Week 1 Menu for 2 by Stacci Slayton Hamilton on Scribd
Sunday, March 17, 2019
Sunday, March 3, 2019
In the Kitchen
It's a bit blustery here today in Central Texas - - of course, nothing like what's happening up North, but I was truly looking forward to some time in the yard. Since I'm chillin' in the house, I thought I'd do some bulk cooking for this week so that I'd have food for lunch.
2 things I'm making with leftovers: chicken spaghetti and chili.
For both of these recipes, the only "new" items I needed were pinto beans, Alfredo sauce, canned tomatoes and pasta. All other items were things leftover from other recipes.
Leftover items: frozen celery and onion leftover from the holidays; rotisserie chicken; baked beans and hamburger patties from dinner last week; ground sausage from breakfast bowls.
Chicken Alfredo** I just added this recipe to a weekly meal planner.
Add 1 cup rotisserie chicken, 1/2 cup chopped onions and 1/2 cup chopped celery to a saucepan. Cover slightly with water and bring to a boil. Once the chicken, onions and celery have softened, use a slotted spoon to remove from the pan.
Add extra water, if needed, and bring to a boil. This will be the water to boil your pasta.
I often make homemade pasta sauce or use a mix. In these instances, I make the sauce while the pasta is cooking.
Drain the pasta and add to a casserole dish. Add the chicken mixture and pour the Alfredo sauce over the ingredients. Stir.
Sprinkle with Parmesan cheese.
Chili
In a crock pot, add all the ingredients. The thing I love about this recipe is that it always differs in what I add.
1 can pinto beans with liquid
1 can chopped tomatoes
Chili powder and cumin
Leftovers: 1/2 pound ground sausage; 1/2 can baked beans; 1/2 pound cooked hamburger; 1/2 cup chopped onions; 1/2 cup chopped celery.
Add water to cover. I cook my chili on low for over 6 hours, so I want enough water to keep the chili from sticking to the bottom or becoming too thick. I often don't add extra salt or pepper because the leftover food already has those, but you can add once the chili has cooked for a while and you have tasted.
What I love about making this chili is all the ways you can use it: juevos rancheros, chili pie, baked potatoes, soup. With all the ways you can eat the chili, you can use whatever you have on hand. This week, I have some corn chips for chili pie and fresh baking potatoes.
2 things I'm making with leftovers: chicken spaghetti and chili.
For both of these recipes, the only "new" items I needed were pinto beans, Alfredo sauce, canned tomatoes and pasta. All other items were things leftover from other recipes.
Leftover items: frozen celery and onion leftover from the holidays; rotisserie chicken; baked beans and hamburger patties from dinner last week; ground sausage from breakfast bowls.
Chicken Alfredo** I just added this recipe to a weekly meal planner.
Add 1 cup rotisserie chicken, 1/2 cup chopped onions and 1/2 cup chopped celery to a saucepan. Cover slightly with water and bring to a boil. Once the chicken, onions and celery have softened, use a slotted spoon to remove from the pan.
Add extra water, if needed, and bring to a boil. This will be the water to boil your pasta.
I often make homemade pasta sauce or use a mix. In these instances, I make the sauce while the pasta is cooking.
Drain the pasta and add to a casserole dish. Add the chicken mixture and pour the Alfredo sauce over the ingredients. Stir.
Sprinkle with Parmesan cheese.
Chili
In a crock pot, add all the ingredients. The thing I love about this recipe is that it always differs in what I add.
1 can pinto beans with liquid
1 can chopped tomatoes
Chili powder and cumin
Leftovers: 1/2 pound ground sausage; 1/2 can baked beans; 1/2 pound cooked hamburger; 1/2 cup chopped onions; 1/2 cup chopped celery.
Add water to cover. I cook my chili on low for over 6 hours, so I want enough water to keep the chili from sticking to the bottom or becoming too thick. I often don't add extra salt or pepper because the leftover food already has those, but you can add once the chili has cooked for a while and you have tasted.
What I love about making this chili is all the ways you can use it: juevos rancheros, chili pie, baked potatoes, soup. With all the ways you can eat the chili, you can use whatever you have on hand. This week, I have some corn chips for chili pie and fresh baking potatoes.
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