For this week we will be gleaning from our garden and freezer. I am also going to start using my crockpot more since school has started again!
Monday
Breakfast- Oatmeal (recipe below), fruit
Lunch- Leftover Chili
Supper- Slow Cooker Short Ribs- Recipe below!
Tuesday
Breakfast- Egg And Cheese Omelet, fruit
Lunch- Peanut Butter and Jelly Tacos (recipe below)
Supper- Leftovers
Wednesday
Breakfast- Pancakes (recipe below), fruit, turkey sausage
Lunch- Turkey and Cheese Quesadillas (recipe below)
Supper- Crock Pot Salmon Loaf (Recipe below)
Thursday
Breakfast- Oatmeal, Eggs, and Sausage (It's Blythe's birthday, so we will have his favorites!)
Lunch- Buddy's BBQ (I am taking the kids out to lunch for Blythe's birthday at his favorite restaurant!)
Supper- Crockpot Chili (recipe below) and cornbread (another favorite of Blythe, he says he makes chili pie!)
Friday
Breakfast- Waffles, fruit
Lunch- Salmon salad tortillas, baby carrots, applesauce
Supper- Leftovers
Saturday
Breakfast- Grits, eggs, turkey bacon
Lunch- Turkey and Cheese Quesadillas, baby carrots, chips
Supper- Sausage balls (recipe below), veggies and dip, chips and dip
RECIPESSlow Cooker Short Ribs
Ingredients:
2/3 cup all-purpose flour (I use rice flour.)
2 teaspoons salt
1/2 teaspoon pepper
4 to 4-1/2 pounds beef short ribs
1/4 to 1/3 cup butter
1 large onion, chopped
1-1/2 cups beef broth
3/4 cup apple cider vinegar
3/4 cup honey or packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons chili powder
Directions: In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender.
Oatmeal
4 1/2 cups rolled old fashioned oats
8 cups water
1/2 tsp. salt
1 Tbs. cinnamon
1/4 cup honey or brown sugar or other sweetener
2 Tbs. butter
Combine all ingredients in a large pot or dutch oven. Bring to a boil over medium heat. Reduce heat. Cook until desired thickness and texture.
Peanut Butter and Jelly Tacos
Peanut Butter
Jelly
Cinnamon
Corn Tortillas
Spread peanut butter and jelly onto corn tortillas, sprinkle with a dash of cinnamon. Fold and enjoy!
Gluten Free Pancakes
4 eggs
3 1/2- 4 cups rice flour
3 cups milk
1 tsp. salt
1/2 cup oil or melted butter
1/4 cup honey or other sweetener
4 Tbs. baking powder
1 tsp. xanthan gum or 2 extra eggs
In mixing bowl, beat eggs on medium speed for about one minute. Gradually stir in remaining ingredients. You can also add a cup of your favorite fruit. Heat griddle or pan over medium heat and lightly coat with butter or oil. Pour slightly less than a 1/4 cup onto griddle. Turn when edges begin turning brown and bubbles begin to pop (About 1 minute). Continue to cook several at a time until all batter is used. Makes approximately 40-45 pancakes.
Turkey and Cheese Quesadillas
Corn or Rice Tortillas
Deli sliced Turkey ( I use the natural Hormel brand or the Applegate Farms brand)
Cheese
Mayo and Mustard if desired
Spread mayo and mustard onto tortillas, place 2-4 pieces of meat onto tortilla (depends on size of tortilla). Sprinkle with Cheese. Broil for 1-2 minutes or until cheese is melted. You can serve with salsa or your favorite soup.
Crockpot Salmon Loaf
Ingredients:
2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 teaspoon ground mustard
1 can (14-3/4 ounces) salmon, drained, bones and skin removed (I use left over salmon from previous meals which I have placed in the freezer)
Directions: In a bowl, combine the first five ingredients. Add salmon and mix well. Transfer to a 3-qt. slow cooker coated with cooking spray. Gently shape mixture into a loaf. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160 degrees.
Crockpot Chili
2 pounds ground beef
1 large onion chopped
2 Anaheim green Chile peppers, chopped
1 large bell pepper, chopped
2 cups tomato sauce
1/2 cup chili sauce
1 can kidney beans
1 can chili beans
1 can great northern beans
2 Tbs. chili powder
1 Tbs. salt
1-2 cups water
Brown ground beef in dutch oven over medium heat. Add onions and peppers and continue to cook until onions are tender. Transfer to a 6 quart slow cooker. Add remaining ingredients and enough water to make it the consistency you want. Cook on low heat for 2-3 hours until meat is done and chili is heated through. Serve with cornbread, chips, salsa, cheese, and/or sour cream.
