I got a Slow Cooker Cookbook.
Savory BBQ Ribs (SC)
Beef Roast with Leftovers(SC)
Beef & Asparagus
Chinese Beef & Broccoli
Chicken & Vegetable Tortellini Stew (2nd attempt)
Salmon with lentils (NC)'
Salmon Cakes
Chicken & sweet potato salad
London Broil
Steak Salad
Oven Roasted Beef
Pizza - x3
Pasta - x4
Meatloaf with hidden eggplant
Pork Chops
Monte Cristo
Soup - x2
Fish Gratin
Chicken & risotto
Chicken teriyaki
Brad missed a few dinners, which sort of kills my desire to cook. The little boys are spotty eaters. I never know if today is the day one or both of them will feel like eating or not.
I didn't make a few things, like the pasta. When Brad was home I tried to do new things. i also had issues remembering to defrost things.
Pasta - to be announced what kind - 4x
Pizza - 3x
Meatloaf
Chicken & stuffing (crock)
Flank steak
Steak salad (leftover)
Herbed chicken tenders
Pork chops
Veggie soup & bread
TBA soup & bread - 2x
rosemary beef (crock)
Pork teriyaki (crock)
Fish gratin
Broiled salmon
Spinich & salmon salad
Chicken & vegetable tortellini stew (crock)
I am going to plan a month's worth of meals at a time & shop for 2 weeks worth of food at a time. This should save me money because I won't be stopping at Safeway every day buying stuff. I won't have a strict menu, but a selection of 20-25 dishes with stuff on hand for at least 1o of them at any given time. This should save me wondering what to make & give me a chance to expand my repitore. I'll make 4-5 new dishes a month, plus leave 3-4 openings for pizza, soup or basic pasta for nights I do't feel like making much effort - though pizza can require a great deal of effort depending on what I have in mind. Plus it will let me plan for leftovers.
box of tofu
one avoacado
most of a double handful of cooked & cooled edamame beans
soy sauce
A head of time slice tofu, plut slices on a plate between layers of paper towels. Add a plate & some weight on top & let sit for a couple hours. Then cut into bite sized pieces. Cut avoacados into bite sized pieces. mix with beans & soy sauce. Let sit for half hour to marinate. eat cold
tofu-avocado salad
balsamic chicken & spinich salas
marinated flank steak & veggies
grilled eggplant & ???
steak & feta roll ups
Used Safeway Portabella Mushroom ravioli. It had been in the freezer too long & was a bit freezer burnt. The sauce was a mix of Ragu tomato & alfredo
WOW! This was possibly the tenderest chicken I have every had. I did absolutely nothing to it, just put it in the pot. Next time I am adding a bunch of garlic. The thing fell apart while I was trying to get it out of the pot. It was also too big for the pot. A 4lbs chicken would be a better fit
The version from 30 minute meals - Cooking Around the Clock. It was very good. Being me I pureed everything before adding the pasta & veal dumplings. I think that, because I am going to do that, I need to let the veggies good more than the 6 minutes the recipe calls for, plus I need to get better at 'softening' them at the beginning. I don't usually make tomato based soup. Apparently it confused Brad, he ate after I went out, but he ate two bowls so it can't have been too bad.
Spinich salad with steak & a hard boiled egg. Sesame & Miso dressing
Could have used an avocado
