8 Meals 1 Hour

These groceries

 became 8 meals in under an hour.

Here are four recipes that I split into two bags to make 8 crock pot dinners.  It took me under an hour to assemble it all and that included the clean up.  Hopefully they all taste good! 

Savory Vegetable Beef Soup
Teriyaki Chicken
BBQ Chicken with vegetables  
Goulash/Beef Stew


Grocery List:

Fresh Produce:
(3) Green Peppers
(1) Red Pepper
(1) Zucchini
(1) Red Onion
(6) Onions
(1) Bag Potatoes (I bought Red) (You will need approx 14-16)
(1) Large Bag of Whole Carrots (Baby Carrots would work also if you don't feel like chopping- 2 bags of baby carrots would work) I got a bag of whole & a bag of baby.
(1) Bunch of Celery

Meat:
5-6 Ibs of Chicken Breast (I bought the HT Value Pack)
3-4 Ibs of Beef Stew Meat (It was B1G1 at HT today!)
1.5 Ibs of Ground Beef

Other Groceries:
(2) 20oz cans of Chunked Pineapple
(1) 15 Oz Cans Tomato Sauce
(2) 6oz Cans Tomato Paste
(1) 28oz Can Diced Tomatoes
(1) Can v8 juice
(1) small box Tapioca
(1) Box Beef Broth
(1) bag egg noodles
(1) Bag Frozen Cut Green Beans (you will need 2 cups)



Teriyaki Chicken (2 Bags)

• Split a large bag of Baby Carrots between the 2 bags
• Cut Red Onion into Large Chunks and split between the 2 bags
• (1) 20oz can pineapple in each bag (undrained)
• (2) Garlic Cloves chopped per bag
• (2-3) Chicken Breasts in each bag
• 1/2 cup teriyaki sauce in each bag

*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Savory Vegetable Beef Soup (2 Bags)

• Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
• (2) whole carrots chopped per bag
• (2) celery stalks chopped per bag
• (3) Red Potatoes chopped per bag
• (1) can v8 split between bags
• (1) 28oz can diced tomatoes SPLIT between bags
• (1) cup frozen green beans in each bag
• (1/2)TBSP Worcestershire per bag
• (1/2) cup Beef Broth per bag
• (1) TBSP Parsley per bag
• (1) tsp Basil per bag
• 1/2 tsp Thyme per bag
• (1/2) tsp salt per bag
• (1/2) tsp pepper per bag
• (1) TBSP Sugar per bag

*Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.

Healthy BBQ Chicken (2 Bags) * from mamaandbabylove.com *

• (2) Green Peppers Cut into Slices split between 2 bags
• (1) Red Pepper Cut into Slices-split between bags
• (1) Zucchini Chopped and split between bags
• (3) Onions Chopped and split between bags
• (4) Garlic Cloves Chopped & Split Between bags
• (4-6) Chicken Breasts Split between bags (I cut each breast in half again)
• (1/2) TBSP Quick Cooking Tapioca per bag
• (1) 15 oz can of Tomato Sauce Split Between bags
• (1) TBSP of Brown Sugar per bag
• (1) TBSP Worcestershire per bag
• (1) TBSP Mustard per Bag
• (1) cup BBQ sauce split b/t two bags
• (1/4) tsp Salt per bag

Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice or Egg Noodles.

Stephanie's Goulash/Beef Stew (2 Bags) *adapted from mamaandbabylove.com *

• (1) Green Pepper Chopped split between bags
• (1) Chopped Onion per bag
• (2) Carrots Chopped per bag
• (2) Chopped Garlic Cloves per bag
• (3) Ibs Beef Stew Meat Split Between Bags
• (1) 6oz can Tomato Paste per bag
• (2) tsp Paprika per bag
• (1/4) tsp Black Pepper per bag

*Cook for 4 hours on HIGH or 8 hours on LOW in a slow cooker. Add (1/2) Cup of Sour Cream about 10 minutes prior to serving. Serve over Egg Noodles.

Split Pea Soup with Ham Hock

Split Pea Soup with Ham Hock

Ingredients: 

• 16 oz bag of dried split peas
• 1 medium chopped onion
• 1 garlic clove or more if you like more garlic, use 2-3 cloves of garlic
• 8 cups fat-free chicken broth
• 2 tsp of olive oil
• 2 large carrots - chopped
• salt and pepper, to taste
• 1 ham hock

Directions:

Wash peas and drain them. In a pot, saute onions and garlic in about 2 tsp of oil.

Add peas, carrots, ham hock and your chicken stock, then cover the pot and let it come to a boil. Add salt and pepper to taste.

Once it boils you can reduce heat and cook for about two hours (beans should be very soft by then). Make sure to check the water and consistency. You may need to add hot water if it becomes too thick.

Remove ham hock and serve or spoon part of soup into blender to make for a thicker soup.  (I typically blend 1/2 - 3/4 of teh soup b/c we like it thick)


* This soup freezes very well.

Vegetable Lasagna

Vegetable Lasagna 

Ingredients

7 oz lowfat goat cheese
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 cup grated Parmesan

Preparation

Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.


suggestions

butternut squash
add mushrooms
add eggplant
increase goat cheese by a few ounces for more cheesey lasagna
and add ricotta
prep then freeze before cooking.  remove from freezer and defrost on counter or cook frozen (increase time by 30 mins).

Australia inspired party

Dessert Table

We had a few Aussie inspired desserts... Lamingtons, Anzac biscuits, &, Tim Tams.  We also had vanilla cupcakes w chocolate frosting and vanilla frosting, black and white cookies, macaroons, dark chocolate peanut butter cups, chocolate covered espresso beans, carmel popcorn, and eclairs.

 Cheese Tray

 No one, not a single person, liked the Vegemite

 Australian wine

 Aussie beer bar.

guests rated their favorites

Dinner table.

We served bolognes, chicken marsala, vegetable lasagna, ceasar salad, mixed green salad, & rolls.  We also passed chicken Parmesan bites, stuffed mushrooms, and Australia meat pies.

Quinoa Pizza Bites

Ingredients:
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping

*add 1/2 teaspoon red pepper flakes for an added kick.


Directions:

Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.

Preheat oven to 350 degrees.

Mix together all ingredients, except pizza sauce, in a medium mixing bowl.

Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.

Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24 mini muffin bites.

original recipe from: http://www.fitsugar.com

Spinach, Mushroom, Feta Crustless Quiche

Ingredients:

8oz Fresh mushrooms
1/2 tsp. minced garlic
10oz box frozen spinach
4 large eggs
1 cup milk
2-3 oz feta cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt and pepper
 
Directions:

Preheat oven to 350 degrees.

If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain.

Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine.  Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Bolognese

Ingredients

• 1  tablespoon  olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 1/4  pound  pancetta, chopped (Optional)
• 1 1/2  pounds  lean ground beef (Can also use ground turkey)
• 1  cup  dry white wine
• 1  cup  whole milk
• 1 6-ounce can tomato paste
• 1 14 1/2-ounce can diced tomatoes, undrained
• 1/4  teaspoon  red pepper
• 2  tablespoons  chopped fresh oregano, or 1 tablespoon dried
• 1/2  cup  fresh flat-leaf parsley, chopped
• 2 1/2  teaspoons  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  ground nutmeg
• 1/4  cup  grated Parmesan

Directions

1. In a Dutch oven, over medium heat, heat the oil. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan. 

* I always double this and freeze it in large ziplock bags.

Recipe from Real Simple