Just in case you are new to our family, you should know I make my menus each week based on what I have in my stockpile. You will only see six menus listed because everyone needs a night off. On that night, we eat leftovers from the freezer, sandwiches and soup, or go out to eat (with coupons, of course).
I cook these at random throughout the week. I have everything in the refrigerator or prepped in the freezer and can cook whatever I feel like each night. This might work for you or you might need to assign certain meals to specific nights.
OAMC marks items that can be used for Once a Month Cooking.
And, why desserts? I have three small children (with one being autistic) and this helps me bribe them to try new things.
Need a peek at Penny’s Pantry? Click HERE.
1. Ranch-Style Beans ~ OAMC, Cheddar Cheese Loaf
Find this week’s Beans and Rice recipe HERE.
The recipe for Cheddar Cheese Loaf also comes from Southern Living’s Homestyle Cooking but can also be found HERE.
2. 15 minutes Lentil Soup, Cheddar Cheese Loaf
Find this recipe from Martha Stewart HERE. Please note that the tip on the red wine vinegar really makes this soup!
3. 20-Minute Chicken Parmesan ~ OAMC, Frozen Vegetable
From Southern Living Homestyle Cooking, it was a HIT in our house and I hope it is for you too. I do make my sauce from scratch but I think you could get similar results regardless of how you choose to do your sauce.
4 skinless, boneless chicken breasts (I flatten mine)
1/2 cup flour
1 large egg, lightly beaten (I added 1/2 teaspoon of water and whisked well)
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter, melted
1 3/4 cups spaghetti sauce (plus some for spaghetti if desired)
1/2 cup shredded mozzarella cheese
1 tablespoon Parmesan cheese
Dredge chicken in flour, dip in egd and dredge in breadcrumbs. Cook in butter in a large skillet over medium-high heat, about three minutes (or until browned) on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat and simmer 10 minutes. Sprinkle with cheeses; cover and simmer 5 minutes more or until cheeses are melted.
Serve over cooked pasta.
4. Pollo Colorado in Tortillas ~ OAMC, Yellow Rice
From Not Your Mother’s Slow Cooker Cookbook
2 medium-sized yellow onions, peeled and sliced
2 medium-sized red bell peppers, seeded and sliced (I will use green.)
3 or 4 large frozen boneless, skinless chicken breasts (Do not thaw.)
1 (28 ounce) can red chile saice (also called enchilada sauce)
Place the vegetables in your slow cooker with the chicken on top. Pour chile sauce over everything. Cook on low heat for 5 to 7 hours.
Remove the chicken and slice or shred. Return to the cooker and toss together with vegetables.
5. Sloppy Joes ~ OAMC, Tator Tots, Carrots Sticks and fresh Broccoli
This recipe can also be found in Not Your Mother’s Slow Cooker Cookbook
6. Braised Chicken and Mushrooms over Mashed Potatoes
It has been a while since I mentioned one of my favorite cookbooks for seasonal cooking, Everyday Food: Great Food Fast
DESSERTS
Crock-Pot Chocolate Peanut Butter Pudding Cake, Ice Cream Sandwiches or Fruit Cocktail
Cookbooks mentioned in this post:
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