I really enjoyed the slow cooker Thursday and the super bowl friday blogs, I am excited to add the new recipes into my meal planning!
Monday: Tacos, salsa, advocados, veggies
Tuesday: Salsa chicken in the crockpot! Recipe from riverbend-ramblings blog.
Wednesday: Spaghetti Pie… yum!
Friday: Chinese take out
Saturday: Texas BBQ Beef
1 lb ground beef
1/2 c chopped onion
1/4 C green pepper
1 jar (15 oz) spaghetti sauce
8 oz spaghetti, cooked and drained (I use whole wheat)
1/3 c grated Parmesan cheese
2 eggs beaten
2 tsp butter
1 c cottage cheese
1/2 c shredded mozzarella cheese
1. preheat oven to 350 degrees, cook beef, onion and green pepper in lg skillet until meat is browned. Drain fat, stir in spaghetti sauce. In a large bowl, combine spaghetti, Parmesan cheese, eggs and butter, mix well. Place in bottom of 13 x 9 inch baking pan. Spread cottage cheese over top; cover with sauce mixture. Sprinkle with mozzarella cheese. Bake until mixture is thoroughly heated and cheese is melted about 20 minutes.
From Pampered Chef (adapted by me, Lori4squaremom)
3/4 pound extra lean (90%) ground beef
1 package low sodium taco seasoning mix
1 cup shredded 2% shredded cheddar cheese
2 tablespoons water
2 packages (8 oz each) refrigerated reduced fat crescent rolls
1 medium green bell pepper
1 cup salsa
3 cups shredded romaine lettuce
1 medium tomato, diced
1/2 cup chopped onion
1/2 cup sliced black olives
reduced fat sour cream, optional
Preheat oven to 375 degrees. Brown ground beef until no pink remains, drain any fat from pan. Remove from heat and let cool slightly (for 5-10 minutes). Combine beef, taco seasoning, cheese and water.
Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a baking stone (or any round pizza pan, but the baking stones really do work best, in my opinion) with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in the center). Using a scoop or round spoon, evenly scoop meat mixture onto widest end of each triangle. Bring points of triangles up over filling and tuck under the wide ends in the center of the ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.
Using a sharp knife, remove top from bell pepper and scoop out all seeds and membranes (and discard). Fill pepper with salsa. Shred the lettuce, chop the tomato and onion and slice the olives. Place the bell pepper in the center of the ring; arrange lettuce, tomato, onion and olives around pepper. Slice and serve with the “salad” and salsa and sour cream, if desired.
Crockpot Salsa Chicken
3-4 boneless chicken breasts
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
2 cups salsa
1/4 cup cheddar cheese, shredded
8 oz. cream cheese, cubed
Combine corn, beans, and 1/2 of the salsa in the crockpot. Add chicken breasts and top with the remainder of the salsa. Cook on LOW for 3-4 hours. Mix in the cream cheese about 15 minutes before serving. Top with cheddar cheese and cook about 5 minutes more, just long enough for the cheese to melt.
I serve this with rice or tortilla chips and a salad. Sometimes I omit the cream cheese and add extra cheddar instead.
Texas Barbecued Beef
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for 10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain juices off. Remove meat; shred with forks. Discard fat. Put back on crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split buns.
Don’t forget to visit the Hostess of Menu Plan Monday to get all the links to all the menus and great recipes!