What's Cookin' This Week? January 30, 2012

This is the first week of my crock pot adventure. I tried to do the crock pot dishes on Mondays in case I need to do some extra prep on Sunday night. I’m adding a bonus recipe this week too. I’m going to make Stromboli for dinner on Sunday and have leftovers for lunches this week.

Sunday – Stromboli

INGREDIENTS:

• 2 loaves frozen bread dough (try wheat for a healthier option)
• ¾ lb. ham
• ½ lb. salami
• ½ lb. pepperoni
• ½ lb. American cheese
• ½ lb. provolone cheese
• ½ lb. Swiss cheese

INSTRUCTIONS:

Let bread rise as directed. Cut in half. Roll out to 10x12 inches. Layer alternately cheeses and meat. Roll as a jelly roll. Place on lightly greased cookie sheet. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes. Slice into 2-inch wide strips.

Monday – Cola roast and baked potatoes

Cola Roast (Fix it and forget it cookbook)

INGREDIENTS:

• 3 lb. beef roast
• 1 envelope dry onion soup mix
• 2 cans cola

INSTRUCTIONS:

Place roast in slow cooker. Sprinkle with soup mix. Pour pop over all.

Cover and cook on low 7-8 hours.

Crock Pot Baked Potatoes

Prick potatoes with fork and wrap in foil. Put in crock pot and cover. Do not add water. Cook on low for 8-10 hours.

Tuesday – White Chicken Chili and corn bread

There is a great seasoning packet for white chicken chili that makes this super easy and quick.

INGREDIENTS:

• 1 pkg. McCormick® White Chicken Chili Seasoning Mix
• 1 tbsp. oil
• 1 lb. boneless skinless chicken breasts cut into 1/2-inch cubes (or use grilled chicken cubes for a faster option)
• 1 cup water
• 1 can (15 to 16 oz.) white beans, undrained
• Frozen corn (thawed)

INSTRUCTIONS:

Heat oil in large skillet over medium heat. Add chicken and stir 3 to 5 minutes or until no longer pink. If using the frozen prepared grilled chicken, just cook chicken in the microwaves as instructed.

Stir in seasoning mix, water, beans and corn. Bring to boil, cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with shredded cheese, cilantro, sour cream or other toppings as desired.

Wednesday – Enchiladas with chips and guac/salsa

Last week, we used corn tortillas for one of the recipes so I want to use up the remaining tortillas with this recipe. I got this enchilada recipe from a friend of mine many years ago. Thanks Samantha! We still enjoy these!

INGREDIENTS:

• Corn tortillas
• 1 lb. ground beef (or turkey)
• Corn oil
• 1-2 pkgs. Mexican cheese
• Small can enchilada sauce (mild or medium)

INSTRUCTIONS:

Fry meat and drain. Add enchilada sauce. Heat oil in a separate frying pan until almost popping. Dip tortillas in oil with tongs (both sides). Remove and put on “staging plate.” Put meat sauce and cheese in center of tortilla. .Roll both sides up and place in baking dish (seam side down is best). Repeat with remaining tortillas. Pour extra meat sauce and cheese over top. Bake 20 minutes at 350-400 degrees until cheese is melted.

Thursday – Stuffed shells, salad and garlic bread

For this recipe, I’m going to use my leftover shells from a few weeks ago. In a 9x9 or 9x13 pan, place pasta sauce on the bottom of the dish and top with stuffed shells. Pour more pasta sauce over top of the shells. Keep in refrigerator overnight to thaw. Bake at 350 degrees for 35-45 minutes.

Click here to find the original recipe.