Slow Cooker Asian Chicken

Ingredients

1 cup Chicken Stock

1/2 cup Soy Sauce (I used sweet soy)

1/2 cup Apple Cider Vinegar

1/2 cup honey

3 tea spoons minced garlic

1 tea spoon minced ginger

1 chicken breast

Instructions

1.Mix together all of the ingredients, except the chicken, in a bowl.

2.Place chicken in slow cooker.

3.Pour mixture over chicken.

4.Cook on low for 6-8 hours until done.

Serve

Comments: I got this recipe from Family Balance Sheet it was yummy and smelled delicious coming home expecially on a day that was filled with Snow. Yep we had snow on Tuesday in New Zealand.

Pasta with Creamy Mushroom and Brussels Sprout Sauce

Ingredients

3 Mushrooms -sliced finely

3 Brussels Sprouts -sliced finely

1/2 Cup Frozen Corn

100 grams Pasta

1 teaspoon apple cider vinegar

1 teaspoon minced garlic

1/2 Cup Sour Cream

Instructions

1. Cook the pasta according to packet instructions drain

2. While Pasta is cooking first add Mushrooms and then Brussels sprouts stirring often until Mushrooms have released their juices

3. Add Sour Cream, Garlic and vinegar simmer

4. Add frozen corn to the mixture and simmer until corn is cooked through

5. Pour Pasta into a bowl and sauce on top of pasta

Serve

Meal Plan Monday

Saturday:
D: Taco Pasta

Sunday
L: Chocolate Chip and Pineapple Muffins (all week)

Meatless Monday

D: Creamy Fettuccine with Brussels Sprouts and Mushrooms

Slow Cooker Tuesday
L: Tuna and Corn Sandwich w/Chocolate Chip and Pineapple Muffin, w/seaweed rice bickets
D: Slow Cooker Asian Orange Chicken Breasts w/ corn and bacon salute w/ toasted orzo and Brussels sprouts

Wednesday
L: Tuna and Corn Sandwich w/Chocolate Chip and Pineapple Muffin, w/seaweed rice bickets
D: Leftovers

Thursday
L: Tuna and Corn Sandwich w/Chocolate Chip and Pineapple Muffin, w/seaweed rice bickets
D: Cheesy Pasta Bake

Friday
L:To Be decided

Pineapple Chocolate Chip Muffins

Ingredients

2 Cups Self Raising Flour (I used all purpose as that was all I had)

2 table spoons of Caster Sugar

1 teaspoon baking powder

225g can of pineapple pieces in natural juice, drained

1/4 Pineapple Juice

1/2 Cup Chocolate Chips

2 eggs

3/4 cup milk

Instructions

1. Preheat oven to 200C

2. Sift flour, sugar and backing powder into a large bowl

3. Add pineapple and Chocolate Chips, stir to combine

4. Using a fork whisk eggs, milk and pineapple juice together in a jug until combined. Add to dry ingredients, using a large spoon stir until combined.

5. Line baking tray with muffin liners and fill.

6. Bake for 20 to 25 Minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Makes Six

Pasta Carbonara

Ingredients
100g dry linguine
1 slice of bacon, diced
1 small yellow onion, finely chopped
1 large egg yolk
1 tablespoon grated Parmesan, plus more for garnishing
3/4 teaspoon black pepper

Instructions
1. Cook the linguine according to the package directions. Drain, reserving 1 ½ cups of the cooking water, and return the pasta to the pot.

2. Meanwhile, in a skillet over medium-high heat, fry the bacon until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the drippings.

3. Return skillet to medium heat, add the onion, and cook until tender, 3 to 4 minutes.

4. Working quickly, add the onion, bacon, and reserved pasta water to the pasta pot. Place over low heat and cook, tossing frequently, until heated through.

5. Remove pot from heat and quickly add the yolks one at a time, stirring after each addition. Add the Parmesan and ½ teaspoon pepper and stir until the sauce thickens slightly.

6.Divide the pasta among bowls. Top with additional Parmesan and the remaining pepper.

Cheeseburger Pasta

(Picture taken from Taste Of Home)

Ingredients
100 grams uncooked whole wheat penne pasta
300 grams lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 teaspoon steak seasoning
1/4 teaspoon seasoned salt
3/4 cup shredded reduced-fat cheddar cheese
Chopped green onions, optional

Instructions

1. Cook Pasta according to package directions. Drain pasta once cooked

2. In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Add pasta to meat mixture.

3. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and season salt, bring to boil simmer uncovered for 5 mintues

4. Sprinkle with cheese remove from heat cover and let stand until cheese is melted.

Serve

Meal Plan Monday

Saturday:

D: Cheese Burger Pasta

Sunday:

L: Ham and Pineapple Muffins

Monday:

L: Ham and Pineapple Muffins

D: Moo Shu Vegetables /with Udon Noodles changed because of unforeseen circumstances to Frozen Meals

Tuesday:

D: Slow Cooked Chicken with Noodles -Now Moo Shu Vegetables with Udon Noodles

Wednesday:

D: Leftovers

Thursday

D: Inside Out Lasagne

A couple of my meals have already changed this week due to the fact that a close family friend's mother died on Sunday. I have no doubt that the others might as well. However, I'm going to try to stick to it.

Ham and Pineapple Muffins

Ingredients

2 Cups Self Raising Flour (I used all purpose as that was all I had)

2 table spoons of Caster Sugar

1 teaspoon baking powder

225g can of pineapple pieces in natural juice, drained

80g shaved ham

1 Cup grated tasty cheese

2 eggs

3/4 cup milk

Instructions

1. Preheat oven to 200C

2. Sift flour, sugar and backing powder into a large bowl

3. Add pineapple, ham and cheese and stir to combine

4. Using a fork whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients, using a large spoon stir until combined.

5. Line baking tray with muffin liners and fill.

6. Bake for 20 to 25 Minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Makes Six

Slow Cooked Sweet and Sour Pork

Ingredients

545 g pork steak, cut into strips
5/8 onion, thinly sliced
1 Can Tomato Sauce

1 Can Pineapples
3 teaspoons brown sugar
1 teaspoon apple cider vinegar
20 ml Worcestershire sauce

1. (optional) brown meat in a skillit

2. put all ingrediants into a slow cooker on low for 6-8 hours

Serves Three.

Comments: and it's seriously that easy. I didn't brown the meat and the meat came out perfect. It was yummy and I had meals for leftovers night which always satisfy me. It was yummy and delicious and I got it from allrecipes.com

Mac and Cheese Muffins

Ingredients

100 Grams of Pasta

2 Eggs

1 Cup of Milk

1/2 Cup of Cheese

Instructions

1. Preheat oven to 180C

2. Cook Pasta until al dente drain

3. Put grated cheese over pasta in pot

4. Add milk and eggs to pasta mixture

5. Ladle mixture into prepared muffin tin (with lining you will need this!)

6. Cook for 15 minutes

Serve (Makes 5/6 mini muffins)

Comments: I found this recipe via Framed Cooks it's a great meatless meal and it's got all the wonders of Mac and Cheese. I only used one egg but it's vital you use the lining seriously line your muffin trays!

Meal Plan Monday

Saturday:
D: Taco Lasagne

Sunday:
L: Scrambled Eggs

Meatless Monday:
L: Test run of Sandwich Sushi
D: Macaroni and Cheese Cup Cakes

Tuesday:
L: Sandwich Sushi w/ chips, mini Nutella cakes
D: Slow Cooked Cantonese Dinner

Wednesday

L: Sandwich Sushi w/ chips, mini Nutella cakes

D: Leftovers

Thursday

L: Sandwich Sushi w/ chips, mini Nutella cakes

D: Beef Stroganoff

Friday

L: TBD

Slow Cooked Sweet and Sour Meat Patties

Ingredients

500g minced beef

1/2 cup milk

1/2 cup dry bread crumbs

2 tsp garlic salt

1sp dried oregano

Sauce

1 tbsp cider vineger

2 tbsp tomato sauce

2 tbsp sweet chilli sauce

2 tbsp brown sugar

Instructions

1. Measure the first five ingredients into a bowl and mix well. Divide the mixture in half, then into quarters then into eighths. Using wet hands roll each piece into a ball and then flatten

2. Heat a little oil in a large frypan then brown the patties a few at a time. While the patties are browning coat the inside of the bowl of a medium slow cooker with non stick spray. Transfer the brown patties into the slow cooker and turn to LOW

3. Mix the sauce ingredients in the unwashed frypan or a small bowl then pour it over the patties in the slow cooker, cover and cook for 8 hours on LOW or 4 hours on HIGH

4. Serve the patties with sauce and vegetables

Comments: I don't have a photo of this because I ate it at my parents however it came from one of my recipe books. Everyone in New Zealand knows Dame Alison Holst and her recipes this came from one of her and her son's combined books: All new Delicious slow cooker recipes. It was absolute perfection.

Hawaiian Pepperoni Pizza Pasta

Ingredients:

1 Can of Pineapple

1 Can of Tomato Pasta Sauce (or pizza sauce)

100 grams of Pasta

1 cup grated cheese

6 slices pepperoni

Instructions

1. Bring a pan of water to the boil, add pasta in and cook to al dente, drain

2. While Pasta is cooking turn oven on to 180 degrees C

3. In a casserole dish add pasta and tomato pizza/pasta sauce, mix sprinkle cheese on top.

4. Layer pepperoni on top of cheese and then layer pineapple on top of pepperoni

5. Sprinkle cheese on top of meat/pineapple

6. Place casserole in oven and cook for 20 minutes

Serve

Comments: this recipe was yum and it serves roughly three meals. I got this recipe from Full Bellies, Happy Kids I admittedly modified it slightly to my tastes but it was super yummy (and yes I am one of those odd people who likes pineapple on their pizza) But this was delish and made about three meals so I'm super glad I can eat some more at a later date :-)

Edit: looking at the recipe it looks like I forgot to throw in the eggs! woops! (a couple of eggs is optional)

Meal Plan Monday

Saturday:
D: Enchilada Casserole

Monday:
D: Leftovers

Tuesday:
D: Quick Bow Tie Lasagna

Wednesday:
D: Slow Cooker Taco Soup

Thursday:
D: Pepperoni Pizza Pasta

This weeks Lunch: Slow Cooker Taco Soup

Slow Cooker Taco Soup

picture from here (will update when I remember to take a photo of my own)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it)

2 cups salsa

1 flour tortilla

1 Cup fresh or frozen corn

1/2 Cup grated tasty cheese

1 Can Tomato Sauce

1 Cup Beef Stock

1 teaspoon garlic

1 Can diced Tomato's

optional: 1 can chili/kidney beans (I left it out of mine because I'm not a big fan of either.)

Instructions

1. In a large skillet, cook ground beef over medium heat until no longer pink; drain

2. Tear tortilla into strips

3. Place ground beef, enchilada sauce, salsa, corn, tomato sauce, beef stock , garlic and diced tomato's in the Slow Cooker, place tortilla strips on top and cook on low for 8 hours or high for five hours

4. Place into bowls and sprinkle cheese on top

Serve

Comments: I made this in a batch with some of the mince I used with the Enchilada Casserole. I ended up making three extra servings of this soup and my plan is to have it for lunch this week (including one meal) It's yummy and filling and I actually had someone turn it on for me when they got up in the morning so it was wonderful smell to wake up to as well, which was why I had it on high for a little under five hours. Next time if I have any I might throw in some sour cream as well.

Linked at Mouthwatering Monday

Enchilada Casserole

(Adapted From TasteofHome.com picture from there as well will be updated when I remember to take photos of my meals before diving in!)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it

1 cup salsa

2 flour tortillas

1 Cup fresh or frozen corn

2 Cups grated tasty cheese

1/2 Cup Sour Cream

Instructions

1. Preheat oven to 180C or 350F

2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in taco sauce and salsa. Set aside

3. Place one tortilla in a circler oven proof dish, layer mince sauce on top and then then corn.

4. Place the other tortilla on top of the beef/corn mixture. Spread sour cream on top of tortilla sprinkle cheese.

5. Bake in oven for 20 mintues

Serve

I really wish I could think to take pictures of this yummy dish. Because it was seriously yummy and I have enough for two leftover dishes, which I'm already looking forward to (and I had two servings of this for tea tonight!) -this recipe has roughly four servings in it. Mainly because of the fact when I make a casserole I make for leftovers