I’m up to 27,000 words. That’s a little more than half way to my goal (50,000 words) and the month is half over. That’s actually a lot better than I thought I’d do, but it is getting harder now, the longer I write. (Emotionally harder I mean. . . since I’m writing about this and basically re-living it. But at the same time, it’s very, very good to be doing this.) But I think I can make my goal! (I think I can, I think I can, I think I can . . . toooo-whoo!)
This week I ♥ my crock pot.
Monday: Chicken and rice (a recipe from Aunt Mel, which I will share with you below.) Except that we have a glut huge blessing of potatoes from our garden so I will substitute potatoes for the rice.
Tuesday: Bratwurst, raw potato chunks, and a jar or two of The Bull’s home made cabbage: throw it all in the crock pot and let it simmer all day. I hope it works out well!
Wednesday: Dinner at church.
Thursday: We’ll either go out on a date, me and my honey, or I’ll make tuna pot pie (recipe below.) Except I will substitute salmon for the tuna, since we have it and the kids like it in this recipe. (At least they liked it when I made it last. Hopefully they’ll like it this time too!)
Friday, Kids’ night: Breakfast for dinner: Muffins, eggs, fruit, and cocoa fruit dip. (I’ve never made this, but it sounds lovely doesn’t it? I almost think I’d like to eat it plain.)
Saturday: Chicken Delicious, served on cooked potato chunks instead of rice, with a random veggie.
Sunday: Moose ribs, baked potatoes, and dried sweet corn. ( I put the ribs in a roaster pan, sprinkle with Montreal Steak seasoning, add a little water, and bake it covered all day. Then I pour BBQ sauce over it at the end. . . usually it ends up tender and delish.)
Chicken and rice (from Aunt Mel)
Rice (Uncle Ben’s converted is what I learned this recipe with)
Vegetables (frozen, fresh, or canned)
Bouillon (chicken, of course), several cubes to taste
- Boil chicken in lots of water for 30 to 45 minutes. Remove the chicken from the water and RESERVE THE WATER! (One time I forgot what I was doing and threw it out to the dogs, oh my! It was a sad day for me, but a pretty happy day for them.)
- Set the chicken aside until it is cool enough that you can handle it. Then take the bones and fat out and cut into pieces.
- Add the rice and frozen or fresh vegetables and bouillon to the chicken water.
- Boil until the rice is tender. Check the flavor and stir often, adding more bouillon as necessary.
- If using canned vegetables, add them when the rice is tender and heat through.
- You can make this extra broth-y and eat it as a soup, or less broth-y and eat it as a casserole.
Tuna pot pie (clipped from the newspaper 10/4/1988)
1lemon, thinly sliced
13 oz can white tuna, drained and flaked (we will be using smoked salmon)
1 can cream of chicken soup
1 can clam chowder (we’ll use another can of chicken soup. . . clams don’t go over well here)
2 tablespoons onion flakes
1 tablespoon celery flakes
1 tablespoon parsley flakes
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon lemon pepper seasoning
3 tablespoons pre-cooked rice
5 1/3 oz can evaporated milk
8.5 oz package corn muffin mix
- Cover bottom of buttered 2-quart baking dish with lemon. Combine tuna, soups, spices, seasonings, rice, and milk; pour into baking dish. Bake at 375 degrees F for 20 minutes.
- Prepare corn muffin mix according to package directions. Spread over hot tuna mixture. Bake at 400 degrees F for 20 minutes.
You can stop over at the Org Junkie’s blog for more recipes, meal plans, and all sorts of organization tips. It’s a fun place!