9.21.2008

Menu Plan Monday: A Week of Slow-Cooker recipes!



The challenge this week is going to be getting my slowcooker scrubbed and clean enough to use for the next day! I'm going to wish I had two!
As the lovely Indian Summer we've been enjoying here in Oregon fades to dark, cool, and cozy, I've been inspired to try something I've never done before: An entire week's worth of Crock-Pot recipes!
Several years ago, my dear mother bought me a simple slow-cooker recipe book that's been indespensible! I hope dear Mabel Hoffman won't mind my sharing a few recipes that I'm going to try this week.




Since summer' s bounty is still being enjoyed from the farmer's market and CSA, including 13 lbs of plums I picked last week, I found inspiration in the chapter entitled "From the Garden to the Slow Cooker". I will post my favorite recipes (after we try them) here to share them.

Why Slow-Cooking? Simple. Easy to prepare. Do you have to ask?!?!?! I have found the perfect time in my day to prep my slow-cooker (after coming home from taking Kirsten to preschool, which thankfully is only a 2-minute walk from our house!). I can literally fix it and forget about it until the "natives" are clammouring for food!

This week I'm only posting dinner, since breakfast is always the same rotation of eggs with some sort of veggie and meat (bacon or sausage). Lunches are always leftovers, and I've learned to give Kirsten only fresh veggies and 1 "meaty" thing (whether leftovers, soup, or a hot dog) for the three days she takes her lunch to school.

This Week's Dinners:
Monday: Plum-glazed Asian Chicken (CP), sauteed spinach w/ garlic,ginger, and scallions
To do: Make Ginger-Nectarine Chutney
Tuesday: Ragout of Red Cabbage with Port (CP), Chicken Apple Sausages
To do: Make Marinara Sauce out of all my overripe tomatoes and basil!
Wednesday: Eggplant and butternut squash "fondue" (CP) with a variety of dippers (sugar snap peas, cucumber rounds, carrots, celery, and sunflower seed crackers)
To do: Defrost Ribs.
Thursday: Ribs w/ Ginger-Nectarine Chutney (CP), Sauteed Veggies

Friday: Spaghetti Squash w/ Marinara Sauce

Saturday: Leftovers

Sunday: Leftovers

For more ideas and inspiration, visit the Organizing Junkie!

7 comments:

seamaiden said...

Everything sounds delicious! Slow-cookers are the best, but I don't use mine often enough. :(

-Sea

Xenia Kathryn said...

You'd be amazed how many slow cookers are available at Goodwill. I mean, sure they are from Goodwill... but there are a lot of great "vintage" looking pots that look like they're in great condition. I don't think they'd sell them if they weren't in working order. The one by Cornell is where I saw all of them.

Susan Sophia said...

I love my crockpot, and I have 2!
I have a four quart one and later as my family grew I got a 6-quart as a gift.

I was wondering what kind of sausage you buy? I saw the bacon on in the labels. I've been reading Nourishing Traditions and saw they say pork is food to use in moderation but we love it. We've even toyed with the idea of raising a pig for ourselves, but now I don't know.
Wanted to know what you use. Thanks!

Michele said...

Your meals sound delicious! I don't have a crock-pot, but sometimes I wish I did.

I had forgotten about your Sunflower Seed Crackers. I want to make those! :)

Say... this may be tacky of me to ask... but do you still possibly have hand-me-downs for Gen? If so, that would be wonderful. If not, I was planning on going to a consignment sale on Wed. :)

Hope Kirsten is loving preschool, and you are having a great week!

Blessings,
Michele :)

Carrie T said...

Sea, Thank you for your kind words!

XK, wow, you inspired me to perhaps look for a second! Honestly, crock pot cooking makes life SO easy! I could use a second to make a crockpot breakfast the night before or something for dessert!

Susan,

I buy Aidell's sausage lings from Costco....they are hormone-free and gluten/MSG/soy/free...nothing but wholesome ingredients and no nitrates/nitrites.

I also make my own breakfast sausage patties using turkey or beef (I rarely use pork at all). Bacon is just about the only pork we eat regularly.

With sausage, just make sure it's good meat with no fillers. It can be spendy, so that's why I often make my own. Someday I want to buy a sausage stuffing attachment for my kitchenaid and make my own links, but that's a little too ambitious for now!

Michele,

I e-mailed you back:) You really would love a crock pot!

Michele said...

I used to have a crock pot, but it died a slow death over the years. We finally got rid of it when we moved here. (It had originally been Calvin's grandma's!) :) If I had one now, I'm not sure where I would put it. (Although I'm sure I could find a spot, if I loved one enough.) :)

Thanks for the e-mail! Hope to see you later this week!

Blessings,
Michele

Anonymous said...

Can I get the egg plant and squash recipe as well as the spaghetti recipe. that would be really nice. heres my email jenhuru@yahoo.com
Thanks so much