Monday- Crock pot
Lentils, Salad, & Bread
- 5 cups water
- 3 cups chopped onions
- 2 cups diced cooked ham (or ham hocks, or chopped sliced ham, or omit)
- 1 cup diced carrot
- 1 teaspoon dried rosemary, crushed
- 3/4 teaspoon sage
- 1/4 teaspoon pepper
- 1 lb dried lentils
- 1 (14 ounce) can vegetable broth
- 2 garlic cloves, chopped
- 1 bay leaf
Combine first 11 ingredients in an electric slow cooker Cover with lid, and cook on high-heat setting for 3 to 4 hours, or until lentils are tender. Discard bay leaf. Garnish with parsley, if desired.
*NOTE* you may want to go ahead and make the jell-o for tomorrow night. And Take hamburger out of the freezer if you are not using fresh.
Cheeseburgers, fried potatoes, Carrot Sticks & Jell-o salad
This can all be as simple or as elaborate as you desire. I use my recipe for bread to make Hamburger buns, plenty of butter and thin sliced potatoes, and my idea of jell-o salad is dumping some fruit in some jell-o.
Just remember to start your jell-o early enough so it can set.
Barley-Pine Nut Casserole, salad, Corn bread
- 1 cup uncooked pearl barley
- 1 1/2 cups V8 vegetable juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium celery ribs, sliced
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 1 (14 1/2 ounce) can ready to serve vegetable broth
- 4 medium green onions, sliced
- 1/4 cup pine nuts, toasted*
Mix all ingredients except green onions and nuts in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat 6 to 8 hours or until barley is tender, don’t cook too long or barley will be gummy. Stir in green onion and nuts. *To toast nuts, bake uncovered in ungreased pan in 350F oven about 10 minutes, stir occasionally, until golden brown.
*NOTE* This is an experiment. The recipe says it serves 5. I do not want to double it b/c I don’t want it to go to waste is no one likes it, so I will probably use 1 ½ C barley, 2 ½ C V8 etc. Also I have two new favorite recipes for corn bread. One is sweet and cakey the other is savory. Use what you know, or feel free to email me.
Chicken Parm, Salad, Garlic bread
- 4-8 chicken breasts (depends on size and family appitite)
- 2-3 cloves garlic
- 4 Tbl Butter
- Italian bread crumbs
- Spag. Sauce
- Mozzarella, shredded
Melt butter in skillet. Chop garlic and sauté in butter. Coat chicken in butter and dip in bread crumbs, place in lightly greased 9×13 Bake @ 350 for 40 min. Top with a few spoonfuls of spag sauce and mozzarella. Bake unitl cheese is melted and chicken reaches temp.
Tomato soup, Flat bread, carrot sticks