Oven pot roast

 Man this was good… a little salty but really tasty. I put the veggies on bottom and the meat on top.

https://cafedelites.com/slow-cooked-balsamic-pot-roast/#recipe

INGREDIENTS

• 1 tablespoon olive oil
• 2.5 - 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
• 1 yellow onion chopped
• 2 tablespoons minced garlic, or 8 cloves fresh garlic, minced
• 3 or 4 large carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 8 ounces mushrooms, quartered
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 2 teaspoons bouillon (I did one beef one chicken)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 cups beef broth
• 2 tablespoons plain flour (optional -- for a thick gravy)

OVEN:

• Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
• Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
• Transfer roast back into the pot. Add the  carrots, celery, mushrooms, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
• Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. 
• Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Cheeseburger sliders

 https://tasty.co/recipe/cheeseburger-sliders

Halved the recipe and made it in my cast iron. Kids didn’t want anything but the meat, which was hard to separate, so I’ll do it differently next time. Super tasty though, and reheated well for lunch the next day! I sautéed the onions with mushrooms, had some on burgers and some on the side.

Ingredients

for 12 sliders

• 2 lb ground beef
• 1 teaspoon salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• ½ white onion, diced
• 6 slices cheddar cheese
• 12 dinner rolls, or hawaiian sweet rolls
• 2 tablespoons butter, melted
• 1 tablespoon sesame seeds

Preparation

1. Preheat the oven to 350°F (175°C).
2. Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
3. Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
4. Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
5. Slice into individual sliders, then serve.
6. Enjoy!

Strawberry spinach salad with homemade dressing

 

Slow cooker chicken curry

 https://thefoodcharlatan.com/wprm_print/27017

This was seriously good! Ended up making it on the stovetop instead because of my forgetfulness in the morning. Quite a bit of prep but I have no regrets. It was a lot of servings, maybe six.

Slow Cooker Basil Chicken in Coconut Curry Sauce

This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Servings 6 Servings

Calories 348kcal

Author Karen

Ingredients

• 2 1/2 lbs boneless skinless chicken thighs 
• salt and pepper
• 1 tablespoon coconut oil
• 2 13.5-oz cans coconut milk 
• 2 tablespoons dried basil leaves
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1 & 1/2 tablespoons yellow curry powder
• 1/2 teaspoon chili powder or 3/4 teaspoon 
• 1 large red onion chopped
• 8 cloves garlic minced
• 2 jalapenos seeded and finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon water COLD
• 1 teaspoon fresh ginger grated or minced
• 1/3 to 1/2 cup fresh cilantro chopped

Instructions (how I did it)

1. Slice up the chicken thighs into bite sized pieces, salt and pepper to taste, and sauté in coconut oil over medium high heat until no longer pink. Set aside

2. In the same pan, add more coconut oil and sauté red onions and jalapeños until softened, then add garlic and ginger and cook until fragrant. Add spices and stir until well blended.

3. Add coconut milk and cooked chicken back into the pan. Heat until bubbling and then simmer for some amount of time. 

4. Stir cornstarch into cold water in a coffee mug with a fork, then pour into the curry. Cook another few minutes until sauce has thickened. Add fresh cilantro and mix well.

5. Serve with plain white rice or naan or noodles or whatever floats your boat!

Instructions (slow cooker)

• Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
• Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
• When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
• Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
• Remove the chicken to a plate.
• Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
• Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
• Add the chopped red onions, garlic, and jalapenos.
• Add the browned chicken and stir to combine.
• Cook on high for 4-5 hours, or on low for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
• Add the ginger to the slow cooker.
• In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
• Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
• Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
• Season with salt and pepper to taste. Stir in the cilantro.
• Serve with rice, cauliflower rice, or naan.

List of all my faves

1. Pork chops with Roast cauliflower with spicy yogurt sauce
2. Chicken thighs with mac & cheese and broccoli
3. Dr. Sarah’s chicken with mushrooms, green beans, rolls
4. Classic beef chili and corn bread
5. sausages with mashed potatoes and peas
6. Veggie chicken patty with rotini and red sauce
7. Cajun catfish with cheese grits and kale
8. Pork chops with baked beans and zucchini
9. Soup and salad with baguette
10. Spicy lime garlic tilapia with wilted spinach and rice
11. Garlic Parmesan chicken breast 
12. Chicken spinach pasta bake with extra kale
13. Buffalo chicken meatballs with carrot and celery sticks and corn casserole
14. Red beans and rice with kielbasa 
15. Cheese ravioli and spinach salad
16. Pork peanut noodles with broccoli
17. Meatloaf with steamed carrots
18. Toddler hummus pasta with Italian sausage
19. Pan seared salmon with yams and green beans
20. Taco meatloaf with salad, chips and salsa
21. Sloppy joes with cole slaw and pickles
22. Hot dogs with baby carrots
23. Pork chops with cauliflower purée and rolls
24. Egg salad with crackers and salad
25. Spicy basil beef with rice and broccoli
26. Roast buttermilk chicken with potatoes and veggie
27. Homemade pizzas with salad
28. Crockpot beef stew (Swiss steak recipe)
29. Taco Salad with chips and salsa
30. Deena’s Chicken club salad
31. Aba’s chicken and rice with carrots and celery
32. White chicken chili w/sour cream and tortilla chips
33. Spaghetti squash with feta and tomatoes
34. Oven Pot roast with onion carrot and potatoes
35. Fish sticks with tater tots and coleslaw
36. Spicy basil beef with broccoli and noodles
37. Chicken taquitos with salad and bell peppers
38. Baked beans, Mac n cheese, broccoli
39. Bacon and pancakes (or waffles)
40. Bacon and simple onion quiche
41. Tofu with Korean marinade, carrots and basil
42. Ginger garlic tofu with rice and broccoli 
43. Tofu with cruciferous veggies and brown sugar soy sauce
44. Mac n cheese and fancy chicken sausages
45. Eggs in purgatory with pasta and zucchini
46. Dijon cumin slow cooker drumsticks with rolls and carrots 
47. Nachos w/taco meat, broiled cabbage and zucchini chips
48. Pollo sudado in the slow cooker w/rolls
49. Lemon pepper orzo with chicken thighs & veggie

Weekly menus

9/14/19
Roast cauliflower with spicy yogurt sauce and pork chops,
mac & cheese with broccoli and chicken thighs,
orange glazed salmon with carrots and couscous,
salsa lime slow cooker chicken with refried beans and zucchini

10/13/19
Dr. Sarah’s chicken with rice mushrooms and green beans,
 beef chili and corn bread,
chicken soup with potatoes,
chicken broccoli crockpot with a bowtie pasta

10/20
Beef chili with zucchini and cornbread
sausages with mashed potatoes and peas
beef stew in the crockpot with baked butternut squash
veggie chicken patty with mac & cheese

10/27/19
Veggie chicken patty with rotini and red sauce
Cajun catfish with cheese grits and kale
Pork chops with baked beans and zucchini
Soup and salad

11/2
Chicken spinach pasta bake with extra kale
Taco Beef with Spanish rice and romaine salad
Buffalo chicken meatballs with carrot and celery sticks and corn casserole

11/9
Beef sheet pan meal with white rice
Red beans and rice with kielbasa and cheesy cauliflower
Cheese ravioli and spinach salad
Baked chicken thighs with steamed broccoli and dinner rolls

11/16
Pork peanut noodles with bok choy
Meatloaf with steamed carrots
Toddler hummus pasta with slow cooker Italian sausage sauce
Canned soup and scrounge

12/2
Pan seared salmon with yams and steamed green beans
Taco meatloaf (crockpot) with salad, chips and salsa
Sloppy joes with red cabbage cole slaw and pickles
Hot dogs with baby carrots/scrounge

12/8
Pork chops with cauliflower purée
Thighs with rolls and frozen peas
Chicken patties with Mac n cheese
Egg salad with crackers and salad

12/28
Spicy basil beef with rice and broccoli
Roast buttermilk chicken with potatoes and veggie
Chicken patties with Mac n cheese
Homemade pizzas with salad

1/6/20
Crockpot beef stew
Soup/scrounge
Buttermilk chicken thighs with yams and veggie
Taco Salad with chips and salsa

1/24/20
Chicken club salad
Roast chicken with mashed potatoes and steamed green beans
Taco meatloaf with steamed zucchini and refried black beans

2/3/2020
Salmon with garlic butter, roast eggplant and chickpeas
Penne pasta with Italian meatballs, onion, bell pepper, marinara
Aba’s chicken and rice with carrots and celery
English muffin pizzas and salad

2/10/20
Chili cumin pork, refried beans, zucchini, rice
Beef stew, carrots, rolls
Chicken broccoli rice casserole

2/17/20
Roast chicken and onion soup potatoes, with steamed green beans
Buffalo chicken meatballs with celery, ranch, and rolls
Sloppy Joes with mac n cheese and pickles
White chicken chili

6/1/20
Taco meatloaf with steamed zucchini, chips and salsa
White chicken chili
Spaghetti squash with marinera sauce and meatballs

6/8/20
Pork chops with cauliflower purée and dinner rolls
Chicken thighs with Mac n cheese and roast asparagus
Oven Pot roast with onion carrot and potatoes

2/24/21

Classic Beef chili with steamed zucchini and corn bread muffins

Sloppy Joe’s with pickles and coleslaw

Salmon with yams and broccoli 

Thin sliced BBQ pork chops with peas and rolls

3/8

Chicken and Leek pies with asparagus 

English muffin pizzas with celery sticks

Fish sticks with tater tots and coleslaw

Soup and salad with baguette

4/26/21

English muffin pizzas and salad 

Deena’s chicken salad and cantaloupe, 

spicy basil beef with broccoli and noodles, 

chicken cilantro soup with corn carrot and onion

8/16/2021

Chicken taquitos with salad and bell peppers

Homemade pizzas with kale salad and chickpeas 

Spicy pork noodles with broccoli 

Italian chicken sausage with Mac n cheese and green beans

9/12/2021

Garlic balsamic pork loin roast, with salad and garlic toast

Chicken thighs, asparagus, dinner rolls

Baked beans, Mac n cheese, broccoli

Bacon, eggs, pancakes

9/25/2021

White chicken chili w/zucchini

Tofu with Korean marinade, carrots and basil

Mac n cheese and fancy chicken sausages

1/17/22

Chicken soup with veggies and rice

Salmon with broccoli and baguette

Eggs in purgatory with pasta and zucchini

2/14/22

Dijon cumin slow cooker drumsticks with rolls and carrots 

https://therealfooddietitians.com/slow-cooker-dijon-thyme-chicken-legs/

Twice baked yams with Brussels and roast chicken

https://barefootcontessa.com/recipes/twice-baked-sweet-potatoes

2/21/22

Dr Sarah’s chicken w/mushrooms and green beans and crackers (Monday)

Pancakes and bacon w/fruit salad (Sunday)

Tuesday- Nachos w/broiled cabbage and zucchini chips

Wednesday- pollo sudado in the slow cooker w/rolls

https://healthyrecipesblogs.com/wprm_print/14096 Keto waffles with almond flour

https://tastesbetterfromscratch.com/wprm_print/10922 Chicken taquitos

https://bellyfull.net/wprm_print/35201 Homemade sloppy joes

3/5/22

Lemon pepper chicken orzo

Sloppy joes with salad and rolls

Mac n cheese with pepperoni and carrots

Pork chops with baked beans and asparagus 

11/27/22

Ham with dinner rolls and green beans

English muffin pizzas with strawberry spinach salad

Salmon yams broccoli 

Chicken cilantro soup with crackers and charcuterie 

Kale chips

Honestly I just eyeballed everything 

Ingredients

for 2 serving

• 1 bunch kale
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika

Preparation

1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
2. Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.
3. Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.
4. Enjoy

https://tasty.co/recipe/kale-chips

Lunch options for the kids

 Things they will generally eat:

• PB&J
• English muffin pizzas
• Fish and chips
• Chicken nuggets and tater tots
• Pancakes and bacon
• Corn dog muffins

Tried it but they won’t eat:

• Wraps: 
• Avocado beans and cheese
• Cream cheese and veggies
• Shredded apple and cheddar 
• Almond butter and strawberries (hit or miss)
• Cream cheese with shredded chicken and shredded carrots
• Hummus and cucumber
• PB honey and banana (hit or miss)