First, my apologies for not posting this sooner! I've been a little busy getting little O on track with sleep and naps. Here is our menu from the week of January 21 to 27, 2012.
Mexican Pulled Pork and Pinto Beans (Crock Pot)
This is a rotating favourite of ours in the
fall/winter. I adapted a recipe called
“Pork Burrito Bowls”, which was neither a burrito nor a bowl, into this. I don’t have a ‘recipe’ per se, but this is
what I do:
Sprinkle a package of taco seasoning in the crock pot, pour in some salsa (our fave is Herdez, and I use about half the jar), a cup of water (this amount can vary depending on the size of your pork roast or tenderloin) and add a can of pinto beans (don’t drain). Stir it up so that the taco seasoning gets well mixed. Then place a good size pork tenderloin or a 1.5-2 lb pork loin roast in the crock. Spoon some of the liquid over top of the pork. Cook it on high for 6 hours or low for 8, or until the pork is done. Pull the pork apart with a fork and mix it all up. I serve it over rice with a dollop of sour cream on top and sometimes some extra salsa. As a side, we will have steamed broccoli and a salad. You could also make this into burritos and put it in tortillas.
Butter Chicken with
Cauliflower and Chana Masala
I buy President’s Choice Butter Chicken sauce, cut up boneless skinless chicken breasts and a head of cauliflower and mix it all together in a big pan on the stovetop. To make more sauce and to use up all of the sauce left in the jar I pour about ¾ cup of milk in the jar, shake it up and add it to the mix. For the Chana Masala I bought a small box of spice mix at an Indian market and follow the directions. I use canned chickpeas. Served with basmati rice cooked in our rice cooker (best invention ever, perfect rice every time), and added a salad to this meal as well.
I buy President’s Choice Butter Chicken sauce, cut up boneless skinless chicken breasts and a head of cauliflower and mix it all together in a big pan on the stovetop. To make more sauce and to use up all of the sauce left in the jar I pour about ¾ cup of milk in the jar, shake it up and add it to the mix. For the Chana Masala I bought a small box of spice mix at an Indian market and follow the directions. I use canned chickpeas. Served with basmati rice cooked in our rice cooker (best invention ever, perfect rice every time), and added a salad to this meal as well.
Baked Broccoli
Macaroni and Cheese
See my post titled Skinny and Tasty. Love this recipe! Served with a salad. If your kids (or husband... ahem, my brother-in-law...) won't eat broccoli, this might be a good way to get it in them. You can't even taste it.
Turkey Meatloaf,
Roasted Potatoes, Steamed Asparagus and Salad
I don’t follow a recipe for my turkey meatloaf, but
basically I just mix the ground turkey together with half an envelope of onion soup mix, a
good squeeze of BBQ sauce (PC Gourmet is my fave), an egg and about half a cup
of bread crumbs. I always line my loaf
pan with parchment paper too (soak the parchment paper in water first for best
results). I also tossed some baby
potatoes with olive oil, S&P and garlic powder and roasted them in the oven
while the meatloaf was cooking.
Asparagus – just steamed on the stove top. And a salad.
Quinoa Chicken
Broccoli Casserole – from my "Quinoa 365" cookbook
Love this cookbook so much, but this one was a miss. Somewhat strange ingredient combination and
flavour and not worth talking about. Wouldn’t make it again!
Sausage, Peppers and
Tomatoes over Pasta with Caesar Salad
This is really simple and a nice alternative to your typical
spagballs (as they say in the UK!). I
cook a package of Italian sausages on the stovetop (hot or mild, you choose), and then cut
them into 1 inch pieces. Cut up a couple
of peppers (I prefer red or orange), an onion and add in a can of diced
tomatoes. Sprinkle some garlic powder
or some fresh minced garlic and maybe a tbsp of oregano and let it cook for a bit.
Serve over brown rice spaghetti.
For the Caesar salad, I cheat and buy it in a bag.
