Menu Plan: April 22 - 28

We made it!  To the strawberry patch that is.  One afternoon we met up with dear friends of ours and picked, picked, picked!  After our baskets were full the children played and even had an impromptu dance class.  (girls will be girls)  I will be posting the sugar free strawberry freezer jam recipe soon (the next day or two). 

Sunday, April 22
Whole Wheat Waffles, fruit
Burritos
Taco Soup

Monday, April 23
Oatmeal, pears
Burritos, apple slices
Mexican Pizza, green salad

Tuesday, April 24
Pumpkin Muffins, apple slices
Rice cake, carrots, hummus
Vegan Quiche (spinach, mushroom, tomato, zucchini)

Wednesday, April 25
Coconut flour banana muffins, green smoothies
Leftovers
Zucchini Quinoa burgers w/ salsa, baked onions rings, green salad

Thursday, April 26
Banana bread muffins, pears
Bean/Pasta Salad (cold), greens, fruit
Rosemary-Lime Alaska Salmon Kabobs, roasted asparagus

Friday, April 27
Bagels w/ cream cheese, applesauce
Leftovers
Pizza, green salad

Saturday, April 28
Darrell's choice (yes, I'm sweet like that)
Clean out the fridge day
Crockpot Chicken Curry served over brown rice or quinoa, green beans

Special Adult Treats:
Chocolate Coconut Mousse   
Vegan Oatmeal Creme Pies (made the cookies last night need to make filling)Pin It

Creamy Potato Soup (vegan)

You can whip up this number in no time, see for yourself!

Ingredients
3 medium Yukon Gold potatoes, cooked and peeled, if desired
1/2 small onion
1 cup vegetable broth (or water)
1/4 teaspoon rosemary
1/8 – 1/4 pepper
1/2 teaspoon salt, or to taste
1 1/2 cups Coconut Milk

Oh so easy directions: 

Regular Blender/Stovetop Users: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with coconut milk. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.

High-Powered Blender Users: Place two of the potatoes along with the remaining ingredients into the blender in the order given. Start machine on low speed and increase to highest setting. Blend for about 4 minutes, until steaming hot. Dice remaining potato and divide it among 4 bowls. Pour the soup over the potatoes and serve hot.


There you have it... quick and easy Potato Soup!
EnjoyPin It

Tasty Tuesday: Whole Chicken Recipe Ideas

Did you snag a whole chicken at Harris Teeter two weeks ago or last week at Lowes Foods when they price were super cheap per pound? You can also look for these on Quick Sale at your local grocery store, the morning is the best time to snatch meat on mark down! Here are some great recipes you can use while using your crockpot!

BBQ Chicken
whole chicken
olive oil

1. Rub oil on chicken add to crock pot.

2. Cover and cook on low 4 to 8 hours, depending on how HOT your crock pot cooks.

3. When the chicken is completely cooked allow to cool (even refrigerate over night) then pull the meat from the chicken, most of the time the meat falls off the bone! Cut your chicken into pieces or shred using a fork. Add your barbecue sauce (see below for made from scratch)or use a bottle of store bought and you are finished!

You can divide bbq into serving sizes appropriate for your family size and freeze for another meal later.

Classic Barbecue Sauce
Ingredients
Makes 5 1/2 cups
2 tablespoons vegetable oil
1 small white onion, diced small
3 garlic cloves, finely chopped
1 can (6 ounces) tomato paste
2 teaspoons ground mustard
1 can (28) ounces tomato sauce
1/4 cup unsulfered molasses
2 tablespoons Worcestershire sauce
3 tablespoons white vinegar
2 teaspoons coarse salt
1 1/2 teaspoons ground pepper
Directions
In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.
Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using. (To store, refrigerate up to 1 week, or freeze up to 4 months.)

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Chicken Stew
Whole Chicken
1/2 c chicken broth
2 carrots, sliced
2 celery stalks with leaves
2 onions, sliced
2 tsp salt
1 tsp basil
1/2 tsp black pepper

1. Put carrots, celery and onions into the bottom of the crock pot. Add a whole chicken.

2. Add salt, pepper, and chicken broth. Top with basil.

3. Cover and cook on low 4 to 8 hours, depending on how HOT your crock pot cooks.Pin It