Menu Plan Monday

Monday:



Crockpot Teriyaki Chicken ♦ ♦ ♦ ♦

(adapted from Fix, Freeze & Feast)

8 chicken breast halves

1/2 cup soy sauce

1/2 cup packed brown sugar

2 Tbsp red wine vinegar

1 1/2 tsp vegetable oil

1 1/2 tsp minced garlic (4 cloves)



Combine soy sauce, brown sugar, vinegar and oil in a small bowl, stirring until dissolved. Line crockpot with chicken and pour marinade evenly over the top. Cook on low for 6 hours. Serve over rice.





Wednesday:



Beef Stew (my Mom's recipe -- as good as they come!) ♦ ♦ ♦ ♦ ♦

2 lbs Rump roast (or top round)

carrots

potatoes

sliced onion

mushrooms

(any other favorite veggies you're craving)

1 can cream of mushroom soup

1 Tbsp (heaping) beef gravy powder( or lipton onion soup mix)

1 bay leaf

salt & pepper to taste





Cut meat into 1 1/2 inch chunks. Put in a ziploc bag with a few tablespoons of flour, some salt and pepper, and shake until coated. Then brown beef in a hot skillet with olive oil. Add meat and veggies to roaster or crockpot, and stir in cream of mushroom soup, gravy powder, bay leaf and salt & pepper. (It will look like there is not enough liquid but don't add more! The veggies and meat will cook down and add juices.) Cook in oven at 300º for 5 hours or in a crockpot on low for 5-6 hours. Serves 6-8.



I'm going to serve this with salad, rolls, and homemade twinkies for dessert (I'm taking dinner into a friend who had a baby last week).







Friday:



Crab Rangoon (link) ♦

2 packages crab classic

2 packages cream cheese 8 oz brick

2 cloves minced garlic

1 package wonton skins

salt and pepper to taste

butter



Put imitation crab in a food processor and process until you have small pieces. Dump into a bowl and mix other ingredients except wonton skins. Line a cookie sheet with the wonton wrappers. Place 1 tsp mixture in the center of the wonton wrappers. Wet all edges with water and fold end over into a triangle. Next, tuck all corners under so you have a little pillow. Do this with all remaining wrappers. Line them on a cookie sheet without touching each other. Brush tops with melted butter. Bake at 400º for 12-14 minutes until golden brown. If you have left over mix, spread on halved english muffins and broil till tops are brown...yummy!



I'm going to serve this with leftover rice from Monday and salad.