Tuesday: Chicken pot pie, salad
Wednesday: Short ribs, saffron rice, green bean bundles
Thursday: Spaghetti w/ meatballs, tossed salad, garlic bread
Friday: Hawaiian chicken, white rice, broccoli w/ cheese sauce
Saturday: Dinner with friends, the McKnight's
Sunday: Leftovers
Short Ribs:
4 lbs. boneless beef short ribs
1 c. dark brown sugar
2-3 medium red onions; coarsely chopped
16 oz. tomato sauce
1/2 c. soy sauce
3 Tbs. cinnamon
Remove all visible fat and slice 2 in. strips about 1/2-3/4 in. thick. Place in Pampered Chef Baker (or another baking pan - cooking time may vary) and add other ingredients, which have been mixed together thoroughly. Cover with lid and bake at 325 degrees for 2 hours; stirring occasionally.
Hawaiian Chicken:
whole chicken
apricot jam
can pineapple chunks (or rounds if you prefer)
small can maraschino cherries
Place whole chicken in Pampered Chef Baker, pat dry. Using a basting brush, spread a thick coat of apricot jam onto chicken. Pour pineapple and cherries over chicken. Cover with lid and bake at 375 degrees for 1.5 hours.
Slow Cooker Vegetable Soup:
1 slow cooker liner (not necessary, but SO helpful with clean-up!)
3 c. V8 100% vegetable juice
2 c. hot water
1 lb. stew meat
8 c. frozen mixed vegetables
2 medium potatoes; peeled and cubed
1 small onion; chopped
1/4 c. ketchup
3 Tbsp. beef flavored bouillon
1/2 tsp. ground black pepper
Place liner in slow cooker. Pour vegetable juice and water into cooker. Add beef, vegetables, ketchup, bouillon, and pepper; stir gently. Cook on low for 8-9 hours or on high for 4-5 hours; until beef is tender.
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