I have a few more weeks to work, so please bear with these next few Menu Plan Mondays! My husband has been doing an AWESOME job with the ‘evening’ duties at home and I am really trying to make the dinner stuff simple for him. My poor crock pot is begging for mercy but it’s work is not done yet.
Chicken Salad Sandwiches on Bakery Rolls
- meat from 1 cooked chicken; cubed (If you wonder why I have so much cooked chicken in my recipes; it is because I slink around the Meijer deli at closing time until they mark their rotisserie chickens down to 1/2 price. I grab as many as I can and then freeze them for later.)
- celery sliced very thin
- Lowry’s Seasoning Salt
Mix ingredients, seasoning to taste and adding mustard/mayo to desired thickenss.
Crock Pot Baked Beans
- 1 pound navy beans, about 2 1/2 cups
- 5 cups water
- 5 or 6 pieces of bacon, diced, or about
1/4 pound salt pork, sliced
- 1 cup tomato juice
- 1/2 cup chopped onion
- 1/4 cup ketchup
- 1/4 cup sorghum molasses or regular molasses
- 1/4 cup brown sugar
- 1/2 teaspoon dry mustard
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. chili powder
Soak beans overnight in a large bowl. Drain; put in a large stockpot. Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour. Drain beans, reserving 2 cups of the liquid. Add beans to the slow cooker. In a skillet over medium heat, fry bacon or salt pork until browned; stir into the beans in crockpot. Combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well. Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Check and add a little of the reserved liquid as necessary.
Frozen peas (cooked of course)
Breakfast for Dinner
Bacon, eggs, toast, and fruit
Individual strombolis made with salami, mushrooms, mozzarella cheese, pizza sauce, and thawed frozen bread dough for a crust. No recipe; just thrown together then baked at about 400 for about 20 minutes.
Served with extra sauce for dippin’, and a green salad.
Beef Pot Pie
- 1/2 cup chopped onion
- 6 tablespoons all-purpose flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups beef broth
- 3 cups cubed leftover beef
- 1 1/2 cups frozen green peas and carrots, cooked and drained
- 1 tablespoon dried parsley flakes
- pie pastry for 1-crust pie
- evaporated milk or regular milk
In a medium saucepan, cook onion in butter until onion is tender. Stir in flour and salt until smooth and bubbly. Stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.
Add leftover beef, peas and carrots, and parsley; heat through. Taste and adjust seasonings, adding more salt if necessary. Pour beef mixture into a 2-quart casserole. Prepare pastry; roll out to about 1/2-inch larger than casserole top. Place over hot beef mixture. Cut several slits in the top for steam escape, turn edge under and crimp all around. Brush lightly with milk. Bake beef pot pie at 450° for 20 to 25 minutes.
This recipe is from Allrecipes. How convenient; I have exactly one pie crust left over from Thanksgiving Pie Making.
For more Menu Plan Monday (or lots and lots and LOTS of ideas about how to get your home in order), head over to “I’m an Organizing Junkie!”