- Sunday
Stewed chicken
Multi-grain bread
Apples brulee - Monday
Hot chicken salad
Peas - Tuesday
Winter soup
Multi-grain bread - Wednesday
Kielbasa
Sauerkraut - Thursday
Broccoli-cheddar soup
Rolls - Friday
Grilled tilapia
Spinach - Saturday
Pizza
Stewed chicken-allows you to make a fryer nice and juicy
Cut desired vegetables into chunks-potatoes, carrots, turnips, parsnips, rutabagas whatever you like. Place in slow cooker. Add 2 cups water. Rinse chicken and add to slow cooker. Mix sage, thyme, rosemary, turmeric and rub into chicken. (about 1 tsp each, more or less). Add salt and pepper. Cook on low about 6 hours. Carefully remove chicken (it will probably fall off the bone) and place on platter. Remove vegetables. Pour liquid into saucepan. Mix 2 Tbsp flour or cornstarch with 1/2 cup water and add to liquid. Bring to a boil to make a pan gravy.
Apples brulee: Coarsely chop 1/3 apple per person. Mix with 2 Tbsp vanilla yogurt per person. Add 1 Tbsp chopped walnuts per person and mix well. Divide between ramekins or brulee dishes. Sprinkle with brown sugar. Grill until sugar crystalizes or use brulee torch. Refrigerate until ready to serve if made ahead.
Bone stock: Take bones from chicken and return them to the slow cooker. Cover with water. Add a stalk of celery (and onion if you like it). Add 2 Tbsp vinegar. Cook on low for 12-24 hours. Carefully separate any meat from the bones and discard the bones and celery. Use as stock for the winter soup.
Winter soup: Add chicken broth to stock to make 12 c. Add 1 cinnamon stick, 4 peppercorns, 3 whole cloves to stock. Chop 4 potatoes and 1/2 head cabbage and add to stock. Simmer 1/2 hour. Add 28 oz can diced tomatoes and simmer additional 30 minutes. You can put all but tomatoes into slow cooker in the morning and add the tomatoes 30 min before dinner. Remove the spices and add 2 Tbsp vinegar.
Hot chicken salad: Use about 2c leftover chicken. If you don't have enough leftover, you can use canned. Chop 1 stalk celery and 1 green apple. Add about 2 Tbsp mayonnaise and 1 c shredded cheddar cheese. Place in casserole dish and microwave for about 8 min, until heated through and cheese melter or bake about 350 for about 35-45 min.
