Sunday, April 12, 2009

The Week of the Crockpot

We have a busy week on tap, so the crockpot is definitely playing a major role!

Monday - Tilapia for Monday. I'm think just baked with a little lemon pepper and parsley. Nothing fancy, I would like to find some asparagus on-sale - but we'll have to see.

Tuesday - First of our crockpot recipe off the WW recipe review board:

Crockpot Steak San Marco

2 lbs lean stew meat
28 oz can crushed tomatoes
1 packet onion soup mix
1 tsp oregano
garlic powder to taste (all I had was garlic salt)
2 TB red wine vinegar
2 TB canola oil

Evenly distribute the meat in the crockpot. Mix other ingredients together and pour over meat. Cook low 8-10 hours

I will probably serve over noodles. I remember making this once a long time ago and liking it!

Wednesday - We've still never gotten around to those cube steaks in the freezer. This week I vow they will become chicken fried steak!

Thursday - The other appearance from the crockpot, also from the WW recipe review board:

Crockpot Chop Suey
2 skinless boneless chicken breasts -- halved
1 teaspoon salt
1 teaspoon ginger -- minced
1 cup celery -- sliced
5 ounces water chestnuts -- sliced and drained
1 onion -- sliced
2 cups chicken bouillon
2 tablespoons soy sauce
1 cup mushrooms -- sliced
1 pound bean sprouts -- drained
2 cups cooked brown rice

1. Cut chicken into strips about 2-inches long and 1/2 inch thick. 2. Place in crockpot with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce. 3. Cover and cook on low 5-6 hours. 4. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes. 5. Serve over hot rice.

I've never made this one - it sounds good!

Friday - I don't think the pork chops every really got made either - it's been too long since we had shake n' bake.

Saturday - I heard a rumor: it's suppose to be nice. FINALLY! I had this Unbelievable Chicken has made an appearance before - but never actually made it onto the table because it was too cold to actually grill. I HOPE THIS IS THE DAY!

Sunday - It's potluck at church. One of my "Cookin'" friends turning me on to this Rice A Roni Salad last year. It's very good and I haven't made it for awhile. I'll might try a dessert also - this yummy looking cake is yet again, from the WW Recipe Review board:

Very Berry Cloud Cake

12 Serving

Ingredients

2 Jell-O-Sugar Free Low Calorie Strawberry
2 8oz. Cool whip Free Whipped Topping
1 (1lbs.) Angel Food Cake
4 Cups Strawberries
1 Cup Blueberries
2 Cups Boiling Water
1 Cup Ice Cold water

Instructions

First line 10 inch tube pan well with plastic wrap. Tear Angel Food Cake into 1 inch pieces. In medium bowl, combine 2 cups boiling water with gelatin; stir until dissolved. Add 1 cup ice-cold water. Chill into gelatin mixture let it set until it is the consistency of thin mayonnaise. Fold in one container of Cool Whipped topping, torn cake pieces and 2 cups of Strawberries, into gelatin. Pour mixture into a 10 inch tube pan lined with plastic wrap. Cover and chill overnight. To unfold cake quickly dip pan into hot water, pull off plastic. Frost cake with remaining whipped topping. Garnish with Strawberries, and Blueberries.

Per Serving (excluding unknown items): 182 Calories; trace Fat (1.7% calories from fat); 3g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 216mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other Carbohydrates.

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3 comments:

Katy said...

Chicky, all sounds great, but the crockpot steak San Marco does sound VERY good. I think it's something we'd enjoy here as well. Thanks for sharing!

Lisa @ The Owl's Nest said...

That cake sounds super yummy!

Darin and Angie Smith said...

ooo, looking forward to potluck dessert! Lucky me!