November 15-21, 2015

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Sunday:  Roast, Potatoes & Carrots with Fresh Vegetables and Rolls

  I put a roast in my crock pot right when I woke up early Sunday morning.  It had been in the freezer, and even though I had put it in my fridge early the day before, it was still a bit frozen.  I topped the roast with a package of onion soup mix, 1 can of cream of mushroom (regular unhealthy Campbells J - but, you can find organic, healthier versions, or make your own!), and poured over about 2 cups of chicken broth.  Then I threw in small yellow potatoes and big chunks of peeled carrots.  I cooked it on low until we came home from church and had lunch around 1:00.  We invited another family from church over, so to make the meal go further, I made a quick tray of fresh veggies and picked up some rolls from Dickey’s on the way home.  It was a wonderful Sunday lunch…that I didn’t take a picture of!

Monday:  Dinner at Mom’s House  J

Tuesday:  Breakfast for Dinner!  Whole Wheat Cinnamon Raisin French Toast, Scrambled Eggs, & Bacon

Wednesday:  Dinner at Small Group

Thursday:  Grilled Turkey Sausage, Steamed Broccoli, & Fresh Bell Peppers

  This is such an easy, healthy, and kid-friendly meal.  My kids always enjoy grilled sausage, and it’s simple to throw in healthy sides based on what you happen to have in your fridge or freezer.

Friday:  Sliders with Roasted Sweet Potatoes & Broccoli

  Family Movie Night!!

Saturday:  Chad’s Gumbo Over Brown Rice with Garlic Bread

  When Chad wants to cook, I never argue!  His gumbo is delicious!  He uses whatever game we have in the freezer (I believe this one had some duck and goose), and also adds sausage.  This time he also purchased a Cajun rue from the store rather than making his own from scratch.  Here’s the recipe he typed up for me.  It’s so yummy, and the leftovers are just as good…or better!

Chad’s Conglomerate Gumbo

Total Time:3 hours

Prep: 15 min

Cook: 2 hr 45 min

Yield: 8 to 10 servings

Ingredients

4 duck breasts, spoonbills a good option

1 pound smoked sausage, cut into 1/4-inch slices

1 cup smoked turkey/chicken

Salt and pepper

Tony Chacheres

3 bay leaves

1/2 cup peanut oil

1 cup all-purpose flour

5 tablespoons butter

1 large onion, chopped

8 cloves garlic minced

1 green bell pepper, seeded and chopped

3 stalks celery chopped

1/4 cup Worcestershire sauce

4 cups broth/stock

2 cups water (fill broth bag after emptying)

1 bag frozen sliced okra

4 green onions, sliced, white and green parts

Directions

Prep by chopping onion, bell pepper, celery, and garlic (trinity) and set aside in a bowl.  Cut sausage into ¼ slices and set aside with duck breasts and shredded turkey/chicken.

Add small amount of oil to hot dutch oven type pot and sear the duck and sausage together for about 6-8 minutes.  Remove meat, set aside in a bowl, and proceed to roux.  To make roux, add the ½ cup oil to pot and let get hot over medium-high heat.  Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, whisking constantly, until rich brown, about 20-30 minutes.  Be patient, whisk constantly, and do not let burn.  If you don’t have time for this step, buy a jar of ready-made roux.

Add the remaining 3 tablespoons butter, along with the trinity mixture and cook for 10 minutes, stirring with wooden spoon until mixture well coated and onions start to wilt. Add Worcestershire sauce, salt and pepper, Tony Chach to taste. Add 4 cups broth, 2 cups water, and bay leaves while whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat to low, cover, and simmer for one hour. Add okra. Cover and simmer for 45 minutes or until ready to serve.  Serve over steamed rice, top with green onions, and taste before adding hot sauce to preference.

*BONUS RECIPE*

Homemade Crock Pot Chicken Stock

  If you save the bones from a rotisserie chicken, you can add some simple ingredients, cook on low all day, and end up with 8-10 cups of homemade chicken broth for your freezer!  I used my friend Dana’s recipe from Real-Food, Real-Family.  

Homemade Chicken Stock

Ingredients:

chicken bones/carcass from one chicken

1-2 stalks celery

1-2 carrots

1 small onion, quartered

bay leaf

thyme (sprig or 1/2 tsp dried)

oregano (sprig or 1/2 tsp dried)

white or apple cider vinegar, 1 tsp – 1 T (optional)

salt, to taste

Directions:

1.  Put the chicken bones/carcass in the bottom of your crockpot. If you are using the carcass from a homemade roasted chicken you can add the juices in there too.

2.  Add in the vegetables, herbs and vinegar (optional) and cover with water until there is about a 1/2 – 1 inch of room left at the top.

3.  Cook on low as long as you can.  Try for 10 hours or more.  I usually start mine around 7:30 a.m. and go until after dinner.

4.  Use a fine strainer and strain out all the chicken parts, vegetables, and herbs.

5.  Store the chicken broth in the fridge for up to a week or freeze in freezer safe containers or bags.

6.  Use your stock in any recipe calling for chicken broth or stock.