Well, Sunday, I guess.
First of all, the verdict on last weeks menu. Monday, we tried Crockpot BBQ chicken and cornbread from Crockpot365's blog. She loved it, but we hated it. It was just weird, and yucky too. Tuesday, we tried the Asian Port Tenderloin, and it also was not a hit. I have 2 much better port tenderloin recipes that we love, and we will stick to those. The rest of the week was MUCH better, we loved it all. (Oh, the apple cheddar meatballs were also from Crockpot365, and they were really good!)
This week, we are only trying 2 new things. The "theme" for Menu Plan Monday, is Family Favorites, so we are having several tried and true recipes. Oh, and go on over to OrgJunkies site to check out other great menu plans! Here's my plan:
Monday ~ Crockpot Shredded Beef Sandwiches, steamed green beans
Tuesday ~ Crockpot 15 bean soup (with some of the leftover shredded beef), green salad
Wednesday~ Church Fellowship Meal: We're having a special WMU supper of Taco Soup, cornbread, and green salad to benefit the Margaret Lackey Special Offering for state missions
Thursday ~ Crockpot oregano marinara chicken over whole wheat spaghetti, green salad
Friday ~ Picky Palate Spinach/Chicken Enchiladas, Southwestern Rice (Brown Rice with Black beans, corn, and salsa mixed in)
Saturday ~ Low Carb burgers stuffed with pepper jack cheese, green salad, sweet potato fries
Sunday ~ Crockpot Porkchops with gravy, brown rice, black eyed peas, green salad
Crockpot Shredded Beef Sandwiches:
1 3-4 pound roast ( I usually buy rump, but a tender chuck roast is fine, too)
2 16-oz jars pepperocini peppers, NOT drained, sliced
2 large yellow onions, sliced
2 bell peppers, sliced
1 cup water
1 TSP fresh ground black pepper
Cut roast into chunks (approx. 4"x4") Put meat into crockpot, along with sliced onions and bell peppers. Season with fresh ground black pepper. Pour Pepperocini peppers (with juice) and water over meat and vegetables. Cover and cook on low 8 hours. Remove meat from crockpot, and shred using 2 forks, then return to crockpot.
To serve, Split open whole wheat hoagie rolls, scooping out some of the bread from the center, to form a "bread shell". Place some of the shredded beef, along with onion and peppers into the "bread shell" Top with Sliced cheese (Provolone or swiss are equally delicious). Place under broiler for 2-3 minutes, or until cheese melts and bread toasts.
The leftovers freeze well.
Crockpot Oregano Marinara Chicken:
1 package chicken breast tenders
1 jar marinara sauce (I'll use my leftover homemade veggie packed tomato sauce found here)
1-2 TBSP dried Oregano
Place chicken breast tenders into crockpot, and pour the jar of marinara sauce over top. Sprinkle the top with dried oregano, and cook on high for 4 hours, or low for 6-8 hours. Serve over whole wheat spaghetti, with a large green salad on the side.
Low Carb Burgers:
1 lb 93/7 ground beef
1 small onion, diced
1/2 zucchini, shredded
1-2 tbsp worchestershire sauce
1 tsp grill seasoning
2 tbsp flax meal
Pepper Jack Cheese cubes
In bowl, mix ground beef, and all other ingredients (except cheese) with your hands. Divide into 4 portions. Form each pattie by inserting 1-2 cheese cubes into the portion of meat mixture, forming a pattie around the cheese, making sure the cheese is sealed inside. Grill outside on grill, on indoor grill pan, or George Foreman Grill until desired doneness. To serve, Wrap each pattie in a large bibb lettuce leaf, with sliced tomato, onion, spinach, and condiments of your choosing.
Crockpot Porkchops with gravy:
4-6 bone-in pork chops (neither "thin" nor "thick" cut, just regular pork chops)
1 package brown gravy mix
1 can cream of mushroom soup (or the equivalent of homemade cream of mushroom soup)
1/2 cup water
Place the pork chops in the crockpot, mix the gravy mix, soup, and water, and pour over pork chops. Cook on high for 4 hours or low for 6-8 hours. These are so tender and delishious. Serve over brown rice, with black eyed peas and green salad.