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Another week, another crock pot meal.

September 12, 2010

I love a clean fridge.

fridge fridge2



Weekend food prep #1 Veggie Beef Soup



  • Brown beef with onions, carrots, celery, garlic
  • Add 1 big can of crushed tomatoes or tomato puree, with 3 cups of beef stock
  • Simmer for 30 min. Add cut green beans, frozen or can corn.
  • Simmer for another 30 minutes.

This freezes very well.


Weekend Food prep #2 Crock pot Chicken casserole

  • Place 3-4 chicken breasts in crock pot with a bottle of oil- based salad dressing. Cook low 6-8 hours.
  • Remove chicken and keep warm. Add 2 cups of instant brown rice to pot and keep on low for 30 min.
  • Add mushrooms and asparagus (or any other vegetable). Let cook on low for 10 minutes.
  • Shred chicken and add back to pot. Stir. Rice should be done by now.

Variations: Chicken with Asian dressing and add snow peas, broccoli, carrots, ginger. Any oil based dressing will work with this. Do not use cream/mayo based like ranch or creamy Caesar. It will burn and curdle.

oil chicken


Weekend Food Prep #2 Butternut Squash

I had this from the local farmer’s market and had been waiting for a salmon night. Well, it’s been a while since I’ve seen salmon on sale, so I decided to make it for lunches this week.

Look how much moisture is in this thing! As soon as I cut it, I saw the juice on top.


  • Dice squash. Toss with olive oil, salt, pepper
  • Cook on 350* for 45 minutes
  • Add parsley and stir

squash squash2


Let’s hope this week is better at school!

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