Thanks for checking out this week's menu! I hope you find something to try this week with your family. This is week three of the crock pot adventure and this week's recipe is stuffed peppers.
Monday – Stuffed peppers (crock pot)
This is another recipe I found from the A Year of Slow Cooking blog and is a great meal in itself. We might need some fruit on the side, but this looks pretty filling! I’ve never had stuffed peppers before, so I figured I might as well try them in a crock pot. Here is the link to the recipe.
- Peppers to fill the bottom of your crock pot (red, orange and yellow look pretty)
- 1 lb. lean ground beef
- 1 cup cooked rice
- 1 can flavored tomatoes (fire roasted or Italian)
- 1 tsp. Worcestershire sauce
- 2 tbsp. ketchup
- 1 tsp. black pepper
- 1/3 cup water
In a bowl, mix meat, cooked rice, flavored tomatoes, Worcestershire sauce, ketchup and black pepper.
Cut tops of peppers off and clean peppers out. Save tops.
Stuff peppers with mixture and place in crock pot. Put tops back on.
Pour water in crock pot around bottom of peppers. Cook on low for 8 hours.
Tuesday – Lime-poached halibut ($7 a meal healthy cookbook), couscous and roasted veggies
For Valentine’s day, I’m going to make some yummy halibut for hubs.
- ¾ lb. halibut fillet
- Sea salt and black pepper to taste
- 2 tbsp. extra-virgin olive oil
- 2 cloves garlic chopped
- 2 limes, zested and juiced
- 1 tbsp. fresh cilantro, stems removed, leaves chopped
- ¼ cup white wine
- ¼ cup chicken or veggie broth
Season halibut with salt and pepper. In large sauce pan, heat oil over medium heat and add garlic. Sauté until fragrant, about 1 minute. Add remaining ingredients, including halibut. Cover and cook until halibut is flaky, about 8 minutes.
Wednesday – Honey Mustard Chicken with Pretzel Crust (Allrecipes.com)
We love this recipe! This is a great way to add some variety to the mundane chicken cycle.
- cooking spray
- 1 tbsp. red wine vinegar
- 1 tbsp. prepared yellow mustard
- 1 tbsp. spicy mustard
- 1 tbsp. coarse-grained mustard
- 1 tbsp. honey
- 1 tbsp. vegetable oil
- 4 skinless, boneless chicken breast halves
- 4 cups salted pretzels
- 1/2 cup mayonnaise
- 2 tbsp. prepared yellow mustard
- 3 tbsp. honey
- 1/2 tsp. salt
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.
Thursday – Stir Fry
Stir fry is a great way to use up leftover vegetables from earlier in the week or from the previous week before they go bad.
- Strip steak cut into small strips or chicken cut into cubes
- Red pepper
- Green pepper
- Bean sprouts
- Snow peas
- Stir fry sauce
Cook strip steak or chicken with olive oil. Mix in stir fry sauce and simmer briefly. Set meat aside. Cut vegetables into bite-size pieces and cook in stir fry sauce for a few minutes. Add meat back in and simmer for a few more minutes. Serve over rice.
Enjoy and remember, own what your family eats one meal at a time!