Here it is Monday again! Is it just me or are the weeks flying by more quickly than they used to? Here's my menu for this week -- and I'm using lots of leftovers from yesterday's Crock-Pot chicken. I seem to be in a coleslaw mood this week too, for some reason!
MONDAY: Seafood Melts, Oven Potato Wedges, Coleslaw
TUESDAY: Pasta Salad with Chicken, Tossed Salad with Oranges & Dried Cranberries, Cranberry Sauce
WEDNESDAY: (picnic) Cashew Chicken Wraps, 3-Bean Salad
THURSDAY: Macaroni & Cheese, Broccoli/Cauliflower Blend, Apple Salad
FRIDAY: Overnight Spinach Manicotti, Salad, Bread
SATURDAY: Garlic Lime Chicken, Lime-Thyme Potato Wedges, Coleslaw
SUNDAY: Crock-Pot Ribs, Potato Salad, Coleslaw
This is going to sound pretty strange but I've never even thought of doing ribs in the slow cooker. Will have to try it next month.
ReplyDeleteoohh, I love overnight recipes! That manicotti sounds delish--
ReplyDeleteGreat menu week.
Delish!
ReplyDeleteYour menu looks delicious.
ReplyDeleteHappy Monday!
♥~annie
My Life as Annie!
Everything sounds delicious - have a great week!
ReplyDeleteGreat menu, thanks for sharing.
ReplyDeleteOoohhh everything sounds so good.
♥Sandra♥
Menu Plan
It all sounds delicious!
ReplyDeleteHi everyone,
ReplyDeleteWhat a nice crowd of people around my kitchen table! It is so nice to have all of you visiting here.
Those slow cooker ribs *are* easy and delicious. I plan to share the recipe this week on Slow Cooking Thursday.
Have a great week, all of you!
God bless,
Mrs.T
The Spincah and Sausage soup was very good. Thanks for stopping by.
ReplyDeleteMJ
Mrs. T:
ReplyDeleteWhat an inspiration you are! I happened upon your website when I was looking for albondigas soup. I've enjoyed all of your writings: inspirational and all of your recipes.
I live in Phoenix, Arizona. I've read where you are from New England. My husband and I just visited Ogunquit, Maine for a week. What lovely weather!
What a blessing you are!
Sharon Bolton
suprbolton7@aol.com
Sharon,
ReplyDeleteThanks so much for stopping by, and for your sweet, encouraging words! Please come visit my kitchen table anytime you can.
Did you try the recipe for albondigas soup, or did you end up finding a different one elsewhere? I imagine there are many variations on this soup.
Yes, Ogunquit is a beautiful place. We have only been there a couple of times, both in the off-season, which is nicer to me because there are fewer people there. We walked by the ocean there once on Thanksgiving weekend a number of years ago. It was lovely.
Thanks again, Sharon! Your comments were a blessing to me!
God bless,
Mrs.T
Mrs. T:
ReplyDeleteI'm not familiar with blogging and have made mistakes when trying to communicate. I don't understand HTML tags, etc. I will try again and try to get it right.
I did use your albondigas soup recipe. It was very good. We here in Phoenix (I have lived here almost 40 years) are so in tune to the hispanic taste that I searched for more albondigas soup recipes and found one that just really fit our tastebuds because of the cilantro and jalapenos. I truly love cilantro. Here is the recipe. If you try it, let me know if you like it. I love to cook and search out recipes almost on a daily basis.
1/4 c. olive oil
8 garlic cloves, peeled
2 bunches cilantro, leaves only
1 T. salt
1 1/2 t. freshly ground black pepper
1 lb. good ground chuck (I have the butcher grind up a chuck roast fresh for me. That way, I don't get any additives.)
l large egg, beaten
2/3 c. fresh bread crumbs
1/3 c. vegetable oil
1 large leek, thinly julienned
(I used white onion)
4 medium carrots, peeled and diced
1/4 head white cabbage, cored, and thinly sliced
1 to 2 jalapeno chiles, stemmed, seeded and thinly julienned
3 med. Roma tomatoes, cored, seeded and diced ( I used a can of diced Mexican tomatoes)
2 1/2 quarts chicken stock
1 can beef broth
Combine the olive oil, garlic, cilantro and 1 t. each of the salt and pepper in a blender. Puree until smooth. In a large bowl, mix together the ground chuck, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut-sized meatballs in the palms of your hands and place on a tray in the refrigerator. Heat 2 T. of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 t. salt and 1/2 t. pepper for 2 to 4 mins. Add the cabbage, jalapenos and tomatoes anc cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock and beef broth. Bring to a boil, reduce to a simmer and cook, uncovered, 15 mins. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with a slotted spoon to paper towels to drain. When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 mins. Serve hot. For a heartier dish, add a handful or two of rice along with the stock. I add the rice. It makes it so-o-o good.
I love your Pepperoni pizza chili, spicy tomato soup (so easy to fix), tortilla cnchilada soup. Your basque soup is outstanding!
I have just cooked today a beef brisket recipe that is super good. If you are interested, let me know. A wonderful gravy is made from the broth that it cooks in. I served it with mashed potatoes and a green salad. My husband loved it!
I am truly amazed at what a GIVING person you are and how much the Lord is a part of your daily life. Thank you so much for your freedom in sharing. I love to read what you have written -- it is such a blessing to me.
Sharon Bolton
suprbolton7@aol.com
Hi Sharon,
ReplyDeleteThanks for stopping by my kitchen table again! And for sharing a recipe! Don't worry, I am not conversant with HTML tags, either. I always have to consult with my daughter for stuff like that. I have found that I can get along OK in blogland without knowing a lot about HTML and I am sure you will be able to, as well.
Have you thought about starting your own recipe blog? It sounds as though you have some good recipes to share!
Your albondigas soup recipe sounds really good. We enjoy cilantro too, and both of my daughters absolutely love the stuff. I will definitely try this recipe. We recently bought 20 lbs. of freshly ground round on a great sale at a small local market. $1.99/lb.! It's now residing in our freezer in 1-lb. packages, waiting to be used.
Yes, I would definitely be interested in your brisket recipe as well. I have never cooked a fresh brisket (only corned beef) but it sounds delicious!
Like you, I am also trying new recipes all the time. Fortunately, my husband likes to eat and is not at all picky!
Wow, you have tried a LOT of my recipes in the short time you've been visiting here! I'm glad you are enjoying them.
Thanks again for your kind encouragement. I'm so happy you found my blog and that it is a blessing to you. I never thought of anyone finding my kitchen table by googling a recipe, but what a neat way to find your way here! Visit again anytime.
God bless,
Mrs.T