DAY 6 - CROCK POT/HOT DISH NIGHT & RECIPES

All my boys have a church activity on Wednesday night, so I really wanted to find something easy to make.  Enter the crock pot - (actually it's really a slow cooker, Crock Pot is a brand....whatever.)  and the Hot Dish.  (Remember, my boys don't like the word casserole...I gave up trying to figure them out!)  Both are pretty self-explanatory.  Let's just jump right to the recipes.

TEXAS HASH
2 T. oil
1 large onion, diced
(opt) lg. green bell pepper or 2 stalks of celery, diced
1 lb. ground beef
1 28-oz. can diced tomatoes
1 c. uncooked rice
1  tsp. chili powder
2 tsp. salt
1/8 tsp. pepper
Preheat oven to 350 degrees.  Grease/spray a 9x13 pan and then evenly pour the rice in the bottom of the pan.  Set aside.  Cook the onion (and bell pepper or celery, if using) in the oil until soft.  Add the ground beef and cook until browned.  Next, add the tomatoes and seasonings, gently pour the mixture on top of the rice in the 9x13 dish.  (making sure the rice is completely covered by the tomato/beef mixture.  Cover dish with foil and place in the oven for 45 minutes.  Remove the foil and cook another 15 minutes.  My boys polish off the dish in record time!

SPAGHETTI BAKE

1 lb. spaghetti

1 lb. breakfast sausage

dollop or two of sour cream

1 can/jar spaghetti sauce

Cook the pasta according to directions, drain and place in a greased 9x13 baking dish.  Spoon a dollop or two (your preference) of sour cream into the pasta and mix.  (I generally use two forks)  Smooth out your pasta evenly in the dish.  Next, brown the sausage in a skillet.  When fully cooked, pour your spaghetti sauce into the skillet.  I also put an inch or so of water in the can from the sauce and add that to the skillet.  Stir the sauce and meat around to pick up the bits from the bottom of the pan.  Then carefully pour the sausage/sauce mixture on top of the pasta.  Spread evenly over the top and place in a 350 degree oven for 20-30 minutes.  (everything's cooked, just warming it through)  You can choose to sprinkle cheese over it while it bakes.  We generally sprinkle with parmesan cheese at the table.  ENJOY!

CROCK POT DRUMSTICKS

(I've seen this recipe on a few different blogs.  I'll just credit the one I first grabbed the recipe from at Creatively Domestic  I think this is the best recipe!  Inexpensive, easy and it actually tastes better without the skin!!!)

2 tsp. salt

1 Tbsp. paprika

2 tsp. chili powder

1 tsp. onion powder

1 tsp. dried thyme 

1/2 tsp. garlic powder

1/2 tsp. black pepper

3-4 lbs. chicken drumsticks, skinned (optional, but it tastes better!)

foil for crumpling up in crockpot

In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken. Crumple up foil  and put in the bottom on your crock pot. Top the foil with the spice rubbed chicken pieces. Cook on LOW for 8-12 hours until very tender. (hers was perfect after 6 hours on Low)

**MY TWO CENTS: I use a little cooking rack in the bottom of my crock pot.  You want to keep the chicken off the bottom of the crock pot.  With the skin off and the spices rubbed into the drumsticks, it makes a nice, firm outer shell with the incredibly tender chicken inside.  TRY THIS ONE!

HONEY BOURBON CHICKEN

(From Real Mom Kitchen)

1 lb. boneless, skinless chicken thighs

salt & pepper

1 onion, diced (she only used 1/2 cup)

1 c. honey

1/2 c. low sodium soy sauce (I use a Japanese soy sauce since it's lower in sodium)

1/4 c. ketchup

2 T. canola oil

2 cloves of garlic, minced

1/4 tsp. red pepper flakes (you can omit or increase, to taste)

1-2 T. cornstarch

Hot Rice

Sesame seeds, optional

Salt & pepper chicken and place in your slow cooker. Place onion on top of chicken. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes. Pour mixture over the chicken in the crockpot. Cook on low for 3-4 hours. Remove chicken from crock pot and slice into strips. In a small bowl, combine 1 Tbsp. cornstarch with 1 Tbsp. water. Pour into sauce remaining in the crock pot and stir to combine. If sauce in not thick enough repeat with another Tbsp. of the cornstarch water. Place the chicken back in the sauce and stir around to recoat the chicken in the sauce. Serve over cooked rice and sprinkle some sesame seeds on top (optional).

**MY TWO CENTS: Those were her directions, but I like to pressure cook it.  I place everything in the pressure cooker (following directions #1-3) and cook on high pressure for 8 minutes.  Then I let it naturally release and follow the directions from #5-8. It's quick and DELICIOUS!!!!

  
CROCKPOT PESTO LASAGNA recipe from Anna Jensen

1 (26 oz) jar prepared pasta sauce
1 (10 oz) box lasagna noodles
1 (11 oz) container of pesto (or use the pesto recipe above)
1 (15 oz) container of ricotta cheese (I use cottage cheese - you can process in the food processor for a smoother consistency)
12 oz. fresh spinach
1 c. grated parmesan cheese
16 oz. mozzarella cheese, sliced
1/4 c. water
Put 1/4 c. pasta sauce in bottom of your crock pot and swirl in around.  Add layer of uncooked noodles (you can break them) Smear ricotta cheese (or cottage cheese) and pesto onto the noodles.  Add a handful or two of spinach and top with a layer of parmesan and sliced mozzarella cheese.  Repeat until you run out of ingredients (squish it down)  Add 1/4 c. water on top.  Cover and cook on low for 6 hours or on high for 3-4 hours.  It will be done when top layers begin to brown and cheese in melted and bubbly.  Uncover and let it sit for 10 to 15 minutes before serving.  So yummy!

My 31 days started here

Fellow 31 dayers here

DAY 3 - PASTA NIGHT

 (Baked Eggplant Parmesan with Pasta & Panzanella Salad)

Pasta Night is our theme for Monday.  I put it at the beginning of the week since it's easy to throw together...generally.  Some days I may take a little more time in planning and preparing the meal, but if things are crazy as we start into another school/work week I can just make spaghetti.  That means I can make dinner for as cheap as $2.00!  Some of our favorites are the Baked Eggplant Parmesan & Panzanella Salad (pictured above), Homemade Mac & Cheese, Lasagna, Chicken Spinach Fettucini, Crock Pot Lasagna and Spaghetti Bake.  Even though we call it Pasta night, anything Italian works.  The kids requested Lasagna and Zuppa Toscana Soup for our Back to School dinner.  If I choose to bulk up our dinner, there's a better chance of leftovers.  That helps keep my budget in check!

 A fresh green salad compliments any pasta dish!

 I'm lucky to have a photo of this baked zucchini at all, the kids ate it so fast!!!  I just dipped the zucchini in a beaten egg and then in a mixture of panko and Italian seasoning.  I placed them on a cookie sheet and baked in a 425 degree oven for about 5 minutes on both sides.  Adjust time to crisp up and brown the coating.

WHAT TO HAVE ON HAND:

PASTA - look for sales on pasta and stock up when they are really low.  The last time I stocked up on dried pasta it was $0.50/lb!!!  Even at $1/lb. it's still a great deal for dinner.  I have made my own pasta once....and stocked up on durham wheat to make my own semolina flour and try my hand at pasta making again.  I'll post recipes when I do.

SAUCE - I shop strictly for my budget with this one.  The least expensive is generally Hunt's canned pasta sauce at Walmart. Buy what makes you happy and works in your budget!  I've also made this Guiltless Alfredo Sauce from Our Best Bites.  Delicious on pasta, pizza or dipping bread in!

VEGGIES - I think the key to any dish on Monday night is the veggies.  In a pinch, I can make some pasta with sauce and call it a night.  If I add roasted veggies to our pasta, it becomes a feast!  I love shopping at Superstition Ranch Market (check out what local farmer's markets you may have in your area) for fresh veggies at a great price.  You can also use your veggies as an appetizer (baked zucchini) or a green salad.  Top your salad with an Italian dressing or balsamic vinaigrette.  To roast the veggies:  Just cut/prepare, then toss in a bowl and mix with a little olive oil.  Place them on a cookie sheet and season with kosher salt & fresh ground pepper and Italian seasoning and bake at 425-450 degrees for 30-45 minutes.  They can be a side dish or placed right on top of your pasta.  YUM!!! 

BREAD - A 99 cent loaf of french bread from the grocery store is a quick and easy solution.  I slice the loaf and either make garlic bread or a cheesy bread.  Another easy option is visiting Alpine Valley Bread Outlet and picking up an herb round loaf.  I slice it thin, spray both sides with olive oil and put it under the broiler to toast each side.  Watch it, it browns quick! So delicious.  

RECIPES:

Baked Eggplant Parmesan

(No set recipe for this, I adjust it to how much eggplant I have.)

one bowl of egg wash (1-2 eggs beaten with a little water or milk)

one plate of bread crumbs mixed with grated parmesan cheese (I currently have a mixture of Panko [Japenese break crumbs] and seasoned bread crumbs)

I peel and slice the eggplant into1/2 - 3/4 inch slices.  Then dip in the egg mixture, then the bread crumbs/paremsan mixture.  Place on a cookie sheet and bake at 425 degrees for 7-10 minutes on each side.  We place the slices on top of the pasta and cover in sauce.

Panzanella Salad

(Again, not a set recipe.  I searched online and for ideas and put it together.  It may not be authentic, but it was delicious)

4-6 cups of 1 inch cubed bread

Tomatoes - Red Onion - Red Bell Peppers (you can use any veggies you want)

Drizzle olive oil on the cubed bread and toast in a large skillet.  When toasted I place in the bowl or platter I'll use at the table.  Then I place a little more olive oil in the skillet and put my sliced onions in.  I saute until softened and then add the tomatoes and bell peppers and toss with a little balsamic vinegar, some capers and a little Italian seasoning.  Then pour the veggies over toasted bread, salt and pepper and toss.....so yummy!

Zuppa Toscana Soup - recipe from twopeasandtheirpod.com

(I LOVE SOUP!!!  Bonus that a big pot fills us up for dinner and a lunch or two - budget friendly!)

1 lb. Italian Sausage 

1 1/2 tsp. red pepper flakes (I used 1 tsp)

1 large white onion, diced

4 slices of bacon, chopped

3 cloves of garlic, minced

8 c. chicken broth

2 c. water

1 c. heavy cream (I just used the 1% milk from the fridge - it was great!)

3 large russet potatoes, peeled and chopped (if your potatoes are smaller, just use more)

3 c. kale, washed & roughly chopped

salt and pepper to taste

In a medium skillet, saute the Italian sausage with the red pepper flakes.  Drain excess fat, set aside.  In a large soup pot, saute the bacon.  When the bacon is halfway cooked, add the onions and garlic.  Saute until the onions are tender - about 5 minutes.  Add the chicken broth and water.  Bring to a boil.  Add the potatoes and cook until soft, about 30 minutes.  Add in the heavy cream (or milk) and sausage and cook until the soup is heated.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8.  Our family enjoyed this for dinner and a couple of lunches!

PASTA NIGHT

 (Baked Eggplant Parmesan with Pasta & Panzanella Salad)

Pasta Night is our theme for Monday.  I put it at the beginning of the week since it's easy to throw together...generally.  Some days I may take a little more time in planning and preparing the meal, but if things are crazy as we start into another school/work week I can just make spaghetti.  Some of our favorites are the Baked Eggplant Parmesan & Panzanella Salad (pictured above), Homemade Mac & Cheese, Lasagna, Chicken Spinach Fettucini, Crock Pot Lasagna and Spaghetti Bake.  Even though we call it Pasta night, anything Italian works.  The kids requested Lasagna and Zuppa Toscana Soup for our Back to School dinner.  The best part of pasta night is that I can make dinner for as cheap as $2.00!  If I choose to bulk up our dinner, there's a better chance of leftovers.  That helps keep my budget in check!

 A fresh green salad compliments any pasta dish!

 I'm lucky to have a photo of this baked zucchini at all, the kids ate it so fast!!!  I just dipped the zucchini in a beaten egg and then in a mixture of panko and Italian seasoning.  I placed them on a cookie sheet and baked in a 425 degree oven for about 5 minutes on both sides.  Adjust time to crisp up and brown the coating.

WHAT TO HAVE ON HAND:

PASTA - look for sales on pasta and stock up when they are really low.  The last time I stocked up on dried pasta it was $0.50/lb!!!  Even at $1/lb. it's still a great deal for dinner.  I have made my own pasta once....and stocked up on durham wheat to make my own semolina flour and try my hand at pasta making again.  I'll post recipes when I do.

SAUCE - I shop strictly for my budget with this one.  The least expensive is generally Hunt's canned pasta sauce at Walmart. Buy what makes you happy and works in your budget!  I've also made this Guiltless Alfredo Sauce from Our Best Bites.  Delicious on pasta, pizza or dipping bread in!

VEGGIES - I think the key to any dish on Monday night is the veggies.  In a pinch, I can make some pasta with sauce and call it a night.  If I add roasted veggies to our pasta, it becomes a feast!  I love shopping at Superstition Ranch Market for fresh veggies at a great price.  You can also use your veggies as an appetizer (baked zucchini) or a green salad.  Top your salad with an Italian dressing or balsamic vinaigrette.  To roast the veggies:  Just cut/prepare, then toss in a bowl and mix with a little olive oil.  Place them on a cookie sheet and season with kosher salt & fresh ground pepper and Italian seasoning and bake at 425-450 degrees for 30-45 minutes.  They can be a side dish or placed right on top of your pasta.  YUM!!! 

BREAD - A 99 cent loaf of french bread from the grocery store is a quick and easy solution.  I slice the loaf and either make garlic bread or a cheesy bread.  Another easy option is visiting Alpine Valley Bread Outlet and picking up an herb round loaf.  I slice it thin, spray both sides with olive oil and put it under the broiler to toast each side.  Watch it, it browns quick! So delicious.  

RECIPES:

Baked Eggplant Parmesan

(No set recipe for this, I adjust it to how much eggplant I have.)

one bowl of egg wash (1-2 eggs beaten with a little water or milk)

one plate of bread crumbs mixed with grated parmesan cheese (I currently have a mixture of Panko [Japenese break crumbs] and seasoned bread crumbs)

I peel and slice the eggplant into1/2 - 3/4 inch slices.  Then dip in the egg mixture, then the bread crumbs/paremsan mixture.  Place on a cookie sheet and bake at 425 degrees for 7-10 minutes on each side.  We place the slices on top of the pasta and cover in sauce.

Panzanella Salad

(Again, not a set recipe.  I searched online and for ideas and put it together.  It may not be authentic, but it was delicious)

4-6 cups of 1 inch cubed bread

Tomatoes - Red Onion - Red Bell Peppers (you can use any veggies you want)

Drizzle olive oil on the cubed bread and toast in a large skillet.  When toasted I place in the bowl or platter I'll use at the table.  Then I place a little more olive oil in the skillet and put my sliced onions in.  I saute until softened and then add the tomatoes and bell peppers and toss with a little balsamic vinegar, some capers and a little Italian seasoning.  Then pour the veggies over toasted bread, salt and pepper and toss.....so yummy!

Zuppa Toscana Soup - recipe from twopeasandtheirpod.com

(I LOVE SOUP!!!  Bonus that a big pot fills us up for dinner and a lunch or two - budget friendly!)

1 lb. Italian Sausage 

1 1/2 tsp. red pepper flakes (I used 1 tsp)

1 large white onion, diced

4 slices of bacon, chopped

3 cloves of garlic, minced

8 c. chicken broth

2 c. water

1 c. heavy cream (I just used the 1% milk from the fridge - it was great!)

3 large russet potatoes, peeled and chopped (if your potatoes are smaller, just use more)

3 c. kale, washed & roughly chopped

salt and pepper to taste

In a medium skillet, saute the Italian sausage with the red pepper flakes.  Drain excess fat, set aside.  In a large soup pot, saute the bacon.  When the bacon is halfway cooked, add the onions and garlic.  Saute until the onions are tender - about 5 minutes.  Add the chicken broth and water.  Bring to a boil.  Add the potatoes and cook until soft, about 30 minutes.  Add in the heavy cream (or milk) and sausage and cook until the soup is heated.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8.  Our family enjoyed this for dinner and a couple of lunches!