Monday - Fish cakes and baked potatoes. I use either chicken haddie (I still have a hard time with the name of this stuff) or tuna mixed with mashed potatoes, an egg and some spices. Simply coat them in bread crumbs and fry them up.
Tuesday - meatball subs and homemade fries.
Wednesday - Turkey soup and pumpkin rolls. These are by far the best rolls. I normally use my frozen pureed pumpkin but have used canned with lukewarm reviews.
Thursday - Pineapple ham and mustard sauce over rice
Friday - Burgers (only 80 left in our stash) and homemade potato salad
Saturday - Pumpkin waffles and homemade syrup
Sunday - homemade cream of mushroom soup and chicken with green bean bake and onion roasted potatoes.
I stumbled across this blog on crock pot cooking and how the author made a new Years resolution to cook every meal for the next 365 days exclusively in the slow cooker. I would love to become more diligent about using this nifty little kitchen gadget because I know it saves time, it's quick, hot and ready for the table with little effort put forth...sounds great! Then why is it I am not using one of the two sitting underneath my cupboards? I think the problem lies with having to prepare the food in the morning. There is something about handling raw chicken while half asleep that deters me, other than cornflakes, toast and the occasional muffins I do not want to see let alone handle dinner food. I'm weird that way. When noon hits I am good to go but by this time it is too late to cook for the usual 8 hours on low. I am going to force myself to change this habit by preparing the meals the night before and place the dish in the fridge so I only have to place it in the slow cooker and turn the dial...I think I can handle that. Although this was not an official meal I did make use of both of my crock pots this weekend by making this recipe for homemade cream of mushroom soup. I have been making cream of chicken for some time now and never thought of making our other favourite canned soup until I found this post on just that. I love the idea of no preservatives and we use quite of bit of this stuff for cooking chicken and pork chops in. I did not take a picture as frankly it looked gross (too hones,t I know) but the soup was a dark brown/grey in colour as opposed to the usual white. The funny thing is mushroom as not really white so why do I assume the soup should be other than the fact the commercial stuff is. The taste however was superb and much more flavourful than the canned stuff. The best part is I can get sliced fresh mushrooms on for 75 cents a large package early in the morning. This recipe makes approx five 500 ml mason jars that are easily labelled and froze for future slow cooker recipes....see I am determined.
For more great meal ideas visit Organized Junkies site.