Meals for Dec 3-9
- Crock pot pork tenderloin…see below from Dinner a Love Story
- Barley Risotto with sausage
- Broccoli Cheese Soup
- Tangerine Chicken with Baked zucchini fries
- Creamy Chicken and Cornbread Casserole
Here’s the Crock pot pork tenderloin recipe from Dinner a Love Story:
This morning, my cow0rker, who lives and dies by her Slow Cooker during the week, did this: She took one frozen pork tenderloin, an ummeasured bag of lentils (about a cup and a half as she sees it), 1 onion (chopped), 2 cloves garlic (whole, smashed), about 4 sprigs of thyme, 5-10 peppercorns, 1/2 cube of beef bouillon, 2 strips of bacon into her slow cooker. She added water about halfway up the pork and set on the 10-hour setting
Meals for Nov 26 – Dec 2
- Something along the lines of these Cranberry Enchiladas
- Pasta with corn pesto
- Sausage, bean and kale stew
- Pizza
- Carroty Mac and Cheese
Butternut squash risotto
Another yummy recipe from Bella Eats. This Butternut squash risotto was really good. We reduced the rice to 1 cup and added some sliced Chicken and Apple Sausage along with the onion, which really complimented the squash. But you could leave it out to make a veggie meal.
Sweet potato biscuit ham and cheese sandwiches
Bella eats had these delicious sweet potato biscuits, and one of the photos featured some ham and cheese, which made me think that that would be a yummy dinner. The biscuits were fairly easy to make and were delicious…though having a stick of butter in them may have helped with that! I am sure you could cut the butter in half and still have a darned good biscuit. The ham and cheese sandwich idea was also a good idea, especially with everything warm and the cheese melting…
Meals for Nov 19-25
- Sweet potato biscuit ham and cheese sandwiches
- Butternut squash risotto, adding some sausage
- French onion soup
- Cajun Chicken with Collard Greens
- Sweet potato pasta
- Meatball pizza
Meals for Nov 13-18
- BBQ Turkey Meatloaf
- Sweet potato and sausage soup skipping the white potatoes
- Chicken quesadillas
- Ham and Broccoli Quiche
- Spinach and Feta pasta with chicken
Meals for Nov 5-11
- Apple-Spice Country Ribs Crockpot
- Pasta with pumpkin sage cream sauce
- Portabella and feta pizza
- Linguine with Asparagus, Parmesan and Bacon
It’s a short week for us, so only 4 meals. Check out the recipe section and grab some more if needed.
Zucchini and Ricotta Galette
This recipe from Smitten Kitchen was really good. Even though I cut the butter in the dough recipe by half (the full 1/2 cup seemed a bit too decadent), with the sour cream it turned out wonderfully. I also skipped freezing the flour and it was probably only in the fridge for 30 minutes. The only problem with the recipe is that our family of 4 finished it all off with no leftovers for lunch–make 2 next time!
Rustic Oatmeal Cornbread
We were running low on flour this morning, so I was looking for a cornmeal recipe that didn’t use much wheat flour. I stumbled across this at southern.food.com, and thought it looked like a good start. Here’s our breakfast version with some blueberries for good measure:
Rustic Oatmeal Blueberry Cornbread (adapted from Susie D @ southern.food.com)
1 cup cornmeal- 1/2 cup old-fashioned oatmeal
- 1/2 cup flour
- 1 Tbs Baking powder
- 1/4 – 1/2 cup sugar
- 2 eggs, beaten
- 1/4 cup melted butter, plus about 2 Tbs for pan
- 1/2 cup cream
- 1/2-3/4 cup milk
- 2 cups blueberries
Preheat oven to 450˚.
Mix dry ingredients together. Put about 2 Tbs of butter in a cast iron skillet and put in the heated oven to get the pan nice and hot. Add the melted butter, eggs, cream, 1/2 cup milk and blueberries to the dry ingredients and mix. The batter should be wet enough to pour, if it seems too dry, add some more milk. Take the pan out of the oven, tilt to spread the melter butter around, and pour in the batter.
Cook 15-20 minutes until golden brown and cooked through. Slice and enjoy!