Weekly Menu 11

Thursday, April 8, 2010

This will be a short week, cooking-wise, for me as it is the STL Cardinals Opening Day Monday and I plan on being at the ballpark-woohoo!

Make sure to check your pantry and refrigerator for items you may already have.  Try to match coupons with sale items for extra savings.

Make sure you have side items for your dishes.

Shopping List


1 onion
5 baking potatoes
1 garlic clove
Ginger root

8 slices bacon (I use turkey bacon)
2-3lb beef roast
20 oz package of boneless, skinless chicken breasts or thighs

3 cans chicken broth
1 bottle Italian dressing
Hamburger buns
Small can/bottle of your choice juice
1 bottle bbq sauce
All-purpose flour
Soy Sauce
Corn starch
Brown sugar
Cooking Spray
Olive oil

Dried parsley
Garlic powder

1 medium container (2 cups) half & half
Shredded or grated cheddar cheese
Sour cream

**DINNER #1**

Baked Potato Soup (A bit out of season but Scott specifically asked for it so that will be one night of dinner for us.)

**DINNER #2**

(I'm gonna serve this with corn on the cob and a garden salad)
Slow Cooker Beef Sandwiches  (I got this recipe from my sister)
1 boneless beef roast; trimmed (2-3 lbs) - I typically use either sirloin tip or rump roast.
 1/3 c. packed brown sugar
 1 bottle Italian dressing (16 oz.)
 salt, pepper and garlic powder to taste
 your favorite bbq sauce (We always use Sweet Baby Ray's)
 hamburger buns
 cooking spray

Directions:  Spray inside of crock pot with cooking spray. Season beef with salt, pepper, garlic powder, and whatever other seasoning you like. Place beef in slow cooker. Sprinkle beef with brown sugar, then pour Italian dressing over beef. Cover and cook on low setting for 10-12 hours. Remove beef from slow cooker and shred using 2 forks. Pour out all juices left in slow cooker. Return beef to empty crock pot and add bbq sauce. Mix well and serve warm on buns.

**This recipe calls for the fat to be trimmed from the roast BEFORE seasoning and placing in crock pot. However, I think it is MUCH easier to "trim the fat" after the meat is cooked; it will just peel right off the meat when you're shredding it afterwards. (No cutting and sawing at it necessary.)

**If you prefer beef au jus, skip the last step. Reserve 1 cup of juice from crock pot for dipping and serve plain meat on buns, with bbq sauce as a condiment.

**I have tried varying the types of Italian dressing (zesty, tangy, etc.) but I have found that if you stick with just plain Italian dressing (I used Schnuck's brand), the meat tastes much better. For instance, the "tangy Italian" dressing gives the meat an almost sour taste because it's so tangy, which makes you have to increase your brown sugar by almost double to counteract it.

**DINNER #3**

(I'm gonna serve this with broccoli and brown rice)
Bourbon Chicken ala Kathi (I'm going to give this another try.  See here for the last Bourbon Chicken debacle).

Her recipe is gluten-free.  Since we have no such allergies in our house (Thank God), I will be substituting regular items.

20 ounce package of boneless skinless chicken breasts or thighs cut in bite size pieces
1 Tablespoon Olive Oil
1 Clove Garlic, crushed or finely minced
1 Teaspoon fresh ginger root, grated or finely minced
1/4 cup juice (original recipe called for apple juice, but I just use whatever juice I have in the fridge at the time - I have used apple, grape, orange and raspberry - all worked fine)
1/3 cup Raw Sugar or Rapadura (original recipe called for brown sugar and you could certainly use that if you don't have raw sugar)
2 Tablespoons Ketchup
1 Tablespoon Vinegar
1/2 cup Water
1/3 cup Wheat Free Soy Sauce
2 Tablespoons Corn Starch
If you want some heat in this, add 1/2 to 1 teaspoon crushed red peppers to sauce.

Directions:  Heat oil in large skillet. Add chicken and cook until lightly browned. Mix remaining ingredients in a jar or measuring cup - shake or stir to combine. Pour sauce over chicken. When sauce thickens and boils, reduce heat and simmer for 15 to 20 minutes.

For extra crunch add 1/2 cup of peanuts or other nuts to sauce right before serving.

Serve over brown rice with a side of steamed broccoli.


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