I am back to being classy again this weekend. One more class after this month and the semester is over!!! This week has been crazy and this upcoming week doesn't look any less crazy with parent teacher conferences coming up. We didn't eat the mushroom and sausage quiche until last night (Saturday). That's why I always put a night in for leftovers, so we can be flexible with the menu. I have lots of meat in the freezer that needs to be cooked, so I am excited to what's going to be made or not made this week.
Sunday: Ryan is in charge. He caught Rockfish yesterday, so he will be making this.
Monday: Slow Cooker paella with Chicken Sausage (It's a healthy recipe.)
Tuesday: Leftover soup from freezer (we have about 3 different kinds in there)
Wednesday: Chicken and Basil Calzones
Thursday: Open Faced Meatball Sandwiches
Friday: Leftover night b/c I'll probably not want to cook after a long week.
Saturday: We are having a Thanksgiving dinner with friends this night. I am still trying to decide on what to make, but I am super excited!
The slow cooker is my friend during crazy weeks. I can't wait to try this and have it the next day for lunch! I'll probably prep this tonight.
Slow Cooker Paella with Chicken Sausage (best EVER!) from Eat! Move! Play!
Ingredients:
1 Tbsp extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
1 zucchini, halved and sliced
1 (8 oz) package sliced mushrooms (I’m not a mushroom person, I omitted.)
3 garlic cloves, minced
1 (8 oz) package yellow rice
1 (14.5 oz) can diced tomatoes
2 cups water
12 oz fully-cooked reduced-fat chicken sausage, sliced
Directions:
Heat the oil in large skillet over medium heat. Add onions and cook, stirring until onion is softened, about 5 mins. Add peppers, zucchini, mushrooms, and garlic and cook until veggies soften, about 3 mins. Transfer veggies to a 5 or 6 quart slow cooker. Add rice mix, tomatoes, and water. Cook sausage in same skillet over medium-hihgh heat until browned, about 2 mins. Add sausage to slow cooker. Cover and cook until rice is just tender and the liquid is absorbed, 1-2 hours on high or 3-4 hours on low. (Note: mine took 3-4 hours on high, for some unknown reason.)
Calories: 269
Fat: 7g
I found this recipe on another blog: http://cookbookjunkie.blogspot.com/2009/09/easy-and-delicious.html
I don't cook a lot with ground chicken, but it sure is cheaper than ground beef!
Chicken and Basil CalzonesCooking Light Annual Recipes 2009 Copyright 2008
Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.
Nutritional Information Calories:459 (14% from fat) Fat:7.1g (sat 1.8g,mono 1g,poly 0.4g)
Protein:39.1g Carbohydrate:56.4g Fiber:3g Cholesterol:74mg Iron:3.7mg Sodium:919mg
Calcium:111mg
Talk about easy cooking with this next recipe. One of our favorite things to do is to make meatball sandwiches, but with the frozen kind. It's easy and quick, which is perfect for Thursday night since I will be in parent-teacher conferences until 6:30.
Open-Faced Meatball Sandwiches adapted from Southern Living Annual Recipes 2007
24 frozen cooked Italian-style meatballs, thawed
1 (26 oz.) jar super chunky mushroom pasta sauce
1 (15 oz.) can Italian-style tomato sauce
1 (5.5 oz.) can spicy tomato juice
6 hoagie rolls, split but not cut through and toasted
1 1/2 cups shredded mozzarella cheese
Combine first 4 ingredients in a 3-quart slow cooker. Cover and cook on HIgh 1 hour. Reduce heat to Low, and cook 4 1/2 to 5 hours or until slightly thickened. Spoon meatball mixture evenly into rolls. Sprinkle with cheese.
Happy Cooking y'all! Let me know if you make any of these recipes. I would love to know how they turned out!
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