So many bloggers write about what they are making for the week. It’s a huge help to moms like me and I’ll admit that I did that muse for a couple of months myself. However, I wanted to put a little twist on this by sharing with you the recipes that we ate LAST week that were homeruns and you need to try!
I’ve committed to spending this fall and winter trying new recipes. We stay (and have been) in a menu slump for some time now and we’ve got to dig our way out.
This week, I knocked it out of the park twice thanks to Pinterest and The Crock Pot girls.
Photo Credit: PlainChicken.com
Recipe #1 – Three Cheese Chicken Alfredo Bake from PlainChicken.com
* This got 5 stars from Don and I; 4 stars from each child. (The kids gave it 5 stars the first night. I went down to 4 stars when they were made to eat it for the third time!) It makes a TON and is very, very filling. The only alteration that I will add next time is a little Italian seasoning from my grinder.
You can click on the link to grab a printable recipe, but here is an ingredient list:
Macaroni, Alfredo Sauce, Sour Cream, Ricotta Cheese (or cottage cheese), Garlic, Eggs, Chicken, Parmesan Cheese, Parsley, and Mozzarella Cheese.
It was so easy to make! I did no prep before hand, made it after work and we were eating before the troops got restless.
Recipe #2 – Crock Pot Swiss Steak from Crock Pot Girls
* This got 5 stars and a RAVE review from Avery who is not a picky eater, but enjoys fine dining. (He’s 8 and prefers black olives, bleu cheese, real Parmesan cheese, & bacon-wrapped filet.)
Since this is a Crock Pot meal, you can bet that we will be having it all the time. I can’t imagine it being any easier. I would compare it to vegetable soup – dump and go!
Ingredient List: London Broil, onion, green pepper, tomato soup, and Worcestershire sauce.
* It calls for 1.5 pounds of meat. My store was nearly out when I was shopping. I ended up with about 1 1/3 pounds.
The meat was so flavorful that next time I might possibly go with 2 pounds.
* I cut the onion into medium-sized chunks. They separated when they cooked. Don’t spend a lot of time dicing – the larger chunks absorbed a lot of the flavor as they cooked down. They were wonderful.
* Neither of my children like cooked pepper, so I omitted it.
* I don’t like tomato. Don’t be scared off if you don’t either. The Worcestershire sauce gives the tomato soup an entirely different flavor. If I didn’t know better, I would SWEAR that there is nothing tomato-based in this recipe.
