So, have we all had enough turkey? Last week, post-thanksgiving, I had hot turkey sandwiches, turkey rice soup, turkey casserole and without thinking, while on the go, ordered a smoked turkey sandwich. I guess I didn't want to go into sudden turkey withdrawal (an official condition, I swear)... and of course, having hosted thanksgiving dinner, I also had a lot of desert leftovers... yummm.
But back on the wagon this week! I'm going to try and embrace more fall-winter type food - lots of comfort foods - healthy comfort foods. And as always, I've got to keep it simple because my little pumpkin is running me off my feet these days!
Monday - Slow Cooker Butter Chicken & Roasted Veggies (recipe from Canadian Family magazine)
2tbl butter, 1 tbl ground cumin, 2-3 yellow or red curry paste (I used Pataks), 1/2 tsp ground cardamom, 1 tbsp fresh minced ginger, 1 cup tomato sauce, 3/4 cup milk, 3lbs skinless bone-in chicken pieces
Melt butter and pour in slow cooker, stir in all ingredients except chicken; season chicken with salt and pepper and add to sauce, turn to coat; Cook on high setting for 2 1/2 hours or low for 5 hours. Serve with Jasmine rice (try the whole wheat) and your fave roasted veggies.
Tuesday - Fettuccine A La Matriciana & Salad - fry 6 pieces of chopped turkey bacon along with one chopped onion in 2 tbls olive oil; add 1 large can diced tomatoes and small can of tomato sauce; season with basil, oregano and a few dashes of red pepper flakes; let simmer for 20 minutes and serve over whole wheat fettuccine. Serve with side salad.
Wednesday - Tex Mex Chicken & Rice Bake -
1 box Campbell's Cream of Chicken Easy Cooking Sauce (on special 2 for $5 at Metro); 3/4 cup brown rice; 1 1/2 tsp chili powder; 1 1/2 cup chopped onion, red and green pepper strip mixture; 1/2 cup frozen corn; 4 boneless skinless chicken breast halves (1 lb); 1/2 ccup cheddar and jack cheese
Mix cooking sauce, rice and chili powder in shallow baking dish, spread evenly with veggies, top with chicken and sprinkle chicken with cheese and additional chili powder if desired, cover. Bake at 400 degrees for about 50 minutes, remove cover and broil and cheese is golden and bubbly.
Thursday - Eat out/order in
Friday - Cola-braised pulled pork carnitas (Canadian Family)
Put the following in your slow cooker and stir: 1 tbsp salt, 1/2 tsp pepper, 6 garlic cloves, minced, 1 chopped onion, 2 cups cola (not diet), 1/4 brown sugar, 2 cinnamon sticks, 1 tsp cumin, 2 tsp chili powder, 2 tsp oregano leaves 2 bay leaves.
Cut pork (3 lbs boneless pork shoulder) in half horizontally to lie flat, season with s and p and put in slow cooker. Cook on low for 8 hours or high for 5 hours. When done carefully remove pork and keep warm. Separate grease from cooking liquid and reduce liquid in pot over high heat until thick - about 10 minutes. Using 2 forks, pull the meat apart into shreds. Mix some of sauce until just moistened and season with s and p.
Serve on warm soft taco with salsa, avocado slices, chopped coriander and lime.
Saturday - Chicken Broccoli Bake
Arrange 3 cups broccoli florets and 2 cups cubed cooked skinless chicken breast into baking dish. Pour in 1 can lf cream of broccoli soup and 1/2 cup milk. Sprinkle with light cheddar cheese and top with breadcrumbs.
Bake at 425 for 25 minutes and serve over tri-coloured fusilli.
Sunday - Prime Rib and Potatoes and veggies (get at farmers market while you can!)
Prime rib was on special this week at Metro - I got one for 2 people for $8! Cook according to package. Serve with mashed potatoes and your fave veggies.
Grocery List
Cumin
Yellow/Red Mild Curry Paste (Pataks)
Ginger
2 small cans tomato sauce
Coconut Milk
Chicken - Skinless legs and thighs and 2 packs skinless bls breasts
1 each of red, yellow and green pepper
red onion
Campbells Cooking Sauce - Cream of Chicken
Chili Powder
Brown rice (jasmine?)
Frozen corn
Light cheddar and jack cheese
Broccoli
Garlic
Onion
Cinnamon sticks
Boneless pork shoulder
lime
soft taco
salsa
prime rib
potatoes
other seasonal veggies
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