A Week Of Recipes! (#2)

I switched things up a little this week and the grocery list follows the recipes instead of being first. Also - I have included substitutions for people who don't eat beef or pork and am trying to remember to suggest healthier subs for noodles and such. Anyway, good luck and I hope you enjoy!!!!

WEEK 2!

·         Day 1 – Crockpot Lasagna

·         Day 2 – Chicken with Mediterranean Veggies

·         Day 3 – Shrimp Alfredo

·         Day 4 – Crockpot Chicken Parm

·         Day 5 – Crockpot Mahi-Mahi w/ asparagus and broccoli

·         Day 6 – Taco Soup

·         Day 7 – Hashbrown Breakfast Casserole

Day 1 – Crockpot Lasagna!

This recipe requires that it be cooked on HIGH for 4 hours or LOW for 8 hours!!!

You need:

1 box of regular lasagna noodles (or whole grain)

1 reg. jar of pasta sauce

16 oz ricotta or cottage cheese

1 16oz pkg shredded Italian or mozzarella cheese

1 small pkg chopped white mushrooms

¼  lb ground beef (browned) (sub ground turkey)

¼ lb ground sausage (browned) (sub ground chicken, or split some chicken sausage links)

¼ c water

Spices

Brown the ground beef and sausage with your chosen spices (I use oregano, thyme, basil and garlic). Drain off the fat and return to the pan. Pour the jar of pasta sauce over the meat – but don’t rinse or throw away the jar, just set it aside. Simmer the sauce/meat mixture on low for 5-10 minutes. Pour about a cup (or more)of the sauce mix into the bottom of the crockpot. Top with a layer of uncooked noodles – you’ll have to break some of them to cover the sauce. Now, layer ricotta/cottage cheese, mushrooms and shredded cheese over the pasta.  Put a layer of the sauce mix over the layer of cheese and start the layers over. Repeat until the crockpot has been layered to desired capacity ( I usually stop at two or three layers). Cook on LOW FOR 8 HOURS or HIGH FOR 4 HOURS. One hour prior to serving check the lasagna and push down any noodles that are sticking out or curling up.

Day 2 – Chicken w/ Mediterranean Veggies!

You need:

1tbsp olive oil

4 boneless, skinless chicken breasts

½ tsp. garlic salt

¼ tsp. black pepper

½ c chopped zucchini

½ c chopped squash

1/3 c chopped yellow onion

1 can diced tomatoes ( rosemary and oregano)

Heat the oil in a large skillet over medium high heat. Season the chicken with the spices (feel free to add a few here and there), then place them in the skillet to brown, cook for 6 minutes (this also depends on the thickness of your chicken – you want to cook them until just the centers are pink). Turn them 3 minutes in. Place the zucchini, squash and onion in the skillet, cook 5 minutes or until tender, stirring occasionally. Add the can of tomatoes (DON’T DRAIN THEM! You WANT the juice!) Put the chicken back in the skillet and spoon some of the veggie mix over the chicken. Reduce heat to medium low and let simmer 10-12 minutes or until the chicken is no longer pink in the center. Turn once.

Day 3 – Shrimp Alfredo!

You need:

1 package linguine or angel hair pasta

¼ c butter

4tbsp diced onion

4 tsp minced garlic

1 lb. medium shrimp (peeled and deveined)

1 c half and half

2 tsp ground black pepper

6tbsp grated parmesan cheese

Salt to taste

*Note: I’m lazy and almost always buy the frozen shrimp that are already peeled and deveined!!!

Cook your package of pasta noodles according to package directions. Meanwhile, melt the butter in a large sauce pan and then sauté the onion and garlic until tender. Add the shrimp to the pan, and cook over medium heat for about a minute. Stir in the half and half and keep stirring until the sauce starts to thicken up – then add the parmesan cheese, salt and black pepper.

Day 4 – Crockpot Chicken Parm!

This recipe requires that it be cooked on LOW for 6-7 hours, or HIGH for 3-4 hours!!!

You need:

4 boneless, skinless chicken breasts

½ c Italian bread crumbs (plain bread crumbs work fine too – just beef them up with some Italian seasoning)

¼ c parmesan cheese

¼ tsp black pepper

¼ tsp salt

1 tbsp olive oil (or use some cooking spray)

1 beaten egg

Sliced or shredded mozzarella

1 16oz jar marinara

1 pkg. favorite pasta

Spread the olive oil on the bottom of your crock pot (or cheat and use some cooking spray). Whip the egg in a dish with a little milk, then mix your bread crumbs, seasonings, and parmesan cheese in a separate bowl. Dip the chicken in the egg and then in the bread crumb mixture, making sure to coat both sides. Place the chicken on the bottom of the crockpot and then layer some mozzarella on top. Smother with the marinara sauce. Cover and cook for 6-7 hours on LOW or 3-4 hours on HIGH. If your chicken is frozen you’ll probably be better off cooking on LOW for 6-7 hours. About 10-15 minutes before serving, cook your package of pasta according to the directions on the package. I usually serve chicken parm over angel hair pasta.

Day 5 – Crockpot Mahi-Mahi w/ asparagus and broccoli

This recipe requires that it be cooked on LOW for 2-3 hours!

You need:

16 oz mahi-mahi (or your favorite fish)

2 -3 cups broccoli

1 bunch of asparagus (*Note: When shopping for asparagus, go for the thinnest asparagus you can find!)

2 tbsp lemon juice

1 tbsp minced garlic

1-2 tbsp olive oil

Lemon pepper

Salt

Ground black pepper

1 (regular)package couscous

First – wash your veggies. Leave them a little damp and then put them in the bottom of the crockpot with a little salt and pepper. Then coat your fish with the lemon juice, salt, pepper, lemon pepper, and garlic and olive oil. Cover and cook on low for 2-3 hours. If you’re using a thinner fish (think tilapia or cod) check the fish in about 90 minutes . Fish can dry out easily too – so if you’re using mahi-mahi resist the temptation to check the fish before two hours! Cook the box of couscous according to package directions and serve the fish over couscous.

Day 6 – Taco Soup (Crockpot!)

This recipe requires that it be cooked on LOW for 8-10 hours or HIGH for 4-5!!!

You need:

1 lb ground beef (or sub ground chicken or turkey)

1 can dark red kidney beans

1 can red kidney beans

1 can pinto beans

2 cans corn

1 large can diced tomatoes

1 can diced tomatoes w/ green chiles

1 packet taco seasoning

½ small jar MILD salsa

Brown the ground beef and drain the fat off, then put the meat in the crock pot. Drain the beans and rinse them, then add them to the crock pot. Add the ENTIRE contents of the cans of corn and tomatoes. Add the ½ jar of salsa and then add the taco seasoning. Stir until the seasoning mix is blended in. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. I usually serve with yellow rice or tortilla chips (the scoops kind).

Day 7 – Hashbrown Breakfast Casserole (Crockpot)

This recipe requires that it be cooked on LOW for 6-8 hours or HIGH for 3-4 hours!

You need:

1 30oz package frozen hashbrowns

2 cups diced ham or 1 tube browned sausage (or sub chicken sausage)

½ onion, diced

½ green bell pepper, diced

1 ½ c shredded cheese (I use sharp cheddar)

12 eggs

1c milk

1-2 tsp salt

1-2 tsp ground black pepper

Spray your crockpot with cooking spray (Don’t skip this step. Hashbrowns are NO fun to clean off of a crockpot!). Dump in the hashbrowns – spread them out evenly. Beat eggs with the milk, salt and pepper. Stir the onion, bell pepper cheese and browned sausage/ham. Pour over hashbrowns and then cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

When the eggs look fully cooked and the edges of the casserole are starting to brown a little its done!

GROCERY LIST!

**Again – I keep some things like milk, flour, salt pepper and minced garlic in my home, so they’re NOT on the grocery list. Check your fridge/cabinets before you go shopping!!!!!**

1 box lasagna noodles

1 16oz jar of your fav. Pasta sauce

1 16oz jar of marinara sauce

1 16oz pkg ricotta or cottage cheese

2 16oz pkgs shredded Italian or mozzarella cheese

1 sm. Pkg white mushrooms

8 boneless, skinless chicken breasts

1 pkg diced ham OR 1 1lb. tube ground sausage

1 zucchini

1 squash

1 yellow onion

1 white onion

1 can rosemary & oregano diced tomatoes

1 can diced tomatoes w/ green chiles

1 lg can diced tomatoes

1 lb medium shrimp

1 small carton half and half

Parmesan cheese

2 16 oz pkgs linguine/angel hair

1 container Italian bread crumbs

1 doz eggs (This is the minimum you’ll need for the week – I’d probably go with 18 eggs)

16 oz mahi-mahi filets

1 head of broccoli

1 bunch of asparagus (*find the thinnest asparagus possible – otherwise its really tough and fibrous)

1 pkg couscous

1 ½ lbs ground beef

1 can dark red kidney beans

1 can kidney beans

2 cans corn

1 can pinto beans

1 packet taco seasoning

1 small jar salsa

1 30oz package frozen hash browns

1 16oz pkg shredded sharp cheddar