* This will be my last post until after the New Year! I hope everyone has a wonderful and merry Christmas and a happy New Year!!
Sunday: Small Group Christmas Party
Monday: Healthy Mama Crockpot BBQ Chicken
· I made this recipe long, long ago when I was stocking up the freezer before Sweet Baby #2. I wanted to take a meal to some friends of ours that could either be frozen and made later or just used in the crock pot the next day, and I remembered this recipe that has everything you need right in it! I also wanted to make enough for us to have as well. The bummer was, I did my multiplication wrong and didn’t have as much chicken as I should have, so our sweet friends were a little light on the chicken and heavy on the veggies. J She sweetly said it was fine and that they added some pork to the meal that they already had in the fridge. It really is a yummy and healthy meal that takes a little time to prep on the front end, but then you just stick it in the crockpot and it’s done!
Tuesday: Dinner & Christmas Lights at Nonnie’s!
Wednesday: Girls’ Dinner
· Daddy was in charge of the kids!
Thursday: Green Eggs, Bacon, & Pancakes
· Chad was out of town, and the kids requested breakfast for dinner. I made some whole wheat pancakes - this time I added flax! Just to make sure they took in some greens, we had green eggs (egg omelet with spinach and feta). J
And, I actually made a kale salad for myself and topped it with some basil and tortilla crusted tilapia from Costco.
Friday: Green Chili Sour Cream Chicken with Roasted Broccoli & Carrots
Green Chili Sour Cream Chicken
· I had some leftover sauce from making these Chicken Enchiladas With Green Chili Sour Cream Sauce that I had placed in the freezer a while back. I thawed the sauce during the day, then I warmed it a bit on the stovetop. Meanwhile, I browned some boneless, skinless chicken thighs in a sauté pan with a little olive oil, salt and pepper. When I turned them to the second side, I poured the warmed sauce over the top. I simmered the chicken and sauce together for 25-30 minutes. I served ours over brown rice with sides of roasted broccoli and carrots. This was an easy meal to throw together since I made double sauce 6 weeks earlier!
Saturday: Dinner Out
Sunday: Crockin’ Girls Baked Ziti, Kale Salad, & Garlic Bread
· Here’s a bonus day this week since there won’t be another menu until after the New Year. J Chad’s parents and my mom came to church with us on Sunday morning, and then they ate lunch with us. I found this wonderful recipe in my Crockin’ Girls cookbook. It was PERFECT for a Sunday lunch! All I did once we arrived home was make a salad and warm some garlic bread. There was plenty for all of us and a decent amount for leftovers. Yay! I used sweet Italian turkey sausage.
Crockin’ Girls Baked Ziti
from the new cookbook, The Crockin' Girls Slow Cookin' Companion
1 to 1 1/2 pounds ground beef or Italian sausage/ground turkey (whatever suits your fancy)
1 onion, chopped
2 garlic cloves, minced
1 15-ounce container ricotta cheese
2 egg whites
16 ounces mozzarella cheese, divided
1 cup Parmesan cheese
1 teaspoon oregano, divided
1 16-ounce box ziti noodles
2 26-ounce cans of spaghetti/pasta sauce
1/2 teaspoons parsley
Brown ground beef with the onion and garlic; drain and set aside. Combine ricotta cheese, egg whites, 8 ounces of mozzarella, Parmesan, and 1/2 teaspoon oregano in a separate bowl; mix well. Rinse uncooked ziti in cold water. In the slow cooker, layer 2 cups sauce, 1/2 of the ground beef mixture, 2 ounces mozzarella, 1/2 of the ziti, and 1/2 of the ricotta cheese mixture; repeat. Top with the remaining sauce and remaining mozzarella. Sprinkle the remaining oregano and the parsley on top. Cover and cook on LOW for 5-6 hours.