Tue - Sweet Korean BBQ (Campbell's Slow Cooker Sauce Recipe)
Wed - Gorton's Fish Sticks and Kale Chips
Thur - Corned Beef Dinner (Crock Pot Recipe)
Fri - Baked Mushroom Chicken
Sat - Corned Beef Hash
Spaghetti and Meat Sauce
1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed
2 garlic cloves, pressed
1/4 chopped onion
1/2 cup loosely packed, fresh basil
1/2 cup loosely packed, fresh basil
1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
Shredded Parmesan cheese (optional)
Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package.
Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package.
Mix suace with pasta. Sprinkle with shredded cheese enjoy.
Corned Beef Dinner (Crock Pot Recipe)
I like to add the cabbage about 1/2 way through the cooking time, so it does not get mushy. See my changes, notes in parenthesis.
- 1 corned beef brisket
- 4 carrots, sliced
- 2 stalks celery, sliced
- 4 potatoes, peeled and sliced
- 1 onion, diced
- 1/2 head cabbage, chopped
- Salt and pepper to taste
- 1/2 bottle beer (dark is better)
- 1/2 cup applesauce - (I use apple juice)
- 1/4 cup barbecue sauce (I omit this)
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
Directions
Begin by coating your slow cooker with nonstick spray, or use a liner made specifically for your appliance. In a medium sized bowl, combine applesauce, barbecue sauce, balsamic vinegar, beer and garlic. Place the beef brisket at the bottom of your slow cooker, then use a brush to coat the meat with the liquid mixture. Carefully arrange vegetables around the beef, starting with the potatoes, then the cabbage, carrots, celery and onion. Sprinkle the dish with salt and pepper. Cover the slow cooker and set on high for about five to six hours, or on low for about eight to nine hours.
Begin by coating your slow cooker with nonstick spray, or use a liner made specifically for your appliance. In a medium sized bowl, combine applesauce, barbecue sauce, balsamic vinegar, beer and garlic. Place the beef brisket at the bottom of your slow cooker, then use a brush to coat the meat with the liquid mixture. Carefully arrange vegetables around the beef, starting with the potatoes, then the cabbage, carrots, celery and onion. Sprinkle the dish with salt and pepper. Cover the slow cooker and set on high for about five to six hours, or on low for about eight to nine hours.
Mushroom Baked Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1/2 package dry onion soup mix
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1/2 package dry onion soup mix
1 can full milk
1 (8 oz) carton sliced button mushrooms
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed.
When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed.
When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
Fish sticks and kale
- Preheat oven to 425°F.
- In a bowl, toss kale with olive oil.
- Put an even layer of kale on cookie sheet, sprinkle with salt and pepper.
- Prepare Gorton’s fish sticks according to package instructions; add kale to bottom rack of oven for 20 minutes.
- Serve when done.
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