Week One of eating in was a success! We're ten days in and while this weekend was incredibly difficult to resist the temptation of a McAllister's Ham & Cheese Toastie we held firm and have already seen a dramatic impact to our bank account.
This week's menu...
Sunday: Chicken Parmesan--salad--bread
Monday: Pork Loin--Purple Hull peas--buttered noodles
Tuesday: Crockpot Ravioli
Wednesday: Chicken Rice & Broccoli
Thursday: Leftovers
Friday: Chili
Saturday: Leftovers
We deviated slightly from the menu when we evaluated the leftover situation on Wednesday evening!
A sweet friend requested I blog the recipes each week! I thought of taking pictures of the finished products but obviously that did not happen.
Chicken Parmesan
bread crumbs
chicken breasts
spaghetti sauce
Parmesan cheese
egg wash
spaghetti noodles
Preheat oven to 350 degrees
Dip chicken breasts in egg wash and bread with a mixture of bread crumbs and cheese
Pan simmer on both sides until bread crusts
Lay chicken flat in greased glass pan & top with spaghetti sauce
Bake at 350 for 30 minutes
Cook spaghetti noodles and add sauce
Sprinkle cheese on top of chicken and melt
Top spaghetti noodles with chicken and serve
Pork Loin: we buy the preseason pork loin from Sam's. We can divide in half and freeze. Simply follow the directions on the package. (This was Coach Husband's night to cook for the week). We cooked homegrown purple hull peas from my Papwaw's garden and it was delish.
Crockpot Ravioli
1 1/2 pounds ground beef
1 onion chopped
1 clove garlic minced
15 oz tomato sauce
1 can stewed tomatoes
1 tsp oregano
1 tsp Italian seasoning
10 oz spinach
16 oz bow-tie pasta
1 1/2 cup mozzarella
Brown beef with garlic and onion
Place beef & sauce in crock-pot. Add tomatoes and seasonings.
Cook 6-7 hours on low.
Add spinach, cooked pasta and cheese.
Cook 30 more minutes on high.
Top with cheese & serve
Personal note: next time I will be adding more tomato sauce than the recipe calls for, it wasn't enough for our family but made a TON of leftovers
Chicken Rice & Broccoli
1 tbsp oil
1 can creak of chicken soup
4 chicken breasts
1 1/2 cup water
1/4 tsp pepper
2 cups broccoli
1/4 tsp paprika
1 1/2 cup uncooked brown rice
Heat oil in 10 inch skillet over medium-high heat.
Add chicken and cook until browned on both sides.
Remove from skillet
Stir soup, water and seasoning into skillet. Heat to a boil.
Stir in rice and broccoli.
Reduce heat to low and return chicken to the skillet.
Sprinkle paprika and black pepper.
Cover and cook until rice is tender.
Coach Husband loved this dish. I loved that is was all in one pan for easy clean up and included a starch, protein and veggie all together. The recipe said it was 5 minute prep time and 20 minute cook time but that was a lie. My chicken took longer than expected to brown and the total time was more like 35-40 minutes.
Chili
We use the McCormick seasoning packet and follow the directions. With a side of Velveeta/Rotel cheese dip it was a good night at our house.
Week one was a success. With work picking up this week I am sure it will be difficult to resist the urge to run out for dinner so keep us in your prayers! Wednesday CH & I both have late meetings and will need extra prayers around 6:15 when we finally make it home and have to cook.
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