Well after lots of Thanksgiving food all weekend, I think we need something NOT involving Thanksgiving leftovers for a few days! Although it was yummy, time to mix it up....
Monday: Sloppy Joe's (recipe below)
Tuesday:
Veggie Chili in the Crockpot with Cornbread (recipe below)
Wednesday:
Spicy Orange Chicken and rice
Thursday:
Crescent Wrapped Lasagna
**...a couple changes I make to this recipe that work out well, I use the Crescent seamless dough sheets from Pillsbury (2 cans) which is the same as Crescent Rolls but without the seams so one less step for you! And I use fresh mozzarella instead of shredded...much creamier!
Friday:
Buffalo Chicken Rolls
Saturday: Beef and Veggie Stew in the Crockpot (see recipe below)
Sunday: Turkey and Noodles (see recipe below) with
Heavenly Rolls
Recipes:
Crock Pot Sloppy Joe's (
I took a recipe from a cookbook and made it my own and they are YUMMY!)
-1 lb ground beef or turkey
-1 sm Green Bell Pepper chopped
-1 Sm Vidalia Onion
-2-4 cloves garlic minced or through garlic press
-1 cup ketchup
-1 Tbsp + 1 tsp mustard
-1 Tbsp + 1 tsp vinegar
-1 Tbsp + 1 tsp Worcestershire sauce
-1 Tbsp + 1 rounded tsp brown sugar
-1 tsp chili powder
-salt and pepper to taste
Brown meat with onions and garlic. Mix all other ingredients in Crock Pot. Add meat/onion mixture to Crock Pot (if it looks to thick add up to 1/4 cup water, too thin add up to 1/4 cup more ketchup) Cook on Low for 5-6 hrs or High for 3. Makes about 4 servings
Cornbread Cake (got this recipe from a friend a few years ago and have not made regular cornbread since)
-1 Jiffy Cornbread mix
-1 Jiffy Yellow Cake mix
-3 eggs
-1/3 cup milk
Mix all ingredients, will be slightly lumpy. Grease baking pan. Bake on 400 - 410 degrees for approximately 20-25 minutes. It will brown before it's actually done so if it looks done be sure to check the middle with a toothpick and it will come out clean when done. It may sink a bit in the middle. Can only know done-ness by toothpick test, not color. Makes 8x8 pan of yummy-ness!!
***UPDATE: I decided to try this recipe making muffins because my favorite cornbread pan now has a crack in it. They turned out great and were a lot faster. I did the recipe the same and at 405 degrees it only took 15 minutes.
Beef and Veggie Stew in the Crockpot (a random improv creation...I think I make it different each time but here's my best guess at a recipe...)
-Approx 2 lbs beef cut into bite size pieces (I use cube steak because I like the texture better)
-2 tbsp flour
- 2 cans beef broth
-1 can tomato soup
-2-3 tbsp Worcestershire sauce
-1 28oz can diced tomatoes
-1 chopped onion
-3 chopped/minced cloves of garlic
-4-5 potatoes (peeled and cut into cubes or bite size pieces)
- bag of frozen mixed veggies
- salt and pepper to taste
In the crockpot, toss beef with flour until it is coated. Add onion, garlic, potatoes, beef broth, tomato soup, diced tomatoes, and Worcestershire sauce. Cook on low for 6-8 hrs and high for 3-5 adding frozen veggies about half way through.
Turkey and Noodles (adapted from my sister Holly's recipe)Leftover turkey I froze at Thanksgiving
1 bag frozen Egg Noodles (must be the frozen kind, not dry egg noodles!)
2 cans chicken or veggie broth
Boil Egg Noodles as directed but use chicken broth instead of water. Half way through the boiling time, add shredded chicken. Add salt and pepper to taste. Eat over mashed potatoes and be prepared to be amazed :)
