Nov 16, 2007

This is what I am talking about ....

Yes the cold weather came through just like they said it would and I have made it halfway through my seasonal changes in our closets. YEAH! Although I heard this morning that by next Tuesday, we may be back in the high 70's, low 80's for a day or two, but I will not be moved.

Thanksgiving is around the corner and it WILL be nice and cool that day. It better be, I simply CANNOT imagine Thanksgiving in Kentucky with a short sleeved shirt and mules?
It simply should not happen.
Besides, I plan to only pack winter items ....

Anyhoo ... for the next few days my menu is soooo easy, that I thought I would share because what I am going to cook for the next few days ANYBODY can cook, make, throw together, (whatever term you want to use) cause it is all going in the crock pot ... but just know that your family's belly button will pop out from eating well and feeling fine. (Reciepes at the bottom)

Friday - Lasagne/Salad
Saturday - Broccolli Cheese Soup and Grilled Cheese Sandwiches
Sunday - Crock Pot Rosemary Chicken w/ Rice Pilaf in Mushroom Sauce
Monday - Navy Beans, Mixed Greens w/ Smoked Turkey and Cornbread
Tuesday - Crock Pot Fajitas, Spanish Rice
Wednesday -On the road again, I can't wait to get on the road again (travel day)
Thursday - Gran Gran's House (Thanksgiving)
Friday - Black Friday Shopping

Crock Pot Lasagna
1 1/2 pounds Italian Sausage (Pork or Turkey) or Ground Round
2 medium onions, chopped
1 large jar spaghetti sauce
2 tsp Italian seasoning mix
1/2 tsp oregano
1 tbsp minced onion
1/4 tsp thyme
1-15 oz container part skim ricotta cheese
4 cups Italian blend cheese (shredded)
12 uncooked lasagna noodles
Spray crock pot with non stick cooking spray. In large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Drain. Add sauce and seasonings, mix well, reduce heat to low. In bowl, combine ricotta cheese, 3 cups of the shredded cheese. Spoon 1/4 of the sausage mixture into the crock pot and top with noodles broken to fit. Top with half of the cheese mixture, then 1/4 of the sausage mixture and noodles. Make another layer of cheese, sausage, and noodles, then finish with remaining sausage mixture. Cover and cook on low 6-8 hours or high for 3-4 hours. Sprinkle with remaining shredded cheese, cover and cook 15 minutes until cheese is melted.


Broccolli Cheese Soup

2 onions, chopped
4 Tbsps. Italian Reduced Fat Dressing
2 cans chicken broth
4 broth cans water
8 cups chopped broccoli
2 cups milk
1 cup instant brown rice, uncooked
2 cups Velveeta Cheese (cubed)

Place everything in the crock pot for 4 hours on low. Serve HOT!
Top each serving with cheese.

Rosemary Chicken w/ Rice

Whole Chicken
Fresh Rosemary
Olive Oil
Can of Cream of Mushroom Soup

Rub olive oil over entire chicken, season with salt and pepper, place in crock pot; fill with water to midway in crock pot. Add Rosemary on top of chicken. Cook on low for 8 hours.
Cook rice and mix with a half can of cream of mushroom soup and add for desired consistency.

It's all about the beans and greens baby ... Use the same ingredients for both reciepes ...except switch beans and greens. I like turnip and mustard mixed together.

1 package of any navy, white, northern beans
Smoked Turkey Wings or Legs
1 roughly chopped Onion
Add salt as you like, I try not to use it when I can ... I am heavy handed)

Place in crock pot and cook on low for 8 hours.

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