Monday- Crock pot
BBQ Chicken, Barley, Corn, & Biscuits
- 8 skinless chicken legs
- 1/2 cup light brown sugar packed
- 1/2 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons mustard
- 2 tablespoons lemon juice (or 1 Tbl cider vinegar)
Start off by making the sauce. Combine the brown sugar, ketchup, Worcestershire sauce, mustard and lemon juice in a small bowl.
Spray your crock pot with cooking spray. Try to put the chicken legs in one layer in the crock pot, if you can. Brush the chicken legs with about a third (1/3) of the sauce. Save the rest of the sauce for serving with your chicken when it’s done. Put the lid on your crock and cook on LOW 6-7 hours or until cooked through; serve with the rest of the barbecue sauce. If you have a newer crock pot, your chicken may be done before 6 hours – due to how hot the newer pots get. Remember – use the right size crockpot – too big and your chicken will cook much faster and will dry out. (Ideally fill your crock pot 1/2 to 2/3 full to prevent overcooking.).
Erica’s Chicken Divan, salad, & bread
- 2-3 Chicken Breasts
- 3 Cups Broccoli
- 2 can Cream of chicken soup
- 1 cup plain yogurt
- 1 C sharp cheddar cheese
- 1 Tbl Lemon juice
- 1 tsp Curry (more or less to taste)
- 1 tsp pepper
- Parmesan Cheese
Boil chicken and cut into bite size pieces. Cook or steam Brocc. (optional) Spray 9×13 and place chicken in the bottom, top with Broccoli and some parm cheese. Mix all remaining ingredients and pour over chicken & Brocc. sprinkle with more parm & cheddar. Bake 350 for 45 min.
Meatloaf, Brussel sprouts, Salad & Bread
- 2 Lb Hamburger
- 2 eggs
- chopped onion (to taste)
- chopped garlic (to taste)
- Chopped Green Pepper (optional)
- 3/4 Cup Oatmeal
- 1/4-1/3 Cup Ketchup
- 2-3 T Worcestershire Sauce
Mix all ingredients. I like to form Balls and out them in my muffin stone ware,but you can us a traditional loaf pan. Bake at 350 for about 50 min.
Bacon and Eggs, Canned fruit or Fresh, Garlic bread