Monday, April 16, 2007
Menu Plan Monday: April 16
- Monday: Puget Sound Not Baked Beans in the Crockpot, Cornbread, Salad
- Tuesday: Shredded Chicken Tacos with, Onions, Corn & Peppers and Salsa Rice
- Wednesday: Mixed Vegetable Frittata, Salad
- Thursday: Meatloaf, Garlic Mashed Potatoes, Green Beans
- Friday: Broccoli, Egg and Cheese Casserole, Whole Wheat and Oat Rolls, Salad
- Saturday: Grilled Polish Dogs, Red Potato Salad, Grilled Vegetables
- Sunday: Lasagna, Garlic Bread, Salad (I didn't get a chance to make this last week)
Last week sped by, and I'm sure this week will, too. We're still getting our lives back to normal here after Lent and Easter. I'm also cooking up some things to put in a care package for someone, as well as knitting up a storm on things for myself and for gifts.
Not Baked Beans
The beans I'm making for tonight are kind of my version of baked beans, but they are not baked and they include some things which wouldn't be in traditional baked beans.
2 cups small white beans (I've used pinto beans when I was out of white beans), picked through for stones and debris
4 cups water
8 oz tomato sauce
1 can diced tomatoes
1/4 cup brown sugar
1/4 cup molasses
1 tablespoon dry mustard
1 teaspoon fresh black pepper
8 oz bacon, diced
2 onions, roughly chopped
salt, to taste
Put the beans and water in the crockpot, cover and cook on high for at least two hours. Reduce to low, add tomato sauce, diced tomatoes, brown sugar, molasses, mustard and pepper. Cook bacon on med-low heat until fat is rendered and bacon starts to brown, cook onions in the rendered bacon fat with the bacon. Add all of this to the crockpot and cook for at least two hours. Check to see if the beans are cooked to your liking, and taste for salt. Add salt, if necessary.
Serve with biscuits or cornbread and a salad.
The shredded chicken for tacos is so easy to make. I put a large onion, diced, in the bottom of a crockpot, a few boneless, skinless, chicken breasts or thighs into the crockpot along with some peeled, whole garlic, a whole jalapeno (without the stem), or two, some cumin, salt and pepper. Cover this and cook on low all day, until the meat shreds easily and the vegetables are soft. Take a fork and mash up all the veggies with the chicken and shred the meat. Serve with warm tortillas, rice, avocados, salsa, sour cream, whatever you like.
What is on your menu this week?
My Life as Annie!