Monday- Crock pot (or stove top)
Green Split Pea Dal, Rice, Salad
(easy substitute- Split pea soup with sausage instead of ham)
- 1 Lb split peas
- 1 lb breakfast sausage
- 2 Tbls Chicken base (or 3 cubes?)
- 2 Tbls curry (more or less to taste and strength of curry)
- 2 carrots, sliced
- 1 13 oz can coconut milk
- 6 cups water
Boil split peas and carrots in 6 cups of water. Add a frozen roll of turkey breakfast sausage to the boiling peas, and scrape off the cooked meat every five minutes or so as the peas are cooking. You could just cook the sausage in the pot, and then add the water and peas to it if you prefer. After 45 minutes, turn heat to low, add coconut milk, curry powder and chicken base. Simmer over low heat for 30 minutes to an hour (or toss in a crock pot until needed.) Enjoy over warm rice.
*NOTE* I may just cook the sausage and throw it all in a crock pot on Low for 6 hours and see what happens….This is another experiment…
Roast Chicken, peas, salad, & bread
Roast the chicken according to weight, your tastes etc. If you have left over meat, be sure you set it aside for Wednesday’s dinner. If not, make sure you add more chicken to your grocery list.
Chicken Sandwiches, fresh/canned fruit, salad
Lentil Burritos, corn, & rice
- 1 Cup Lentils
- 2 C Chicken Stock
- 1 Tbl olive oil
- 1/2 C diced onion
- 1 clove garlic
- 1 C chopped zucchini
- 1 C chopped green pepper
- 1/2 tsp ground cumin
- hot sauce to taste
- 1 C mild taco sauce
- Monterey jack or cheddar cheese-shredded
- Garnish (tomatoes, avacado, sour cream etc. )
Bring Lentils to a boil with stock. Simmer until tender, about 20 min. Drain if necessary. Heat oil on med heat. Cook garlic, onion, zucchini, and pepper till tender. Stir in lentils, hot sauce and taco sauce. Spoon mixture into tortillas, top with cheese and toppings.
*Alot of experimenting going on…trying to find some recipes that everyone will like!