Sunday, January 3, 2010

A New Year!

Happy New Year everyone!!! I hope it was exactly what you wanted it to be. I am kicking off the New Year with a healthy-ish meal plan and one that requires a little less cooking for some days as i know many of us will be back to the grind. Both of the slow cooker meals can be made in a large pot on the stove, so do not fret if you do not have a slow cooker, but trust me they are a great investment!

Monday - Burgers 

1lb ground beef
1 cup shredded cheddar cheese
2 tablespoons minced onion
a few good shakes of oyster sauce
a few good shakes Montreal steak spice
a few good shakes Garlic Plus
bread crumbs (to fill it out)
1 egg

Mix ingredients, shape into patties, BBQ until desired doneness! Serve on buns with lettuce, tomato, cheese and your favorite burger condiments

Tuesday - Make your own Pizzas 

I have half a steak cooked and sliced that I threw in the freezer so I am planning on using this.

1 premade pizza crust
1 thinly sliced steak
1/2 thinly sliced green pepper
1 bulb roasted garlic
1 jar tomato sauce
2 cups grated pizza mozzarella
Any other toppings you enjoy on a pizza!


Preheat oven as per crust directions. Spread sauce evenly over pizza crust. Top with steak, peppers, garlic and any other toppings, cover with shredded cheese. Bake until crust is brown and cheese is bubbly (9-13 mins at 425)
I also made ham and cheese for the kiddies

Wednesday - Crockpot Taco Soup 

1pound (500 g) hamburger
1 package taco seasoning
1 package dry ranch dressing
1 14 oz cans of kidney beans
1 14oz can brown beans
1 can Niblet corn or frozen corn
1 14 oz can tomato sauce
1 28 oz can diced tomatoes
1 14 oz can water
1 bag cheese flavored nacho chips

Brown ground beef in on stove, add taco seasoning and water. Drain and add to crockpot. Add remaining ingredients. Simmer on high for 3 - 4 hours or low for longer. Serve topped with cheddar cheese and crushed cheese taco chips.

Thursday - Leftover soup

Friday - Autumn Vegetable Minestrone Soup  & homemade dinner rolls

2 14.5oz cans of Veggie broth
1 18 oz can crushed tomatoes - undrained
3 medium carrots - chopped
3 small zucchini - sliced
1 medium yellow pepper - cut into 1/2" pieces
8 medium green onions
2 cloves garlic
2 cups shredded cabbage
2 tsp dried marjoram
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh basil

Mix all ingredients except basil in a large slow cooker. Cover and cook on low heat setting for 6-8 hours or until veggies are tender. Serve garnished with fresh basil and parm!

Dinner Rolls 

1 cup water (110 degrees F)
2 packages yeast (Do not use the quick rising in this recipe)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 1/4 cups flour


Combine water and yeast in lg bowl; let stand for 5 minutes. With wooden spoon, stir in butter, sugar, eggs and salt. Add flour, 1 cup at a time and beat in as much as you can, you will probably be able to use all the flour. Cover and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13x9 baking pan. Turn dough out onto floured surface. Divide into 24 equal pieces. Roll each piece into a smooth round ball. Place in rows in prepared pan.
Cover and let rise for 1 hour; until doubled. Heat oven to 375*. Bake until golden brown, about 17 minutes.

Saturday - Leftovers

Sunday - Foil Packet Chicken Fajita Dinner 

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup Thick 'N Chunky Salsa
1/2 cup Mexican Style Finely Shredded Taco Cheese


Heat oven to 400ºF. Fold up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
Bake 30 to 35 min. or until chicken is done. Let stand 5 min. Cut slits in foil to release steam before opening packets.