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Saturday, August 24, 2013

Menu for dinner the weekend of Aug 23rd-25th

Due to ride situations, the girls stayed the night with a friend of mine, so I didn't have to cook anything special for Friday. This weekend is going to be Sloppy Joe's for tonight, and Forgotten Jambalaya for Sunday. My husband's hobby & career is cooking, so he loves to tease me when I try & make my own version of things that I already know he's made & is good at making. But, I told him, his Jambalaya can't be frozen, & isn't for the crock pot.....

Here is tonight's dinner:

Sloppy Joes-----Crock Pot
2 pounds  ground beef
1 large onion, chopped
2 garlic cloves
1 8 oz can tomato sauce
1 6 oz can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 T. soy sauce
12 hamburger buns

Brown ground beef with onions and garlic cloves (If you were following the freezer instructions, this is already done.)    Dump tomato sauce, tomato paste, ketchup, brown sugar and soy sauce into slow cooker.  Mix it up.  Pour meat mixture in and mix it well.  Turn on low and cook 2-4 hours.

This will be Sunday's dinner, on the 25th

Forgotten Jambalaya
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (14-1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 tablespoon minced garlic
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
Optional - 1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a gallon freezer bag add cubed chicken breasts and sliced smoked sausage.  Next add tomato paste, garlic, parsley, basil, oregano, salt, cayenne pepper and hot pepper sauce to the bag.  Next, add green peppers, red pepper, onion and celery to the bag.  Seal the bag removing as much air as possible.  Freeze it add forget it!  Save diced tomatoes, broth and shrimp for the day of cooking.

In a 5-qt. or larger slow cooker, place frozen jambalaya.  Pour diced tomatoes and broth over top. Cover and cook on low for 5-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Makes about 11 servings.
   Recipe came from this link:
  Now, I've never personally made jambalaya, and honestly am out of chicken, so will have to see what I have to substitute it with! 

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