Tuesday, April 14, 2009

Menu Plan Monday

I'm a little behind, I was having a hard time getting motivated to MP this week...but they needed me to stay over at work w/ a suicide patient, so 4 hours on the computer inspired me to find some new recipes...since I just don't feel like making any of our regular recipes

Monday: Rob made the kids sloppy joes
Tuesday: Spaghetti
Wed: Emeril Lagasse's slow cooked chicken (recipe below)
Thursday: Au Gratin Potatoes with ham(recipe below borrowed from Kill.the.gluten)
Friday:Chili dogs, and chili cheese fries

Time6 hr 5 min
4 to 6 servings
CloseTimes:Prep10 min Inactive Prep-- Cook6 hr 5 min Total:6 hr 15 min Recipe Tools:
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1 whole chicken, 3 1/2 to 4 pounds
Kosher salt
Cracked white pepper
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and smashed
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.

Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.

Au Gratin Potatoes
(or Cheesy Scalloped Potatoes)

2 lbs russet potatoes, about 6 medium sized
1/4 cup margarine or butter
1/4 cup dried minced onion
1 Tbsp rice flour
1 tsp salt
Fresh ground pepper
2 cups milk (will be using milk sub)
2 cups shredded cheese, cheddar or cheddar jack (will be using galaxy vegan cheddar slices, they work good in mac and cheese so hopefully will work good in this recipe)

Prepare your potatoes by peeling them, and then slicing thin. Rinse the sliced potatoes with cold water and spread into a 9x13 pan.
In a saucepan, melt the margarine. Add the dried minced onion, flour, salt, and pepper and cook until bubbly, about 1 minute. Add the milk and 1 1/2 cups of the cheese. Stirring constantly, heat until boiling. Stir and boil for 1 minute.
Pour cheese sauce over potatoes. Bake in a 375 oven for 1 hour. Sprinkle the rest of the cheese over the top and bake another 10 minutes.


Bridgett said...

Mmmm...sounds great!


Hoosier Homemade said...

Thanks for stopping by my blog! It's great to see other Hoosiers, especially NW ones!