Posted in Food, Menu Planning

A quick reflection on menu planning

In talking to a friend tonight I realised that,  not only had I not blogged in a while,  but I hadn’t planned a menu in a while either.  We’ve been experimenting, in my house,  with buying meat in bulk but buying produce daily. This has added up to an empty fridge,  frozen meat, and an increase in reliance on fast and processed foods. I think this is because our time always seems pressed during the week.  We’re rushing to work,  rushing to get Little Elfkin from day care,  rushing to get home to feed her, making sure to nourish her mind and her body with story time,  play time, bath time, and bed. Honestly,  by the time she conks out, I’m ready to pass out too! I’m cutting into my sleep time to make this menu and reflect: menu planning would be so much easier if you didn’t also have to make the grocery list, buy the ingredients, and actually cook. 

I’m going to try to find time for:

  • Swirly Crustless Quiche 
  • Pumpkin pancakes
  • Grain free porridge
  • Salmon
  • Mustard glazed chicken thighs
  • Zucchini pancakes
  • Buffalo chicken lettuce wraps
  • Sweet potato and apple soup
  • Sage roasted turkey legs
  • Spaghetti squash bolognese
  • Bacon wrapped smoky chicken
  • Sausage and pepper stew
  • Turkey meatballs and squash

Now,  this is a ton of food, so I will disclaim this: not all of it will be made,  but what is made will be eaten and not wasted. For me,  menu planning is mostly a suggestion,  not a concrete agreement. 

What’s on your menu? Do you have a go-to meal plan?

Posted in Food, Recipe

Crock Pot Enchiladas

Mmm… It’s time once again for slow-cooker enchiladas.  The last time  that we made this recipe, it was Jeff and Mike who did the cooking.  This time, it was aaallll me–and it was easy peasy lemon squeezy..

The recipe was probably originally pinned based on this blog entry by The Kitchn: http://www.thekitchn.com/easy-dinner-recipe-slowcooker-127016

I had a little mini crock pot–1.5 quarts, and so I had to cut down the ingredients of the Pinterest Recipe quite a bit–that one served 12!

For our cozy little crock pot, we used:

1/4 yellow onion, diced small
1/4 bell pepper, diced small (any color)
1/2 16-ounce can black beans, drained and rinsed
1/2 cup frozen corn
1 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 1/2 cups cheese, shredded and divided – we like monterey jack
1 16-ounce jars of your favorite salsa
4 6″-8″ tortillas, flour or corn

Our cute little crock pot held 4 enchiladas and it served the two of us “perfectly.”  I say that in air quotes because 1.5 probably would have been enough for me, but I ate the 2nd half because it was too good to pass up 🙂

Even with this reduced recipe, we still had left over filling, but the great news is that it makes awesome salsa.  Bring on the tortilla chips!

Posted in Food, New Food, Recipe

Day 1: Crock Pot Enchiladas

Nothing a little cheese can't fix...

Jeff made crock pot enchiladas today and the end result was absolutely fabulous.  Seriously, whoever thought of this idea is a genius.  The consistency of the tortillas was chewy in a good way, except for on the back of the crock pot where they got a little scorched.  Fun Fact: I can never remember how to spell scorched.  I always add extra frivolous letters and end up spelling it skortched or schortched or skorched… Maybe it’s because scorched just doesn’t look like the letters are strong enough to make the sounds when we say it outloud… hm… 

Moving on–much like lasagna or brownies, I liked the scorched bits.  I think that the next time we make this (if I make it, that is), I will add more veggies and I will omit the ground beef.  The beef was good, don’t get me wrong, but I don’t think it added much to the dish aside from being an expected part of the meal.  Jeff slathered this stuff with cheese.  At first, I raised my eyebrows at him (trying to eat healthier, no?) but seriously? Extra cheese was extra good.  And a girl needs her calcium, right???

I give this dish two thumbs up, a clean plate, and a recommendation that you go put this on your menu asap!

NOTE: This made 16 enchiladas.  Unless you have company, you *will* have left-overs.  Plan accordingly.