potatoes with baked ham, corn and green salad
As I've mentioned before, I always add about 1 - 1 ½ cups of grated cheddar cheese to the white sauce and stir it in until melted, just before pouring it over the potatoes. Tonight I baked a ham to go along with the scalloped potatoes. These always turn out and are so good.
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