2/3/14 . . . meal plan

monday - Tonight I was going to keep it real simple . . . pizza and fruit.  But, after digging around in the fridge I decided to use up some leftovers and here's what I came up with.

  • 3 cups of pasta (it was in the fridge already cooked)
  • Ken's Balsamic Honey vinegar dressing, Safeway had a 2 for 1 offer so I thought I would try this dressing out.  I used about 1/3 cup
  • bacon, David had cooked it over the weekend and there were 5 pieces left in the fridge . . . I chopped it up really small
  • zucchini, it was on it's last day.  I grated the whole thing and threw it in.
  • parmesan, I had grated a whole block and have it saved in a container in the fridge.  I used about a 1/2 cup.
  • jarred roasted red peppers, I diced up 1/3 cup.
  • celery, I diced up one stalk.

I threw everything into a bowl with salt and pepper and served it up.  It was a hit and the bowl was practically licked clean.

t - Simple BBQ Chicken.  Again I pulled out the trusty slow cooker.  This recipe was a hit with EVERYONE.  I served it with little Hawaiian King Rolls and sliced oranges.  The recipe is from a cookbook called Weekend Meals & Entertaining Entrees.

Mix the following in your slow cooker with a whisk . . .

  1. 1-20 ounce bottle of ketchup
  2. 2/3 cup brown sugar
  3. 2/3 cup apple cider vinegar
  4. 2 T chili powder
  5. 2 T tomato paste (freeze the rest in a zip lock bag for another recipe)
  6. 1 T onion powder
  7. 2 t garlic powder
  8. 2 t liquid smoke
  9. 1 t hot sauce (optional)

Mix it all really well and then add 3 pounds of chicken breasts.  Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.

When it's all cooked either break up with the tines of two forks or pull it out and dice it up.  Either way, put it back in the slow cooker to absorb all the sauce.  And then serve it on buns as sandwiches.

w - Spaghetti Carbonara.  I think I got this recipe from a Weight Watchers cookbook.  I just served this dish solo and everyone LOVED it!  I didn't think the recipe was written that well so here is my version.  Also, I doubled the recipe because I wanted to use the entire bag of pasta and then I invited a friend and her kiddos over to eat.

INGREDIENTS (these amounts are NOT doubled)

  • 3 large eggs
  • 1/2 cup parm, grated
  • 1/4 t black pepper
  • 7 ounces wheat pasta
  • 10 slices of center cut bacon
  • 1 1/2 cups of frozen peas

First get your water boiling for your pasta.  Next get your bacon started.  Whisk the eggs, parm and black pepper together.  When you bacon is finished, chop it up as small as you can and set aside.  During the last two minutes of the pasta cooking dip your measuring cup into the water to get about 1 cup of the noodle water.  The last 30 seconds of the pasta cooking add the peas to the water.  When the pasta is finished cooking drain everything in a colander.

Over very low heat add the pasta and pea mixture with the bacon.  Stir until combined, then add the egg mixture.  The dish will start to thicken so slowly add the pasta water until you get a consistency you like.  Serve hot!

r - Cold Sesame Noodles with Vegetables.  This is a fantastic salad.  And a great one to make again!

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f - On Friday we had a pizza party to go to at 6:00.  So I decided to feed the kids a bunch of cut up veggies with hummus and ranch before the pizza party.

 

s & s - I had to opt out of cooking both nights.  Sorry folks . . . sometimes this happens.